Jiang Dahai, Yang Manqi, Xu Jun, Deng Liping, Hu Cong, Zhang Liangliang, Sun Yunzhang, Jiang Jianchun, Lu Liming
Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen, China.
College of Chemical Engineering, Huaqiao University, Xiamen, China.
Front Vet Sci. 2023 Feb 16;10:1123563. doi: 10.3389/fvets.2023.1123563. eCollection 2023.
Numerous studies have demonstrated that soybean meal (SBM) contains high levels of anti-nutritional factors, which interrupt gastrointestinal homeostasis or metabolism normally of the weaned piglets. Here, the mixed probiotics, including (, CGMCC 8147), H11 ( H11) and (, CGMCC 8149) were applied to the three-stage fermentation of functional feed. Our research investigated the optimum ratio of inoculation, optimal time of inoculation, combination of substrates, and nutritional value of the fermented feed. The optimal microbial combination was . : . : . = 2:2:1, inoculating at 0, 12 and 24 h, respectively. The results revealed that crude protein and acid-soluble protein were remarkably improved and had lower pH. Trypsin inhibitor, glycine and β-glycine were reduced by 79.86, 77.18, and 69.29%, respectively. Moreover, animal trials further evaluated the growth-promoting effects of the fermented feed. It was noted that the average daily gain of weaned piglets was significantly higher, and the ratio of feed with weight, diarrhea incidence and mortality were lower significantly. The concentrations of serum immunoglobulin G(IgG), IgA, IgM, Complement C3 and interferon-γ (IFN-γ), and lysozyme activity were all increased. The relative abundance of fecal microbiota improved, especially , which increased the abundance of fecal dominant probiotics. Overall, the fermented feed may be conducive to the growth and health of weaned piglets by improving nutritional value, immunity properties, relative abundance of fecal microflora, and decreasing anti-nutritional factors of feed, thereby making them viable and usable feedstuffs for potential use in livestock industries.
大量研究表明，豆粕（SBM）含有高水平的抗营养因子，这些因子会破坏断奶仔猪的胃肠内稳态或正常代谢。在此，将包括嗜酸乳杆菌（Lactobacillus acidophilus，CGMCC 8147）、植物乳杆菌H11（Lactobacillus plantarum H11）和酿酒酵母（Saccharomyces cerevisiae，CGMCC 8149）在内的混合益生菌应用于功能性饲料的三阶段发酵。我们的研究调查了接种的最佳比例、最佳接种时间、底物组合以及发酵饲料的营养价值。最佳微生物组合为嗜酸乳杆菌:植物乳杆菌H11:酿酒酵母 = 2:2:1，分别在0、12和24小时接种。结果显示，粗蛋白和酸溶性蛋白显著提高，pH值降低。胰蛋白酶抑制剂、甘氨酸和β-甘氨酸分别降低了79.86%、77.18%和69.29%。此外，动物试验进一步评估了发酵饲料的促生长效果。结果表明，断奶仔猪的平均日增重显著更高，料重比、腹泻发生率和死亡率显著更低。血清免疫球蛋白G（IgG）、IgA、IgM、补体C3和干扰素-γ（IFN-γ）的浓度以及溶菌酶活性均有所增加。粪便微生物群的相对丰度得到改善，尤其是嗜酸乳杆菌，其增加了粪便优势益生菌的丰度。总体而言，发酵饲料可能通过提高营养价值、免疫特性、粪便微生物群的相对丰度以及降低饲料的抗营养因子，从而有利于断奶仔猪的生长和健康，使其成为畜牧业潜在可用的可行饲料原料。
