凝结芽孢杆菌对感染沙门氏菌蛋鸡生产性能、蛋品质和血浆生化指标的影响

Effects of Bacillus coagulans on Performance,Egg Quality and Plasma Biochemical Parameters of Laying Hens Infected with Salmonella

本试验旨在研究凝结芽孢杆菌对感染沙门氏菌前后蛋鸡生产性能、蛋品质的影响,并探究其对感染沙门氏菌蛋鸡血浆生化指标的影响。将400只沙门氏菌阴性、体况健康的京红商品代蛋鸡根据产蛋率无显著差异(P>0.05)原则随机分成4组(A组、B组、C组和D组),每组5个重复,每个重复20只鸡。对照组(A组和C组)饲喂基础饲粮,凝结芽孢杆菌组(B组和D组)在基础饲粮中添加2.5×1010CFU/kg凝结芽孢杆菌;饲喂1周后,C组和D组连续2 d定量口服肠炎沙门氏菌悬浮液(1×108CFU/mL),A组和B组口服等量无菌磷酸盐缓冲液(PBS),继续饲养3周。结果表明:1)感染沙门氏菌前,凝结芽孢杆菌对蛋鸡生产性能无显著影响(P>0.05)。感染沙门氏菌后,沙门氏菌显著降低了蛋鸡平均日采食量(P<0.05);凝结芽孢杆菌极显著降低了蛋鸡料蛋比(P<0.01),显著降低了平均日采食量(P<0.05)。2)感染沙门氏菌前,凝结芽孢杆菌极显著增加了蛋鸡蛋壳重/蛋重(P<0.01)。感染沙门氏菌后,沙门氏菌和凝结芽孢杆菌对蛋鸡蛋品质指标均无显著影响(P>0.05)。3)感染沙门氏菌后,凝结芽孢杆菌显著降低了血浆总胆固醇和甘油三酯含量(P<0.05);沙门氏菌显著降低了血浆总胆固醇、甘油三酯和钙含量,显著提高了血浆谷草转氨酶活性(P<0.05),极显著提高了血浆碱性磷酸酶活性(P<0.01);凝结芽孢杆菌与沙门氏菌对血浆总蛋白含量、钙/磷及谷草转氨酶活性有显著交互作用(P<0.05)。综上,凝结芽孢杆菌可改善蛋鸡生产性能和蛋品质,在蛋白质代谢、脂质代谢、肝功能和钙磷吸收上都具有一定程度的改善作用。

This study was conducted to evaluate the effects of Bacillus coagulans on performance, egg quality of laying hens before and after Salmonella infection, and to study the effects of Bacillus coagulans on plasma biochemical indices of laying hens after Salmonella infection. A total of 400 Salmonella negative, healthy Jing- hong laying hens with similar laying rate （P〉0.05） were randomly divided into 4 groups （groups A, B, C and D） with 5 replicates per group and 20 birds per replicate. The control group （groups A and C） was fed a basal diet, and the Bacillus coagulans group （groups B and D） was fed the basal diet supplemented with 2.5×10^10 CFU/kg Bacillus coagulans. After 1 week, groups C and D were taken orally quantitative Salmonella en- terica serovar Enteritidis suspension （ l×10^8 CFU/mL） two days in a row, groups A and B were taken orally the same amount of sterile phosphate buffer saline （ PBS ）, kept feeding for 3 weeks. The results showed as fol- lows： 1 ） before Salmonella infection, Bacillus coagulans had no significant effect on performance of laying hens （P〉0.05）. After Salmonella infection, Salmonella significantly decreased the average daily feed intake （P〈0.05） ; Bacillus coagulans significantly decreased the feed to egg ratio （P〈0.01）, and significantly de- creased the average daily feed intake （P〈0.05）. 2 ） Before Salmonella infection, Bacillus coagulans signifi- cantly increased the eggshell weight/egg weight （P〈0.01）. After Salmonella infection, Salmonella and Bacil- lus coagulans had no significant effects on egg quality indices （P〉0.05）. 3） After Salmonella infection, Ba- cillus coagulans significantly reduced the contents of total cholesterol and triglyceride in plasma （P〈 0.05 ） ; Salmonella significantly reduced the contents of total cholesterol, triglyceride and calcium in plasma （P 〈 0.05）, and significantly increased the plasma glutamic-oxalacetic transaminase activity （P〈0.05） ; Bacillus coagulans and Salmonella had significant interaction on total protein content, calcium/phosphorus and glutam- ic-oxalacetic transaminase activity in plasma （P〈0.05）. It is concluded that Bacillus coagulans can improve the performance and egg quality of laying hens, also has a certain degree of improvement in the protein metabo- lism, lipid metabolism, liver function and absorption of calcium and phosphorus.