Stanley V G, Ojo R, Woldesenbet S, Hutchinson D H, Kubena L F
Cooperative Agricultural Research Center, Prairie View A&M University, Texas 77446.
Poult Sci. 1993 Oct;72(10):1867-72. doi: 10.3382/ps.0721867.
Three hundred and sixty day-old commercial broiler chicks were assigned to a 3 x 2 factorial arrangement of treatments to examine the effects of three levels of Saccharomyces cerevisiae 0, .05, and .1% of feed, and two levels of aflatoxin, 0 and 5 ppm, singly and in combination on aflatoxicosis. Each treatment group was replicated three times. The S. cerevisiae and aflatoxin were incorporated in a standard commercial broiler ration and fed to chicks for 4 wk. Data were collected weekly on body weights, and at the end of the experiment on the relative weights of the liver, proventriculus, pancreas, and heart. Serum concentrations of the albumin, total protein, cholesterol, uric acid, triglycerides, and enzyme activities of alanine transaminase, aspartate aminotransferase, lactase dehydrogenase, and creatine phosphokinase were also evaluated. Results showed that chicks receiving aflatoxin-contaminated feed had suppressed body weight (456 g), which significantly improved (516 g) with the inclusion of .1% S. cerevisiae. The relative weights of liver (3.58%), heart (.916%), and proventriculus (.770%), which increased significantly with the addition of 5 ppm of aflatoxin, were restored to 3.00, .783, and .680%, respectively, with the dietary inclusion of .1% S. cerevisiae. The serum concentrations of albumin and total protein (.66 and 1.62 g/100 mL), which were significantly decreased by aflatoxin, were elevated to .88 and 2.24 g/100 mL, respectively, with the inclusion of .1% S. cerevisiae.(ABSTRACT TRUNCATED AT 250 WORDS)
360只1日龄的商品肉鸡雏鸡被分配到一个3×2析因试验设计的处理组中，以研究饲料中三种水平（0、0.05%和0.1%）的酿酒酵母以及两种水平（0和5 ppm）的黄曲霉毒素单独及联合作用对黄曲霉毒素中毒的影响。每个处理组重复三次。将酿酒酵母和黄曲霉毒素添加到标准商品肉鸡日粮中，饲喂雏鸡4周。每周记录体重数据，并在试验结束时记录肝脏、腺胃、胰腺和心脏的相对重量。还评估了血清中白蛋白、总蛋白、胆固醇、尿酸、甘油三酯的浓度以及丙氨酸转氨酶、天冬氨酸转氨酶、乳酸脱氢酶和肌酸磷酸激酶的酶活性。结果表明，采食受黄曲霉毒素污染饲料的雏鸡体重受到抑制（456克），添加0.1%酿酒酵母后体重显著提高（516克）。添加5 ppm黄曲霉毒素后肝脏（3.58%）、心脏（0.916%）和腺胃（0.770%）的相对重量显著增加，日粮中添加0.1%酿酒酵母后分别恢复到3.00%、0.783%和0.680%。黄曲霉毒素显著降低的血清白蛋白和总蛋白浓度（分别为0.66和1.62克/100毫升），添加0.1%酿酒酵母后分别升高到0.88和2.24克/100毫升。（摘要截短至250字）
