作 者：
袁文华;李国勤;韩安法;王淼;李浙烽;刁新平;卢立志
关键词：
益生菌;青年鸽;生长性能;免疫性能;抗氧化;繁殖
摘 要：
本试验旨在研究丁酸梭菌和乳酸菌对青年鸽生长性能、血清免疫指标和生化指标、肝脏抗氧化指标及与繁殖相关基因表达的影响.选取80日龄左右的雌性青年鸽384只,将其随机分成4组,每组6个重复,每个重复16只.其中A组饲喂基础饲粮,B、C和D组分别在基础饲粮中添加1*108CFU/kg丁酸梭菌、5*109CFU/kg乳酸菌和5*109CFU/kg乳酸菌+1*108CFU/kg丁酸梭菌.预试期7 d,试验期28 d.结果表明:1)与A组相比,B、C和D组青年鸽的平均日增重分别提高了22.0%、32.0%和22.0%,但差异不显著(P>0.05).2)与A组相比,C和D组青年鸽血清中的免疫球蛋白M (IgM)含量显著提高(P<0.05),各组间血清中免疫球蛋白A(IgA)和免疫球蛋白G(IgG)含量差异不显著(P>0.05).3)与A组相比,D组青年鸽血清中的总胆固醇(TC)含量显著降低(P<0.05),B、C和D组血清中的甘油三酯(TG)含量均显著下降(P<0.05).4)与A组相比,B、C和D组青年鸽肝脏中的过氧化氢酶(CAT)、谷胱甘肽过氧化物酶(GSH-Px)活性均显著提高(P <0.05),C和D组青年鸽肝脏中的超氧化物歧化酶(SOD)活性和总抗氧化能力(T-AOC)显著提高(P<0.05),D组青年鸽肝脏中的丙二醛(MDA)含量显著降低(P <0.05).5)与A组相比,C和D组青年鸽卵巢中的骨形态发生蛋白15(BMP15)、促卵泡素受体(FSHR)基因表达水平显著提高(P<0.05).综上所述,在饲粮中添加丁酸梭菌和乳酸菌能够提高青年鸽肝脏抗氧化功能并增强机体免疫力,促进新陈代谢,从而提高青年鸽的生长性能,对青年鸽的繁殖潜力也起到促进作用.
作 者：
YUAN Wenhua;LI Guoqin;HAN Anfa;WANG Miao;LI Zhefeng;DIAO Xinping;LU Lizhi;Institute of Animal Husbandry and Veterinary Sciences,Zhejiang Academy of Agricultural Sciences;College of Animal Science and Technology,Northeast Agricultural University;Key Laboratory of Agricultural Products Information Traceability,Ministry of Agriculture;Breeding Cooperative of Cangnan Congratulations;Hangzhou Kangdequan Feed Co.,Ltd.;
单 位：
YUAN Wenhua%LI Guoqin%HAN Anfa%WANG Miao%LI Zhefeng%DIAO Xinping%LU Lizhi%Institute of Animal Husbandry and Veterinary Sciences,Zhejiang Academy of Agricultural Sciences%College of Animal Science and Technology,Northeast Agricultural University%Key Laboratory of Agricultural Products Information Traceability,Ministry of Agriculture%Breeding Cooperative of Cangnan Congratulations%Hangzhou Kangdequan Feed Co.,Ltd.
关键词：
probiotics;;young pigeons;;growth performance;;immune performance;;antioxidant;;reproduction
摘 要：
The present study was designed to investigate the effects of Clostridium butyrate and Lactobacillus on growth performance,serum immunological and biochemical indexes,antioxidant capacity of liver and the expression of genes related to reproduction of young pigeons. A total of 384 female young pigeons about 80 days of age were randomly divided into 4 groups with 6 replicates in each group and each replicate having 16 pairs of young pigeons. Among them,group A was fed a basal diet. Groups B,C and D were fed diets added with 1×108 CFU/kg Clostridium butyrate,5 × 109 CFU/kg Lactobacillus,5 × 109 CFU/kg Lactobacillus + 1×108 CFU/kg Clostridium butyrate,respectively. The pretest period was 7 days and the trial period was 28 days.The results showed as follows: 1) compared with group A,the average daily gain( ADG) of young pigeons in groups B,C and D increased by 22.0%,32.0% and 22.0%,respectively,but the difference was not significant( P>0.05). 2) Compared with group A,immunoglobulin( Ig) Mcontent in serum of young pigeons in groups C and D significantly increased( P<0.05),but there was no significant difference in serum IgA,IgG contents among groups( P>0.05). 3) Compared with group A,the content of total cholesterol( TC) in serum of young pigeons in group D significantly decreased( P<0.05),and the content of triglyceride( TG) in serum in groups B,C and D decreased significantly( P<0.05). 4) Compared with group A,the activities of catalase( CAT),glutathione peroxidase( GSH-Px) in liver of young pigeons in groups B,C and D significantly increased( P<0.05),and the activity of superoxide dismutase( SOD) and total antioxidant capacity( T-AOC)in liver in groups C and D significantly increased( P < 0. 05),and the content of malonaldehyde( MDA) in liver in group D significantly decreased( P<0.05). 5) Compared with group A,the expressions of bone morphogenetic protein 15( BMP15) and follicle stimulating hormone receptor( FSHR) genes in ovary of young pigeons in groups C and D significantly increased( P < 0. 05). To sum up,adding Clostridium butyrate and Lactobacillus to diets can improve the antioxidant ability of liver,enhance immunity and promote metabolism of young pigeons,so as to improve the growth performance of young pigeons. It might also promote the reproductive performance of young pigeons.[Chinese Journal of Animal Nutrition,2019,31(7):3294-3301]
