动物营养学报 >

2020 , Vol. 32 >Issue 4: 1595 - 1604

DOI: https://doi.org/10.3969/j.issn.1006-267x.2020.04.017

猪营养与饲料 SWINE NUTRITION AND FEED

干酪乳杆菌对北京黑猪育肥阶段肠道消化物菌群组成及乳酸、短链脂肪酸和长链脂肪酸含量的影响

  • 王四新 ,
  • 季海峰 ,
  • 王红卫 ,
  • 刘辉 ,
  • 石国华 ,
  • 张董燕 ,
  • 王晶 ,
  • 张伟 ,
  • 王雅民
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  • 1. 北京市农林科学院畜牧兽医研究所, 北京 100097;
    2. 北京黑六牧业科技有限公司, 北京 102211
王四新(1969-),女,北京人,高级畜牧师,学士,主要从事动物营养与饲料研究。E-mail:1005892033@qq.com

收稿日期: 2019-10-10

  网络出版日期: 2020-04-16

基金资助

生猪产业技术体系北京市创新团队项目（BAIC02-2019）；北京市农林科学院科技创新能力建设专项（KJCX201914）

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Effects of Lactobacillus casei on Microbiota Composition, Lactic Acid, Short Chain Fatty Acids and Long Chain Fatty Acids Contents in Intestinal Digesta of Beijing Black Pigs during Fattening Stage

  • WANG Sixin ,
  • JI Haifeng ,
  • WANG Hongwei ,
  • LIU Hui ,
  • SHI Guohua ,
  • ZHANG Dongyan ,
  • WANG Jing ,
  • ZHANG Wei ,
  • WANG Yamin
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  • 1. Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China;
    2. Beijing Hei Liu Animal Husbandry Science and Technology Co., Ltd., Beijing 102211, China

Received date: 2019-10-10

  Online published: 2020-04-16

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摘要

本试验探讨了在饲粮中添加干酪乳杆菌对北京黑猪育肥阶段肠道消化物菌群组成及乳酸、短链脂肪酸和长链脂肪酸含量的影响。选择体重为（62.77±0.59）kg的北京黑猪120头，随机分成2组，分别为对照组和干酪乳杆菌组，每组5个重复，每个重复12头（阉公猪与母猪各占1/2）。对照组饲喂基础饲粮（不添加抗生素和干酪乳杆菌），干酪乳杆菌组在基础饲粮中添加干酪乳杆菌冻干制剂（每千克饲粮中有效活菌数为2.0×109 CFU）。在试验猪平均体重为92 kg时，选择20头猪进行屠宰，采集空肠和结肠中的消化物，用于分析菌群组成及乳酸、短链脂肪酸和长链脂肪酸含量。结果表明：1）与对照组相比，饲粮中添加干酪乳杆菌显著提高了空肠中厚壁菌门和链球菌属的相对丰度（P<0.05），显著降低了变形菌门、Terrisporobacter和埃希氏菌属-志贺氏菌属的相对丰度（P<0.05）；显著提高了结肠中拟杆菌门、乳杆菌属和未标记拟杆菌目_S24-7_群的相对丰度（P<0.05），显著降低了链球菌属的相对丰度（P<0.05）。2）与对照组相比，干酪乳杆菌组结肠中乳酸含量显著降低（P<0.05），丁酸含量显著升高（P<0.05）。3）与对照组相比，饲粮中添加干酪乳杆菌显著降低了空肠中山嵛酸和顺-15-二十四碳一烯酸含量（P<0.05），显著提高了二十二碳六烯酸和ω-3多不饱和脂肪酸含量（P<0.05）；显著降低了结肠中棕榈油酸和花生四烯酸含量（P<0.05）。综上所述，在北京黑猪育肥阶段饲粮中添加干酪乳杆菌，减少了空肠中埃希氏菌属-志贺氏菌属的相对丰度，增加了结肠中乳杆菌属的相对丰度；降低了结肠中乳酸的含量，提高了丁酸的含量；提高了空肠中二十二碳六烯酸的含量，降低了结肠中花生四烯酸的含量。肠道内的这些变化有利于猪群健康和生长性能的提高。

关键词： 北京黑猪; 干酪乳杆菌; 肠道消化物; 菌群; 脂肪酸

本文引用格式

王四新 , 季海峰 , 王红卫 , 刘辉 , 石国华 , 张董燕 , 王晶 , 张伟 , 王雅民 . 干酪乳杆菌对北京黑猪育肥阶段肠道消化物菌群组成及乳酸、短链脂肪酸和长链脂肪酸含量的影响[J]. 动物营养学报, 2020 , 32(4) : 1595 -1604 . DOI: 10.3969/j.issn.1006-267x.2020.04.017

Abstract

This experiment was conducted to evaluate the effects of Lactobacillus casei on microbiota, lactic acid, short chain fatty acid and long chain fatty acid contents in the intestinal digesta of Beijing black pigs during fattening stage. A total of 120 healthy Beijing black fattening pigs with an average body weight of (62.77±0.59) kg were randomly allotted into 2 groups:control group and Lactobacillus casei group. Each group had 5 replicates with 12 pigs per replicate (barrow and female in half). Pigs in the control group were fed a basal diet (without antibiotics or Lactobacillus casei), and pigs in the Lactobacillus casei group were fed the basal diet supplemented with Lactobacillus casei (2.0×109 CFU/kg diet). A total of 20 healthy pigs (half of the steers and sows) were selected and slaughtered at an average body weight of 92 kg, and the contents in jejunum and colon were collected and used to determine the microbiota structure and lactic acid, short chain fatty acid contents and long chain fatty acid contents. The results showed as follows:1) compared with the control group, the relative abundance of Firmicutes and Streptococcus were significantly increased (P<0.05) and the relative abundance of Proteobacteria, Terrisporobacter and Escherichia-Shigella were significantly decreased in the jejunum (P<0.05); the relative abundance of Bacteroidetes, Lactobacillus and norank_f_Bacteroidales_S24-7_group were significantly increased (P<0.05) and the relative abundance of Streptococcus was significantly decreased in the colon of Lactobacillus casei group (P<0.05). 2) Compared with the control group, the content of lactic acid was significantly decreased (P<0.05), and the content of butyric acid was significantly increased in the colon of Lactobacillus casei group (P<0.05). 3)Compared with the control group, the contents of behenic acid and Cis-15-tetracosenic acid were significantly decreased (P<0.05), and the contents of docosahexaenoic acid and n-3 polyunsaturated fatty acid were significantly increased in the jejunum (P<0.05); the contents of palmitoleic acid and arachidonic acid were significantly decreased in the colon of the Lactobacillus casei group (P<0.05). The results show that Lactobacillus casei supplementation to diets for fattening pigs can reduce the relative abundance of Escherichia-Shigella in the jejunum and increase the relative abundance of Lactobacillus in the colon; can reduce the content of lactic acid and increase the content of butyric acid in the colon; can increase the content of docosahexaenoic acid in the jejunum and decrease the content of arachidonic acid in the colon. The changes in gut are propitious to improve the health and growth performance of fattening pigs.

Key words： Beijing black pigs; Lactobacillus casei; intestinal digesta; microflora; fatty acids

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