动物营养学报 >

2016 , Vol. 28 >Issue 12: 4014 - 4022

DOI: https://doi.org/10.3969/j.issn.1006-267x.2016.12.036

酿酒酵母发酵液对断奶仔猪生长性能、小肠发育及小肠黏膜免疫功能的影响

  • 王斌星 ,
  • 王蜀金 ,
  • 郭春华 ,
  • 何欢 ,
  • 高彦华 ,
  • 柏雪 ,
  • 杨加豹 ,
  • 周琳
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  • 1. 西南民族大学生命科学与技术学院, 成都 610041;
    2. 四川省畜牧科学研究院动物遗传育种四川省重点实验室, 成都 610066;
    3. 深圳比利美英伟营养饲料有限公司, 深圳 518103

收稿日期: 2016-06-02

  网络出版日期: 2016-12-17

基金资助

四川省财政运行专项项目（SASA2015CZYX014）；四川省科技支撑计划（优质风味猪育种材料与方法创新，16ZC2850）

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Effects of Saccharomyces cerevisiae Fermentation Broth on Growth Performance, Small Intestine Development and Immune Function of Small Intestinal Mucosa of Weaned Piglets

  • WANG Binxing ,
  • WANG Shujin ,
  • GUO Chunhua ,
  • HE Huan ,
  • GAO Yanhua ,
  • BAI Xue ,
  • YANG Jiabao ,
  • ZHOU Lin
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  • 1. College of Life Science and Technology, Southwest University for Nationalities, Chengdu 610041, China;
    2. Animal Breeding and Genetics Key Laboratory of Sichuan Animal Science Academy, Chengdu 610066, China;
    3. Shenzhen Premix Nutrition Co., Ltd, Shenzhen 518103, China

Received date: 2016-06-02

  Online published: 2016-12-17

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摘要

本试验旨在探究酿酒酵母（S.cerevisiae）发酵液对断奶仔猪生长性能、小肠发育及小肠黏膜免疫功能的影响。选取平均体重为（6.57±0.13）kg的26日龄“长白×杜洛克”断奶仔猪60头（公母各占1/2），按体重和性别随机分为3个组，每组4个重复，每个重复5头仔猪。3个组分别为：对照组（基础饲粮＋300 mL/kg空白培养液）、酿酒酵母发酵液组（基础饲粮＋300 mL/kg酿酒酵母发酵液）和抗生素组（基础饲粮＋20 mg/kg硫酸黏杆菌素＋40 mg/kg杆菌肽锌）。试验期21 d。结果表明：1）与对照组相比，酿酒酵母发酵液组和抗生素组的平均日增重（ADG）和平均日采食量（ADFI）显著或极显著升高（P<0.05或P<0.01），料重比极显著降低（P<0.01）；但酿酒酵母发酵液组与抗生素组的以上生长性能指标均无显著差异（P>0.05）。2）与对照组相比，酿酒酵母发酵液组和抗生素组的十二指肠、空肠和回肠黏膜总蛋白、DNA和RNA含量显著或极显著升高（P<0.05或P<0.01）；但酿酒酵母发酵液组与抗生素组的以上指标均无显著差异（P>0.05）。3）与对照组相比，酿酒酵母发酵液组和抗生素组的十二指肠和回肠绒毛高度显著升高（P<0.05），十二指肠、空肠和回肠绒毛高度/隐窝深度（V/C）显著或极显著升高（P<0.05或P<0.01）；但酿酒酵母发酵液组与抗生素组的以上指标均无显著差异（P>0.05）。4）与对照组相比，酿酒酵母发酵液组和抗生素组的十二指肠、空肠和回肠黏膜免疫球蛋白A、免疫球蛋白G和免疫球蛋白M含量均显著或极显著升高（除空肠黏膜免疫球蛋白G外）（P<0.05或P<0.01）；但酿酒酵母发酵液组和抗生素组的以上指标均无显著差异（P>0.05）。结果显示，饲粮中添加酿酒酵母发酵液能够提高断奶仔猪的生长性能，促进小肠发育，提高小肠黏膜免疫功能，达到与抗生素相当的效果。提示酿酒酵母发酵液可有效缓解断奶应激，减少或者替代抗生素在断奶仔猪饲粮中的使用，这为研发无抗饲粮提供了有力的理论依据和数据支持。

