不同的食藻类物种对 brojlers 的生长性能,肉质和肠道形态的影响
Amr Abd El-Wahab1, Dana-Carina Schubert2, Svenja Starke3
1Institute for Animal Nutrition, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, Hannover D-30173, Germany; Nutrition and Clinical Nutrition Department, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt.
Poultry science
|November 6, 2025
概括
将微藻类纳入 brojler 食中可以提高肉质,而不会影响生长. 石酸利马 (A5) 有效地丰富了肉类的omega-3脂肪酸 (docosahexaenoic酸).
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:
- 微藻因其营养价值和作为功能性料成分的潜力而得到认可.
- 研究了用微藻补充动物料,以提高产品质量和健康益处.
- 不同的微藻种类具有独特的生化特征,这些特征可能会影响动物生理学和产品特性.
研究的目的:
- 评估各种微藻种 (Arthrospira platensis,Chlorella spp.,Schizochytrium limacinum) 对肉生长,肉质,血清脂肪酸概况和肠道形态的影响.
- 确定特定的微藻类物种,可以提高 brojiler肉的营养价值,特别是omega-3脂肪酸含量.
- 评估1%的微藻含量对罗斯308肉生长性能和肉质特性的影响.
主要方法:
- 240只雄性Ross 308肉被分为六组 (对照组和五种藻类补充饮食).
- 饮食中含有1%的甲螺旋 (A1),三种菌产品 (A2-A4),或斯基佐希利马 (A5).
- 评估的参数包括体重,料转化率,血清脂肪酸,肉色 (a*和b*值),以及直至第35天的肠道组织学.
主要成果:
- 两组之间没有观察到最终体重或料转换率的显著差异.
- 血清分析显示,与A5.5相比,A1-A4组的γ-烯酸和阿拉基酸水平显著更高.
- 精神分裂利马 (A5) 补充剂导致血清中多可沙赫酸水平显著上升,并影响了乳腺肌肉颜色 (b*-值).
- 肉质量参数,特别是颜色值 (a*和b*),在不同的藻类处理中显示出明显的差异.
结论:
- 微藻补充可以作为一种功能性料成分,以提高 brojler 肉质量,而不会对生长性能产生负面影响.
- Schizochytrium limacinum特别有效地将肉肉丰富为omega-3脂肪酸,特别是多可沙赫萨酸.
- 建议进行进一步的研究,以优化微藻含量水平,并研究长期影响,以最大限度地提高效益和成本效益.
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