夏桑菊加工残渣改善蛋鸡生产性能，调节肠道炎症和肠道微生物群
Xiasangju Processing Residues Improve Production Performance and Modulate Intestinal Inflammation and Gut Microbiota in Laying Hens.
摘要(中文译文)
随着可持续动物生产需求的不断增长，将农业及加工副产物用作功能性饲料原料日益受到关注。然而，夏桑菊加工残渣——一种在中药复方夏桑菊工业化加工过程中产生的副产物——在家禽营养中的应用仍知之甚少。本研究旨在评估夏桑菊加工副产物作为晚产蛋鸡日粮补充剂时的营养成分、生物活性成分及潜在功能效应。采用LC-MS和常规营养分析方法对其化学组成进行表征，同时通过网络药理学预测其潜在抗炎机制。共选取288只京粉蛋鸡（55周龄），随机分为四个日粮处理组，分别添加0、0.5%、1.0%或1.5%的夏桑菊加工副产物，饲喂56天。结果表明，共鉴定出11种主要活性化合物，包括含量较高的蒙花苷和迷迭香酸，同时富含粗蛋白、纤维、矿物质和氨基酸。日粮中添加1.5%该副产物与较高的产蛋率、蛋重和蛋黄颜色相关，且对器官指数或血清生化参数无明显不良影响。该处理还与回肠中 和 、盲肠中 、 、 、和 等炎症基因表达降低相关。对蛋黄或肝脏抗氧化状态及肠道形态未观察到显著影响。综合网络药理学、分子对接和体外COX-2抑制分析表明，抗炎相关反应可能涉及COX-2相关通路，而16S rRNA测序则显示肠道微生物组成发生变化。综上所述，夏桑菊加工副产物可作为晚产蛋鸡潜在的功能性饲料原料，在本研究条件下添加1.5%表现出良好的综合性能。这些效应可能与残渣中残留营养物质和生物活性化合物的共同贡献有关。
Abstract
With the increasing demand for sustainable animal production, the utilization of agricultural and processing by-products as functional feed ingredients has gained growing attention. However, the application of Xiasangju processing residues, a by-product generated during the industrial processing of the traditional Chinese herbal formula Xiasangju, in poultry nutrition remains poorly understood. This study aimed to evaluate the nutritional composition, bioactive components, and potential functional effects of Xiasangju processing by-products as a dietary supplement for late-laying hens. Chemical composition was characterized using LC-MS and conventional nutritional analysis, while potential anti-inflammatory mechanisms were predicted via network pharmacology. A total of 288 Jingfen laying hens (55 weeks old) were randomly assigned to four dietary treatments supplemented with 0, 0.5%, 1.0%, or 1.5% Xiasangju processing by-products for 56 days. Results showed that 11 major active compounds were identified, including relatively high levels of linarin and rosmarinic acid, along with abundant crude protein, fiber, minerals, and amino acids. Dietary supplementation at 1.5% was associated with higher egg production rate, egg weight, and yolk color without obvious adverse effects on organ indices or serum biochemical parameters. This treatment was also associated with lower inflammatory gene expression, including and in the ileum and , , , and in the cecum. No significant effects were observed on antioxidant status in yolk or liver, or intestinal morphology. Integrated analyses using network pharmacology, molecular docking, and in vitro COX-2 inhibition suggested that anti-inflammatory-related responses may involve COX-2-related pathways, while 16S rRNA sequencing indicated changes in gut microbiota composition. In conclusion, Xiasangju processing by-products may serve as a potential functional feed ingredient for late-laying hens, with 1.5% inclusion showing favorable overall performance under the conditions of this study. These effects may be associated with the combined contribution of residual nutrients and bioactive compounds in the residues.
如何引用
AMA
Yiwei Jin, Lu Liu, Wei Wang, Pingping Li, Panpan Shi, Wei Liu, et al. Xiasangju Processing Residues Improve Production Performance and Modulate Intestinal Inflammation and Gut Microbiota in Laying Hens.. Animals : an open access journal from MDPI. 2026; doi:10.3390/ani16121841.
APA
Yiwei Jin, Lu Liu, Wei Wang, Pingping Li, Panpan Shi, Wei Liu, et al (2026). Xiasangju Processing Residues Improve Production Performance and Modulate Intestinal Inflammation and Gut Microbiota in Laying Hens.. Animals : an open access journal from MDPI. https://doi.org/10.3390/ani16121841
GB/T 7714
Yiwei Jin, Lu Liu, Wei Wang, Pingping Li, Panpan Shi, Wei Liu, et al. Xiasangju Processing Residues Improve Production Performance and Modulate Intestinal Inflammation and Gut Microbiota in Laying Hens.[J]. Animals : an open access journal from MDPI, 2026 doi:10.3390/ani16121841.
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