动物营养学报 >

2017 , Vol. 29 >Issue 12: 4459 - 4468

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.12.026

饲料营养 Feed science and technology

酿酒酵母和芽孢杆菌对育肥猪养分表观消化率、肠道形态结构和肠道免疫的影响

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  • 1. 山西农业大学动物科技学院, 山西优势肉用家畜高效安全生产协同创新中心, 太谷 030801;
    2. 西北农林科技大学, 杨凌 712100;
    3. 天津农学院, 天津 300384;
    4. 山西省太谷县畜牲兽医技术服务中心范村站, 太谷 030801
秦红(1989-),女,山西大同人,硕士研究生,从事动物营养与饲料科学研究。E-mail:qhboshi@163.com

收稿日期: 2017-05-12

  网络出版日期: 2017-12-04

基金资助

天津市科技计划项目（15ZXZYNC00100）；天津生猪产业技术体系创新团队（ITTPRS2017006）；山西省科学技术发展计划项目

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Effects of Saccharomyces cerevisiae and Bacillus on Nutrient Apparent Digestibility, Intestinal Morphological Structure and Intestinal Immunity of Finishing Pigs

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  • 1. College of Animal Science and Veterinary Medicine, Shanxi Agricultural University, Shanxi Collaborative Innovation Center for High-Productive and Safe Livestock, Taigu 030801, China;
    2. Northwest A & F University, Yangling 712100, China;
    3. Tianjin Agricultural University, Tianjin 300384, China;
    4. Fancun Station, Animal Husbandry and Veterinary Technical Service Center of Taigu County in Shanxi Province, Taigu 030801, China

Received date: 2017-05-12

  Online published: 2017-12-04

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摘要

本试验旨在研究酿酒酵母和芽孢杆菌对育肥猪养分表观消化率、肠道形态结构和肠道免疫的影响。选取72头体重（62.50±0.83）kg的"杜×长×大"育肥猪，将其随机分为3组，每组4个重复，每个重复6头猪（公母各占1/2）。对照组饲喂基础饲粮，酿酒酵母组饲喂基础饲粮+0.5 g/kg活性干酵母制剂（酵母菌活菌数1.0×1010 CFU/kg），芽孢杆菌组饲喂基础饲粮+0.1 g/kg芽孢杆菌制剂（芽孢杆菌活菌数1.0×109 CFU/kg）。试验期56 d。结果表明：1）与对照组相比，芽孢杆菌组育肥猪钙和磷的表观消化率显著提高（P<0.05），酿酒酵母组钙的表观消化率显著提高（P<0.05）；2）与对照组相比，酿酒酵母组育肥猪空肠隐窝深度极显著降低（P<0.01），空肠绒毛高度/隐窝深度值极显著提高（P<0.01）；3）与对照组相比，芽孢杆菌组育肥猪空肠和回肠分泌型免疫球蛋白A（SIgA）含量均极显著上升（P<0.01）。由此可见，饲粮中添加酿酒酵母和芽孢杆菌均可改善育肥猪对营养物质的消化吸收，其中酿酒酵母对育肥猪肠道形态结构具有一定的改善作用，而芽孢杆菌可提高肠道中的SIgA含量，提高肠道免疫水平。

关键词： 酵母菌; 芽孢杆菌; 育肥猪; 表观消化率; 肠道形态结构; 肠道细胞因子

本文引用格式

秦红, 蔡传江, 赵燕, 高航, 车向荣, 郭亮, 郝爱萍 . 酿酒酵母和芽孢杆菌对育肥猪养分表观消化率、肠道形态结构和肠道免疫的影响[J]. 动物营养学报, 2017 , 29(12) : 4459 -4468 . DOI: 10.3969/j.issn.1006-267x.2017.12.026

Abstract

This study was conducted to investigate the effects of Saccharomyces cerevisiae and Bacillus on nutrient apparent digestibility, intestinal morphological structure and intestinal immunity of finishing pigs. A total of 72 crossed-bred (Duroc×Landrace×Yorkshine) finishing pigs with similar body weight of (62.50±0.83) kg were selected and randomly allotted to 3 groups with 4 replicates per group and 6 pigs per replicate (half male and half female). Pigs in the control group were fed a basal diet, in Saccharomyces cerevisiae group were fed the basal diet supplemented with 0.5 g/kg active dry yeast preparation (1.0×1010 CFU/kg Saccharomycetes), and in Bacillus group were fed the basal diet supplemented with 0.1 g/kg Bacillus preparation (1.0×109 CFU/kg Bacillus). The experiment lasted for 56 days. The results showed as follows:1) compared with control group, the apparent digestibility of calcium and phosphorus was significantly increased in Bacillus group (P<0.05), and the apparent digestibility of calcium was significantly increased in Saccharomyces cerevisiae group (P<0.05). 2) Compared with control group, the jejunum crypt depth of pigs was extremely significantly decreased (P<0.01), and the ratio of villus height to crypt depth in jejunum was extremely significantly enhanced in Saccharomyces cerevisiae group (P<0.01). 3) Compared with control group, the secretory immunoglobulin A (SIgA) content in jejunum and ileum of pigs in Bacillus group was extremely significantly increased (P<0.01). In conclusion, dietary supplementation with Saccharomyces cerevisiae and Bacillus can improve the digestion and absorption of nutrients of finishing pigs, adding Saccharomyces cerevisiae can enhance the intestinal morphological structure, supplementation with Bacillus can increase the SIgA content in intestine and improve intestinal immunity level.

Key words： Saccharomycetes; Bacillus; finishing pig; apparent digestibility; intestinal morphological structure; intestinal cytokines

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