动物营养学报 >

2022 , Vol. 34 >Issue 6: 3906 - 3917

DOI: https://doi.org/10.3969/j.issn.1006-267x.2022.06.050

研究论文 RESEARCHPAPER

香芹酚对肉兔肠道形态、胃肠道pH、盲肠发酵和微生物区系的影响

  • 刘福鑫 ,
  • 来宁洁 ,
  • 于志凯 ,
  • 蔡宇恒 ,
  • 孙磊 ,
  • 刘亚娟 ,
  • 陈赛娟 ,
  • 陈宝江
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  • 1. 河北农业大学动物科技学院, 保定 071001;
    2. 河北农业大学山区研究所, 保定 071001;
    3. 河北省山区农业技术创新中心, 保定 071001
刘福鑫(1997—),女,河北秦皇岛人,硕士研究生,研究方向为动物营养与饲料科学。E-mail:1773591740@qq.com

收稿日期: 2021-11-22

  网络出版日期: 2022-06-14

基金资助

河北省自然科学基金项目（C2020204186）；国家兔产业技术体系（CARS-43-B-2）

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Effects of Carvacrol on Intestinal Morphology, Gastrointestinal pH, Cecal Fermentation and Microflora of Meat Rabbits

  • LIU Fuxin ,
  • LAI Ningjie ,
  • YU Zhikai ,
  • CAI Yuheng ,
  • SUN Lei ,
  • LIU Yajuan ,
  • CHEN Saijuan ,
  • CHEN Baojiang
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  • 1. College of Animal Science and Technology, Hebei Agricultural University, Baoding 071001, China;
    2. Mountainous Area Research Institute of Hebei Province, Hebei Agricultural University, Baoding 071001, China;
    3. Agricultural Technology Innovation Centre in Mountainous Areas of Hebei Province, Baoding 071001, China

Received date: 2021-11-22

  Online published: 2022-06-14

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摘要

本试验旨在研究饲粮添加不同水平香芹酚对肉兔肠道形态、胃肠道pH、盲肠发酵和微生物区系的影响。选取120只35日龄新西兰肉兔，随机分为4组，每组30个重复，每个重复1只，对照组（CON组）饲喂基础饲粮，试验组（T1、T2、T3组）分别饲喂香芹酚添加水平为150、300和450 g/t的试验饲粮。预试期7 d，正试期28 d。结果表明：1） T1组的空肠绒毛高度显著低于CON、T2和T3组（P<0.05），与CON组相比，T1、T2和T3组空肠绒隐比均有所提高，但差异不显著（P>0.05），饲粮中添加香芹酚对回肠肠道形态无显著影响（P>0.05）。2）与CON组相比，试验组胃肠道pH均降低（P>0.05）。3）与CON组相比，饲粮添加香芹酚有增加盲肠中戊酸含量的趋势（0.05≤P<0.10），盲肠的丙酸、丁酸和异戊酸含量均略有增加（P>0.05），T2组盲肠中的丁酸和总挥发性脂肪酸含量高于CON、T1和T3组（P>0.05）。4）与CON组相比，饲粮中添加香芹酚显著降低了T3组的物种丰富度（P<0.05），T2组的物种丰富度最高。5）饲粮中添加香芹酚的肉兔盲肠中主要优势菌门为厚壁菌门、拟杆菌门、疣微菌门和放线菌门；CON和T3组盲肠梭状芽孢杆菌属相对丰度显著低于T1和T2组（P<0.05）；饲粮添加香芹酚有降低盲肠瘤胃球菌科_UCG-014相对丰度的趋势（0.05≤P<0.10）。综上所述，肉兔饲粮中添加香芹酚影响空肠肠道发育，增加了部分挥发性脂肪酸的含量，改善了盲肠微生物区系，提高了有益菌的相对丰度，促进了肉兔肠道健康。

关键词： 香芹酚; 肉兔; 肠道形态; 胃肠道pH; 挥发性脂肪酸; 微生物多样性

本文引用格式

刘福鑫 , 来宁洁 , 于志凯 , 蔡宇恒 , 孙磊 , 刘亚娟 , 陈赛娟 , 陈宝江 . 香芹酚对肉兔肠道形态、胃肠道pH、盲肠发酵和微生物区系的影响[J]. 动物营养学报, 2022 , 34(6) : 3906 -3917 . DOI: 10.3969/j.issn.1006-267x.2022.06.050

Abstract

The purpose of this study was to investigate the effects of the levels of dietary carvacrol on intestinal morphology, gastrointestinal pH, cecal fermentation and microflora of meat rabbits. One hundred and twenty healthy New Zealand rabbits were selected, randomly divided into four groups with 30 replicates per group and 1 meat rabbit per replicate. The rabbits in control group (CON group) were fed a basal diet, while the rabbits in test groups (T1, T2 and T3 groups) were fed the basal diet supplemented with 150, 300 and 450 g/t carvacrol, respectively. The pre-feeding period lasted for 7 d followed by an experimental period of 28 d. The results showed as follows:1) the height of jejunal villus in the T1 group was significantly lower than that in the CON, T2 and T3 groups (P<0.05). Compared with the CON group, the jejunal villus in the T1, T2 and T3 groups were all increased, but the difference was not significant (P>0.05). The addition of carvacrol to the diet had no significant effect on the intestinal morphology of the ileum (P>0.05). 2) Compared with the CON group, the pH of the stomach and intestines of the meat rabbits in all test groups were decreased (P>0.05). 3) Compared with the CON group, the addition of carvacrol to the diet had a tendency to increase the content of pentanoate in the cecum (0.05 ≤ P<0.10), and the contents of propionate, butyrate and isovalerate in the cecum of meat rabbits all slightly increased (P>0.05), and the contents of butyrate and total volatile fatty acids in the T2 group were higher than those in the CON, T1 and T2 groups (P>0.05). 4) The addition of carvacrol to the diet significantly reduced species richness in the T3 group (P<0.05) and the T2 group had the highest species richness (P>0.05). 5) When carvacrol was added to the diet of meat rabbits, the main dominant bacteria in the cecum of meat rabbits were Firmicutes, Bacteroidetes, Verrucomicrobia and Actinobacteria. The relative abundance of the Clostridium in the CON and T3 groups was significantly lower than that in the T1 and T2 groups (P<0.05); the addition of carvacrol showed a tendency to reduce the relative abundance of Ruminococcaceae_UCG-014 in the cecum of meat rabbits (0.05 ≤ P<0.10). In summary, the addition of carvacrol in the meat rabbit diet affects the development of the jejunum intestine, increases the contents of some volatile fatty acids, improves the cecal microflora, increases the relative abundance of beneficial bacteria, and enhances gut health of meat rabbits.

Key words： carvacrol; meat rabbit; intestinal morphology; gastrointestinal pH; volatile fatty acids; microbial diversity

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