动物营养学报 >

2022 , Vol. 34 >Issue 6: 3559 - 3569

DOI: https://doi.org/10.3969/j.issn.1006-267x.2022.06.018

研究论文 RESEARCHPAPER

饲粮中添加不同组合的酸化剂对肉鸡肠道微生物菌群、肠道形态以及胃蛋白酶活性的影响

  • 刘新泽 ,
  • 胡友军 ,
  • 赵晓南 ,
  • 张瑞阳 ,
  • 朱宇旌 ,
  • 张勇 ,
  • 李方方
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  • 1. 沈阳农业大学动物科学与医学学院, 沈阳 110866;
    2. 广东酸动力生物科技有限公司, 清远 511500
刘新泽(1995—),男,辽宁鞍山人,硕士研究生,畜牧专业。E-mail:2019240345@stu.syau.edu.cn

收稿日期: 2021-11-10

  网络出版日期: 2022-06-14

基金资助

国家自然科学基金（31440082）

收起

Effects of Dietary Different Combinations of Acidifiers on Intestinal Microbial Flora, Intestinal Morphology and Pepsin Activity of Broilers

  • LIU Xinze ,
  • HU Youjun ,
  • ZHAO Xiaonan ,
  • ZHANG Ruiyang ,
  • ZHU Yujing ,
  • ZHANG Yong ,
  • LI Fangfang
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  • 1. College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China;
    2. Guangdong Nuacid Biotech Co., Ltd., Qingyuan 511500, China

Received date: 2021-11-10

  Online published: 2022-06-14

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摘要

本试验旨在研究饲粮中添加不同组合的酸化剂对肉鸡肠道微生物菌群、肠道形态以及胃蛋白酶活性的影响，为酸化剂在肉鸡饲粮中的合理使用提供参考。试验采用单因素完全随机设计，选取体况良好的7日龄爱拔益加（AA）肉鸡1 080只，随机分为9组，每组6个重复，每个重复20只鸡。各组分别饲喂基础饲粮（Ⅰ组，对照组）、基础饲粮+0.1%甲酸甲酸铵复合酸化剂（Ⅱ组）、基础饲粮+0.2%甲酸甲酸铵复合酸化剂（Ⅲ组）、基础饲粮+0.1%（甲酸甲酸铵+精油）复合酸化剂（Ⅳ组）、基础饲粮+0.2%（甲酸甲酸铵+精油）复合酸化剂（Ⅴ组）、基础饲粮+0.1%缓释甲酸（Ⅵ组）、基础饲粮+0.2%缓释甲酸（Ⅶ组）、基础饲粮+0.1%（缓释甲酸+精油）复合酸化剂（Ⅷ组）、基础饲粮+0.2%（缓释甲酸+精油）复合酸化剂（Ⅸ组）。试验期42 d。结果表明：1）Ⅳ、Ⅴ、Ⅵ组的回肠大肠杆菌数显著低于对照组（P<0.05），Ⅳ、Ⅴ、Ⅵ组的回肠乳酸杆菌数量显著高于对照组（P<0.05）。Ⅴ组的回肠微生物总数显著低于Ⅱ、Ⅲ、Ⅵ、Ⅷ、Ⅸ组（P<0.05）。Ⅴ组的盲肠微生物总数显著低于Ⅱ、Ⅲ、Ⅵ、Ⅷ组（P<0.05）。2）Ⅲ组的空肠绒毛高度显著高于对照组（P<0.05），Ⅱ、Ⅲ、Ⅳ、Ⅴ的空肠隐窝深度显著低于对照组（P<0.05），Ⅱ、Ⅲ、Ⅳ组的空肠绒隐比显著高于对照组（P<0.05）。Ⅱ、Ⅲ、Ⅴ、Ⅵ、Ⅷ、Ⅸ组的回肠绒毛高度显著高于对照组（P<0.05）。3）对照组的肌胃和腺胃食糜pH显著高于其他各组（P<0.05）。Ⅶ、Ⅷ、Ⅸ组的腺胃食糜胃蛋白酶活性显著高于对照组（P<0.05），Ⅱ、Ⅵ、Ⅸ组的肌胃食糜胃蛋白酶活性显著高于对照组（P<0.05）。由此可见，饲粮中添加0.1%（甲酸甲酸铵+精油）复合酸化剂提高了回肠乳酸杆菌数量、空肠绒隐比和胃蛋白酶活性，降低了空肠隐窝深度、回肠大肠杆菌数量和胃食糜pH。本试验条件下，推荐在肉鸡饲粮中添加0.1%（甲酸甲酸铵+精油）复合酸化剂。

