禽营养与饲料 POULTRY NUTRITION AND FEED

唾液乳杆菌SNK-6对新杨黑羽蛋鸡鸡蛋暗斑和肠道菌群的影响

  • 和笑笑 ,
  • 车培新 ,
  • 卫利春 ,
  • 卢奎 ,
  • 严华祥
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  • 1. 上海海洋大学水产科学国家级实验教学示范中心, 上海 201120;
    2. 上海海洋大学农业部鱼类营养与环境生态研究中心, 上海 201120;
    3. 上海市农业科学院畜牧兽医研究所, 国家家禽工程技术研究中心, 上海 201106;
    4. 上海市农业发展促进中心, 上海 200335
和笑笑(1995-),女,河南焦作人,硕士研究生,生物学专业。E-mail:1174722990@qq.com

收稿日期: 2020-04-08

  网络出版日期: 2020-11-16

基金资助

山东省重大科技创新工程项目(2019JZZY020611);国家蛋鸡产业技术体系(CARS40);上海市农业科学院卓越团队(2018B)

Effects of Lactobacillus salivarius SNK-6 on Egg Translucency and Intestinal Flora of Xinyang Black-Feathered Laying Hens

  • HE Xiaoxiao ,
  • CHE Peixin ,
  • WEI Lichun ,
  • LU Kui ,
  • YAN Huaxiang
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  • 1. National Demonstration Center for Experimental Fisheries Science Education, Shanghai Ocean University, Shanghai 201120, China;
    2. Centre for Research on Environmental Ecology and Fish Nutrition of the Ministry of Agriculture, Shanghai Ocean University, Shanghai 201120, China;
    3. Institute of Animal Husbandry and Veterinary Medicine, Shanghai Academy of Agricultural Sciences, National Poultry Engineer Research Center, Shanghai 201106, China;
    4. Shanghai Agricultural Development Promotion Center, Shanghai 200335, China

Received date: 2020-04-08

  Online published: 2020-11-16

摘要

本研究旨在研究唾液乳杆菌SNK-6对新杨黑羽蛋鸡鸡蛋暗斑和肠道菌群的影响。选取45周龄、产暗斑鸡蛋的新杨黑羽蛋鸡64只,随机分成7个组,对照组(16只鸡)饲喂基础饲粮,其他6组(每组8只鸡)饲喂唾液乳杆菌SNK-6活菌数量分别为1.0×106、5.0×106、2.5×107、1.25×108、6.25×108和3.125×109 CFU/只的试验饲粮。预试期1周,正试期4周。每日检测鸡蛋暗斑,试验结束后采集肠道内容物样品,用于宏基因组学检测和分析。结果表明:1)饲喂2.5×107 CFU/只唾液乳杆菌SNK-6能降低鸡蛋暗斑程度,持续减少鸡蛋暗斑;继续增加唾液乳杆菌SNK-6饲喂水平则不能降低鸡蛋暗斑。2)宏基因组学研究发现,饲喂2.5×107 CFU/只唾液乳杆菌SNK-6蛋鸡的肠道微生物种类较多,回肠新增微生物物种是对照组的31%,盲肠差异物种为对照组的8%。2.5×107 CFU/只唾液乳杆菌SNK-6提高回肠唾液乳杆菌数239%,减少回肠衣原体数50%,减少回肠大肠杆菌数28%。3)饲喂2.5×107 CFU/只唾液乳杆菌SNK-6的肠道内容物基因功能较多,EggNOG注释的肠道代谢量是对照组的130%,CAZy注释蛋白酶是对照组的139%,KEGG注释的代谢过程是对照组的128%,疾病过程是对照组的82%。由此可见,唾液乳杆菌SNK-6能够降低鸡蛋暗斑,调控肠道菌群,提高肠道代谢,降低疾病风险。

本文引用格式

和笑笑 , 车培新 , 卫利春 , 卢奎 , 严华祥 . 唾液乳杆菌SNK-6对新杨黑羽蛋鸡鸡蛋暗斑和肠道菌群的影响[J]. 动物营养学报, 2020 , 32(11) : 5230 -5242 . DOI: 10.3969/j.issn.1006-267x.2020.11.028

Abstract

This experiment was conducted to investigate the effects of Lactobacillus salivarius SNK-6 on egg translucency and intestinal flora of Xingyang black-feathered laying hens. Sixty four 45-week-old Xingyang black-feathered laying hens producing translucent egg were divided into 7 groups. Laying hens in control group (16 hens) were fed a basal diet, and the others in 6 experimental group (8 hens per group) were fed experimental diets containing 1.0×106, 5.0×106, 2.5×107, 1.25×108, 6.25×108 and 3.125×109 CFU/hens viable Lactobacillus salivarius SNK-6, respectively. The pretest lasted for 1 week, and the experiment lasted for 4 weeks. Egg translucency were detected every day, and intestinal content samples were collected for detection and analysis of metagenomics after the experiment. The results showed as follows: 1) feeding 2.5×107 CFU/hens Lactobacillus salivarius SNK-6 decreased egg translucency degree, and continuously reduced egg translucent; continued to increasing feeding level of Lactobacillus salivarius SNK-6 could not reduce egg translucent. 2) The metagenomics results showed that there were more intestinal microbial species of laying hens in level of 2.5×107 CFU/hens Lactobacillus salivarius SNK-6, the number of new microbial species in ileum were 31% of that in control group, different species in cecum was 8% of that in control group. The number of Lactobacillus salivarius in ileum in level of 2.5×107 CFU/hens Lactobacillus salivarius SNK-6 was increased by 239%, the number of Chlamydia in ileum was decreased by 50%, and the number of Escherichia coli was reduced by 28%. 3) Gene function in level of 2.5×107 CFU/hens Lactobacillus salivarius SNK-6 was more abundant, the amount of EggNOG intestinal metabolic function annotation was 130% of that in control group, CAZy annotation protease was 139% of that in control group, metabolic process of KEGG annotation was 128% of that in control group, and disease processes was 82% of that in control group. In conclusion, Lactobacillus salivarius SNK-6 can reduce egg translucency, regulate intestinal flora, improve gut metabolism and reduce disease risk.

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