使用不同的源和维生素E水平作为一种策略,以支持在炎热气候中养的肉的表现
Matheus Ramalho Lima1, Fernando Guilherme Perazzo Costa2, Lucas Nunes de Melo2
1Animal Sciences Department, Federal University of the Semi-Arid Region | UFERSA, Mossoro, Rio Grande do Norte, Brazil.
Poultry science
|June 6, 2025
概括
基-甲 (OH-SeMet) 与酸相比,改善了 brojler 的生长和料效率,特别是与足够的维生素E相比. 这种组合可以提高热压力在热带环境中的弹性.
科学领域:
- 动物营养 动物营养
- 禽畜科学 禽畜科学 禽畜科学
- 营养学就是营养学.
背景情况:
- 热带气候中的肉经历了热引起的氧化应激,对生长和性能产生了负面影响.
- 维生素E和 (Se) 是重要的抗氧化剂,通常在家禽饮食中补充.
- 不同的来源和维生素E水平可能会影响肉对压力的反应.
研究的目的:
- 评估两种来源 (色与-色) 和两种维生素E水平对肉性能的影响.
- 确定源和维生素E的最佳组合,以提高肉对热应激的抵抗力.
- 确定在热带地区提高肉生产效率的战略.
主要方法:
- 一个2×2的因数设计实验,涉及800只雄性肉.
- 作为来源的化 (SS) 和化 (OH-SeMet) 的比较.
- 评估标准与减少的饮食维生素E水平.
主要成果:
- 基-甲 (OH-SeMet) 显著改善了比甲 (SS) 的生长和料效率,无论维生素E状态如何.
- 降低的维生素E水平对肉早期生长有负面影响,但没有影响整体表现.
- OH-SeMet与标准维生素E的组合在44天的年龄时产生了最佳的料转换比率.
结论:
- 氧胺是比胺更有效的源,对于肉的性能,特别是在热应激条件下.
- 适当的维生素E补充,以及OH-SeMet,对于最大限度地提高 brojler 料效率是有益的.
- 使用OH-SeMet与足够的维生素E一起提供了一种实际的方法,以提高热带养殖系统中的肉弹性和生产力.
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