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日糧氧化蛋白對生長豬氧化狀態(tài)和生產(chǎn)性能的影響
發(fā)布單位:天津瑞孚農(nóng)牧科技集團有限公司
查看次數(shù)：9773
時間：2020-06-09
肉制品可以為動物和飼料工業(yè)提供經(jīng)濟優(yōu)質(zhì)的蛋白質(zhì)來源。與脂類相似，相關的蛋白質(zhì)易被氧化，但這些蛋白質(zhì)的穩(wěn)定性尚不清楚。此外，人們對氧化應激如何影響生產(chǎn)動物的效率的興趣也在增加。最近的研究表明，氧化性脂質(zhì)的消耗會導致動物氧化狀態(tài)的改變，并降低生產(chǎn)效率。到目前為止，我們對氧化蛋白的消耗如何影響氧化狀態(tài)和生長性能知之甚少。本研究的目的是確定向生長中的豬飼喂高氧化蛋白飼料是否會：1）影響生長性能，2）誘導氧化應激。
將30頭豬（42日齡，初始體重（BW）12.49±1.45 kg）隨機分配到三種氧化蛋白水平的日糧處理組中的一組。以噴霧干燥的牛血漿作為蛋白質(zhì)來源，分別為不加熱、45℃加熱4 d和100℃加熱3 d。飼喂19 d，測定生長性能。收集血漿（0和18d）、空腸、結(jié)腸和肝臟組織（19 d），分析氧化應激標志物（如蛋白氧化、脂質(zhì)氧化、DNA損傷和谷胱甘肽過氧化物酶活性）。
試驗數(shù)據(jù)顯示，平均日增重（ADG，P < 0.01）和平均日采食量（ADFI，P < 0.01）與蛋白質(zhì)氧化水平呈線性正相關，但飼料轉(zhuǎn)化率（GF）無影響。此外，日糧中蛋白質(zhì)（P = 0.03）和脂肪（P < 0.01）的消化率隨蛋白質(zhì)氧化率的增加而降低。隱窩深度與日糧蛋白氧化水平呈線性正相關（P = 0.02）。與未加熱或加熱至100℃的血漿喂養(yǎng)的豬只相比，飼喂加熱到45℃的血漿蛋白組豬只在肝臟樣本中觀察到脂質(zhì)氧化程度有增加的趨勢（P = 0.09）。空腸DNA損傷與日糧蛋白氧化水平有線性關系的趨勢（P = 0.07）。
盡管研究結(jié)果表明，日糧中的氧化蛋白在短期喂養(yǎng)中不會誘導氧化應激。但生產(chǎn)性能、腸道形態(tài)和消化率的差異仍然可能是蛋白質(zhì)利用率降低的結(jié)果。
Impact of dietary oxidized protein on oxidative status and performance in growing pigs
Rendered products from the meat industry can provide economical quality sources of proteins to the animal and feed industry. Similar to lipids, rendered proteins are susceptible to oxidation, yet the stability of these proteins is unclear. In addition, interest in understanding how oxidative stress can impact efficiency in production animals is increasing. Recent studies show that consumption of oxidized lipids can lead to a change in the oxidative status of the animal as well as decreases in production efficiency. To date, little is known about how consumption of oxidized proteins impacts oxidative status and growth performance. The objectives of this study were to determine if feeding diets high in oxidized protein to growing pigs would: 1) impact growth performance and 2) induce oxidative stress. Thirty pigs (42 d old; initial body weight [BW] 12.49 ± 1.45 kg) were randomly assigned to one of three dietary treatments with increasing levels of oxidized protein. Spray-dried bovine plasma was used as the protein source and was either unheated upon arrival, heated at 45 °C for 4 d, or heated at 100 °C for 3 d. Diets were fed for 19 d and growth performance was measured. Blood plasma (days 0 and 18), jejunum, colon, and liver tissues (day 19) were collected to analyze for markers of oxidative stress (e.g., protein oxidation, lipid oxidation, DNA damage, and glutathione peroxidase activity). Average daily gain (ADG;P < 0.01) and average daily feed intake (ADFI;P < 0.01) had a positive linear relationship to increased protein oxidation, but there was no effect on gain to feed ratio. Furthermore, protein (P = 0.03) and fat (P < 0.01) digestibility were reduced with increased protein oxidation in the diet. Crypt depth showed a positive linear relationship with dietary protein oxidation levels (P = 0.02). A trend was observed in liver samples where pigs fed the plasma heated to 45 °C had increased lipid oxidation compared with pigs fed the plasma either unheated or heated to 100 °C (P = 0.09). DNA damage in the jejunum tended to have a linear relationship with the dietary protein oxidation level (P = 0.07). Even though results suggest dietary oxidized protein did not induce oxidative stress during short-term feeding, differences in performance, gut morphology, and digestibility are likely a result of reduced protein availability.
