Effects of Compound Bacteria Culture and &beta;-Glucan on Antioxidant Capacity and Inflammatory Factor Contents of Mutton Sheep

LI Dongfang; LIU Shixiong; YU Chunwei; HAO Lingkui; CHEN Hui; GAO Min; HU Honglian; LIU Dacheng

doi:10.3969/j.issn.1006-267x.2021.05.054

2021 , Vol. 33 >Issue 5: 2964 - 2970

DOI: https://doi.org/10.3969/j.issn.1006-267x.2021.05.054

Effects of Compound Bacteria Culture and β-Glucan on Antioxidant Capacity and Inflammatory Factor Contents of Mutton Sheep

LI Dongfang ,
LIU Shixiong ,
YU Chunwei ,
HAO Lingkui ,
CHEN Hui ,
GAO Min ,
HU Honglian ,
LIU Dacheng

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1. College of Veterinary Medicine, Inner Mongolia Agricultural University, Hohhot 010018, China;
2. Key Laboratory of Clinical Diagnosis and Treatment of Animal Diseases, Ministry of Agriculture, Hohhot 010018, China;
3. Institute of Animal Nutrition and Feed, Inner Mongolia Academy of Agriculture and Animal Husbandry, Hohhot 010031, China

Received date: 2020-09-30

Online published: 2021-05-14

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Abstract

The aim of this experiment was to study the effects of compound bacteria culture and β-glucan on antioxidant capacity and inflammatory factor contents of mutton sheep. Thirty 50-day-old weaned healthy lambs were randomly divided into three groups, including two experimental groups and one control group, with 5 replicates per group and 2 lambs per replicate. The lambs in the control group were fed a total mixed ration (TMR). In the compound bacteria culture group, the TMR was supplemented with compound bacteria culture. In the early stage, the amount of additive was 50 g/kg diet, and in the middle and late stages, that value was 70 g/kg. Meanwhile, β-glucan (75 mg/kg) was added to the TMR in the β-glucan group. The experiment lasted for 97 days. The preparation period was 7 days and the formal period was 90 days. Blood samples were collected on days 1, 30, 60 and 90 of the experiment to determine the antioxidant indexes and inflammatory factor contents. The results showed as follows:compared with the control group, the activities of glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), catalase (CAT) and the contents of interleukin-1β (IL-1β), tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6) and interleukin-8 (IL-8) in serum in the compound bacteria culture group were significantly increased (P<0.05), while those of malonaldehyde (MDA), interleukin-4 (IL-4) and interleukin-10 (IL-10) were obviously decreased (P<0.05); the T-AOC, SOD activity, TNF-α and IL-6 contents in the β-glucan group were markedly enhanced (P<0.05), and the contents of MDA and IL-10 were apparently reduced (P<0.05). In conclusion, the antioxidant capacity and inflammatory factor contents of mutton sheep can be improved by adding compound bacteria culture or β-glucan, and the antioxidant effect of compound bacteria culture is better than that of β-glucan.

Key words： compound bacteria culture; β-glucan; mutton sheep; antioxidant capacity; inflammatory factors

Cite this article

LI Dongfang , LIU Shixiong , YU Chunwei , HAO Lingkui , CHEN Hui , GAO Min , HU Honglian , LIU Dacheng . Effects of Compound Bacteria Culture and β-Glucan on Antioxidant Capacity and Inflammatory Factor Contents of Mutton Sheep[J]. Chinese Journal of Animal Nutrition, 2021 , 33(5) : 2964 -2970 . DOI: 10.3969/j.issn.1006-267x.2021.05.054

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