酵母壁多糖对断奶仔猪肠道挥发性脂肪酸和微生物菌群的影响

贺琴; 王自蕊; 游金明; 陈丽玲; 熊昊

doi:10.3969/j.issn.1006-267x.2017.01.020

动物营养学报 >

2017 , Vol. 29 >Issue 1: 177 - 183

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.01.020

饲料营养

酵母壁多糖对断奶仔猪肠道挥发性脂肪酸和微生物菌群的影响

贺琴 ,
王自蕊 ,
游金明 ,
陈丽玲 ,
熊昊

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1. 江西农业大学, 江西省动物营养重点实验室, 江西省营养饲料开发工程中心, 南昌 330045;
2. 江西中医药大学, 南昌 330004

收稿日期: 2016-07-05

网络出版日期: 2017-01-16

基金资助

江西省重大科技专项（20143ACF60001）；江西省生猪产业技术体系（JXARS-03-营养与饲料岗）

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Effects of Yeast Cell Wall Polysaccharides on Intestinal Volatile Fatty Acids and Microbial Flora of Weaned Piglets

HE Qin ,
WANG Zirui ,
YOU Jinming ,
CHEN Liling ,
XIONG Hao

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1. Nutrition Feed Development Engineering Center of Jiangxi Province, Key Laboratory of Animal Nutrition in Jiangxi Province, Jiangxi Agricultural University, Nanchang 330045, China;
2. Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China

Received date: 2016-07-05

Online published: 2017-01-16

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摘要

本研究旨在探讨饲粮中添加酵母壁多糖对断奶仔猪肠道挥发性脂肪酸和微生物菌群的影响。试验采用单因素试验设计方法，选取180头遗传背景一致、健康状况良好、胎次和体重接近的21日龄断奶仔猪，随机分为4个组，每组5个重复，每个重复9头猪。4个组试验猪分别饲喂对照饲粮（未添加酵母壁多糖）、0.15%酵母壁多糖饲粮、0.30%酵母壁多糖饲粮和0.45%酵母壁多糖饲粮。试验期21 d。结果表明：1）与对照组相比，饲粮中添加0.15%、0.30%和0.45%酵母壁多糖显著提高了仔猪结肠乙酸的含量（P<0.05）；其中，0.30%和0.45%酵母壁多糖还显著提高了结肠丙酸、丁酸以及总挥发性脂肪酸的含量（P<0.05），且二者之间差异不显著（P>0.05）。2）与对照组相比，饲粮中添加0.15%、0.30%和0.45%酵母壁多糖显著降低了盲肠沙门氏菌和大肠杆菌数量（P<0.05），且0.30%和0.45%酵母壁多糖组之间差异不显著（P>0.05）。由此可知，酵母壁多糖可提高仔猪肠道挥发性脂肪酸含量，并改善肠道微生物菌群结构，根据回归方程预测，酵母壁多糖在仔猪饲粮中的适宜添加水平为0.31%~0.40%。

关键词： 酵母壁多糖; 断奶仔猪; 挥发性脂肪酸; 肠道菌群

本文引用格式

贺琴 , 王自蕊 , 游金明 , 陈丽玲 , 熊昊 . 酵母壁多糖对断奶仔猪肠道挥发性脂肪酸和微生物菌群的影响[J]. 动物营养学报, 2017 , 29(1) : 177 -183 . DOI: 10.3969/j.issn.1006-267x.2017.01.020

Abstract

An experiment was conducted to determine the effects of yeast cell wall polysaccharides on intestinal volatile fatty acids and microbial flora of weaned piglets. A total of one hundred and eighty piglets with similar genetic background, health condition, parity and body weight which weaned at 21 days of age were randomly allotted to 4 groups with 5 replicates each and 9 pigs in each replicate. Pigs in the four groups were fed control diet (without adding yeast cell wall polysaccharide), 0.15% yeast cell wall polysaccharide diet, 0.30% yeast cell wall polysaccharide diet and 0.45% yeast cell wall polysaccharide diet, respectively. The experiment lasted for 21 days. The results showed as follows:1) compared with the control group, dietary supplementation of 0.15%, 0.30% and 0.45% yeast cell wall polysaccharides significantly increased colon acetic acid content of pigs (P<0.05), and 0.30% and 0.45% yeast cell wall polysaccharides also significantly enhanced the contents of propionic acid, butyric acid and total volatile fatty acids (TVFA) in colon (P<0.05), but there were no significant differences between both (P>0.05). 2) Compared with the control group, dietary supplementation of 0.15%, 0.30% and 0.45% yeast cell wall polysaccharides significantly decreased the amounts of cecum Salmonella and Escherichia coli, but there were no significant differences between pigs receiving 0.30% and 0.45% yeast cell wall polysaccharides (P>0.05). These findings indicate that yeast cell wall polysaccharides can increase the intestinal volatile fatty acid content and improve intestinal microbial flora of weaned piglets. According to the calculation by the established regression equation, 0.31% to 0.40% yeast cell wall polysaccharides is the optimum addition level in the diet of weaned piglet.

Key words： yeast cell wall polysaccharide; weaned piglets; volatile fatty acids; intestinal flora

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