The effect of thermal environment on the digestion of broilers
The effect of thermal environment on the digestion of broilers
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DOI：
10.1046/j.1439-0396.2000.00223.x
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发表时间：
2000-03-01
期刊：
影响因子：
--
通讯作者：
Zhang, ZY
中科院分区：
文献类型：
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作者：
Hai, L;Rong, D;Zhang, ZY
为研究热环境对肉仔鸡消化的影响，进行了两项试验。在这两个实验中，这些鸟都暴露在三种温度下：5摄氏度、21摄氏度和32摄氏度，相对湿度保持在60%。试验一，与对照环境（20℃，60%相对湿度）相比，低温环境（5℃，60%相对湿度）使全消化道食糜数量减少，高温环境（32℃，60%相对湿度）使全消化道食糜数量增加。高温（32℃）可抑制作物或小肠消化物的排出（p < 0.01）。试验2中，不同环境温度对胰蛋白酶、凝乳胰蛋白酶和淀粉酶活性有显著影响（p < 0.01）。与正常环境相比，高温环境降低了肠道汁液中胰蛋白酶（p < 0.01）、凝乳胰蛋白酶（p < 0.05）和淀粉酶（p < 0.01）活性。三种消化酶活性均不受低温环境的影响。
Two experiments were conducted to determine the effect of thermal environment on the digestion of broilers. In both experiments the birds were exposed to three temperatures: 5, 21, and 32 degrees C, and relative humidity was maintained at 60%. In experiment one, the amount of chyme in the whole digestive tract was decreased by the cold environment (5 degrees C, 60% relative humidity) and increased by hot environment (32 degrees C, 60% relative humidity), compared with control environment (20 degrees C, 60% relative humidity). The expelling of digesta from the crop or small intestine was suppressed by high temperature (32 degrees C) (p < 0.01). In experiment two, the activities of trypsin, chymotrypsin, and amylase were affected significantly by different environmental temperatures (p < 0.01). Compared to normal environment, the activities of the three kinds of enzymes in intestinal juice were decreased by the hot environment: trypsin (p < 0.01), chymotrypsin (p < 0.05), and amylase (p < 0.01), respectively. The activities of the three kinds of digestive enzyme were not influenced by the cold environment.