Chinese Journal of Animal Nutrition >

2025 , Vol. 37 >Issue 3: 1954 - 1962

DOI: https://doi.org/10.12418/CJAN2025.165

RESEARCH PAPER

Effects of Bacteriophage on Growth Performance, Slaughter Performance and Meat Quality of Growing Meat Rabbits

  • GUO Zhiqiang , 1 ,
  • CHEN Puran 2 ,
  • LUO Jinwei 2 ,
  • LI Yuying 1 ,
  • KUANG Liangde 1 ,
  • LI Congyan 1 ,
  • LEI Min 1 ,
  • YANG Rui 1 ,
  • ZHENG Jie , 1, *
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  • 1 Sichuan Provincial Key Laboratory of Animal Genetics and Breeding, Sichuan Academy of Animal Science, Chengdu 610066, China
  • 2 College of Animal Science and Technology, Southwest University, Chongqing 400715, China
*associate professor, E-mail:

Received date: 2024-08-22

  Online published: 2025-03-13

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Abstract

This experiment was conducted to investigate the effects of dietary bacteriophage supplementation on growth performance, slaughter performance and meat quality of growing meat rabbits. A total of 800 healthy 28-day-old weaned New Zealand meat rabbits with similar body weight were randomly divided into 5 groups with 10 replicates per group and 16 rabbits per replicate (half male and half female). Rabbits in the control group (group A) were fed a basal diet, those in the antibiotic group (group B) were fed the basal diet+200 mg/kg enramycin (4%)+1 000 mg/kg aureomycin (15%), and the others in groups C, D and E were fed the basal diet supplemented with 250, 500 and 750 mg/kg bacteriophage, respectively. The pre-trial period lasted for 7 days and the experimental period lasted for 42 days. The results showed as follows: 1) with the increase of bacteriophage supplementation, the final body weight (FBW) and average daily gain (ADG) of meat rabbits in each bacteriophage supplemental group were gradually increased, the FBW in group E was significantly higher than that in group A (P<0.05), and there was no significant difference in FBW and ADG in group E compared with group B (P>0.05); the ratio of feed to gain (F/G), diarrhea rate and mortality in each bacteriophage supplemental group were gradually decreased, the F/G in group E was significantly lower than that in group A (P<0.05), the diarrhea rate and mortality in groups D and E were significantly lower than those in group A (P<0.05), and there were no significant differences compared with group B (P>0.05). 2) With the increase of bacteriophage supplementation, the live weight before slaughter, half eviscerated weight, full eviscerated weight, half eviscerated rate and full eviscerated rate of meat rabbits in each bacteriophage supplemental group were gradually increased, the live weight before slaughter in groups D and E was significantly higher than that in group A (P<0.05), the half eviscerated weight, full eviscerated weight and half eviscerated rate in group E were significantly higher than those in group A (P<0.05), and there were no significant differences compared with group B (P>0.05). 3) The lightness (L*) and yellowness (b*) values of longissimus dorsi muscle of meat rabbits in each bacteriophage supplemental group were significantly higher than those in group A (P<0.05), and had no significant difference compared with group B (P>0.05). With the increase of bacteriophage supplementation, the pH45 min and pH24 h of longissimus dorsi muscle of meat rabbits in each bacteriophage supplemental group were gradually increased, while the drip loss was gradually decreased, the pH45 min and pH24 h of longissimus dorsi muscle in groups D and E were significantly higher than those in groups A and B (P<0.05), and the drip loss of longissimus dorsi muscle was significantly lower than that in groups A and B (P<0.05). In conclusion, dietary bacteriophage supplementation can improve the growth performance and slaughter performance of growing meat rabbits, improve the meat quality, and achieve the same effect as antibiotics. Under the conditions of this experiment, 500 to 750 mg/kg bacteriophage is the appropriate dietary supplemental level for meat rabbits.

