马齿苋对三黄鸡血脂及大肠杆菌和乳酸杆菌的影响

The Effects of Purslane on Blood Lipids, Escherichia coli and Lactobacillus in Sanhuang Chickens

本文选择体况良好的三黄鸡48只,按体重基本相同原则随机分为4个处理,以考察马齿苋对三黄鸡血脂及肠道大肠杆菌和乳酸杆菌的影响。结果显示,日粮中添加1%马齿苋血清中低密度脂蛋白含量显著降低(P<0.05),2%马齿苋血清中甘油三脂含量显著降低(P<0.05),3%马齿苋血清中高密度脂蛋白含量显著提高(P<0.05)、低密度脂蛋白及甘油三酯均显著降低(P<0.05)。此外,添加1%和3%的马齿苋能显著提高肠道乳酸杆菌数(P<0.05),添加2%和3%的马齿苋能显著降低肠道中大肠杆菌数(P<0.05)。这表明日粮中添加适宜的马齿苋可以降低肉鸡血脂和优化其肠道菌群,增强其免疫体系。

A total of 48 Sanhuang chickens with good condition were selected and randomly divided into 4 treatments based on the principle of the similar body weight, to investigate the effects of purslane on blood lipids,Escherichia coli and Lactobacillus in Sanhuang chickens. Blood samples and feces were collected on the last day to measure blood lipids and the contents of Escherichia coli and Lactobacillus. The results showed that the low-density lipoprotein content in serum of 1% purslane in diet was significantly reduced(P< 0.05), the triglyceride content of 2%purslane was significantly decreased(P< 0.05), and the high-density lipoprotein content of 3% purslane was significantly increased(P< 0.05), while the low-density lipoprotein and triglyceride were significantly reduced(P< 0.05). Moreover,the addition of 1% and 3% purslane could significantly increase the density of intestinal Lactobacillus(P< 0.05), and the addition of 2% and 3% purslane could reduce the amount of Escherichia coli prominently(P< 0.05). These results indicate that adding appropriate purslane to the diet could reduce blood lipids in broilers and optimize their intestinal microbiota to enhance the immune system.