关键词： 酸化剂; 肉鸡; 肠道微生物菌群; 肠道形态; 胃蛋白酶活性

本文引用格式

刘新泽 , 胡友军 , 赵晓南 , 张瑞阳 , 朱宇旌 , 张勇 , 李方方 . 饲粮中添加不同组合的酸化剂对肉鸡肠道微生物菌群、肠道形态以及胃蛋白酶活性的影响[J]. 动物营养学报, 2022 , 34(6) : 3559 -3569 . DOI: 10.3969/j.issn.1006-267x.2022.06.018

Abstract

This experiment was conducted to investigate the effects of dietary different combinations of acidifiers on intestinal microbial flora, intestinal morphology and pepsin activity of broilers, to provide reference for the reasonable use of acidifier in broiler diet. A single factor completely random design was adopted, a total of 1 080 healthy 7-day-old Arbor Acres (AA) broilers were randomly divided into 9 groups with 6 replicates per group and 20 broilers per replicate. Broilers in 9 groups were fed a basal diet (group Ⅰ, as control group), the basal diet+0.1% formic acid ammonium formate compound acidifier (Ⅱ), the basal diet+0.2% formic acid ammonium formate compound acidifier (group Ⅲ), the basal diet+0.1% (formic acid ammonium formate+essential oil) compound acidifier (group Ⅳ), the basal diet+0.2% (formic acid ammonium formate+ essential oil) compound acidifier (group Ⅴ), the basal diet+0.1% sustained-release formic acid (group Ⅵ), the basal diet+0.2% sustained-release formic acid (group Ⅶ), the basal diet+0.1% (sustained-release formic acid+essential oil) compound acidifier (group Ⅷ) and the basal diet+0.2% (sustained-release formic acid+essential oil) compound acidifier (group Ⅸ). The experiment lasted for 42 days. The results showed as follows:1) the number of Escherichia coli in ileum of groups Ⅳ, Ⅴ and Ⅵ was significantly lower than that of the control group (P<0.05), and the number of Lactobacillus in ileum of groups Ⅳ, Ⅴ and Ⅵ was significantly higher than that of the control group (P<0.05). The total microbial number in ileum of group Ⅴ was significantly lower than that of groups Ⅱ, Ⅲ, Ⅵ, Ⅷ and Ⅸ (P<0.05). The total microbial number in cecum of group Ⅴ was significantly lower than that of groups Ⅱ, Ⅲ, Ⅵ and Ⅷ (P<0.05). 2) The villus height in jejunum of group Ⅲ was significantly higher than that of the control group (P<0.05), the crypt depth in jejunum of groups Ⅱ, Ⅲ, Ⅳ and Ⅴ was significantly lower than that of the control group (P<0.05), and the villus height/crypt depth in jejunum of groups Ⅱ, Ⅲ and Ⅳ was significantly higher than that of the control group (P<0.05). The villus height in ileum of groups Ⅱ, Ⅲ, Ⅴ, Ⅵ and Ⅸ was significantly higher than that of the control group (P<0.05). 3) The pH in glandular stomach and muscular stomach chyme of the control group was significantly higher than that of other groups (P<0.05). The activity of pepsin in glandular stomach chyme of groups Ⅶ, Ⅷ and Ⅸ was significantly higher than that of the control group (P<0.05), and the activity of pepsin in muscular stomach chyme of groups Ⅱ, Ⅵ and Ⅸ was significantly higher than that of the control group (P<0.05). In conclusion, dietary 0.1% (formic acid ammonium formate+essential oil) compound acidifier increase the number of Lactobacillus in ileum, the villus height/crypt depth in jejunum and pepsin activity, and decrease the crypt depth in jejunum, the number of Escherichia coli in ileum and pH in stomach chyme. Therefore, it is recommended to use 0.1% (formic acid ammonium formate+essential oil) compound acidifier in broiler diets under the conditions of this study.

Key words： acidifier; broilers; intestinal microflora; intestinal morphology; pepsin activity

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