Key words： meat rabbits; bacteriophage; growth performance; slaughter performance; meat quality

Cite this article

GUO Zhiqiang , CHEN Puran , LUO Jinwei , LI Yuying , KUANG Liangde , LI Congyan , LEI Min , YANG Rui , ZHENG Jie . Effects of Bacteriophage on Growth Performance, Slaughter Performance and Meat Quality of Growing Meat Rabbits[J]. Chinese Journal of Animal Nutrition, 2025 , 37(3) : 1954 -1962 . DOI: 10.12418/CJAN2025.165

噬菌体是地球上最丰富的生物之一,长度在24~200 nm不等,根据作用效果可分为裂解性噬菌体和溶原性噬菌体[1]。噬菌体仅感染单一种类的细菌,因此具有极强的特异性,噬菌体疗法安全、有效[2]。噬菌体具有高度特异性、世界范围内含量丰富、稳定性相对较高以及可根据耐药性细菌的进化而自行进化等优点[3]。抗生素自被发现以来,在动物养殖中有生效快、抗菌范围广和效果明显等特点,所以被广泛应用于畜禽动物生产中。但随着研究的深入,科学家发现细菌对抗生素的耐药性已经越来越强,细菌已经发展出耐药性机制,以对抗来自占据相同环境生态中自然产生的抗生素[4]。噬菌体的研究旨在预防动物被致病菌感染,并提高生产性能[5]。研究发现,噬菌体混合制剂能提高肉鸡生长性能,促进肠道发育,改善肠道菌群结构[6-7]。刘燕坤等[8]研究表明,噬菌体混合制剂对仔猪血清抗氧化功能和粪样菌群的多样性有改善作用,而对于生长性能和常规血液参数无显著影响。因此,本研究以生长肉兔为试验对象,探究噬菌体对肉兔生长性能、屠宰性能和肉品质的影响,旨在为噬菌体在肉兔生产中的开发利用提供理论依据和数据支撑。

1 材料与方法

1.1 试验材料和试验动物

本试验所用噬菌体为市售产品,有效成分为兔大肠杆菌、魏氏梭菌和沙门氏菌噬菌体,总效价为1×109 PFU/g。试验肉兔由四川省畜牧科学研究院种兔场提供,动物试验由四川省畜牧科学院动物保护与利用委员会批准,伦理批准编号为2024020。

1.2 试验设计及饲养管理

试验选择体重相近、健康的28日龄断奶新西兰肉兔800只,随机分成5组,每组10个重复,每个重复16只(公母各占1/2)。其中,对照组(A组)饲喂基础饲粮,抗生素组(B组)饲喂基础饲粮+200 mg/kg恩拉霉素(4%)+1 000 mg/kg金霉素(15%),C组、D组和E组分别饲喂在基础饲粮的基础上添加250、500和750 mg/kg噬菌体的饲粮。预试期7 d,正试期42 d。
试验开始前,对兔舍和笼具进行全面打扫、冲洗,并进行全面地喷雾消毒。试验期间,对肉兔按照常规免疫程序进行疫苗接种,每天刮粪1次,兔舍采用机械通风和人工通光;每日06:00和18:00进行饲喂,肉兔自由饮水、自由采食。

1.3 试验饲粮

试验基础饲粮参考Gidenne等[9]和《肉兔营养需要量》(NY/T 4049—2021)[10]推荐的营养水平配制,为颗粒料(直径3.1 mm,长度6~8 mm),基础饲粮组成及营养水平见表1。
表1 基础饲粮组成及营养水平(风干基础)

Table 1 Composition and nutrient levels of the basal diet (air-dry basis) %

项目Items 含量Content
原料Ingredients
苜蓿草粉Alfalfa meal 35.0
豆粕Soybean meal 8.0
玉米Corn 15.0
全脂米糠Full fat rice bran 10.0
菜籽粕Rapeseed meal 5.0
小麦麸Wheat bran 15.0
茶叶渣Tea residue 8.2
L-赖氨酸盐酸盐L-Lys·HCl (98%) 0.2
食盐NaCl 0.4
磷酸氢钙CaHPO4 1.0
石粉Limestone 1.2
预混料Premix1) 1.0
合计Total 100.0
营养水平Nutrient levels2)
消化能DE/(MJ/kg) 10.00
粗蛋白质CP 15.24
粗纤维CF 15.13
中性洗涤纤维NDF 32.41
酸性洗涤纤维ADF 19.85
酸性洗涤木质素ADL 5.02
赖氨酸Lys 0.85
蛋氨酸+半胱氨酸Met+Cys 0.58
钙Ca 1.01
总磷TP 0.53

1)预混料为每千克饲粮提供 The premix provided the following per kg of the diet:VA 8 000 IU,VD3 2 000 IU,VE 50 mg,Fe 100 mg,Cu 10 mg,Zn 100 mg,Mn 15 mg,Mg 150 mg,氯化胆碱 choline chloride 200 mg。

2)消化能为计算值,其余为实测值。DE was a calculated value, while the others were measured values.

