活性酵母对早期断奶仔猪肠道微生物区系、肠黏膜形态和挥发性盐基氮的影响

The Effect of Active Yeast Supplementation on Intestinal Microflora,Morphology and Volatile Base Nitrogen of the Weaned Piglets

试验选取96头21日龄断奶的三元(杜×大·长)杂种仔猪,按体重和性别随机分为4组,每组3个重复,每个重复8头仔猪,探讨活性酵母对断奶仔猪微生物区系、胃肠道发育和挥发性盐基氮的影响。结果表明,单独添加耐热性活性酵母(1010cfu/kg饲粮)能显著(P<0.05)降低肠道内容物大肠埃希氏菌数和调节肠道微生物菌群平衡。耐热性活性酵母与金霉素组合以及普利菌+金霉素组合也有一定程度调节肠道微生物菌群平衡的能力。添加耐热性活性酵母与金霉素组合能显著提高(P<0.05)28日龄和56日龄断奶仔猪肠绒毛高度。单独添加耐热性活性酵母也能提高28日龄和56日龄断奶仔猪肠绒毛高度(P>0.05)。添加普利菌+金霉素组合对断奶仔猪肠绒毛高度无显著影响(P>0.05),56日龄甚至低于添加金霉素的水平。28日龄和56日龄断奶仔猪饲粮中添加耐热性活性酵母绒毛整齐,高度明显大于对照组。添加耐热性活性酵母组的结肠挥发性盐基氮含量最低,有降低断奶仔猪结肠挥发性盐基氮的趋势。高温制粒后,普通活性酵母(+金霉素)在早期断奶仔猪中应用未发现有添加效应。

Atotalof96D×L×Ycrossbredpiglets weanedat21days ofage with average body weightof5.06±0.49kg were assigned randomly by sex andweightto4groups(treatments),eachgroupwith3replicates of8piglets(4males and4females)eachreplicate.The active yeastwas added to the dietatlevelof10 10 cfu/kg and all diets were steam-pelleted(processing conditions:75℃,10seconds and0.2kg/cm 2 ).The results of the trial showed that the number of E.coli in the gut content was significantly reduced(P<0.05)by adding heat stable active yeast(HSAY)to the diet of piglets and the balance of the gut microflora regulated.The pigs fed HSAYcombined with chlortetracycline(CTC)also had balanced gut microflora(P>0.05).Supplementation of HSAY+CTC to the dietincreasedpiglet's villus lengthbothat28and56days ofage(P<0.05).Adding HSAYalone had a similar effecton the villus length,butthe commonactive yeasthadno effectinthis respect(P>0.05).AdditionofHSAYto the dietbenefitedthe villus integrity ofthe piglets bothat28and56days ofage.Piglets receivedHSAYhadlowestcolic volatile base nitrogen(VBN),indicating that HSAYcould reduce VBNin the intestine.Common active yeast had no additive effect after the diet was processed at pressure of hightemperature andsteam.