ENZYMATIC TREATMENT OF PALM KERNEL CAKE IMPROVES INTESTINAL HEALTH, GUT MICROBIOTA AND IMMUNE SYSTEM OF BROILERS

Pub Date : 2020-01-01 DOI:10.36899/japs.2020.3.0061
H. A. Aguzey, Z. Gao, H. H. Wu, G. Cheng, Z. Wu, J. H. Chen, Z. Niu
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引用次数: 4

Abstract

Palm kernel cake is a very important agro-industrial by-product from the production of palm kernel oil. It contains a lot of nutrients needed by chicken for growth and productivity but this potential is hindered because of the presence of mannan and other anti-nutritional factors. Mannans are made up of simple sugar D-mannose. Mannans comprise of a linear backbone of mannose residues joined by β-1, 4-mannosidic linkages comprising glucomannan, galactomannan and galactoglucomannan depending on carbohydrates or acid substitutions in the backbone. Enzymes have the ability to degrade this mannan component in order to make the nutrients available to the animals. Mannanoligosaccharides improve the development of small intestine of chicks during preand post-hatch periods, increasing the villi height, crypt depth and number of goblet cells per villus on the day of hatch. The activities of these enzymes help in increasing the population of beneficial microorganisms residing in the gastrointestinal tract of chicken. The surge in the beneficial microorganisms residing in the gastrointestinal region of chicken helps in boosting their immune system. Feeding palm kernel cake promotes growth and prevents diseases by boosting the immune system of broilers.
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酶处理棕榈仁饼可改善肉鸡肠道健康、肠道菌群和免疫系统
棕榈仁饼是棕榈仁油生产过程中重要的农工副产物。它含有鸡生长和生产所需的大量营养物质,但由于甘露聚糖和其他抗营养因素的存在,这种潜力受到阻碍。甘露糖是由单糖d -甘露糖组成的。甘露聚糖由甘露聚糖残基的线性骨架组成,由β- 1,4 -甘露聚糖键连接,由葡甘露聚糖、半乳甘露聚糖和半乳葡甘露聚糖组成,具体取决于骨架中的碳水化合物或酸取代。酶有能力降解这种甘露聚糖成分,以便使动物获得营养物质。甘露寡糖促进了雏鸡孵化前和孵化后小肠的发育,增加了雏鸡孵化当天的绒毛高度、隐窝深度和每绒毛杯状细胞数量。这些酶的活性有助于增加鸡胃肠道中有益微生物的数量。居住在鸡的胃肠道区域有益微生物的激增有助于提高他们的免疫系统。饲喂棕榈仁饼可增强肉鸡的免疫系统,促进肉鸡生长,预防疾病。
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