文章來源：豬營養(yǎng)國際論壇
【免責聲明】：文章來源于網(wǎng)絡，我們對文中陳述觀點判斷保持中立，并不對文章觀點負責。僅供讀者參考。版權屬于原作者。
將30頭豬（42日齡，初始體重（BW）12.49±1.45 kg）隨機分配到三種氧化蛋白水平的日糧處理組中的一組。以噴霧干燥的牛血漿作為蛋白質(zhì)來源，分別為不加熱、45℃加熱4 d和100℃加熱3 d。飼喂19 d，測定生長性能。收集血漿（0和18d）、空腸、結(jié)腸和肝臟組織（19 d），分析氧化應激標志物（如蛋白氧化、脂質(zhì)氧化、DNA損傷和谷胱甘肽過氧化物酶活性）。
試驗數(shù)據(jù)顯示，平均日增重（ADG，P < 0.01）和平均日采食量（ADFI，P < 0.01）與蛋白質(zhì)氧化水平呈線性正相關，但飼料轉(zhuǎn)化率（GF）無影響。此外，日糧中蛋白質(zhì)（P = 0.03）和脂肪（P < 0.01）的消化率隨蛋白質(zhì)氧化率的增加而降低。隱窩深度與日糧蛋白氧化水平呈線性正相關（P = 0.02）。與未加熱或加熱至100℃的血漿喂養(yǎng)的豬只相比，飼喂加熱到45℃的血漿蛋白組豬只在肝臟樣本中觀察到脂質(zhì)氧化程度有增加的趨勢（P = 0.09）。空腸DNA損傷與日糧蛋白氧化水平有線性關系的趨勢（P = 0.07）。
盡管研究結(jié)果表明，日糧中的氧化蛋白在短期喂養(yǎng)中不會誘導氧化應激。但生產(chǎn)性能、腸道形態(tài)和消化率的差異仍然可能是蛋白質(zhì)利用率降低的結(jié)果。
Impact of dietary oxidized protein on oxidative status and performance in growing pigs
Rendered products from the meat industry can provide economical quality sources of proteins to the animal and feed industry. Similar to lipids, rendered proteins are susceptible to oxidation, yet the stability of these proteins is unclear. In addition, interest in understanding how oxidative stress can impact efficiency in production animals is increasing. Recent studies show that consumption of oxidized lipids can lead to a change in the oxidative status of the animal as well as decreases in production efficiency. To date, little is known about how consumption of oxidized proteins impacts oxidative status and growth performance. The objectives of this study were to determine if feeding diets high in oxidized protein to growing pigs would: 1) impact growth performance and 2) induce oxidative stress. Thirty pigs (42 d old; initial body weight [BW] 12.49 ± 1.45 kg) were randomly assigned to one of three dietary treatments with increasing levels of oxidized protein. Spray-dried bovine plasma was used as the protein source and was either unheated upon arrival, heated at 45 °C for 4 d, or heated at 100 °C for 3 d. Diets were fed for 19 d and growth performance was measured. Blood plasma (days 0 and 18), jejunum, colon, and liver tissues (day 19) were collected to analyze for markers of oxidative stress (e.g., protein oxidation, lipid oxidation, DNA damage, and glutathione peroxidase activity). Average daily gain (ADG;P < 0.01) and average daily feed intake (ADFI;P < 0.01) had a positive linear relationship to increased protein oxidation, but there was no effect on gain to feed ratio. Furthermore, protein (P = 0.03) and fat (P < 0.01) digestibility were reduced with increased protein oxidation in the diet. Crypt depth showed a positive linear relationship with dietary protein oxidation levels (P = 0.02). A trend was observed in liver samples where pigs fed the plasma heated to 45 °C had increased lipid oxidation compared with pigs fed the plasma either unheated or heated to 100 °C (P = 0.09). DNA damage in the jejunum tended to have a linear relationship with the dietary protein oxidation level (P = 0.07). Even though results suggest dietary oxidized protein did not induce oxidative stress during short-term feeding, differences in performance, gut morphology, and digestibility are likely a result of reduced protein availability.
文章來源：豬營養(yǎng)國際論壇
【免責聲明】：文章來源于網(wǎng)絡，我們對文中陳述觀點判斷保持中立，并不對文章觀點負責。僅供讀者參考。版權屬于原作者。
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