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Updated: Jan 20, 2026
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Plant Responses to Heat and Cold Stress
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营养和管理干预对生长表现,营养物质运输相关的基因和热量压力肉的行为反应
Abolfazl Ghaleghafi1, Kaveh Jafari Khorshidi1, Mohammad Ali Jafari1
1Department of Animal Science, QaS.C., Islamic Azad University, Qaemshahr, Iran.
Veterinary and animal science
|January 19, 2026
概括
热应激对肉有负面影响,但用补充维生素E或用辅酶Q10补充维生素C有效地恢复了性能. 像冰和酒这样的管理策略也可以减轻家禽的热应激影响.
科学领域:
- 禽畜科学 禽畜科学 禽畜科学
- 动物营养 动物营养
- 环境压力生理学生理学
背景情况:
- 热应激 (HS) 在肉生产中构成重大挑战,影响性能,福利和生理功能.
- 了解HS背后的分子机制对于制定有效的缓解策略至关重要.
研究的目的:
- 评估各种营养添加剂和管理干预措施对肉热应激的有效性.
- 评估这些干预措施对肉的表现,行为,能量代谢和基因表达的影响.
主要方法:
- 从第28天到第42天,肉接受了受控的热应激 (32±1°C).
- 实验组接受了不同的治疗:对照组,HS,HS + 维生素E + 有机,HS + 维生素C + 共酶Q10,HS + 益生菌,HS + 增加氨酸 (10%或20%),HS + 冰 + 无酒精酒.
- 分析了性能指标,行为反应和基因表达 (压力,抗氧化剂,生长,营养物质运输).
主要成果:
- 热应激显著减少了料摄入量和体重增加.
- 维生素E + 和维生素C + 共酶Q10补充剂完全抵消了HS引起的性能损失.
- HS增加了压力行为 (,喘息,休息,翅膀扩张),这些行为被冰和酒所缓解.
- HS抑制了关键基因,包括HSP70,抗氧化基因,IGF1和SLC3A1.1.
结论:
- 有针对性的营养补充 (维生素E+Se,维生素C+CoQ10) 和特定的管理策略 (冰+酒) 可以有效地减轻肉热应激的负面影响.
- 这些干预措施改善肉的表现,使行为反应正常化,支持能量代谢,并在热应激条件下调节关键基因表达模式.
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