人参茎和叶子提取物残留物改善牛肉的抗氧化和免疫功能以及肠道微生物群
Wenting Gou1, Shaonan Liu1, Yuqian Liu1
1College of Forestry and Grassland Science, Jilin Agricultural University, Changchun 130118, China.
Research in veterinary science
|October 3, 2025
概括
人参茎和叶子提取物残留物 (ERG) 补充改善了 brojler 肉质量,降低了死亡率,并增强了免疫和抗氧化功能. 这些福利的最佳纳入水平被确定为1.5%ERG.
科学领域:
- 动物科学动物科学
- 营养科学 营养科学
- 食品科学 食品科学 食品科学
背景情况:
- 禽畜生产面临着肉质,抗病能力和肠道健康方面的挑战.
- 人参的副产品,如树干和叶子提取物残留物 (ERG),是生物活性化合物的潜在来源.
- 研究ERG的影响可以为肉管理提供新的策略.
研究的目的:
- 评估饮食补充人参茎和叶子提取物残留物 (ERG) 对 brojlers 的影响.
- 评估ERG对肉质,抗氧化能力,免疫反应和肠道微生物群的影响.
- 确定ERG的最佳含量水平,以确定肉的表现和健康.
主要方法:
- 360个Arbor Acres肉被食了42天的0%,0.5%,1.0%,1.5%或2.0%ERG的饮食.
- 分析了肉质量参数,血清抗氧化剂标志物,免疫指标 (IL-6,IL-10,IgA,IgG,IgM) 和脏微生物群.
- 在整个试验期间,对肉的死亡率和生长性能进行了监测.
主要成果:
- 补充ERG显著降低了 brojiler死亡率和改善了肉质 (减少滴滴损失,剪切力和提高亮度).
- 通过降低甲和增加谷氨过氧化酶和总抗氧化能力,ERG增强了抗氧化状态.
- 饮食ERG通过减少IL-6和增加IL-10,IgA,IgG和IgM来调节免疫功能,同时有益地改变菌群组成.
结论:
- 饮食ERG补充剂对肉肉质量,免疫功能,抗氧化能力和肠道健康产生积极影响.
- 1.5%的ERG纳入水平在各种参数中显示出最显著的改善.
- ERG 是一个有前途的料添加剂,可以提高肉的生产和福利.
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