日粮中添加干酪乳杆菌对蛋鸡生产性能、血清生化指标及肠道菌群的影响

Effect of Lactobacillus casei supplementation in diets on production performance, serum biochemical indexes and intestinal flora of laying hens

研究旨在观察干酪乳杆菌制剂对蛋鸡生产性能、血清生化指标及盲肠中微生物的影响。选取20 000只蛋鸡随机分为4组,每组5个重复,每个重复1 000羽蛋鸡。A组(对照组)、B组、C组、D组分别在基础日粮中添加0、30、60、90 mg/kg干酪乳杆菌。预试期1 w,正式试验期8 w。结果显示,与对照组相比,各试验组蛋鸡平均日采食量显著上升(P<0.05);C组、D组蛋鸡的平均日产蛋重显著升高(P<0.05);D组蛋鸡的产蛋率显著升高(P<0.05),料蛋比显著降低(P<0.05)。与对照组相比,C组、D组鸡蛋的蛋白重量显著升高(P<0.05);各试验组鸡蛋的哈夫单位显著升高(P<0.05)。与对照组相比,各试验组蛋鸡血清谷胱甘肽过氧化物酶、超氧化物歧化酶活性以及总抗氧化能力显著升高(P<0.05)。与对照组相比,D组蛋鸡血清免疫球蛋白G含量升高(P<0.05)。与对照组相比,C组、D组蛋鸡盲肠中大肠杆菌数量显著降低(P<0.05);各试验组蛋鸡盲肠中乳酸杆菌数量显著升高(P<0.05),沙门氏菌数量显著降低(P<0.05)。试验各组蛋鸡干物质消化率显著高于对照组(P<0.05)。研究表明,干酪乳杆菌可以有效改善蛋鸡的生产性能、抗氧化功能及肠道健康,干酪乳杆菌的适宜添加水平为90 mg/kg。

The study was to observe the effec of Lactobacillus casei microecological preparation on performance, serum biochemical indexes and pathogenic microorganisms in cecum of laying hens. A total of 20 000 laying hens were randomly divided into four groups, with five replicates in each group and 1 000 laying hens in each replicate. Group A(control group), group B, group C and group D were supplemented with 0, 30, 60, 90 mg/kg Lactobacillus casei in basic diet. The pre-test period was 1 w, and the formal trial period was 8 w. The results showed that compared with control group, the average daily feed intake of laying hens in each test group increased significantly(P<0.05), the average daily egg weight of laying hens in group C and group D increased significantly(P<0.05), the laying rate of group D was significantly increased(P<0.05), and the feed egg ratio was significantly decreased(P<0.05). Compared with control group, the egg protein weight of group C and group D was significantly increased(P<0.05). The Hastelloy unit of eggs in each test group was significantly increased(P<0.05). Compared with control group, the serum GSH-Px, SOD activity and T-AOC of laying hens in each test group were significantly increased(P<0.05). Compared with control group, the serum IgG content of laying hens in group D was significantly increased(P<0.05). Compared with control group, the number of Escherichia coli in cecum of laying hens in group C and group D was significantly decreased(P<0.05). The number of Lactobacillus in cecum of laying hens in each test group was significantly increased(P<0.05), and the number of Salmonella was significantly decreased(P<0.05). The dry matter digestibility of test group was significantly higher than that of control group(P<0.05). The experiment indicates that Lactobacillus casei can effectively improve the performance,antioxidant function and intestinal health of laying hens, and the suitable supplemental level is 90 mg/kg.