1.4 测定指标及方法

1.4.1 饲粮营养水平

饲粮消化能参考《肉兔营养需要量》(NY/T 4049—2021)[10]中各原料的兔消化能数据计算得出,粗蛋白质、粗纤维、中性洗涤纤维、酸性洗涤纤维、酸性洗涤木质素、赖氨酸、蛋氨酸+半胱氨酸、钙和总磷含量的测定分别参照GB/T 6432—2018、GB/T 6434—2006、GB/T 20806—2022、NY/T 1459—2022、GB/T 20805—2006、GB/T 18246—2019、GB/T 15399—2018、GB/T 6436—2018和GB/T 6437—2018。

1.4.2 生长性能

在试验开始当天和结束当天准确记录各组肉兔的体重,记录初始体重(IBW)和终末体重(FBW),计算平均日增重(ADG);每日饲喂前准确记录试验期间的采食量,计算平均日采食量(ADFI),并计算肉兔料重比(F/G);试验期间记录肉兔腹泻和死亡情况,计算腹泻率和死亡率。计算公式如下:
ADG=(FBW-IBW)/(正试期天数×该重复肉兔总数);
ADFI=每个重复正试期总采食量/(正试期天数×该重复肉兔总数);
F/G=ADFI/ADG;
腹泻率(%)=100×腹泻肉兔数/本组参试肉兔总数;
死亡率(%)=100×死肉兔数/本组参试肉兔总数。

1.4.3 屠宰性能

在试验结束前12 h内对肉兔禁食,自由饮水。每组选取6只与该组平均体重接近的肉兔进行屠宰性能测定,记录宰前活重。全净膛重:肉兔屠宰后去除血液、皮毛、全部内脏(含腹脂)、头、前肢(腕关节以下)、后肢(跗关节以下)和尾的胴体重。全净膛屠宰率:全净膛重占宰前活重的百分比。半净膛重:在全净膛重的基础上,保留心脏、肝脏、肾脏和腹脂的胴体重。半净膛屠宰率:半净膛重占宰前活重的百分比。

1.4.4 肉品质

屠宰结束后,将肉兔的背最长肌进行分割,将分割的背最长肌分为3份,进行肉品质的评定。肉色:采用日本KONICAMINOL TACR-10色差仪进行测定,每个背最长肌肉样在测量时被切3次,每切1次测量一组肌肉的亮度(L*)、红度(a*)和黄度(b*)值,每个肉样测定3组数据,最终取平均值。pH:采用德国德图Testo 205-pH酸碱度/温度测量仪进行测定,将背最长肌分割为2 cm×1 cm×1 cm的肉样,并将肉样放置于4 ℃冷藏,分别测定屠宰后45 min和24 h的pH,每个肉样测定3次,最终取平均值。滴水损失:将背最长肌切割为3 cm×1 cm×1 cm的肉样,称重记为W1;采用铁丝穿过肉样,悬空挂于纸杯中,且肉样不与纸杯壁接触,用保鲜膜密封纸杯口放置在4 ℃冰箱中24 h后取出,称重记为W2,计算滴水损失。
滴水损失(%)=100×(W1-W2)/W1。

1.5 数据统计分析

试验数据首先采用Excel 2016进行初步处理,然后采用SPSS 20.0软件进行单因素方差分析(one-way ANOVA),并采用Duncan氏法检验组间的差异显著性,腹泻率和死亡率数据采用卡方检验,试验结果数据以平均值和均值标准误(SEM)表示,P<0.05为差异显著。

2 结果

2.1 噬菌体对肉兔生长性能的影响

由表2可知,饲粮中添加噬菌体对肉兔FBW、ADG、ADFI、F/G、腹泻率和死亡率均有显著影响(P<0.05)。随着噬菌体添加量的提高,各噬菌体添加组肉兔FBW和ADG呈逐渐升高趋势,其中750 mg/kg噬菌体添加组(E组)FBW显著高于对照组(A组)(P<0.05),E组FBW和ADG与抗生素组(B组)相比差异不显著(P>0.05);500和750 mg/kg噬菌体添加组(D组和E组)ADFI显著高于A组(P<0.05),与B组相比差异不显著(P>0.05);各噬菌体添加组F/G呈逐渐降低趋势,其中E组F/G显著低于A组(P<0.05),与B组相比差异不显著(P>0.05);各噬菌体添加组腹泻率和死亡率呈逐渐降低趋势,其中D组和E组腹泻率和死亡率显著低于A组(P<0.05),与B组相比差异不显著(P>0.05)。
表2 噬菌体对肉兔生长性能的影响

