黑蒜粉对肉鸡免疫球蛋白水平、血液学指标、抗氧化能力和生长性能的影响

IF 1.9 3区 农林科学 Q2 AGRICULTURE, DAIRY & ANIMAL SCIENCE
Mokhtar Fathi , Kianoosh Zarrinkavyani , Zahra Biranvand , Shiva Maleki
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引用次数: 0

摘要

黑蒜(BG)是Allium sativum L.的一种发酵形式,是在精心控制的温度、湿度和时间条件下生产的。它含有许多生物活性化合物,有助于其药用特性,包括抗炎和抗癌作用。试验选用1日龄雄性罗斯308肉鸡500只,随机分为5个处理组,每组设5个重复栏(每个栏20只)。饲粮处理为:(1)对照组(饲喂基础饲粮)、(2)bp -10(基础饲粮+ 10 g/kg黑蒜粉)、(3)bp -20(基础饲粮+ 20 g/kg黑蒜粉)、(4)bp -30(基础饲粮+ 30 g/kg黑蒜粉)、(5)bp -40(基础饲粮+ 40 g/kg黑蒜粉)。结果表明,与其他各组相比,bp -20组鸟类的增重(BWG)和采食量(FI)显著增加,饲料系数(FCR)显著提高,死亡率显著降低(P <;0.05)。此外,添加20 g/kg及以上的大蒜粉可增加红细胞(RBC)计数、血红蛋白(HGB)、红细胞压积(HCT)和高密度脂蛋白(HDL)水平,同时降低血清中甘油三酯(TG)、总胆固醇(TC)、低密度脂蛋白(LDL)、天冬氨酸转氨酶(AST)和丙氨酸转氨酶(ALT)水平(P和lt;0.05)。抗氧化分析显示,与其他处理相比,接受高达20 g/kg黑蒜粉的鸟类具有更高的谷胱甘肽过氧化物酶(GSH-Px)和超氧化物歧化酶(SOD)活性,以及更低的丙二醛(MDA)水平(P <;0.05)。此外,与其他组相比,添加20 g/kg水平的黑蒜显著提高了免疫球蛋白g (IgG)和免疫球蛋白M (IgM)浓度(P <;0.05)。综上所述,饲粮中添加20 g/kg黑蒜(大蒜的发酵形式)可改善肉鸡的氧化平衡、生长性能和免疫力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of black garlic powder on immunoglobulin protein levels, hematological indicators, antioxidant capacity, and growth performance in broiler chickens
Black garlic (BG), a fermented form of Allium sativum L., is produced under carefully controlled conditions of temperature, humidity, and time. It contains numerous bioactive compounds that contribute to its medicinal properties, including anti-inflammatory and anticancer effects. A total of 500 one-day-old male Ross 308 broiler chickens were randomly assigned to five treatment groups, each with five replicate pens (20 birds per pen). Dietary treatments were as follows: (1) control (fed a basal diet), (2) BGP-10 (basal diet + 10 g/kg black garlic powder), (3) BGP-20 (basal diet + 20 g/kg black garlic powder), (4) BGP-30 (basal diet + 30 g/kg black garlic powder), and (5) BGP-40 (basal diet + 40 g/kg black garlic powder). Results showed that birds in the BGP-20 group exhibited significantly higher body weight gain (BWG) and feed intake (FI), along with improved feed conversion ratio (FCR) and lower mortality rates compared to other groups (P < 0.05). Additionally, supplementation of garlic powder at 20 g/kg and more led to increased red blood cell (RBC) counts, hemoglobin (HGB), hematocrit (HCT), and high-density lipoprotein (HDL) levels, while reducing triglycerides (TG), total cholesterol (TC), low-density lipoprotein (LDL), aspartate transaminase (AST), and alanine transaminase (ALT) levels in serum (P < 0.05). Antioxidant analysis revealed that birds receiving up to 20 g/kg of black garlic powder had higher glutathione peroxidase (GSH-Px) and superoxide dismutase (SOD) activity, along with lower malondialdehyde (MDA) levels than those in other treatments (P < 0.05). Furthermore, supplementation with black garlic at levels up to 20 g/kg significantly increased immunoglobulin G (IgG) and immunoglobulin M (IgM) concentrations compared to other groups (P < 0.05). In conclusion, incorporating 20 g/kg of black garlic (the fermented form of garlic) into poultry diets may enhance oxidative balance, growth performance, and immune in broiler chickens.
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来源期刊
Livestock Science
Livestock Science 农林科学-奶制品与动物科学
CiteScore
4.30
自引率
5.60%
发文量
237
审稿时长
3 months
期刊介绍: Livestock Science promotes the sound development of the livestock sector by publishing original, peer-reviewed research and review articles covering all aspects of this broad field. The journal welcomes submissions on the avant-garde areas of animal genetics, breeding, growth, reproduction, nutrition, physiology, and behaviour in addition to genetic resources, welfare, ethics, health, management and production systems. The high-quality content of this journal reflects the truly international nature of this broad area of research.
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