白酒糟酵母培养物对产蛋鸡生产性能、免疫机能和肠黏膜结构的影响

发布时间：2018-05-22 11:00

本文选题：白酒糟酵母培养物 + 产蛋鸡　；参考：《动物营养学报》2017年03期

【摘要】：本试验旨在探讨饲粮中添加白酒糟酵母培养物对产蛋鸡生产性能、免疫机能及肠黏膜结构的影响。选取324只27周龄、产蛋率和体重相近的健康海兰褐蛋鸡,随机分成3个组,每组6个重复,每个重复18只鸡。3组产蛋鸡分别饲喂添加0(对照)、1%和2%白酒糟酵母培养物的玉米-豆粕型饲粮,试验分为预试期1周和正试期8周。结果表明:1)各时间段内各组间产蛋率差异不显著(P0.05),但1%白酒糟酵母培养物组产蛋率在1~4周、5~8周和1~8周比对照组分别提高了1.79%、2.07%和1.93%;1%白酒糟酵母培养物组5~8周和1~8周的平均日采食量有高于对照组的趋势(P0.10)。2)在第4周末,2%白酒糟酵母培养物组血清球蛋白含量较对照组和1%白酒糟酵母培养物组分别提高了19.0%(P0.10)和27.2%(P0.05),1%和2%白酒糟酵母培养物组血清磷含量均显著高于对照组(P0.05)。3)在第4周末,与对照组和1%白酒糟酵母培养物组相比,2%白酒糟酵母培养物组血清免疫球蛋白G和免疫球蛋白M含量均显著提高(P0.05);在第8周末,与对照组相比,2%白酒糟酵母培养物组血清免疫球蛋白A和免疫球蛋白M含量显著提高(P0.05),1%白酒糟酵母培养物组血清溶菌酶活性显著提高(P0.05)。4)与对照组和2%白酒糟酵母培养物组相比,饲粮中添加1%白酒糟酵母培养物显著提高了产蛋鸡空肠绒毛高度和隐窝深度(P0.05),有提高绒毛高度/隐窝深度的趋势(P0.10)。综上可知,产蛋鸡饲粮中添加适量(1%~2%)白酒糟酵母培养物可增强免疫机能,改善肠黏膜结构。
[Abstract]:The purpose of this study was to investigate the effects of yeast culture on the performance, immune function and intestinal mucosal structure of laying hens. 324 healthy Hailan brown laying hens aged 27 weeks with similar laying rate and body weight were randomly divided into 3 groups with 6 replicates in each group. Each of 18 layers were fed with corn-soybean meal diet supplemented with 1% and 2% yeast culture of distiller's grains respectively. The experiment was divided into 1 week pretest period and 8 weeks trial period. The results showed that there was no significant difference in laying rate among different groups in each time period, but the egg production rate of 1% yeast culture group increased by 1.79% 2.07% and 1.93% respectively at 1 ~ 4 weeks, 5 ~ 5 ~ 8 weeks and 1 ~ 8 ~ 8 weeks, compared with the control group, which were 1.93% and 58 weeks and 1 ~ 8 weeks higher than that of the control group, respectively. At the end of the 4th week, the serum globulin content in the 2% yeast culture group increased 19.0% P 0.10% and 27.2g% yeast culture increased 19.0% P 0.10% and 27.2g% respectively compared with the control group and 1% lees yeast culture group, and increased the serum globulin content of the 2% lees yeast culture group by 1% and 2% respectively at the end of the 4th week, compared with the control group and the 1% lees yeast culture group, the average daily feed intake was higher than that of the control group (P 0.10%). The levels of serum phosphorus in the nutrient group were significantly higher than those in the control group (P 0.05) at the end of the 4th week. Compared with the control group and the 1% yeast culture group, the serum immunoglobulin G and immunoglobulin M contents in the 2% lees yeast culture group were significantly higher than those in the control group and the 1% lees yeast culture group, and the levels of serum immunoglobulin G and immunoglobulin M were significantly increased at the 8th week. Compared with the control group, the serum immunoglobulin A and immunoglobulin M contents in the 2% lees yeast culture group significantly increased the serum lysozyme activity in the P0.05% lees yeast culture group, and the serum lysozyme activity in the control group was significantly higher than that in the control group and the 2% lees yeast culture group. The addition of 1% yeast culture to diet significantly increased the height of intestinal villus and the depth of crypt of laying hens (P0.05), and the tendency of increasing villi height / crypt depth was P0.10. It can be concluded that the addition of appropriate amount of yeast culture to the diet of laying hens can enhance the immune function and improve the intestinal mucosal structure.
【作者单位】：中国农业科学院饲料研究所农业部饲料生物技术重点开放实验室;路德生物环保技术(古蔺)有限公司;
【基金】：现代农业产业技术体系(CARS-41-K13) 家禽产业技术体系北京市创新团队项目(CARS-PSTP)
【分类号】：S831.5

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