Table 2 Effects of bacteriophage on growth performance of meat rabbits

项目
Items		 组别Groups 均值
标准误
SEM		 P值
P-value
A B C D E
初始体重IBW/g 602.5 605.3 600.7 607.4 603.8 0.291 0.891
终末体重FBW/g 1 937.3b 2 138.7a 1 963.6b 2 037.9ab 2 066.6a 0.356 0.038
平均日增重ADG/(g/d) 31.78b 36.51a 32.45b 34.06ab 34.83ab 0.569 0.041
平均日采食量ADFI/(g/d) 118.65c 126.35a 120.87c 124.24ab 124.48ab 0.923 0.032
料重比F/G 3.73a 3.46c 3.72a 3.64ab 3.57c 0.058 0.042
腹泻率Diarrhea rate/% 22.500a 7.500c 15.000ab 8.750bc 8.125bc
死亡率Mortality/% 16.875a 4.375c 10.625ab 5.625bc 5.000c

同行数据肩标不同字母表示差异显著(P<0.05),相同字母或无字母表示差异不显著(P>0.05)。下表同。

In the same row, values with different letter superscripts indicated significant difference (P<0.05), while with the same letter or no letter superscripts indicated no significant difference (P>0.05). The same as below.

2.2 噬菌体对肉兔屠宰性能的影响

由表3可知,饲粮中添加噬菌体对肉兔宰前活重、半净膛重、全净膛重、半净膛率和全净膛率均有显著影响(P<0.05)。随着噬菌体添加量的提高,各噬菌体添加组肉兔宰前活重、半净膛重、全净膛重、半净膛率和全净膛率均呈逐渐升高的趋势,其中D组和E组宰前活重显著高于A组(P<0.05),E组半净膛重、全净膛重和半净膛率显著高于A组(P<0.05),且与B组相比差异均不显著(P>0.05)。
表3 噬菌体对肉兔屠宰性能的影响

Table 3 Effects of bacteriophage on slaughtering performance of meat rabbits

项目
Items		 组别Groups 均值
标准误
SEM		 P值
P-value
A B C D E
宰前活重
Live weight before slaughter/g		 2 061.20b 2 184.87a 2 098.64ab 2 147.82a 2 174.19a 12.990 0.024
半净膛重
Half eviscerated weight/g		 1 095.73b 1 225.06a 1 135.36ab 1 182.37ab 1 217.98a 9.300 0.021
全净膛重
Full eviscerated weight/g		 1 018.65b 1 130.01a 1 060.86ab 1 087.87ab 1 102.53a 20.280 0.013
半净膛率
Half eviscerated rate/%		 53.16b 56.07a 54.10ab 55.05ab 56.02a 0.004 0.034
全净膛率
Full eviscerated rate/%		 49.42b 51.72a 50.55b 50.65ab 50.71ab 0.002 0.027

2.3 噬菌体对肉兔肉品质的影响

由表4可知,饲粮中添加噬菌体对肉兔背最长肌L*值、b*值、pH(45 min和24 h)和滴水损失均有显著影响(P<0.05),对背最长肌a*值无显著影响(P>0.05)。各噬菌体添加组肉兔背最长肌L*值和b*值显著高于A组(P<0.05),与B组相比差异不显著(P>0.05),且不同噬菌体添加组之间差异也均不显著(P>0.05)。随着噬菌体添加量的提高,各噬菌体添加组肉兔背最长肌pH45 min和pH24 h呈升高趋势,滴水损失呈下降趋势,其中D组和E组背最长肌pH45 min和pH24 h显著高于A组和B组(P<0.05),背最长肌滴水损失显著低于A组和B组(P<0.05)。
表4 噬菌体对肉兔肉品质的影响

