网络药理学和分子对接揭示中药超细粉改善老龄蛋鸡肌肉营养价值的机制
Network pharmacology and molecular docking reveal the mechanism of Chinese herb ultrafine powder improving meat nutritional value in aged laying hens.
作者信息
Gui Jue, Lin Wenchao, Meng Chengwen, Cui Yadong, Lan Wei, He Jianhua, Azad M A K, Kong Xiangfeng
机构信息
Key Laboratory of Agro-ecological Processes in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutrition Physiology and Metabolic Processes, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, Hunan 410125, China; School of Biology and Food Engineering, Fuyang Normal University, Fuyang, Anhui 236037, China; College of Advanced Agricultural Sciences, University of Chinese Academy of Sciences, Beijing 100008, China.
Key Laboratory of Agro-ecological Processes in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutrition Physiology and Metabolic Processes, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, Hunan 410125, China; College of Animal Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China.
出版信息
Poult Sci. 2025 May;104(5):105047. doi: 10.1016/j.psj.2025.105047. Epub 2025 Mar 16.
This study investigated the effects of dietary Chinese herb ultrafine powder (CHUP) supplementation on meat quality, plasma biochemical parameters, and fatty acid and amino acid composition in pectoral muscles of aged laying hens. A total of 576 Xinyang black-feather laying hens (300-d-old) were randomly allocated to eight groups, including the control group (fed a basal diet) and different CHUP groups (details in 'Materials and methods' section). The trial lasted 120 d. The findings showed that L-LF and L-LF-T supplementation increased the contents of polyunsaturated fatty acids and unsaturated fatty acids (P < 0.05), while CHUP supplementation increased (P < 0.05) the total essential amino acid content in pectoral muscles. Network pharmacology analysis predicted that L-LF-T supplementation mainly influenced the PPAR signaling pathway, which is associated with meat quality. These findings suggest that CHUP supplementation can enhance the nutritional value of pectoral muscles, potentially through its association with the PPAR signaling pathway in aged laying hens.
本研究调查了日粮中添加中药超细粉（CHUP）对老龄蛋鸡胸肌肉质、血浆生化参数以及脂肪酸和氨基酸组成的影响。总共576只300日龄的信阳黑羽蛋鸡被随机分为八组，包括对照组（饲喂基础日粮）和不同的CHUP组（具体细节见“材料与方法”部分）。试验持续120天。研究结果表明，添加L-LF和L-LF-T可提高多不饱和脂肪酸和不饱和脂肪酸的含量（P<0.05），而添加CHUP可提高（P<0.05）胸肌中必需氨基酸的总含量。网络药理学分析预测，添加L-LF-T主要影响与肉质相关的PPAR信号通路。这些研究结果表明，添加CHUP可提高胸肌的营养价值，这可能与其在老龄蛋鸡中与PPAR信号通路的关联有关。
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