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早期的热量暴露改善了 brojlers 的生长性能和耐热性

Y S Liu1, T J Lv2, H Lin2

  • 1Department of Animal Science and Technology, Key Laboratory of Efficient Utilization of Non-grain Feed Resources (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shandong Provincial Key Laboratory of Animal Nutrition and Efficient Feeding, Shandong Agricultural University, Tai'an City, Shandong Province, 271018, China; Department of Technology, Shandong Haiding Agriculture and Animal Husbandry Co. Ltd., Jinan City, Shandong Province, 250113, China.

Poultry science
|September 10, 2024
PubMed
概括

早期暴露于热量会改善肉的耐热性和生长. 这种早期的热应激通过上调肌体分化 (MyoD) 和肌体因子5 (Myf5) 基因表达来增强肌肉发育,从而提高性能和降低死亡率.

关键词:
brojler 肉 肉 是一个在早期暴露于热的年龄.耐热性 耐热性 耐热性生产表现生产表现的表现.

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