复合芽胞杆菌对青脚麻鸡生产性能、抗氧化性能及盲肠菌群的影响

杨家军; 钱坤; 章薇; 许月英

doi:10.3969/j.issn.1006-267x.2014.07.009

动物营养学报 >

2014 , Vol. 26 >Issue 7: 1780 - 1786

DOI: https://doi.org/10.3969/j.issn.1006-267x.2014.07.009

禽营养 Poultry Nutrition

复合芽胞杆菌对青脚麻鸡生产性能、抗氧化性能及盲肠菌群的影响

杨家军 ,
钱坤 ,
章薇 ,
许月英

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安徽省农业科学院畜牧兽医研究所, 合肥 230031

收稿日期: 2014-02-17

网络出版日期: 2014-07-01

基金资助

安徽省农业科学院“院长青年创新基金”（13B0427）；安徽省农业科学院博士启动项目；国家富民强县项目（1104a0303062）

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Effects of Compound Bacillus Supplementation on Performance, Anti-Oxidation Property and Cecal Microflora of Partridge Shank Chicken

YANG Jiajun ,
QIAN Kun ,
ZHANG Wei ,
XU Yueying

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Institute of Animal Husbandry and Veterinary Medicine, Agricultural Academy of Anhui Province, Hefei 230031, China

Received date: 2014-02-17

Online published: 2014-07-01

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摘要

本研究旨在探索不同配比的地衣芽胞杆菌和枯草芽胞杆菌对青脚麻鸡生产性能、抗氧化性能、盲肠菌群及死淘率的影响，从而得出最佳配比。将600只青脚麻鸡随机分成6个组，每组4个重复，每个重复25只。对照组饲喂基础饲粮，试验组（Ⅱ组~Ⅵ组）分别在基础饲粮中添加不同菌落数配比的地衣芽胞杆菌和枯草芽胞杆菌，依次为0.50%：0.50%、0.33%：0.66%、0.25%：0.75%、0.66%：0.33%、0.75%：0.25%，试验期为56 d。结果表明：Ⅴ组青脚麻鸡的试验末体重、平均日增重显著高于其他各组（P<0.05），青脚麻鸡平均日采食量、料重比显著低于其他各组（P<0.05），整个试验阶段的死淘率最低（P<0.05）。56 d后，与其他各组相比，Ⅴ组的青脚麻鸡血浆中的总抗氧化力（T-AOC）、总超氧化物歧化酶（T-SOD）、谷胱甘肽过氧化物酶（GPx）活力显著提高（P<0.05），丙二醛（MDA）含量显著降低（P<0.05）；与对照组相比，饲粮添加菌落数配比为0.66%：0.33%的复合芽孢杆菌后盲肠内容物中乳杆菌数量显著提高（P<0.05），大肠杆菌、肠球菌和葡萄球菌的数量显著降低（P<0.05）。综上，饲粮添加菌落数配比为0.66%：0.33%的复合芽胞杆菌（地衣芽胞杆菌和枯草芽胞杆菌）可显著提高青脚麻鸡的生产性能和抗氧化性能，改善肠道菌群，从而降低死淘率。

关键词： 复合芽胞杆菌; 青脚麻鸡; 生产性能; 抗氧化性能; 菌群

本文引用格式

杨家军 , 钱坤 , 章薇 , 许月英 . 复合芽胞杆菌对青脚麻鸡生产性能、抗氧化性能及盲肠菌群的影响[J]. 动物营养学报, 2014 , 26(7) : 1780 -1786 . DOI: 10.3969/j.issn.1006-267x.2014.07.009

Abstract

This study was conducted to research the effects of different ratios of Bacillus licheniformis and Bacillus subtilis on performance, anti-oxidation property and cecal microflora of Partridge shank chicken. The purpose of this study was to get the best supplemental ratio. Six hundred Partridge shank chickens were randomly allocated into 6 groups with 4 replicates of 25 chickens each. Chickens in control group fed a basal diet; the other 5 groups were fed the basal diet supplemented with different ratios of Bacillus licheniformis and Bacillus subtilis. The proportions of each group were 0.50%:0.50%,0.33%:0.66%,0.25%:0.75%,0.66%:0.33%, and 0.75%:0.25%, respectively. Experimental period was 56 days. The results indicated that the body weight and average daily gain of chicken in group Ⅴ were significantly increased compared with the other groups (P<0.05), the average daily feed intake and ratio of feed to gain in group Ⅴ were significantly decreased compared with the other groups (P<0.05), and the mortality of group Ⅴ was the lowest (P<0.05). In group Ⅴ, total antioxidant capacity (T-AOC), total superoxide dismutase (T-SOD) and glutathione peroxidase (GPx) abilities in plasma were significantly improved (P<0.05), and the content of malon dialdehyde (MDA) in plasma was significantly declined (P<0.05). When the compound Bacillus in ratio of 0.66%:0.33% supplementation, the number of Lactobacillus in cecum was significantly increased (P<0.05), and the number of Escherichia coli, Enterococcus and Staphylococcus was significantly declined than those in the control group (P<0.05). In conclusion, with 0.66%:0.33% compound Bacillus supplemented, the performance and anti-oxidation property are significantly improve, and intestinal microflora is enhanced, then mortality can be declined.

Key words： compound Bacillus; Partridge shank chickens; performance; anti-oxidation property; microflora

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