Controlling of growth performance, lipid deposits and fatty acid composition of chicken meat through a probiotic, Lactobacillus johnsonii during subclinical Clostridium perfringens infection

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• 作者：Hesong Wang ; Xueqin Ni ; Lei Liu ; Dong Zeng ; Jing Lai…
• 关键词：Clostridium perfringens ; Lactobacillus johnsonii ; Growth performance ; Meat quality ; Lipid contents ; Fatty acid composition
• 刊名：Lipids in Health and Disease
• 出版年：2017
• 出版时间：December 2017
• 年：2017
• 卷：16
• 期：1
• 全文大小：582KB
• 刊物主题：Lipidology; Medical Biochemistry; Clinical Nutrition;
• 出版者：BioMed Central
• ISSN：1476-511X
• 卷排序：16

文摘

BackgroundMeat is considered as a major source of polyunsaturated fatty acid (PUFA) which is essential for humans, therefore its lipid level and fatty acid composition have drawn great attention. As no clinical sign can be found in chicks subclinically infected by Clostridium perfringens (CP), the meat may be purchased and eaten. The objective of the present study was to determine whether Lactobacillus johnsonii (LJ) can control the CP-caused impact on growth, lipid levels, fatty acid composition and other flavor or nutritional quality in the meat.