摘要
本试验旨在研究唾液乳杆菌SNK-6和饲粮粗蛋白质(CP)水平对汶上芦花鸡生产性能、蛋品质、肠道组织形态以及血清生化、抗氧化和免疫指标的影响。选取432只40周龄健康汶上芦花母鸡,随机分为6个组,每组6个重复,每个重复24只鸡。采用2因素3水平试验设计,在14.5%、15.5%和16.5%CP水平基础饲粮中分别添加0和2×10^(8)CFU/kg唾液乳杆菌SNK-6。预试期2周,正试期10周。结果表明:1)饲粮添加唾液乳杆菌SNK-6对汶上芦花鸡生产性能无显著影响(P>0.05),15.5%和16.5%CP水平组平均日采食量和产蛋率显著高于14.5%CP水平组(P<0.05),唾液乳杆菌SNK-6和饲粮CP水平的互作效应对平均日采食量和产蛋率有显著影响(P<0.05)。2)饲粮添加唾液乳杆菌SNK-6可显著提高蛋壳强度(P<0.05),16.5%CP水平组蛋黄颜色显著高于15.5%和14.5%CP水平组(P<0.05),唾液乳杆菌SNK-6和饲粮CP水平的互作效应对蛋品质指标均无显著影响(P>0.05)。3)饲粮添加唾液乳杆菌SNK-6能够显著提高血清钙、磷含量(P<0.05),15.5%和16.5%CP水平组血清尿酸含量显著高于14.5%CP水平组(P<0.05),唾液乳杆菌SNK-6和饲粮CP水平的互作效应对血清尿酸含量有显著影响(P<0.05)。4)饲粮添加唾液乳杆菌SNK-6能够显著提高血清过氧化氢酶活性(P<0.05),饲粮CP水平以及唾液乳杆菌SNK-6和饲粮CP水平的互作效应对血清抗氧化指标均无显著影响(P>0.05)。5)饲粮添加唾液乳杆菌SNK-6能够显著提高血清免疫球蛋白G和盲肠分泌型免疫球蛋白A含量(P<0.05),16.5%CP水平组血清干扰素-α含量显著高于14.5%CP水平组(P<0.05),15.5%和16.5%CP水平组盲肠分泌型免疫球蛋白A含量显著高于14.5%CP水平组(P<0.05);唾液乳杆菌SNK-6和CP水平的互作效应对血清免疫球蛋白G和盲肠分泌型免疫球蛋白A含量有显著影响(P<0.05)。6)饲粮添加唾液乳杆菌SNK-6可显著提高空肠和回肠绒毛高度(P<0.05),15.5%和16.5%CP水平组十二指肠和空肠绒毛高度、绒毛高度/隐窝深度值均显著高于14.5%CP水平组(P<0.05),唾液乳杆菌SNK-6和饲粮CP水平的互作效应对十二指肠绒毛高度、绒毛高度/隐窝深度值以及空肠绒毛高度有显著影响(P<0.05)。综上所述,饲粮添加2×10^(8)CFU/kg唾液乳杆菌SNK-6可显著提高40~50周龄汶上芦花鸡蛋壳强度,提高血清钙、磷、免疫球蛋白G和盲肠分泌型免疫球蛋白A含量,改善小肠组织形态;本试验条件下,通过在饲粮中添加2×10^(8)CFU/kg唾液乳杆菌SNK-6,40~50周龄汶上芦花鸡饲粮CP水平可降低至15.5%。
The study was conducted to investigate the effects of Lactobacillus salivarius SNK-6 and dietary crude protein(CP)levels on performance,egg quality,intestinal tissue morphology,and serum biochemical,antioxidant and immune indices of Wenshang Luhua chickens.A total of 432 healthy 40-week-old Wenshang Luhua hens were randomly divided into 6 groups with 6 replicates in each group and 24 chickens in each replicate.Using a two-factor with three levels experimental design,0 and 2×10^(8)CFU/kg Lactobacillus salivarius SNK-6 were supplemented to 14.5%,15.5%and 16.5%CP level basal diets,respectively.The preparatory experiment period was 2 weeks,and the experiment period was 10 weeks.The results showed as follows:1)dietary Lactobacillus salivarius SNK-6 had no significant effects on the performance of Wenshang Luhua chickens(P>0.05).The average daily feed intake and laying rate in 15.5%and 16.5%CP level groups were significantly higher than those in 14.5%CP level group(P<0.05).The interaction of Lactobacillus salivarius SNK-6 and dietary CP level had significant effects on the average daily feed intake and laying rate(P<0.05).2)Dietary Lactobacillus salivarius SNK-6 significantly increased the eggshell strength(P<0.05).The yolk color in 16.5%CP level group was significantly higher than that in 15.5%and 14.5%CP level groups(P<0.05).The interaction of Lactobacillus salivarius SNK-6 and dietary CP level had no significant effects on the egg quality indices(P>0.05).3)Dietary Lactobacillus salivarius SNK-6 significantly increased the contents of calcium and phosphorus in serum(P<0.05).The uric acid content in serum in 15.5%and 16.5%CP level groups was significantly higher than that in 14.5%CP level group(P<0.05).The interaction of Lactobacillus