Table 4 Effects of bacteriophage on meat quality of meat rabbits

项目
Items		 组别Groups 均值
标准误
SEM		 P值
P-value
A B C D E
亮度L* 54.61b 55.62a 55.71a 55.31a 55.63a 0.130 0.023
红度a* 3.05 3.11 3.09 3.16 3.13 0.022 0.710
黄度b* 4.08b 4.15ab 4.18a 4.22a 4.16a 0.014 0.016
pH45 min 6.32b 6.30b 6.43ab 6.48a 6.48a 0.008 0.007
pH24 h 5.55c 5.51c 5.65ab 5.67ab 5.73a 0.008 0.011
滴水损失Drip loss/% 2.72a 2.78a 2.56ab 2.46b 2.38b 0.037 <0.001

3 讨论

3.1 噬菌体对肉兔生长性能的影响

国内外对于噬菌体在畜牧业中的应用已有报道,大多是利用噬菌体裂解特异性细菌的这一特性,针对性地研究噬菌体的作用。贺永超等[11]报道,饲粮中添加噬菌体能提高猪ADG。而曾永娣[12]研究发现,与抗生素组相比,高水平噬菌体组仔猪ADG和ADFI均显著提高,且能够改善仔猪的腹泻情况;但低水平噬菌体组仔猪生长性能却无显著差异。Mohd等[13]研究发现,肉鸡ADG会因为噬菌体的添加而显著升高,且噬菌体与益生菌的混合制剂也有一定的促进作用。先前的研究表明,肉兔生长性能会因为饲粮中添加噬菌体而得到显著提高[14],含噬菌体饲粮还能改善农场动物的健康状态[15]。本试验中,500和750 mg/kg噬菌体添加组肉兔ADG和ADFI高于对照组,而与抗生素组无显著差异,表明饲粮中添加适量噬菌体能够提高肉兔生长性能,以添加量为500和750 mg/kg时效果较好,且与抗生素效果接近。研究发现,在仔猪上使用噬菌体可以提升生长性能[16],但对肉鸡生长性能不会产生显著影响[17-18]。综上所述,噬菌体对于某些农场动物的生长性能是否有影响还需要通过更多的试验研究以进一步探索完善,从而提供更多的试验数据支撑。
研究表明,饲粮中添加噬菌体可降低断奶仔猪F/G[12];朱树娇等[6]研究表明,与基础饲粮组相比,噬菌体组肉鸡F/G显著降低2.81%;葛龙等[19]将噬菌体加入到肉鸡饲粮中也发现,噬菌体可显著降低F/G。本试验中,随着噬菌体添加量的提高,各噬菌体添加组肉兔F/G呈逐渐降低趋势,其中750 mg/kg噬菌体添加组显著低于对照组,且与抗生素组相比差异不显著。本试验结果与前人研究结果一致,表明在畜禽饲粮中添加噬菌体可以降低F/G,提高生长性能;同时,本试验还发现,高添加量噬菌体可以显著降低生长肉兔F/G,而低添加量噬菌体对生长肉兔F/G没有显著影响。

3.2 噬菌体对肉兔腹泻率和死亡率的影响

腹泻会影响动物肠道健康,进而降低动物生产性能。李磊[20]研究发现,给断奶仔猪口服微囊化噬菌体能够对仔猪腹泻起到预防保护作用。Rahimzadeh等[21]研究发现,用壳聚糖包封噬菌体鸡尾酒治疗方法可以有效降低大鼠腹泻率。本研究中,500和750 mg/kg噬菌体添加组和抗生素组肉兔腹泻率显著低于对照组,且随着噬菌体添加量的提高,各噬菌体添加组腹泻率逐渐降低,表明噬菌体可以有效降低生长肉兔腹泻率,促进肉兔肠道健康,提高成活率。
免疫器官指数高说明机体免疫力越强,更能够有效抵抗疾病,进而提高动物的成活率[22]。研究发现,饲粮中添加噬菌体可以提高肉鸡免疫器官指数[19],提高仔猪成活率[11]。本试验中,随着噬菌体添加量的提高,各噬菌体添加组死亡率呈逐渐降低趋势,其中500和750 mg/kg噬菌体添加组死亡率显著低于对照组,且与抗生素组相比差异不显著。本试验结果与前人的研究结果一致,表明噬菌体对肉兔成活率有显著改善作用,且随着噬菌体添加量的提高,肉兔成活率逐渐升高。
噬菌体具有特异性,本试验使用的是魏氏梭菌、大肠杆菌和沙门氏菌噬菌体的混合制剂,能够专一性杀死魏氏梭菌、大肠杆菌和沙门氏菌。通过噬菌体对肉兔生长性能的影响推测,本试验所用噬菌体混合制剂能够减少肠道魏氏梭菌、大肠杆菌和沙门氏菌数量,进而能够使有益菌数量增加,改善肠道健康,降低腹泻率,从而降低F/G,提高成活率,并提高肉兔生长性能。

