迷香粉作为一种天然补充剂,以减轻热应激下 brojlers 的死亡率
Eman A Elhadi1,2, Khaled M Ben Naser1, Lutfia A Abuzaid3
1Department of Animal Production, Faculty of Agriculture, University of Tripoli, Tripoli, Libya.
Open veterinary journal
|February 3, 2026
概括
在0.5%和1.0%的水平中将迷香粉添加到肉料中,在热应激期间显著降低了的死亡率和关键酶水平. 这种天然补充剂有望在高温下改善家禽健康.
科学领域:
- 动物科学动物科学
- 禽类的营养 养
- 环境压力生理学生理学
背景情况:
- 气候变化和气温上升对肉生产构成重大威胁.
- 肉的高新陈代谢率使它们容易受到热应激,特别是在炎热的天气.
研究的目的:
- 为了评估饮食迷香粉在诱导热应激下对肉的影响.
- 评估迷香对死亡率和特定生物化学标记物的影响.
主要方法:
- 180只肉被分为四组,饮食补充了0.0%,0.5%,1.0%或1.5%的迷香粉.
- 鸟类在34岁和35岁时受到热应激 (34°C 6小时).
- 测量了死亡率,肌酸激酶 (CK),乳酸脱酶 (LDH) 和胺转移酶 (GGT).
主要成果:
- 在0.5%和1.0%的迷香粉补充剂显著降低了热应激期间的死亡率.
- 这些水平还降低了血清CK和LDH活动,表明细胞损伤较小.
- 玛醇转移酶水平没有受到迷香补充剂的显著影响.
结论:
- 饮食迷香粉可以成为减轻肉热应激负面影响的有益补充剂.
- 迷香补充剂可能有助于提高肉对热挑战的弹性.
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