小麦的组成变化会影响肉的生长性能,营养保留和菌微生物群.
Yujing Feng1, Songjun Jiao1, Ying Zhang1
1The State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Animals : an open access journal from MDPI
|December 17, 2024
概括
低纤维的小麦改善了 brojlers 的营养消化和肠道健康. 高纤维的小麦对肉的生长性能和营养消化能力产生了负面影响. 这项研究强调了小麦组成对 brojiler营养的重要性.
科学领域:
- 动物科学动物科学
- 禽类营养 养 禽类营养
- 肠道健康 肠道健康
背景情况:
- 小麦是 brojlers 的一种有价值的料成分,已知可以刺激消化系统的发展并改善纤维消化能力.
- 然而,小麦的营养成分有很大的变化,这可能会影响其有效性.
研究的目的:
- 调查不同类型的小麦对 brojler 生长性能,营养消化和肠道健康的影响.
- 根据其纤维含量对小麦进行分类,并分析其对肉的影响.
主要方法:
- 分析了8种小麦类型的9种成分,并使用主要成分分析将其分为低纤维 (LF),中纤维 (MF) 和高纤维 (HF) 组.
- 一项对324只肉的养试验评估了食补充了3%的LF,MF或HF小麦,直到21天大.
- 评估了生长性能,营养消化能力和菌群.
主要成果:
- 高纤维 (HF) 麦增加了料/增益比,减少了干物质,总能量消化和能量和原始蛋白质 (CP) 的保留.
- 低纤维 (LF) 小麦分枝增强了CP和中性清洁剂纤维 (NDF) 消化系数,而不会对营养保留产生负面影响.
- 补充LF小麦导致Barnesiella在肠中的丰富,而MF小麦丰富了Lachnospiracea.
结论:
- 小麦类型显著影响肉的表现和肠道健康.
- 低纤维的小麦显示出改善蛋白质和纤维消化和调节肉肠道微生物群的潜力.
- 根据其纤维含量,仔细选择小麦是优化 brojler 营养和健康的关键.
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