不同处理豆粕及嗜酸乳杆菌培养物对断奶仔猪生长性能和肠道形态结构的影响

Effects of Different Processing Soybean Meal and Lactobacillus Acidophilus Cultures on Growth Performance and Intestinal Morphology of Weaned Piglets

本研究旨在探讨不同处理豆粕及嗜酸乳杆菌培养物对断奶仔猪生长性能和肠道形态结构的影响。试验选用遗传背景、胎次和体重相近的21日龄断奶仔猪240头,随机分为5个组,每组4个重复,每个重复12头仔猪。对照组仔猪饲喂玉米-豆粕型基础饲粮,发酵豆粕组饲粮中用10%发酵豆粕代替部分普通豆粕,膨化大豆组饲粮中用膨化大豆代替所有普通豆粕,嗜酸乳杆菌培养物组饲粮中分别添加3.0%和5.0%的嗜酸乳杆菌培养物。各组饲粮消化能和粗蛋白质等营养水平相近。试验期21 d。结果表明:1)与对照组相比,发酵豆粕组断奶仔猪料重比显著降低(P<0.05),3%嗜酸乳杆菌培养物组断奶仔猪平均日采食量显著提高(P<0.05)。3%嗜酸乳杆菌培养物组和5%嗜酸乳杆菌培养物组之间断奶仔猪平均日采食量差异不显著(P>0.05)。2)3%、5%嗜酸乳杆菌培养物组断奶仔猪十二指肠、空肠、回肠的绒毛高度显著高于对照组和发酵豆粕组(P<0.05)。3%、5%嗜酸乳杆菌培养物组断奶仔猪十二指肠、回肠、空肠的绒毛高度/隐窝深度(V/C)值显著高于对照组和发酵豆粕组(P<0.05)。膨化大豆组断奶仔猪十二指肠的V/C值显著高于对照组(P<0.05)。3)透射电镜下发现,对照组断奶仔猪空肠微绒毛疏密不等、长短不一,而3%、5%嗜酸乳杆菌培养物组断奶仔猪空肠微绒毛更为密集,整齐一致。由此可知,饲粮中添加发酵豆粕或嗜酸乳杆菌培养物可改善断奶仔猪生长,饲粮中添加嗜酸乳杆菌培养物还能改善肠道形态结构。综合生长性能和肠道形态结构,断奶仔猪饲粮中嗜酸乳杆菌培养物添加量以3%为宜。

This experiment was conducted to study the effects of different processing soybean meal and Lactobacillus acidophilus culture on growth performance and intestinal morphology of weaned piglets. A total of 240 weaned piglets with similar genetic background, parity and body weight at 21 days of age were randomly divided into 5 groups with 4 replicates in each group and 12 piglets in each replicate. Pigs in control group were fed a corn-soybean meal basal diet, the diet of fermented soybean meal group was used 10% fermented soybean meal replaced some common soybean meal, the diet of expanded soybean group was used expanded soybean replaced all common soybean meal, and the diets of Lactobacillus acidophilus culture groups were supplemented with 3% and 5% Lactobacillus acidophilus culture, respectively. The digestive energy and crude protein and other nutrient levels of the diet were similar in each group. The experiment lasted for 21 days. The results showed as follows： 1） compared with the control group, the ratio of feed to gain of weaned piglets in fermented soybean meal group was significantly decreased （ P 〈0.05）, the average daily feed intake of weaned piglets in 3% Lactobacillus acidophilus culture group was significantly increased （ P 〈0.05）. The average daily feed intake of weaned piglets had no significant difference between 3% Lactobacillus acidophilus culture group and 5% Lactobacillus acidophilus culture group （ P 〉0.05）. 2） The villus height in duodenum, jejunum and ileum of weaned piglets in 3% and 5% Lactobacillus acidophilus culture groups was significantly higher than that in control group and fermented soybean meal group （ P 〈0.05）. The villus height to ctypt depth （V/C） value in duodenum, jejunum and ileum of weaned piglets in 3% and 5% Lactobacillus acidophilus culture groups was significantly higher than that in control group and fermented soybean meal group （ P 〈0.05）. The V/C value in duodenum of weaned piglets in expanded soybean group was significantly higher than that in control group （ P 〈 0.05）. 3） Under the transmission electron microscopy, the jejunum microvillus was relatively thin and differs in length in the control group, but it was intensive and neat in 3% and 5% Lactobacillus acidophilus culture groups. In conclusion, diet added with fermented soybean meal or Lactobacillus acidophilus culture can promote the growth of weaned piglets, and diet added with Lactobacillus acidophilus culture can improve the intestinal morphology of weaned piglets. By considering the growth performance and intestinal morphology, the optimum addition level of Lactobacillus acidophilus culture in weaned piglets, diet is 0.3%.