关键词： 酿酒酵母; 断奶仔猪; 小肠发育; 免疫球蛋白; 断奶应激

本文引用格式

王斌星 , 王蜀金 , 郭春华 , 何欢 , 高彦华 , 柏雪 , 杨加豹 , 周琳 . 酿酒酵母发酵液对断奶仔猪生长性能、小肠发育及小肠黏膜免疫功能的影响[J]. 动物营养学报, 2016 , 28(12) : 4014 -4022 . DOI: 10.3969/j.issn.1006-267x.2016.12.036

Abstract

The objective of this study was to determine the effects of Saccharomyces cerevisiae (S. cerevisiae) fermentation broth on growth performance, small intestine development and immune function of small intestinal mucosa of weaned piglets. A total of 60 (male and female in half) 26-day-old "Landrace×Duroc" weaned piglets with average body weight of (6.57±0.13) kg were randomly divided into 3 groups with 4 replicates per group and 5 weaned piglets per replicate by weight and gender. The weaned piglets in the control group were fed the basal diet supplemented with 300 mL/kg blank culture medium, those in S. cerevisiae fermentation broth group were fed the basal diet supplemented with 300 mL/kg S. cerevisiae fermentation broth, ant the others in antibiotics group were fed the basal diet supplemented with 20 mg/kg colistin sulfate and 40 mg/kg bacitracin zinc. The experiment lasted for 21 d. The results showed as follows:1) compared with the control group, the average daily gain (ADG) and average daily feed intake (ADFI) in S. cerevisiae fermentation broth group and antibiotics group were significantly increased (P<0.05 or P<0.01), and the ratio of feed to gain (F/G) was significantly decreased (P<0.01). There were no significant differences in above growth performance indexes between S. cerevisiae fermentation broth group and antibiotics group (P>0.05). 2) Compared with the control group, the contents of total protein, DNA and RNA of duodenum, jejunum and ileum mucosa in S. cerevisiae fermentation broth group and antibiotics group were significantly increased (P<0.05 or P<0.01). No significant differences were found in above indexes between S. cerevisiae fermentation broth group and antibiotics group (P>0.05). 3) Compared with the control group, the villus height of duodenum and ileum in S. cerevisiae fermentation broth group and antibiotics group was significantly increased (P<0.05), and the ratio of villous height to crypt depth (V/C) of duodenum, jejunum and ileum was significantly increased (P<0.05 or P<0.01). No significant differences were found in above indexes between S. cerevisiae fermentation broth group and antibiotics group (P>0.05). 4) Compared with the control group, the contents of immunoglobulin A (IgA), immunoglobulin G (IgG) and immunoglobulin M (IgM) of duodenum, jejunum and ileum mucosa in S. cerevisiae fermentation broth group and antibiotics group were significantly increased except for the content of IgG of jejunum mucosa (P<0.05 or P<0.01). No significant differences were found in above indexes between S. cerevisiae fermentation broth group and antibiotics group (P>0.05). The results show that dietary S. cerevisiae fermentation broth with the same effects of antibiotic can improve the growth performance, promote the development of small intestine, and improve the immune function of intestinal mucosal. It suggests that S. cerevisiae fermentation broth can effectively alleviate weanling stress, reduce or replace the using of antibiotics in diets of weaned piglets, and provides a powerful theoretical basis and data support for researching non-antibiotics diets.

Key words： Saccharomyces cerevisiae; weaned piglets; small intestine development; immunoglobulin; weanling stress

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