凝结芽孢杆菌对感染沙门氏菌蛋鸡生产性能、蛋品质和血浆生化指标的影响

发布时间：2018-05-16 11:40

本文选题：蛋鸡 + 凝结芽孢杆菌　；参考：《动物营养学报》2017年12期

【摘要】：本试验旨在研究凝结芽孢杆菌对感染沙门氏菌前后蛋鸡生产性能、蛋品质的影响,并探究其对感染沙门氏菌蛋鸡血浆生化指标的影响。将400只沙门氏菌阴性、体况健康的京红商品代蛋鸡根据产蛋率无显著差异(P0.05)原则随机分成4组(A组、B组、C组和D组),每组5个重复,每个重复20只鸡。对照组(A组和C组)饲喂基础饲粮,凝结芽孢杆菌组(B组和D组)在基础饲粮中添加2.5×1010CFU/kg凝结芽孢杆菌;饲喂1周后,C组和D组连续2 d定量口服肠炎沙门氏菌悬浮液(1×108CFU/mL),A组和B组口服等量无菌磷酸盐缓冲液(PBS),继续饲养3周。结果表明:1)感染沙门氏菌前,凝结芽孢杆菌对蛋鸡生产性能无显著影响(P0.05)。感染沙门氏菌后,沙门氏菌显著降低了蛋鸡平均日采食量(P0.05);凝结芽孢杆菌极显著降低了蛋鸡料蛋比(P0.01),显著降低了平均日采食量(P0.05)。2)感染沙门氏菌前,凝结芽孢杆菌极显著增加了蛋鸡蛋壳重/蛋重(P0.01)。感染沙门氏菌后,沙门氏菌和凝结芽孢杆菌对蛋鸡蛋品质指标均无显著影响(P0.05)。3)感染沙门氏菌后,凝结芽孢杆菌显著降低了血浆总胆固醇和甘油三酯含量(P0.05);沙门氏菌显著降低了血浆总胆固醇、甘油三酯和钙含量,显著提高了血浆谷草转氨酶活性(P0.05),极显著提高了血浆碱性磷酸酶活性(P0.01);凝结芽孢杆菌与沙门氏菌对血浆总蛋白含量、钙/磷及谷草转氨酶活性有显著交互作用(P0.05)。综上,凝结芽孢杆菌可改善蛋鸡生产性能和蛋品质,在蛋白质代谢、脂质代谢、肝功能和钙磷吸收上都具有一定程度的改善作用。
[Abstract]:The purpose of this study was to study the effects of Bacillus coagulans on performance and egg quality of laying hens before and after infection with Salmonella and to explore the effects of Bacillus coagulans on plasma biochemical indexes of laying hens infected with Salmonella. According to the principle of no significant difference in laying rate (P0.05), 400 healthy Jinghong generation laying hens were randomly divided into 4 groups: group A, group B, group C, and group D, with 5 replicates in each group, with 20 chickens per replica. Control group (group A and group C) were fed basic diet, group B and group D (group B and group D) added 2.5 脳 1010CFU/kg Bacillus coagulans to basal diet. After one week of feeding, group C and group D were fed with the same amount of aseptic phosphate buffer (PBSs) for 3 weeks, respectively, for 2 consecutive days, with a dose of 1 脳 10 8 CFU / m LLX suspension of Salmonella enteritidis for two consecutive days, group A and group B were fed with the same amount of aseptic phosphate buffer (PBS) for 3 weeks. The results showed that there was no significant effect of Bacillus coagulans on the performance of laying hens before infection with Salmonella. After infection with Salmonella, salmonella significantly decreased the average daily feed intake (P0.05N) of laying hens, and Bacillus coagulans significantly decreased the egg feed / egg ratio (P0.01N) and average daily feed intake (P0.05g 路2) before infection with Salmonella. Bacillus coagulans significantly increased egg shell weight / egg weight (P0.01). After infection with Salmonella, salmonella and Bacillus coagulans had no significant effect on egg quality index. Bacillus coagulans significantly decreased plasma total cholesterol and triglyceride contents (P 0.05), Salmonella significantly decreased plasma total cholesterol, triglyceride and calcium contents, The activity of plasma glutamic oxaloacetic transaminase (P0.05) and the activity of plasma alkaline phosphatase (P0.01) were significantly increased, and the interaction between Bacillus coagulans and Salmonella on the contents of plasma total protein, calcium / phosphorus and activity of glutamic oxaloacetic transaminase was significant (P0.05). In conclusion, Bacillus coagulans can improve the performance and egg quality of laying hens. It can improve protein metabolism, lipid metabolism, liver function and calcium and phosphorus absorption to some extent.
【作者单位】：中国农业大学动物科技学院动物营养学国家重点实验室;
【基金】：国家蛋鸡产业技术体系(CARS-41-K15) 北京市农业局试验示范项目(20140125) 公益性行业(农业)科研专项(201403047)
【分类号】：S831.5

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