salivarius SNK-6 and dietary CP level had significant effects on the uric acid content in serum(P<0.05).4)Dietary Lactobacillus salivarius SNK-6 significantly increased the catalase activity in serum(P<0.05).Dietary CP levels and the interaction of Lactobacillus salivarius SNK-6 and dietary CP level had no significant effects on the serum antioxidant indices(P>0.05).5)Dietary Lactobacillus salivarius SNK-6 significantly increased the immunoglobulin G content in serum and secretory immunoglobulin A content in cecum(P<0.05).The interferon-αcontent in serum in 16.5%CP level group was significantly higher than that in 14.5%CP level group(P<0.05),and the secretory immunoglobulin A content in cecum in 15.5%and 16.5%CP level groups was significantly higher than that in 14.5%CP level group(P<0.05).The interaction of Lactobacillus salivarius SNK-6 and dietary CP level had significant effects on the immunoglobulin G content in serum and the secretory immunoglobulin A content in cecum(P<0.05).6)Dietary Lactobacillus salivarius SNK-6 significantly increased the villus height in jejunum and ileum(P<0.05).The villus height and the ratio of villus height to crypt depth in duodenum and jejunum in 15.5%and 16.5%CP level groups were significantly higher than those in 14.5%CP level group(P<0.05).The interaction of Lactobacillus salivarius SNK-6 and dietary CP level had significant effects on the villus height and the ratio of villus height to crypt depth in duodenum as well as the villus height in jejunum(P<0.05).In conclusion,dietary 2×10^(8)CFU/kg Lactobacillus salivarius SNK-6 can improve the eggshell strength,increase the contents of calcium,phosphorus and immunoglobulin G in serum and the secretory immunoglobulin A content in cecum,and improve the tissue morphology of small intestine of Wenshang Luhua chickens from 40 to 50 weeks of age;under these experimental conditions,the dietary CP level for Wenshang Luhua chickens from 40 to 50 weeks of age can be reduced to 15.5%by supplementing with 2×10^(8)CFU/kg Lactobacillus salivarius SNK-6.
作者
刘玮
韩海霞
李大鹏
雷秋霞
严华祥
周艳
刘杰
王杰
曹顶国
李惠敏
陈甫
李福伟
LIU Wei;HAN Haixia;LI Dapeng;LEI Qiuxia;YAN Huaxiang;ZHOU Yan;LIU Jie;WANG Jie;CAO Dingguo;LI Huimin;CHEN Fu;LI Fuwei(Poultry Breeding Engineering Technology Center of Shandong Province,Institute of Poultry Science,Shandong Academy of Agricultural Sciences,Jinan 250100,China;National Poultry Engineering Technology Center,Institute of Animal Husbandry and Veterinary Medicine,Shanghai Academy of Agricultural Sciences,Shanghai 201106,China;Qingdao Agricultural University,Qingdao 266109,China)
出处
《动物营养学报》
CAS
CSCD
北大核心
2023年第2期874-891,共18页
CHINESE JOURNAL OF ANIMAL NUTRITION
基金
现代农业产业技术体系专项资金资助(CARS-40)
山东省农业科学院农业科技创新工程(CXGC2022D04)
山东省重大科技创新工程项目(2019JZZY020611)
山东省科技厅特派员项目(2020KJTPY043)
山东省家禽产业技术体系(SDAIT-11-07)。
关键词
唾液乳杆菌
粗蛋白质
汶上芦花鸡
蛋品质
肠道组织形态
Lactobacillus salivarius
crude protein
Wenshang Luhua chickens
egg quality
intestinal tissue morphology
