相关实验视频

Updated: May 10, 2026

Application of Long-term cultured Interferon-γ Enzyme-linked Immunospot Assay for Assessing Effector and Memory T Cell Responses in Cattle

Application of Long-term cultured Interferon-γ Enzyme-linked Immunospot Assay for Assessing Effector and Memory T Cell Responses in Cattle

Published on: July 11, 2015

固态发酵的Artemisia argyi残留物改善了受Clostridium perfringens挑战的 brojlers的免疫反应和肠道完整性

Feng Xue¹, Zhiyuan Chen¹, Jun Wang¹

¹College of Veterinary Medicine, Qingdao Agricultural University, Qingdao 266109, China.

Poultry science

|September 28, 2025

概括

固态发酵的Artemisia argyi残留物 (AARF) 在控制 brojlers中的死肠炎 (NE) 中表现有前途. 补充30g/L的AARF改善了免疫反应和肠道完整性,为家禽提供了潜在的抗生素替代品.

科学领域:

禽畜科学禽畜科学禽畜科学
动物免疫学动物免疫学
微生物学微生物学

背景情况:

由Clostridium perfringens引起的死肠炎 (NE) 对肉的健康和生产力构成重大威胁,抗生素限制加剧了这种威胁.
药用草药Artemisia argyi含有生物活性化合物,其发酵形式可能对健康有好处.
固态发酵的Artemisia argyi残留物 (AARF) 在管理 brojlers中NE的有效性尚未得到充分证实.

研究的目的:

研究AARF的潜力,作为一种安全有效的替代品,用于控制 brojlers中的NE.
为了评估AARF补充剂对免疫反应和肠道完整性对C.perfringens.挑战的 brojlers的影响.

主要方法:

肉被分为五组:对照组 (未受感染),受感染的对照组 (C. perfringens挑战),以及三组补充了AARF (15,30,45g/L).
从第14天到第21天,通过口服C. perfringens悬浮液诱导NE.
评估了免疫参数 (抗体水平,细胞因子表达),肠道形态 (维卢斯高度),酶活性 (糖酶) 和氧化应激标志物.

主要成果:

与受感染的对照人群相比,补充30g/L的AARF显著增强了对C. perfringensα毒素,肝脏IL-2和IgA水平的抗体.
在AARF-30组中,体重改善,平均每日增加,状的高度和糖酶活性有所改善.
AARF调节了Toll类受体4 (TLR-4),抗氧化酶 (SOD,GSH-Px) 和促炎性细胞因子 (TNF-α) 的表达.

结论:

最佳的AARF补充剂 (30g/L) 有效地改善了受C. perfringens.挑战的 brojlers的免疫反应和肠道完整性.
AARF展示了作为一种有前途的抗生素替代品,用于管理家禽生产中的NE的潜力.

关键词:

阿尔塞米西亚阿尔吉伊 (Artemisia Argyi) 是一个古老的植物.克洛斯特里 (Clostridium perfringensens) 是一种有毒的植物.死亡性肠炎 (necrotic enteritis) 是一种死后肠炎.固态发酵发酵过程中的固态发酵.

更多相关视频

Production of Germ-Free Fast-Growing Broilers from a Commercial Line for Microbiota Studies

Production of Germ-Free Fast-Growing Broilers from a Commercial Line for Microbiota Studies

Published on: June 18, 2020

Author Spotlight: Advancing Intestinal Bacteria Cultivation for Poultry

Author Spotlight: Advancing Intestinal Bacteria Cultivation for Poultry

Published on: May 10, 2024

相关概念视频

Microbes in Food Production

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...

Production of Antibiotics

Production of Antibiotics

Penicillin, one of the earliest and most widely used antibiotics, is produced industrially by the filamentous fungus Penicillium chrysogenum. Large stirred-tank bioreactors ranging from tens to hundreds of thousands of liters maintain tightly controlled temperature, pH, and dissolved oxygen conditions to support fungal metabolism and maximize antibiotic yield. Penicillin is a secondary metabolite, synthesized primarily during the stationary growth phase, which requires a carefully managed...