饲料中添加丁酸梭菌对日本鳗鲡肠道形态结构的影响

Effects of dietary supplementation of Clostridium butyricum on intestinal morphology of Anguilla japonica

试验以商业饲料为对照组,试验组在商业饲料中添加1‰的丁酸梭菌,通过30 d的养殖试验,研究丁酸梭菌对日本鳗鲡前肠、中肠和后肠形态结构的影响。结果显示:添加丁酸梭菌后,前肠[(32.17±0.32)个],中肠[(29.42±0.21)个]和后肠[(37.50±0.21)个]的黏膜褶皱数量显著增加,分别提高了22.23%、9.49%、20%(P <0.05);前肠[(669.56±54.32)μm],中肠[(639.60±19.20)μm]及后肠[(472.70±93.23)μm]黏膜褶皱高度显著增高,分别提高了34.91%、77.77%、109.35%(P <0.05);与对照组相比,前肠、中肠及后肠的肌层厚度显著增厚,分别提增加了76.79%、58.74%、128.14%(P <0.05),杯状细胞数量增加显著,分别提高了54.77%、66.15%、73.18%(P <0.05)。结果表明,饲料中添加丁酸梭菌能明显改善日本鳗鲡肠道形态结构,促进日本鳗鲡生长。

Anguilla japonica was used as the research object,and Clostridium butyricum 1‰ was added into the control group’s diet(commercial diet) as the experimental group’s diet.After a 30-day culture experiment,the effects of Clostridium butyricum on the development of foregut,midgut and hindgut of Anguilla japonica were studied.The results showed that after the addition of C.butyricum,the number of mucosal folds in the foregut(32.17 ±0.32),midgut(29.42 ±0.21) and hindgut(37.50 ±0.21) were increased significantly by22.23%,9.49% and 20%(P < 0.05),respectively.The mucosal fold height in that foregut [(669.56 54.32)μm],midgut [(639.60±19.20)μm] and hindgut [(472.70 93.23)μm] were significantly increased by 34.91%,77.77%and 109.35%(P < 0.05),respectively.Compared with the control group,the muscular layer thicknesses of the foregut,midgut and hindgut were significantly increased by 76.79%,58.74% and 128.14%(P < 0.05),respectively,and the number of goblet cells was significantly increased by 54.77%,66.15% and 73.18%(P <0.05),respectively.The results indicated that the addition of Clostridium butyricum to the feed could significantly improve the intestinal morphological structure of Anguilla japonica and promote the growth of Anguilla japonica.