酵母肽和地衣芽孢杆菌对肉兔生长性能、养分表观消化率、屠宰性能、肉品质和肠道形态的影响

Effects of Yeast Peptide and Bacillus licheniformis on Growth Performance,N utrient Apparent Digestibility,Slaughter Performance,Meat Quality andI ntestinal Morphology of Meat Rabbits

本试验旨在研究酵母肽和地衣芽孢杆菌对肉兔生长性能、养分表观消化率、屠宰性能、肉品质和肠道形态的影响。选取180只健康的35日龄断奶伊拉肉兔,随机分为5组,分别为空白对照组(饲喂基础饲粮)、抗生素组(饲喂基础饲粮+20 mg/kg恩拉霉素+150 mg/kg金霉素)、试验Ⅰ组(饲喂基础饲粮+250 mg/kg酵母肽)、试验Ⅱ组(饲喂基础饲粮+500 mg/kg酵母肽)、试验Ⅲ组(饲喂基础饲粮+500 mg/kg酵母肽+200 mg/kg地衣芽孢杆菌),每组6个重复,每个重复6只。预试期7 d,正试期28 d。结果显示:1)试验Ⅰ组肉兔腹泻频率显著低于空白对照组(P<0.05),且与抗生素组很接近(P<0.05);试验Ⅰ组和抗生素组的死亡率最低;试验Ⅲ组的各项生长性能指标均劣于其他各组。2)试验Ⅰ组的粗蛋白质和粗脂肪表观消化率显著高于其他各组(P<0.05);试验Ⅰ组和试验Ⅲ组的酸性洗涤纤维表观消化率显著高于空白对照组(P<0.05)。3)肉兔的屠宰性能在各组间均无显著差异(P>0.05),但与空白对照组相比,抗生素组和试验组的屠宰率均有升高的趋势(0.05≤P<0.10)。4)饲粮中添加酵母肽和地衣芽孢杆菌显著提高了兔肉pH24 h(P<0.05)。5)抗生素组和试验Ⅰ组、试验Ⅱ组、试验Ⅲ组的胃pH均显著低于空白对照组(P<0.05)。6)与空白对照组相比,抗生素组和所有试验组空肠的隐窝深度显著降低(P<0.05),同时绒隐比显著升高(P<0.05);试验Ⅰ组和试验Ⅲ组回肠的隐窝深度显著降低(P<0.05),试验Ⅰ组和试验Ⅱ组回肠的绒隐比显著升高(P<0.05)。综上所述,酵母肽具有替代抗生素的潜力,在本试验条件下,酵母肽在肉兔饲粮中的适宜添加量为250 mg/kg,且酵母肽单独使用的效果要优于与地衣芽孢杆菌联合使用。

The aim of this study was to investigate the effects of yeast peptide and Bacillus licheniformis on growth performance,nutrient apparent digestibility,slaughter performance,meat quality and intestinal morphology of meat rabbits. One hundred and eighty healthy 35-day-old weaned Ira meat rabbits were selected and randomly divided into five groups as blank control group(fed a basal diet),antibiotic group(fed the basal diet+20 mg/kg enramycin+150 mg/kg gentamycin),test groupⅠ (fed the basal diet+250 mg/kg yeast peptide),test groupⅡ (fed the basal diet+500 mg/kg yeast peptide)and test groupⅢ (fed the basal diet+500 mg/kg yeast peptide+200 mg/kg Bacillus licheniformis),with six replicates in each group and six rabbits in each replicate. The pre-feeding period lasted for 7 d followed by an experimental period of 28 d. The results showed as follows:1)the frequency of diarrhea of rabbits in test groupⅠwas significantly lower than that in the blank control group(P<0.05),and very close to that of the antibiotic group;the mortality rate of test groupⅠand antibiotic group was the lowest;the growth performance indexes of test groupⅢwere inferior to other groups. 2)The apparent digestibility of crude protein and ether extract in test groupⅠwas significantly higher than that in the other groups(P<0.05);compared with the blank control group,the apparent digestibility of acidic detergent fiber were significantly increased in test groupsⅠand test groupⅢ (P<0.05). 3)There was no significant difference in the slaughter performance of meat rabbits among all groups(P>0.05),but compared with the blank control group,the dressing rate of the antibiotic group and all test groups had a tendency to increase(0.05≤P<0.10). 4)The addition of yeast peptide and Bacillus licheniformis to the diet significantly increased the pH24h of rabbit meat(P<0.05). 5)The pH of the stomach of antibiotic group and test groupsⅠ,test groupⅡand test groupⅢwere significantly lower than that of blank control group(P<0.05).6)Compared with the blank control group,the crypt depth of the jejunum was significantly decreased and the villus to crypt ratio was significantly increased in both the antibiotic control group and all test groups(P<0.05);the crypt depth of the ileum in test groupⅠand test groupⅢwas significantly decreased(P<0.05),and the villus to crypt ratio of the ileum were significantly increased in test groupⅠand test groupⅡ(P <0.05). In conclusion,yeast peptide has the potential to replace antibiotics. Under the conditions of this experiment,the suitable addition level of yeast peptide in the diet of meat rabbits is 250 mg/kg,and the effect of yeast peptide alone is superior to combination with Bacillus licheniformis.[Chinese Journal of Animal Nutrition,2023,35(1):546-555]