评价Spirulina platensis作为料添加剂在肉的低蛋白饮食
Hüseyin Yalçınkaya1, Sakine Yalçın2, Muhammad Shazaib Ramay2
1Department of Border Control for Animal and Animal Products, Directorate General for Food and Control, Ministry of Agriculture and Forestry, 06510 Ankara, Turkey.
International journal of molecular sciences
|January 11, 2025
概括
斯皮鲁琳娜白菜补充剂改善了肉的性能和抗氧化剂状况,即使是在低蛋白饮食中. 这种天然料添加剂增强了料转化,减少了氧化应激,并提高了小的免疫反应.
科学领域:
- 动物科学动物科学
- 营养科学 营养科学
- 禽畜科学 禽畜科学 禽畜科学
背景情况:
- 螺旋藻是天然的抗氧化剂,对家禽有潜在的益处.
- 优化肉饮食对表现和健康至关重要.
- 研究像Spirulina platensis这样的料添加剂可以提高肉的生产.
研究的目的:
- 为了评估螺旋藻平原菌作为肉饮食中的料添加剂的有效性.
- 评估其对生长表现,氧化应激和免疫参数的影响.
- 为了确定与饮食中的蛋白质含量相关的最佳补充水平.
主要方法:
- 252只雄性罗斯308被分为六组,蛋白质含量各不相同,并补充螺旋藻 (0,0.1,0.2%).
- 该试验持续了41天,监测了表现,生理和生化参数.
- 关键指标包括料转化率,氧化应激标志物,抗氧化状态,免疫反应和骨参数.
主要成果:
- 螺旋藻补充剂对料转化率产生了积极的影响,并减少了肝脏和肉类的氧化应激.
- 它增加了总抗氧化剂状态,抗氧化酶活性,小高度,血清IgG和骨参数.
- 没有观察到对尸体产量,内脏器官重量或甲水平的显著影响.
结论:
- 螺旋藻补充剂可以改善肉的性能,抗氧化剂状况和免疫反应,特别是在低蛋白饮食中.
- 0.1%的补充水平似乎是可行的,以提高肉的健康和生产力.
- 这项研究支持Spirulina platensis作为家禽行业的有价值的天然料添加剂.
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