益生乳杆菌对产后母猪初乳品质及免疫水平的影响

Effects of probiotic Lactobacillus on sow colostrums quality and levels of immunity

试验研究旨在探索益生乳杆菌改善母猪初乳品质及产后免疫水平的效果。将相同胎次的60头母猪随机分成3组,每组20头。分别为对照组、益生罗伊氏乳杆菌组、益生唾液乳杆菌组。试验周期为84d,配种后30d至分娩。结果表明:罗伊氏乳杆菌组母猪初乳蛋白质含量显著高于对照组和唾液乳杆菌组(P<0.05),乳糖、脂肪和非脂固形物含量三个组无显著差异(P>0.05);罗伊氏乳杆菌组母猪血清白介素2,α、β-干扰素显著高于对照组(P<0.05)。因此,母猪日粮中添加一定剂量的益生罗伊氏乳杆菌可提高产后母猪初乳品质及免疫水平。

The purpose of this study was to explore the effect of the Lactobacillus supplementation on the quality of sow colostrums and the immunity. Sixty sows were allocated into three groups with 20 of each, which were the control, Lactobacillus reuteri and Lactobacillus salivarius supplementary groups. The duration of the trial was 84 days, which began 30 days after fertilization. The results indicated that with the Lactobacillus reuteri supplementation, the concentration of protein in sow colostrums was significantly higher than those of the control and hactobacillus salivarius supplemented groups （P〈0. 05）. The concentration of lactose,fat and non fat solids had no significances among the three groups. The levels of interleukin 2 and α, β- interferon in the serum of sow with hactobacillus reuteri supplementation were higher compared with the control （ P 〈0. 05）. In conclusion, the addition of probiotic hactobacillus reuteri could improve the quality of sow colostrums and body immunity level.