益生菌对肉兔生长性能、养分消化、肠道微生物及肉品质的影响

Effects of probiotics on growth performance,nutrient digestion,intestinal microflora and meat quality of meat rabbits

文章旨在评估乳酸菌和芽孢杆菌对肉兔生长性能、营养物质消化、肠道微生物及肉品质的影响。试验将48日龄断奶、平均重量为(584.65±2.65)g的288只肉兔随机分为3组,每组8个重复,每个重复12只。肉兔断奶后饲喂6周,3组分别采食基础日粮、基础日粮+1×10^(5)CFU/g乳酸菌和1×10^(5)CFU/g芽孢杆菌。结果:芽孢杆菌组与对照组和乳酸菌组肉兔的体重、料重比无显著差异(P>0.05),但乳酸菌组肉兔的末重和饲料效率显著高于对照组(P<0.05)。乳酸菌和芽孢杆菌组肉兔的粗脂肪、粗蛋白质和中性洗涤纤维表观消化率显著高于对照组(P<0.05)。乳酸菌组和芽孢杆菌组肉兔盲肠乳酸菌数量和丙酸浓度显著高于对照组(P<0.05),乳酸菌组盲肠杆菌数量显著高于对照组(P<0.05),但大肠杆菌数量显著低于对照组(P<0.05)。芽孢杆菌组肉兔盲肠丁酸浓度显著高于对照组和乳酸菌组(P<0.05)。对照组肉兔肝脏相对重量和硫代巴比妥酸反应物值显著高于乳酸菌组和芽孢杆菌组(P<0.05),但肌肉系水力显著低于处理组(P<0.05)。结果:肉兔断奶后饲养到第6周日粮添加1×10^(5)CFU/g乳酸菌和芽孢杆菌可提高粗脂肪、粗蛋白质、中性洗涤纤维表观消化率及盲肠乳酸菌数量,改善肌肉系水力和抗氧化指标,且补充乳酸菌可以提高肉兔的体重和饲料效率。

The purpose of this study was to evaluate the effect of probiotics on growth performance,nutrient digestion,intestinal microflora and meat quality of meat rabbits.A total of 288 weaned at 48 days of age meat rabbits with an average weight of(584.65±2.65)g were randomly divided into 3 groups with 8 replicates per group and 12 meat rabbits per replicate.Meat rabbits were fed for 6 weeks after weaning,and the three groups were fed basal diet,basal diet+1×10^(5)CFU/g lactobacillus and 1×10^(5)CFU/g Bacillus,respectively.Results:There were no significant differences in body weight and feed/gain of meat rabbits in Bacillus group,control group and lactobacillus group(P>0.05),but the final weight and feed efficiency of meat rabbits in lactobacillus group were significantly higher than those in control group(P<0.05).The apparent digestibility of ether extract,crude protein and neutral detergent fiber of meat rabbits in lactobacillus and Bacillus groups was significantly higher than that in control group(P<0.05).The number of lactobacillus and bacillus groups and the concentration of propionic acid in caecum of meat rabbits were significantly higher than those in control group(P<0.05),the number of Cecum bacillus in lactobacillus group was significantly higher than that in control group(P<0.05),but the number of Escherichia coli was significantly lower than that in control group(P<0.05).The cecal butyric acid concentration in bacillus group was significantly higher than that in control group and lactobacillus group(P<0.05).The relative weight of liver and thiobarbituric acid reactant value of meat rabbits in control group were significantly higher than those in lactobacillus and Bacillus groups(P<0.05),but the muscle hydraulic capacity of meat rabbits in control group was significantly lower than that in treatment group(P<0.05).Results:Dietary supplemented with 1×10^(5)CFU/g lactobacillus and bacillus could increase the apparent digestibility of ether extract,crude protein and neutral detergent fiber,the number of lactobacillus in cecum,and improve the muscle hydraulic and antioxidant indexes.Lactic acid bacteria supplementation can improve the body weight and feed efficiency of meat rabbits.