Dietary glutamine improves meat quality, skeletal muscle antioxidant capacity and glutamine metabolism in broilers under acute heat stress
Dietary glutamine improves meat quality, skeletal muscle antioxidant capacity and glutamine metabolism in broilers under acute heat stress
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DOI：
10.1080/09712119.2018.1520113
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发表时间：
2018-09-10
影响因子：
1.4
通讯作者：
Zhao, Lei
中科院分区：
文献类型：
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作者：
Sifa, Dai;Bai, Xi;Zhao, Lei
研究了谷氨酰胺（Gln）对热应激肉仔鸡肌肉品质、骨骼肌抗氧化能力及Gln代谢的影响。试验选用42日龄肉仔鸡300只，随机分为5组：对照组（23 ± 1 ℃），饲喂基础日粮;试验组（34 ± 1 ℃），分别在基础日粮中添加0、5、10和20 g Gln/kg。实验持续24 h。与对照组相比，急性热应激引起的显著降低（p
This study investigated the effects of glutamine (Gln) on meat quality, skeletal muscle antioxidant capacity and Gln metabolism in heat-stressed broilers. Three hundred 42-day-old broilers were randomly divided into five groups: a control group (23 +/- 1 degrees C), which was fed basal diet, and four experimental groups (34 +/- 1 degrees C), supplemented with 0, 5, 10, and 20g Gln/kg of basal diet. The experiment lasted for 24h. Compared with the control group, acute heat stress caused a significant reduction (p