3.3 噬菌体对肉兔屠宰性能的影响

屠宰性能可以有效反映肉兔的产肉情况,通常测定的指标有屠宰率、全净膛重、半净膛重、全净膛率和半净膛率。屠宰率是评价肉兔产肉性能的关键指标之一,该指标与许多因素有关[23]。全净膛率和半净膛率是2个衡量畜禽屠宰性能的重要指标[24]。本试验中,随着噬菌体添加量的提高,各噬菌体添加组肉兔宰前活重、半净膛重、全净膛重、半净膛率和全净膛率呈逐渐升高的趋势,其中500和750 mg/kg噬菌体添加组宰前活重显著高于对照组,750 mg/kg噬菌体添加组半净膛重、全净膛重和半净膛率显著高于对照组,且与抗生素组相比差异均不显著。葛龙等[25]研究发现,肉兔的全净膛率和半净膛率会因饲粮中添加噬菌体而显著提高。本试验结果与上述结果一致。研究表明,宰前活重能够影响肉兔的全净膛重和全净膛率[26]。因此,结合噬菌体对肉兔生长性能的提高作用推测,噬菌体显著提高了肉兔的产肉性能,使得肉兔宰前活重显著提高,进而使屠宰性能得到显著改善。

3.4 噬菌体对肉兔肉品质的影响

畜禽肌肉的理化性质会影响肌肉的嫩度和风味,肉品质测定指标主要包括pH、肉色、滴水损失、加压损失和剪切力等[27]。兔肉品质的研究主要集中于pH、肉色和滴水损失[28]。pH能够反映肉质的代谢情况和屠宰后的存放时间,滴水损失则会直接影响肉的口感[29]。此外,pH也能反映屠宰后肌肉肌糖原的分解速率,直接影响肉品质和肉的储存[30]。动物屠宰后,肌肉处于缺氧环境,肌糖原和脂肪分解加快,乳酸含量逐渐增多,导致pH降低,进而导致肌肉腐败[31]。肉色则会影响消费者的购买意愿。本试验中,随着噬菌体添加量的提高,肉兔背最长肌pH45 min和pH24 h呈升高趋势,其中500和750 mg/kg噬菌体添加组背最长肌pH45 min和pH24 h显著高于对照组和抗生素组。以上结果表明,饲粮中添加噬菌体能够显著提高肉兔屠宰后肌肉pH,且添加量越高,肌肉pH提高效果越明显,表明饲粮中添加噬菌体会减缓肌肉的分解代谢,使得pH降低的速率减慢,进而延缓屠宰后的肌肉腐败进程,有利于肉的保存,延长存放时间。
肉色主要受肌红蛋白含量及其氧化还原状态和光线反射的影响,肌肉中肌红蛋白含量越高,颜色越深[32]。本试验中,虽然各噬菌体添加组肉兔背最长肌a*值与抗生素组相比没有显著提升,但均呈提高趋势,这与pH结果相对应,说明噬菌体对于肉色a*值有改善作用。同时,各噬菌体添加组背最长肌L*值和b*值显著高于对照组,且与抗生素组相比差异不显著,表明噬菌体对于肉兔肌肉L*值和b*值的影响与抗生素相当,噬菌体能够达到抗生素同样的效果。
滴水损失能够反映出鲜肉的保水性。本试验中,随着噬菌体添加量的提高,各噬菌体添加组肉兔背最长肌滴水损失呈下降趋势,其中500和750 mg/kg噬菌体添加组背最长肌滴水损失显著低于对照组和抗生素组。当动物机体受到氧化应激时,会破坏细胞膜,使其通透性增加,水分流失加快,从而增加滴水损失[33]。因此,推测饲粮中添加适量噬菌体可能会缓解氧化应激,从而降低滴水损失,然而具体机理还不清楚,尚待进一步研究。

4 结论

饲粮中添加适量噬菌体能够提高生长肉兔生长性能和屠宰性能,改善肉品质,达到与抗生素相当的效果;本试验条件下,肉兔饲粮中以添加500~750 mg/kg噬菌体为宜。

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