Effects on Microecological Preparation of Bacillus coagulans on Anti-Lipid Peroxidation Capability of Beijing-You Laying Hens

LI Jiayi, GUO Qian, ZHANG Hongxing, XIE Yuanhong, LIU Hui, LIAN Zhengxing

doi:10.3969/j.issn.1006-267x.2018.02.044

2018 , Vol. 30 >Issue 2: 782 - 789

DOI: https://doi.org/10.3969/j.issn.1006-267x.2018.02.044

Molecular Nutrition

Effects on Microecological Preparation of Bacillus coagulans on Anti-Lipid Peroxidation Capability of Beijing-You Laying Hens

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1. Beijing Laboratory of Food Quality and Safety, Beijing Engineering Laboratory of Key Technology Development of Microeconomics, College of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China;
2. College of Animal Science and Technology, China Agricultural University, Beijing 100193, China

Received date: 2017-07-24

Online published: 2018-02-02

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Abstract

This experiment was conducted to study the effects on microecological preparation of Bacillus coagulans on anti-lipid peroxidation capability of Beijing-you laying hens. Bacillus coagulans Liu-g1, a strain with strong ability neutral protease isolated from the traditional cheese, made a microecological preparation by fermentation. A total of 120 healthy 14-week-old Beijing-you laying hens were divided into 4 groups with 3 replicates per group and 10 chicks per replicate. Laying hens in the blank control group were fed a basal diet, and the others in experimental groups were fed the basal diets supplemented with 10, 100 and 1 000 mg/kg Bacillus coagulans Liu-g1, respectively. The experiment lasted for 10 weeks. The serum triglyceride and antioxidant indices were measured, and the animals were slaughtered for the measurement of liver ether extract content and the liver tissue sections were observed. The results showed that compared with the blank control group, the serum triglyceride content of 10, 100 and 1 000 mg/kg Bacillus coagulans Liu-g1 groups was significantly decreased (P<0.05), and the liver ether extract content was significantly decreased (P<0.01). Oil red O straining of liver slices showed that Bacillus coagulans Liu-g1 reduced the quantity of fat droplets in the liver in a dose-dependent manner, and the 100 mg/kg Bacillus coagulans Liu-g1 group had the best effect. The serum total antioxidant capacity of 10 and 100 mg/kg Bacillus coagulans Liu-g1 groups was significantly higher than that of blank control group (P<0.05), the serum glutathione peroxidase activity of 10, 100 and 1 000 mg/kg Bacillus coagulans Liu-g1 groups was significantly higher than that of blank control group (P<0.05), and the superoxide dismutase activity and malondialdehyde content in serum were increased and reduced to a certain extent (P>0.05), respectively. In conclusion, dietary Bacillus coagulans Liu-g1 supplementation can strongly reduce the deposition of lipid of laying hens, and inhibit the formation of fatty live, and had preferable anti-lipid peroxidation capability. The optimum supplemental level is 100 mg/kg.

Key words： Bacillus coagulans; Beijing-you chickens; fatty liver; lipid peroxidation

Cite this article

LI Jiayi, GUO Qian, ZHANG Hongxing, XIE Yuanhong, LIU Hui, LIAN Zhengxing . Effects on Microecological Preparation of Bacillus coagulans on Anti-Lipid Peroxidation Capability of Beijing-You Laying Hens[J]. Chinese Journal of Animal Nutrition, 2018 , 30(2) : 782 -789 . DOI: 10.3969/j.issn.1006-267x.2018.02.044

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