凝结芽孢杆菌微生态制剂对北京油鸡产蛋鸡抗脂质过氧化能力的影响

李嘉懿, 郭茜, 张红星, 谢远红, 刘慧, 连正兴

doi:10.3969/j.issn.1006-267x.2018.02.044

动物营养学报 >

2018 , Vol. 30 >Issue 2: 782 - 789

DOI: https://doi.org/10.3969/j.issn.1006-267x.2018.02.044

研究简报 Short communications

凝结芽孢杆菌微生态制剂对北京油鸡产蛋鸡抗脂质过氧化能力的影响

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1. 北京农学院食品科学与工程学院, 微生态制剂关键技术开发北京市工程实验室, 食品质量与安全北京实验室, 北京 102206;
2. 中国农业大学动物科技学院, 北京 100193

李嘉懿(1992-),女,山西朔州人,硕士研究生,研究方向为食品科学。E-mail:15210926680@163.com

收稿日期: 2017-07-24

网络出版日期: 2018-02-02

基金资助

转基因生物新品种培育重大专项"抗病转基因羊新品种培育"（2014ZX08008-005）；北京市自然科学基金（5092008）

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Effects on Microecological Preparation of Bacillus coagulans on Anti-Lipid Peroxidation Capability of Beijing-You Laying Hens

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1. Beijing Laboratory of Food Quality and Safety, Beijing Engineering Laboratory of Key Technology Development of Microeconomics, College of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China;
2. College of Animal Science and Technology, China Agricultural University, Beijing 100193, China

Received date: 2017-07-24

Online published: 2018-02-02

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摘要

本试验旨在研究凝结芽孢杆菌（Bacillus coagulans）微生态制剂对北京油鸡产蛋鸡抗脂质过氧化能力的影响。利用从传统干酪中筛选出产中性蛋白酶能力较强的凝结芽孢杆菌Liu-g1菌株，经发酵制备微生态制剂。将120只健康的14周龄北京产蛋油鸡随机分为4个组，每组3个重复，每个重复10只。空白对照组饲喂基础饲粮，试验组分别饲喂在基础饲粮中添加10、100、1 000 mg/kg凝结芽孢杆菌Liu-g1的试验饲粮。试验期10周。测定血清甘油三酯含量、抗氧化指标，屠宰后测定肝脏粗脂肪含量，并观察肝脏组织切片。结果表明，与空白对照组相比，10、100、1 000 mg/kg凝结芽孢杆菌Liu-g1组的血清甘油三酯含量均显著下降（P<0.05），肝脏粗脂肪含量均极显著降低（P<0.01）。肝脏组织油红O染色切片结果显示，随凝结芽孢杆菌Liu-g1添加水平的增加，肝脏脂肪滴数量明显减少，其中100 mg/kg凝结芽孢杆菌Liu-g1组效果最好。10、100 mg/kg凝结芽孢杆菌Liu-g1组血清总抗氧化能力显著高于空白对照组（P<0.05），10、100、1 000 mg/kg凝结芽孢杆菌Liu-g1组血清谷胱甘肽过氧化物酶活性均显著高于空白对照组（P<0.05），且血清超氧化物歧化酶活性和丙二醛含量分别有一定程度的提高和降低（P>0.05）。由此可见，饲粮中添加凝结芽孢杆菌Liu-g1可以明显减少产蛋鸡脂肪堆积，抑制脂肪肝的形成，并具有较好的抗脂质过氧化能力，适宜添加水平为100 mg/kg。

关键词： 凝结芽孢杆菌; 北京油鸡; 脂肪肝; 脂质过氧化

本文引用格式

李嘉懿, 郭茜, 张红星, 谢远红, 刘慧, 连正兴 . 凝结芽孢杆菌微生态制剂对北京油鸡产蛋鸡抗脂质过氧化能力的影响[J]. 动物营养学报, 2018 , 30(2) : 782 -789 . DOI: 10.3969/j.issn.1006-267x.2018.02.044

Abstract

This experiment was conducted to study the effects on microecological preparation of Bacillus coagulans on anti-lipid peroxidation capability of Beijing-you laying hens. Bacillus coagulans Liu-g1, a strain with strong ability neutral protease isolated from the traditional cheese, made a microecological preparation by fermentation. A total of 120 healthy 14-week-old Beijing-you laying hens were divided into 4 groups with 3 replicates per group and 10 chicks per replicate. Laying hens in the blank control group were fed a basal diet, and the others in experimental groups were fed the basal diets supplemented with 10, 100 and 1 000 mg/kg Bacillus coagulans Liu-g1, respectively. The experiment lasted for 10 weeks. The serum triglyceride and antioxidant indices were measured, and the animals were slaughtered for the measurement of liver ether extract content and the liver tissue sections were observed. The results showed that compared with the blank control group, the serum triglyceride content of 10, 100 and 1 000 mg/kg Bacillus coagulans Liu-g1 groups was significantly decreased (P<0.05), and the liver ether extract content was significantly decreased (P<0.01). Oil red O straining of liver slices showed that Bacillus coagulans Liu-g1 reduced the quantity of fat droplets in the liver in a dose-dependent manner, and the 100 mg/kg Bacillus coagulans Liu-g1 group had the best effect. The serum total antioxidant capacity of 10 and 100 mg/kg Bacillus coagulans Liu-g1 groups was significantly higher than that of blank control group (P<0.05), the serum glutathione peroxidase activity of 10, 100 and 1 000 mg/kg Bacillus coagulans Liu-g1 groups was significantly higher than that of blank control group (P<0.05), and the superoxide dismutase activity and malondialdehyde content in serum were increased and reduced to a certain extent (P>0.05), respectively. In conclusion, dietary Bacillus coagulans Liu-g1 supplementation can strongly reduce the deposition of lipid of laying hens, and inhibit the formation of fatty live, and had preferable anti-lipid peroxidation capability. The optimum supplemental level is 100 mg/kg.

Key words： Bacillus coagulans; Beijing-you chickens; fatty liver; lipid peroxidation

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