Effects of dietary starch sources on pellet‐processing characteristics, growth performance and caecal microflora of meat rabbits

Abstract

Starch is a major reserve polysaccharide of green plants; it is the primary source of carbohydrates and one of the main energy sources in monogastric diets. Starch is found in nature as granules in seeds (grains and beans), roots and tubers. Worldwide, the main starch sources in animal and human feed are corn (82%), wheat (8%), potato (5%) and cassava (5%) (Le Corre et al., 2010). From a biochemical point of view, starch consists of a mixture of two glucosidic macromolecules: amylose and amylopectin. However, the polymeric structure of starch is more complicated. It is now recognised that some amylose molecules have several branches (Blas & Gidenne, 2010).Several studies have indicated that molecular structures of amylopectin prominently impact the physicochemical characteristics and |

Effects of kudzu vine ( Pueraria lobata ) on the intestinal microflora and volatile fatty acids in meat rabbits

“…2012;, showing the increase in the relative abundance of Lachnospira in groups B, C, and D.Effect of kudzu on meat rabbit bacterial countsLactobacillus and Bi dobacterium are bene cial and normal intestinal bacteria(Kang 1985) that can prevent excessive fermentation due to invasive bacteria and opportunistic pathogens. Bacterial metabolites such as acetic and lactic acids can create an acidic environment, thus eradicating the acidintolerant E. coli(Cong et al 2022). In the animal gut, Lactobacillus (Lactobacillus spp.)…”