کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5790104 | 1553965 | 2014 | 19 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of inclusion of waste vinegar residue in the diet of laying hens on chyme characteristics and gut microflora
ترجمه فارسی عنوان
اثر افزودن باقی مانده سرکه اتیل در رژیم مرغ های تخمگذار بر خصوصیات کیمیا و میکرو فلور روده
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم دامی و جانورشناسی
چکیده انگلیسی
The objective of this study was to evaluate the effects of inclusion of waste vinegar residue (WVR) in the diet of laying hens on chyme characteristics and gut microflora. A total of 96 60-wk-old Hy-Line Brown laying hens were selected and fed three diets including a corn and soybean meal-based control diet and two other diets with 20Â g/kg and 40Â g/kg of WVR. After 27Â d feeding period, digesta was collected for protease activity, pH value and microflora determination. Bacterial genetic diversity was determined using DGGE analysis of the V3 region of 16S rDNA PCR products (230Â bp) obtained from primers specific for the domain Bacteria. Inclusion of 20Â g/kg and 40Â g/kg of WVR in the diet decreased the digesta pH value in the gizzard (P=0.003) and increased pepsin activities in the gizzard of laying hens (P=0.032). Species of Enterobacter and Peptostreptococcaceae were more predominant in the cecum and ileum of laying hens, respectively. It is concluded that inclusion of 40Â g/kg of WVR in the laying hen diet modifies intestinal pH value and pepsin activities in upper gastrointestinal tract and affects the lower gut microflora in laying hens.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Livestock Science - Volume 167, September 2014, Pages 292-296
Journal: Livestock Science - Volume 167, September 2014, Pages 292-296
نویسندگان
Z.T. Song, X.F. Dong, J.M. Tong, Z.H. Wang,