Effect of Saccharomyces cerevisiae fermentation product on immune functions of broilers challenged with Eimeria tenella
文献类型: 外文期刊
第一作者: Gao, J.
作者: Gao, J.;Zhang, H. J.;Wu, S. G.;Yan, H. J.;Qi, G. H.;Gao, J.;Zhang, H. J.;Wu, S. G.;Yan, H. J.;Qi, G. H.;Yu, S. H.;Gao, Y. P.;Yoon, I.;Moore, D.
作者机构:
关键词: yeast culture;broiler;immune function;coccidian infection
期刊名称:POULTRY SCIENCE ( 影响因子:3.352; 五年影响因子:3.679 )
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年卷期:
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收录情况: SCI
摘要: Three hundred sixty 1-d-old male Arbor Acres broilers were randomly allotted to 6 groups with a 2 x 3 factorial arrangement of treatments. Three supplemental levels (0, 0.25, and 0.50%) of Saccharomyces cerevisiae fermentation product (XP) were fed to control and Eimeria tenella-infected broilers. Growth performance and immune response criteria were measured after coccidian infection. Broiler ADG was lowered (P < 0.01) by coccidian infection and improved by XP supplementation (P = 0.04). Supplementation of XP increased CD3+, CD4+, and CD8+ T-lymphocyte counts (P < 0.05) and the ratio CD4+:CD8+ in blood (P = 0.06) and spleen (P = 0.04) as well as ileum intraepithelial lymphocyte count, cecal tonsil secretory IgA counts, serum lysozyme content (P < 0.01), and albumin:globulin ratio (P = 0.02). These results suggest that dietary XP supplementation could improve immune function and growth performance in coccidia-infected broilers.
分类号: S8
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