Effect of enzymatic hydrolysis of wheat gluten on immune function of Broilers
Tan Xiaomeng
Jia Shugeng
Zhang Nannan
Hao Erying
Abstract：To explore the effects of enzymatic hydrolysis of wheat gluten on immune function in broilers. 108 broilers were selected and randomly divided into control group, gluten group, enzy-matic group, each group was repeated for three times. Control group was fed the basal diet, Gluten fed group were supplemented with 1.2% gluten diet, Enzymatic group were fed diets supplemented with 1.2% gluten hydrolyzate. The results show that after gluten hydrolysates addition, At 21 days of age, Enzymatic broilers thymus, bursa index were significantly increased compared with the control group(P<0.05), 42 days of age, there were no significant different (P>0.05) among treat-ment groups on broiler thymus, bursa index differences., In the spleen index, Both the 21-day or 42-day-old, spleen index showed an increasing trend (P>0.05)with digested gluten addition. For the entire test period, thymus and bursa can be promote at different levels. The early development of immune organs has an significant improvement. In broiler’s entire growth phase, diets supple-mented with glutamine can increase HI titers new castle, and promote the proliferation of peripher-al blood tlymphocytes of broilers, Among them, 42 days old reach the most significant improve at digestion group.
Keywords：Wheat glutenEnzymatic hydrolysis of wheatGluten glutamineImmunityBroiler
Publication Date：2014-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：4( 21-24 )