丁酸钠和芽孢杆菌制剂联用对彭县黄鸡屠宰性能、脂肪酸及肠道菌群的影响

Effects of sodium butyrate and Bacillus subtilis on slaughter performance,fatty acids and intestinal microflora of Pengxian yellow chicken

为比较添加不同浓度丁酸钠和枯草芽孢杆菌单用和联用对地方家禽彭县黄鸡屠宰性能、脂肪酸、肠道菌群的影响,试验选取健康且体重相近的100日龄彭县黄鸡(公鸡)共288羽,随机分成四个组,每组四个重复,每个重复18羽。Y0为对照组,饲喂基础日粮,Y1、Y2、Y3组分别在基础日粮中添加0.05%丁酸钠、0.03%枯草芽孢杆菌、0.05%丁酸钠+0.03%枯草芽孢杆菌。152日龄屠宰,测定屠宰性能、腿肌脂肪酸含量和盲肠菌群含量和pH。结果表明:日粮中添加0.05%的丁酸钠能提高活重、腹脂重,较对照组分别提高3.50%、369.30%(P<0.05);降低腺胃率、致病菌沙门氏菌的数量,较对照组分别降低18.75%、83.58%(P<0.05)。日粮中添加0.03%的枯草芽孢杆菌能提高活重、肌胃重、肌胃率(P<0.05),较对照组分别提高4.3%、17.08%、16.33%;降低饱和脂肪酸中的硬脂酸C18:0含量,较对照组降低18.39%(P<0.05)。日粮中添加0.05%丁酸钠+0.03%枯草芽孢杆菌能降低屠体重、全净膛重、全净膛率和半净膛率,较对照组分别降低2.52%、6.95%、8.29%、6.90%(P<0.05);提高肌胃重、γ-亚油酸C18:3n6的水平、双歧杆菌数量,较对照组分别提高15.52%、31.25%、652.19%(P<0.05)。综上,单独添加0.05%丁酸钠、0.03%枯草芽孢杆菌均能在提高屠宰性能、改善肠道微生物菌群、改善肉质脂肪酸水平方面起到有利作用,而二者联用并不理想。

To compare the effects of sodium butyrate and Bacillus subtilis on slaughter performance,fatty acid and intestinal flora of local poultry Pengxian yellow chickens,288 healthy 100-day-old Pengxian yellow chickens (males) were selected and randomly divided into four groups with four replicates in each group,18 in each replicate. The control group (Y0) were fed with basic diet,Y1,Y2 and Y3 groups were fed with 0.05% sodium butyrate,0.03% Bacillus subtilis,0.05% sodium butyrate + 0.03% Bacillus subtilis,respectively. In total,40 chickens were commercially processed at 152-day-old. Traits measured included slaughtering performance,leg muscle fatty acid content,cecum flora content and pH. The results showed that the live weight,abdominal fat weight of 0.05% sodium butyrate group (P<0.05) were increased by 3.50% and 369.30%,respectively,the glandular stomach rate and the number of Pathogenic Salmonella were decreased by 18.75% and 83.58%(P<0.05) than the control group,respectively. The had significantly greater live weight,muscle-stomach weight and muscle-stomach rate of 0.03% Bacillus subtilis group(P<0.05) were increased by 4.3%,17.08% and 16.33% respectively,and the content of C18:0 stearate in saturated fatty acids was decreased by 18.39%(P<0.05). The slaughter weight,total and semi-clean chamber weight of 0.05% sodium butyrate + 0.03% Bacillus subtilis group(P<0.05) were decreased by 2.52%,6.95%,8.29%,6.90%,respectively;the gizzard weight,the level of C18:3n6 gamma-linoleic acid and the number of Bifidobacteria were increased by 15.52%,31.25% and 652.19%(P<0.05) compared with the control group,respectively. It showed that adding 0.05% sodium butyrate and 0.03% Bacillus subtilis alone could improve slaughter performance,intestinal microflora and meat fatty acid level. The combination of them do not work well.