Department of Poultry Science, University of Warmia and Mazury in Olsztyn, 10-719, Olsztyn, Warminsko-Mazurskie, Poland.
Department of Biochemistry and Toxicology, University of Live Science, 20-950, Lublin, Lubelskie, Poland.
Poult Sci. 2018 Nov 1;97(11):3910-3920. doi: 10.3382/ps/pey250.
This study evaluated the effects of including 15% of raw or fermented rapeseed cake (RRC and FRC, respectively) in turkey diets on the growth performance, antioxidant and immune status, and intestinal morphology of birds. Rapeseed cake was fermented using the commercial 6-phytase enzyme preparation, and dried. A total of 1,350 day-old female Hybrid Converter turkeys were randomly allocated to 3 dietary treatments with 9 replicates per treatment and 50 birds per replicate. All diets were isonitrogenous and isocaloric, and contained various protein sources. In the control group (C), soybean meal was the main source of dietary protein, and the remaining groups were fed diets containing 15% of RRC or FRC. Fermentation considerably reduced the concentrations of phytate-phosphorus and glucosinolates in rapeseed cake. In comparison with RRC, turkeys receiving FRC achieved higher average final body weight (BW), comparable with that noted in the control group. Both RRC and FRC stimulated the antioxidant system of turkeys, which was reflected in a decrease in the concentrations of lipid hydroperoxides (LOOH) and malondialdehyde (MDA), and an increase in the total antioxidant potential (FRAP) and the concentration of total glutathione (GSH + GSSG) in blood plasma, compared with the control group. Turkeys fed diets with RRC were characterized by the highest blood vitamin C concentrations, the highest activities of superoxide dismutase (SOD) and glutathione peroxidase (GPx), and lower catalase (CAT) activity. The dietary inclusion of rapeseed cake contributed to an increase in villus height and mucosal thickness in the duodenum, and a more beneficial influence was exerted by RRC. It can be concluded that the fermentation of rapeseed cake considerably reduces the concentrations of glucosinolates and phytate-phosphorus, and increases the final BW of turkeys. Diets containing 15% of RRC and FRC do not compromise metabolic parameters or immune function, and exert positive effects on antioxidant status and intestinal histomorphology in turkeys.
本研究评估了在火鸡日粮中分别添加 15%的生或发酵菜籽饼（RRC 和 FRC）对禽类生长性能、抗氧化和免疫状态以及肠道形态的影响。菜籽饼采用商业 6-植酸酶制剂发酵并干燥。共 1350 只 1 日龄雌性 Hybrid Converter 火鸡被随机分配到 3 种日粮处理组，每个处理组有 9 个重复，每个重复有 50 只鸡。所有日粮的氮和能量水平相同，并且含有不同的蛋白质来源。在对照组（C）中，豆粕是日粮中蛋白质的主要来源，其余组则饲喂含有 15%RRC 或 FRC 的日粮。发酵大大降低了菜籽饼中植酸磷和硫代葡萄糖苷的浓度。与 RRC 相比，饲喂 FRC 的火鸡获得了更高的平均终重（BW），与对照组相当。RRC 和 FRC 均刺激了火鸡的抗氧化系统，表现为血浆中脂质过氧化物（LOOH）和丙二醛（MDA）浓度降低，总抗氧化能力（FRAP）和总谷胱甘肽（GSH+GSSG）浓度升高，与对照组相比。饲喂 RRC 日粮的火鸡具有最高的血液维生素 C 浓度、最高的超氧化物歧化酶（SOD）和谷胱甘肽过氧化物酶（GPx）活性以及较低的过氧化氢酶（CAT）活性。菜籽饼的日粮添加促进了十二指肠绒毛高度和黏膜厚度的增加，RRC 的影响更为有利。可以得出结论，菜籽饼的发酵大大降低了硫代葡萄糖苷和植酸磷的浓度，并提高了火鸡的终重。日粮中添加 15%的 RRC 和 FRC 不会影响代谢参数或免疫功能，并且对火鸡的抗氧化状态和肠道组织形态产生积极影响。
