通过发酵和酶处理对瓜尔的双重修改提高了肉的生长性能,营养素消化能力和肠道形态
Abdul Hafeez1, Wasim Akram1, Shabana Naz2
1Department of Poultry Science, Faculty of Animal Husbandry and Veterinary Sciences, the University of Agriculture, Peshawar, Pakistan.
Veterinary medicine and science
|January 20, 2026
概括
用酶处理或发酵的瓜尔粉 (GM) 在3-6%的含量改善肉的性能,营养消化能力和肠道健康. 更高的含量 (9%) 或未经处理的转基因对生长和肠道形态产生负面影响.
科学领域:
- 动物科学动物科学
- 营养生物化学 营养生物化学
- 禽畜科学 禽畜科学 禽畜科学
背景情况:
- 瓜尔 (GM) 是肉饮食中潜在的替代蛋白质来源.
- 发酵和酶处理等加工方法可以改善营养的可用性,并减少转基因中的反营养因素.
研究的目的:
- 评估受酶处理和发酵的瓜尔粉 (GM) 对肉的表现,尸体特征,营养消化能力和肠道形态的影响.
- 为了确定在 brojiler完成者饮食中治疗的转基因的最佳含量水平.
主要方法:
- 肉被食含有3%,6%或9%的酶处理或发酵的转基因.
- 评估了性能参数 (料摄入量,体重增加,料转换比率),尸体特征,营养消化能力和乳腺组织形态学.
主要成果:
- 酶处理和发酵的转基因在3%和6%的含量显著改善了料摄入量,体重增加和料转化率,与9%的含量或未经处理的转基因相比.
- 用经过处理的转基因药物增强了营养素和矿物质的明显消化能力,特别是在3%的含量下.
- 接受转基因治疗的尸体产量有所提高,腹部脂肪减少,状的高度和表面积增加,表明肠道健康更好.
结论:
- 通过发酵或酶处理对转基因进行双重修改,特别是在3-6%的含量水平上,是一种可行的策略,可以提高肉的性能和肠道健康.
- 经过处理的转基因为肉饮食提供了一个有希望的替代蛋白质补充剂,改善了营养利用和肠道形态.
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