饮食中的肉酸补充改善了 brojlers 的生长性能,抗氧化状态和肠道微生物群的多样性
Sheng Zhang1, Qin Wang1, Jingjing Dong1
1Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Swine and Poultry Breeding Industry, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, China.
Antioxidants (Basel, Switzerland)
|August 28, 2025
概括
肉酸 (CA) 补充改善了 brojler 的生长,抗氧化能力和肠道健康. 为了可持续的肉生产,最佳的饮食含量是40 mg/kg.
科学领域:
- 动物科学
- 营养生物化学
- 禽类科学
背景情况:
- 红是一种天然化合物,具有强大的抗氧化作用.
- 了解CA对肉生产的影响对于可持续农业至关重要.
研究的目的:
- 评估不同饮食中肉酸 (CA) 含量对黄羽肉的影响.
- 确定最佳的CA剂量以促进生长,抗氧化状态和肠道健康.
主要方法:
- 384只黄羽禽在53天的时间里接受了从0到80毫克/公斤的CA剂量的食.
- 评估了生长性能,内形态,血和组织抗氧化指数,肝脏基因表达和肠道微生物群.
- 使用二次回归分析来确定最佳的CA补充水平.
主要成果:
- 补充CA (10-40毫克/公斤) 增加了最终体重和平均每日增加.
- CA改善了膜高度与密室深度的比率,并减少了氧化应激标志物 (MDA).
- CA增强了抗氧化酶活动 (GSH-Px,T-SOD,T-AOC),调节了Nrf2通路,增加了有益的肠道细菌和微生物多样性.
结论:
- 饮食中的肉酸对肉生长,抗氧化能力,肠道完整性和肠道微生物组合有积极的影响.
- 黄羽肉的最佳补充水平估计在19.11-76.85 mg/kg之间,其中40 mg/kg被确定为最有效的剂量.
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