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植物酶提高了肉的利用率.

Douglas Drebes Brunhaus Maria1, Sergio Luiz Vieira1, Raquel Medeiros Horn1

  • 1Department of Animal Science, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 7712, Porto Alegre 91540-000, RS, Brazil.

Animals : an open access journal from MDPI
|December 17, 2024
PubMed
概括

植物酶通过改善 (Zn) 从料中吸收和保留来显著提高 brojler的性能. 增加含量并没有改善性能,这表明植物酶是最佳利用的关键.

科学领域:

  • 动物营养 动物营养
  • 禽畜科学 禽畜科学 禽畜科学
  • 生物化学 生物化学

背景情况:

  • (Zn) 对于肉的生长和健康至关重要.
  • 植物酶可以通过分解植物性料中常见的反营养因素 - - 植物酸盐来提高营养素的消化能力.
  • 了解 Zn 的要求和肉饮食中植物酶的有效性,对于优化料配方至关重要.

研究的目的:

  • 评估植物酶对玉米和大豆基食对肉的生物可用性的影响.
  • 为了研究在不同水平的植物酶补充剂下, brojler的食要求.
  • 评估植物酶和补充对 brojler 性能, Zn 保留和组织 Zn 含量的影响.

主要方法:

  • 一个2x5的因数实验,使用640只雄性肉小最初食缺的饮食.
  • 建立了十种饮食治疗方法:含有或没有植物酶的饮食,加上五种增加水平的补充硫酸盐.
  • 响应的评价是基于肉的表现,血肌化醇,肝脏和骨中Zn含量,Zn保留和可消化的能量.

主要成果:

  • 植物酶补充剂显著改善了肉的表现,血肌化醇,肝脏和骨中含量,保留和可消化的能量 (p < 0.05).
  • 对于任何测量响应,没有观察到植物酶和饮食中Zn水平之间的显著相互作用.
关键词:
brojler 肉 肉 是一个植物酶是一种植物酶.,和的使用情况.

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  • 摄入高达151.9 mg/kg的食中补充剂并没有显著影响肉的表现,尽管它影响了排泄和骨中含量.

    • 结论:

    • 植物酶有效地提高了以玉米和大豆为基础的饮食养肉的的生物可用性和保留率.
    • 在4000 FYT添加植物酶显著增加了明显的叶Zn消化能力和Zn保留.
    • 当植物酶被纳入饮食中时,超过一定水平的补充剂可能不需要,这表明有减少无机 Zn 使用的可能性.