Desert Research Center, Mataria, Cairo, Egypt.
Biological Applications Department, Nuclear Research Center, Egyptian Atomic Energy Authority, Cairo, Egypt.
Trop Anim Health Prod. 2023 Oct 25;55(6):376. doi: 10.1007/s11250-023-03794-y.
The present study investigated the impact of dietary inclusion of olive cakes (OC) with or without Saccharomyces cerevisiae (SC) and citric acid (CA) on growth, digestive function, thyroid activity, antioxidant status, immunity, and intestinal architecture of growing rabbits. One hundred forty 35-day-old male New Zealand white rabbits were randomly assigned into seven experimental groups with five replicates each, as follows: control (CN), fed the basal diet; OC20 and OC25, fed diets with 20 and 25% OC; OS20 and OS25, fed diets containing 20 and 25% OC with S. cerevisiae at 5 g/kg diet; OA20 and OA25, fed diets supplemented with 20 and 25% OC with 1.0% citric acid. No differences in live body weight, feed intake, feed conversion ratio, and carcass traits were noticed among experimental groups, while body weight gain and carcass (%) were increased (P < 0.05) in OS20 compared to the control. Digestibility coefficients of all nutrients and activities of amylase, cellulose, and trypsin did not differ in treated groups compared to the control except for OS20, which recorded enhancement in nutrient digestibility. Plasma triiodothyronine and thyroxine were elevated (P < 0.05), while triglycerides and cholesterol were reduced (P < 0.05) in OS20 compared to CN. Plasma concentrations of immunoglobulin M and G and superoxide dismutase were increased in treated groups compared to the control. Dietary inclusion of SC and CA improved rabbits' intestinal health, as the cecal Lactobacillus count was increased, E. coli count was decreased, and villus height was elevated in SC- and CA-treated groups. In conclusion, dietary incorporation of SC or CA enhanced the nutritional value of OC and improved growth performance, nutrient digestibility, thyroid activity, antioxidative status, and gut health of growing rabbits.
本研究旨在探讨在生长兔日粮中添加橄榄饼（OC）和/或酿酒酵母（SC）和柠檬酸（CA）对其生长、消化功能、甲状腺活性、抗氧化状态、免疫和肠道结构的影响。将 140 只 35 日龄雄性新西兰白兔随机分为 7 个实验组，每组 5 个重复，如下：对照组（CN），饲喂基础日粮；OC20 和 OC25，分别饲喂添加 20%和 25% OC 的日粮；OS20 和 OS25，分别饲喂添加 20%和 25% OC 以及 5 g/kg 日粮 SC 的日粮；OA20 和 OA25，分别饲喂添加 20%和 25% OC 以及 1.0%柠檬酸的日粮。各组间的活体重、采食量、饲料转化率和胴体性状均无差异，而 OS20 组的体重增重和胴体（%）高于对照组（P<0.05）。与对照组相比，除 OS20 组外，各组的养分消化系数和淀粉酶、纤维素和胰蛋白酶活性均无差异，OS20 组的养分消化率提高。与 CN 相比，OS20 组的血浆三碘甲状腺原氨酸和甲状腺素升高（P<0.05），而甘油三酯和胆固醇降低（P<0.05）。与对照组相比，各组的血浆免疫球蛋白 M 和 G 以及超氧化物歧化酶浓度升高。添加 SC 和 CA 改善了兔子的肠道健康，因为添加 SC 和 CA 组的盲肠乳酸菌计数增加，大肠杆菌计数减少，绒毛高度升高。总之，日粮中添加 SC 或 CA 提高了 OC 的营养价值，并改善了生长兔的生长性能、养分消化率、甲状腺活性、抗氧化状态和肠道健康。
