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首页> 外文期刊>Poultry Science >The effects of different thermal treatments and organic acid levels in feed on microbial composition and activity in gastrointestinal tract of broilers
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The effects of different thermal treatments and organic acid levels in feed on microbial composition and activity in gastrointestinal tract of broilers

机译：饲料中不同热处理和有机酸水平对肉仔鸡微生物组成和胃肠道活性的影响

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摘要

Thermal treatments of feed and organic acids are known to affect the gastrointestinal microbiota in chickens. The present study evaluated the effect of different thermal processes including pelleting (P), long-term conditioning at 85 degrees C for 3 min (L), expanding at 110 degrees C (E110), and 130 degrees C for 3 to 5 s (E130) as well as organic acid (63.75% formic acid, 25.00% propionic acid, and 11.25% water) inclusion levels (0, 0.75, and 1.5%) on gastrointestinal microbiota in broilers. In total, 960 one-day-old chicks were randomly assigned to 8 replicates using a 3 x 4 factorial arrangement. At d 35, bacterial cell numbers in the crop, ileum, and cecum, and bacterial metabolites in the crop, gizzard, ileum, and cecum were determined. The inclusion of 1.5% organic acids increased cell numbers of all clostridial clusters in the crop. The organic acid supplementation increased the propionic acid concentration in the crop and gizzard and there was a decrease in lactic acid concentration. In the ileum, the 0% organic acid group had the highest numbers of Lactobacillus spp. and enterobacteria. Inclusion of 1.5% organic acids increased ileal acetate concentration. Increasing the feed processing temperature led to an increase of lactobacilli in the crop and ileum, whereas clostridia and enterobacteria seemed unaffected. Similarly, lactate concentrations increased in the ileum, but short-chain fatty acids remained identical. In the crop, an increase for acetate was found for the E130 group compared with all other thermal treatments. In conclusion, our study demonstrated that thermal treatments and organic acid supplementation to broiler diets more markedly influenced the bacterial status of the crop compared with the downstream segments and their effects decreased along the length of gastrointestinal tract. Whereas organic acids markedly modified bacterial composition and activity in the crop, expansion increased lactobacilli and lactate in the crop and ileum.
机译：已知饲料和有机酸的热处理会影响鸡的胃肠道菌群。本研究评估了不同热处理过程的影响，包括造粒（P），在85摄氏度下长期调节3分钟（L），在110摄氏度下膨胀（E110）和在130摄氏度下膨胀3至5 s（ E130）以及肉鸡胃肠菌群中的有机酸含量（0. 0.75和1.5％）（63.75％的甲酸，25.00％的丙酸和11.25％的水）。总共使用3 x 4因子布置将960只1日龄小鸡随机分配8个重复样本。在第35天，测定农作物，回肠和盲肠中的细菌细胞数目，以及农作物，，回肠和盲肠中的细菌代谢产物。包含1.5％的有机酸会增加作物中所有梭菌簇的细胞数。有机酸的添加增加了农作物和g中丙酸的浓度，而乳酸的浓度降低了。在回肠中，有机酸含量为0％的乳酸杆菌属数量最多。和肠杆菌。包含1.5％的有机酸会增加回肠乙酸盐的浓度。饲料加工温度的升高导致农杆菌和回肠中乳酸菌的增加，而梭菌和肠杆菌似乎不受影响。类似地，回肠中的乳酸浓度增加，但短链脂肪酸保持相同。在农作物中，与所有其他热处理相比，E130组的醋酸盐含量有所增加。总之，我们的研究表明，与下游部分相比，热处理和肉鸡日粮中添加有机酸对农作物细菌状态的影响更大，并且其影响沿胃肠道的长度降低。有机酸显着改变了农作物中细菌的组成和活性，而膨胀增加了农杆菌和回肠中的乳酸杆菌和乳酸。

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