动物营养学报 >

2021 , Vol. 33 >Issue 9: 5391 - 5400

DOI: https://doi.org/10.3969/j.issn.1006-267x.2021.09.057

研究简报 SHORT COMMUNICATION

紫苏饼对大鲵消化道结构功能、免疫及脂质代谢部分指标的影响

  • 刘长江 ,
  • 王光花 ,
  • 李伟龙 ,
  • 徐杭忠 ,
  • 李虹 ,
  • 翟旭亮 ,
  • 薛洋 ,
  • 刘天骥 ,
  • 李洪琴 ,
  • 刘匆 ,
  • 罗莉
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  • 1. 西南大学水产学院, 淡水鱼类资源与生殖发育教育部重点实验室, 重庆 400715;
    2. 四川新希望六和科技创新有限公司, 成都 610000;
    3. 重庆市水产技术推广总站, 重庆 400400
刘长江(1994-),男,四川泸州人,硕士研究生,从事水产饲料与营养的研究。E-mail:664863486@qq.com

收稿日期: 2021-02-11

  网络出版日期: 2021-09-18

基金资助

重庆市生态渔产业技术体系项目（2020）；重庆市社会民生科技创新专项（cstc2016shmszx80084）；新希望六和集团项目（2020）

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Effects of Perilla Cake on Digestive Tract Structure and Function, Immunity and Some Lipid Metabolism Indexes of Andrias davidianus

  • LIU Changjiang ,
  • WANG Guanghua ,
  • LI Weilong ,
  • XU Hangzhong ,
  • LI Hong ,
  • ZHAI Xuliang ,
  • XUE Yang ,
  • LIU Tianji ,
  • LI Hongqin ,
  • LIU Cong ,
  • LUO Li
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  • 1. Key Laboratory of Freshwater Fish Resources and Reproductive Development, Ministry of Education, College of Fisheries, Southwest University, Chongqing 400715, China;
    2. Sichuan New Hope Liuhe Technology Innovation Co., Ltd., Chengdu 610000, China;
    3. Chongqing Fisheries Technology Extension Station, Chongqing 400400, China

Received date: 2021-02-11

  Online published: 2021-09-18

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摘要

为研究紫苏饼在大鲵配合饲料中的应用效果，试验以大鲵配合饲料为基础饲料（对照组），通过微调配方，分别添加5.0%紫苏饼（紫苏饼组）和发酵紫苏饼（发酵紫苏饼组），配制成等氮等脂的试验饲料。初始均重为（54.14±0.17）g的大鲵98尾随机分为3组，每组4个重复，每个重复8尾，饲喂105 d。结果显示：1）紫苏饼组和发酵紫苏饼组大鲵生长性能均显著优于对照组（P<0.05），且发酵紫苏饼组最优。2）紫苏饼组和发酵紫苏饼组大鲵胃中H+-K+-ATP酶、肠道胰蛋白酶、脂肪酶、淀粉酶、钠钾ATP酶（Na+-K+-ATP酶）活性和血浆二胺氧化酶（DAO）活性、D-乳酸（D-LA）、内毒素（ET）和免疫球蛋白M（IgM）含量均显著优于对照组（P<0.05），其中多数指标在发酵紫苏饼组达到最优。3）紫苏饼组和发酵紫苏饼组的肠道绒毛数量和高度均高于对照组，但差异不显著（P>0.05），发酵紫苏饼组肠道空腔率显著低于其他2组（P<0.05），绒毛发育最佳。4）紫苏饼组与发酵紫苏饼组较对照组的肝脏和肠道抗氧化能力有明显提升，其中发酵紫苏饼组各项抗氧化指标均显著优于对照组（P<0.05）。5）与对照组相比，紫苏饼组血浆总胆固醇（TC）和低密度脂蛋白胆固醇（LDL-C）含量显著降低（P<0.05），而发酵紫苏饼组血浆TC、甘油三酯（TG）和LDL-C含量显著降低（P<0.05）。综上所述，紫苏饼和发酵紫苏饼均能改善胃肠消化吸收能力及肠道屏障功能，增强机体抗氧化、免疫能力，降低血浆TC和LDL-C含量，从而促进大鲵的生长发育，且发酵紫苏饼的综合效果优于紫苏饼。

关键词： 大鲵; 紫苏饼; 发酵; 生长; 免疫; 胃肠肝功能; 脂质代谢

本文引用格式

刘长江 , 王光花 , 李伟龙 , 徐杭忠 , 李虹 , 翟旭亮 , 薛洋 , 刘天骥 , 李洪琴 , 刘匆 , 罗莉 . 紫苏饼对大鲵消化道结构功能、免疫及脂质代谢部分指标的影响[J]. 动物营养学报, 2021 , 33(9) : 5391 -5400 . DOI: 10.3969/j.issn.1006-267x.2021.09.057

Abstract

To explore the application effect of perilla cake in the compound feed of Andrias davidianus, the experiment used the compound feed of Andrias davidianus as the control group. Through fine-tuning the formula, 5.0% perilla cake (perilla cake group) and fermented perilla cake (Fermented perilla cake group) were added respectively to formulated into 3 kinds of test feeds of isonitrogen and lipid, feeding 98 Andrias davidianus with an initial average weight of (54.14±0.17) g for 105 d, divided into 3 groups, 4 replicates in each group, 8 fish in each replicate. The results showed as follows:1) the growth performance of Andrias davidianus in the perilla cake group and the fermented perilla cake group was significantly better than that in the control group (P<0.05), and the fermented perilla cake group was the best. 2) The stomach H+-K+-ATPase and intestinal enterotrypsin, lipase, amylase, Na+-K+-ATPase, activities and plasma dimine exidase (DAO) activity and D-lactic acid (D-LA), endotoxin (ET) and immunoglobulin M (IgM) contents of the perilla cake group and the fermented perilla cake group were significantly better than those of the control group (P<0.05), and most of the indexes reached the best in the fermented perilla cake group. 3) The number and height of intestinal villi of the perilla cake group and the fermented perilla cake group were higher than those of the control group, but the difference was not significant (P>0.05). The intestinal cavity rate of the fermented perilla cake group was significantly lower than that of the other two groups (P<0.05), the villi developed best. 4) Compared with the control group, the antioxidant capacity of the liver and intestines of the perilla cake group and the fermented perilla cake group was significantly improved, and the antioxidant indexes of the fermented perilla cake group were significantly better than those of the control group (P<0.05). 5) Compared with the control group, plasma total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) contents of the perilla cake group were significantly reduced (P<0.05), while the TC, triglyceride (TG) and LDL-C contents were significantly reduced (P<0.05). In summary, both perilla cake and fermented perilla cake can improve gastrointestinal digestion and absorption and intestinal barrier function, enhance the body's antioxidant and immune abilities, reduce plasma cholesterol and low-density lipoprotein cholesterol contents, thereby promoting Andrias davidianus's growth and development, and the comprehensive effect of fermented perilla cake is better than that of perilla cake.

Key words： Andrias davidianus; perilla cake; fermentation; growth; immunity; gastrointestinal and liver function; fat metabolism

参考文献

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