鲜菌草与灵芝菌丝发酵菌质对奶牛免疫机能及抗氧化能力的影响

Effect of the Fermentation Products by Fresh JUNCAO and Ganoderma Lucidum on Immune Function and Antioxidant Capacity of Dairy Cows

以鲜菌草与灵芝菌丝发酵菌质为试验材料,选取产奶量相近、胎次1~2胎、泌乳中期、体重无显著性差异、遗传组成基本相似的荷斯坦牛10头,按统计学原理,随机分为试验组和对照组,每组各5头,通过在试验组奶牛日粮中添加鲜菌草与灵芝菌丝发酵菌质替代等量青贮饲养37d,研究鲜菌草与灵芝菌丝发酵菌质对奶牛免疫机能及抗氧化能力的影响。结果表明,试验后,试验组奶牛血清中Ig G、Ig M、Ig A含量比对照组分别高1.88g/L、0.05g/L、0.01g/L,但差异不显著(P>0.05);试验组奶牛血清中超氧化物歧化酶(SOD)活性提高了4.23%,总抗氧化能力(T-AOC)提高了12.44%,丙二醛(MDA)含量比对照组下降了13.19%,但两组间差异都不显著(P>0.05);谷胱甘肽过氧化物酶(GSH-PX)的活性呈下降趋势,差异不显著(P>0.05)。说明日粮中添加鲜菌草灵芝菌丝发酵菌质对提高奶牛血清Ig G、Ig M、Ig A的含量有一定作用,同时对奶牛的抗氧化能力也有一定的增强效果。

Totally 10 Holstein cows with similar milk yield and parity（1~2）,midlactation,no significant difference inbody weight,similar genetic composition were randomly divided into experimental group and control group,each group with 5 cows.To study the effect of the fermentation products by fresh JUNCAO and Ganodermalucidum on immune function and antioxidant capacity,the experimental group were fed with fermentation products instead of silage for 37 d.The results showed that,after the test,the serum Ig G,Ig M and Ig A in experimental group were 1.88g/L,0.05g/L and 0.01g/L higher than that in the control group,but the difference was not significant（P0.05）;superoxide dismutase（SOD） activity in serum increased by 4.23% in experimental group,total antioxidant capacity（T-AOC） increased by 12.44%,MDA（MDA） content was 13.19% lower than the control group,but the difference between the two groups was not significant（P0.05）;glutathione peroxidase（GSH-PX） activity decreased,the difference was not significant（P0.05）.It suggests adding fermentation products by fresh JUNCAO and Ganodermalucidum to the diet of dairy cows,has a certain effect on improving the content of serum Ig G,Ig M,Ig A,and it could also enhance the antioxidant capacity of cows.