冷压小麦芽油和Bacillus subtilis对肉的生长性能,消化能力,免疫状态,肠道微生物数目和热应激下肉的基因表达的影响
Abdel-Moneim Eid Abdel-Moneim1, Safaa A M Ali2, M G Sallam3
1Biological Applications Department, Nuclear Research Center, Egyptian Atomic Energy Authority, 13759, Egypt.
Poultry science
|January 3, 2025
概括
用小麦胚芽油 (WGO) 和 Bacillus subtilis (BS) 补充热应激肉饮食,改善了生长,免疫力和肠道健康. 该组合 (CWB) 增强了抗氧化能力和调节了肠道微生物群,以提高 brojler 的性能.
科学领域:
- 禽畜科学 禽畜科学 禽畜科学
- 动物营养 动物营养
- 免疫学 免疫学 免疫学
背景情况:
- 热应激会对肉生长,免疫力和肠道健康产生负面影响.
- 饮食干预对于减轻家禽热应激效应至关重要.
研究的目的:
- 评估小麦芽油 (WGO) 和细菌细菌 (BS) 单独或组合在热应激肉上的疗效.
- 评估对生长性能,免疫反应,营养消化能力,肠道微生物群,氧化状态和基因表达的影响.
主要方法:
- 四百只罗斯308肉被分为四个组:对照组,WGO,BS和联合WGO + BS (CWB).
- 鸟类遭受了热压力条件.
- 评估了生长参数,尸体特征,血液生物化学,免疫标记,肠道微生物组成,氧化应激指标和基因表达 (IGF-1,MUC2).
主要成果:
- CWB组表现出改善的体重增加 (BWG),降低料转换率 (FCR) 和较低的死亡率.
- 补充CWB增强了营养消化能力,抗氧化剂状态 (增加SOD,减少MDA) 和免疫反应 (增加IgA,IgG,IL-10).
- CWB调节了肠道微生物群,增加了Lactobacillus和减少了大肠杆菌和C. perfringens,同时调节了MUC2和IGF-1表达.
结论:
- 联合补充WGO和BS有效减轻热应激对 brojlers的负面影响.
- 协同效应提高了生长性能,免疫功能,肠道完整性和抗氧化能力.
- 饮食WGO和BS代表了改善在热应激条件下的肉弹性的一种有希望的策略.
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