维吉尼亚霉素调控肉牛瘤胃发酵、菌群结构及其应用研究

发布时间：2018-09-03 15:16

【摘要】：本试验旨在研究维吉尼亚霉素对肉牛瘤胃发酵、菌群结构以及其对肉牛生长性能、养分消化率和血液生化指标的影响,以期为维吉尼亚霉素促生长机制及其在反刍动物中的推广应用提供理论依据。试验一:本试验旨在研究维吉尼亚霉素对肉牛生长性能、养分消化率及血液生化指标的影响。试验选取体重482 kg左右的夏南牛16头,随机分为对照组和试验组,每组8头,试验组添加维吉尼亚霉素30 mg/kg(以精料计)。预试期5 d,正试期40 d。结果表明:(1)维吉尼亚霉素组的料重比显著低于对照组(P0.05),平均日增重较对照组有一定程度的提高(P0.05)。(2)维吉尼亚霉素组与对照组相比,粗脂肪、中性洗涤纤维消化率有一定程度的提高(P0.05),有机物和粗蛋白消化率有提高的趋势(0.05≤P≤0.1)(3)维吉尼亚霉素组血液中IgG、血糖含量比对照组有一定程度的提高(P0.05),总蛋白含量有提高的趋势(0.05P0.1),尿素氮含量有所降低(P0.05)。以上结果表明:维吉尼亚霉素可显著降低肉牛料重比,提高饲料转化率,具有提高肉牛蛋白质和有机物消化率及血液总蛋白的趋势。试验二:本试验旨在研究维吉尼亚霉素对肉牛瘤胃发酵及微生物蛋白合成量的影响。试验采用3头健康、体重为490±20kg装有瘤胃瘘管的锦江黄牛作为试验动物,采用自身对照法,分为对照期和试验期,每期21 d,前7 d为预饲期。试验期添加30mg/kg的维吉尼亚霉素(以精料计),对照期不添加。结果表明:(1)维吉尼亚霉素可在一定程度上提高瘤胃的pH(P0.05),可显著降低瘤胃氨态氮浓度(P0.05),对VFA浓度无显著影响(P0.05)。(2)维吉尼亚霉素使尿液中尿囊素、尿酸和尿嘌呤衍生物含量有所提高(P0.05),维吉尼亚霉素使瘤胃中微生物氮(MN)含量和微生物蛋白(MCP)含量提高了13.30%(P0.05)。以上结果表明:维吉尼亚霉素可在一定程度上提高瘤胃pH值,对VFA无显著影响;能显著降低瘤胃氨态氮浓度,有促进氨氮利用,提高瘤胃微生物蛋白合成量的作用。试验三:本试验旨在研究维吉尼亚霉素对瘤胃菌群多样性及结构的影响。试验设计及动物同试验二,每期试验第21 d采集瘤胃液样品,采用Miseq高通量测序方法测定瘤胃液菌群多样性及结构。结果表明:(1)与对照组相比,维吉尼亚霉素对OTU数,α多样性指数影响均不显著(P0.05);Venn图中可以看出对照组含有577个OTUs,维吉尼亚霉素组含有556个OTUs,其中两者交叉548个OTUs,两组细菌种类较为类似。(2)由门水平菌群组成可知,与对照组相比,维吉尼亚霉素使拟杆菌门比例提高了17.16%,厚壁菌门比例降低了44.99%,变形菌门比例增加了64.68%,但差异均不显著(P0.05)(3)由属水平菌群组成可知,与对照组相比,维吉尼亚霉素使普雷沃式菌属的比例增加了44.13%(P0.05),显著降低了双歧杆菌科未培养菌属及链球菌属的比例(P0.05)(4)从种水平菌群可知,与对照组相比,维吉尼亚霉素使普雷沃式菌的比例提高了45.26%(P0.05),提高了新月单胞菌的比例(P0.05),显著降低了链球菌的比例(P0.05)。以上结果表明:维吉尼亚霉素对瘤胃菌群总数及多样性均无显著影响,但维吉尼亚霉素改变了瘤胃细菌的组成比例。
[Abstract]:The purpose of this experiment was to study the effects of virginiamycin on rumen fermentation, flora structure, growth performance, nutrient digestibility and blood biochemical indices of beef cattle in order to provide theoretical basis for the mechanism of virginiamycin promoting growth and its application in ruminants. Sixteen Xianan cattle weighing about 482 kg were randomly divided into control group and experimental group, 8 cattle in each group were added with Virginiamycin 30 mg/kg (in concentrate). The pre-trial period was 5 days and the trial period was 40 days. Compared with the control group, the digestibility of crude fat and neutral detergent fibers increased to a certain extent (P The results showed that Virginiamycin could significantly reduce the feed-to-weight ratio and increase the feed conversion rate of beef cattle. Experiment 2: The experiment was conducted to study the effects of Virginiamycin on rumen fermentation and microbial protein synthesis in beef cattle. Three healthy Jinjiang yellow cattle with a rumen fistula of 490 65507 The results showed that: (1) Virginiamycin could increase the rumen pH (P 0.05), significantly reduce the rumen ammonia nitrogen concentration (P 0.05), but had no significant effect on the concentration of VFA (P 0.05). (2) Virginiamycin could increase the contents of allantoin, uric acid and uracil derivatives in urine. The results showed that Virginiamycin could increase rumen pH value to a certain extent, but had no significant effect on VFA; it could significantly reduce rumen ammonia nitrogen concentration, promote the utilization of ammonia nitrogen and increase rumen microbial eggs. The experiment was designed to study the effects of virginiamycin on the diversity and structure of rumen microflora. Samples of rumen juice were collected on the 21st day of each experiment, and the diversity and structure of rumen microflora were determined by Miseq high-throughput sequencing method. There were 577 OTUs in the control group and 556 OTUs in the virginiamycin group, of which 548 OTUs were crossed. The bacterial species of the two groups were similar. (2) Compared with the control group, virginiamycin made bacillus. The proportion of phylum increased by 17.16%, that of sclerenchyma decreased by 44.99%, that of Proteus increased by 64.68%, but the difference was not significant (P 0.05) (3) Compared with the control group, Virginiamycin increased the proportion of Prevo by 44.13% (P 0.05), and significantly decreased the uncultured bacteria and Streptococcus of Bifidobacterium family. The proportion of bacteria (P 0.05) (4) At the species level, Virginiamycin increased the proportion of Pravobacterium by 45.26% (P 0.05), increased the proportion of Crescent bacteria (P 0.05), and significantly decreased the proportion of Streptococcus (P 0.05) compared with the control group. However, Virginia mycin changed the composition of rumen bacteria.
【学位授予单位】：江西农业大学
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：S823

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