植物乳杆菌及其发酵产物对岭南黄鸡生长性能、免疫功能、肠道 pH 值和盲肠微生物的影响。
Effects of Lactobacillus plantarum and its fermentation products on growth performance, immune function, intestinal pH, and cecal microorganisms of Lingnan yellow chicken.
机构信息
College of Animal Science and Technology, Southwest University, Chongqing 402460, China; Immunology Research Center, Medical Research Institute, Southwest University, Chongqing 402460, China.
College of Animal Science and Technology, Southwest University, Chongqing 402460, China.
出版信息
Poult Sci. 2023 Jun;102(6):102610. doi: 10.1016/j.psj.2023.102610. Epub 2023 Feb 27.
The present research was conducted to investigate the effects of dietary supplementation of Lactobacillus plantarum and its fermentation products on growth performance, specific immune function, intestinal pH, and cecal microorganisms in yellow-feather broilers. A total of 1,200 yellow-feather broilers of similar weight and good health condition at 1 d of age were selected and randomly divided into 5 groups. The CK group was fed the basal diet, and the experimental group (I, II, III, IV) were supplemented with 0.1, 0.15% L. plantarum and 3, 4% L. plantarum fermentation products. The results showed that each treatment could improve the growth performance (P < 0.05) and feed conversion rate of yellow-feather broilers. Besides, the pH value of the gastrointestinal tract of yellow-feather broilers (P < 0.05) was significantly reduced through the use of L. plantarum and its fermentation products as additives, which also facilitated the animals to regulate the balance of cecal microorganisms. The immune function assay showed that the bursal index (P < 0.05), spleen index (P < 0.05), and the content of serum immunoglobulins IgA and IgG (P < 0.05) were significantly increased in yellow-finned broilers aged 1 to 21 d by supplementing the diet with L. plantarum. In conclusion, adding L. plantarum or its fermentation products to the diet can improve the growth performance of yellow-feather broilers, and the direct addition of L. plantarum is better than adding fermentation products.
本研究旨在探讨植物乳杆菌及其发酵产物对黄羽肉鸡生长性能、特异性免疫功能、肠道 pH 值和盲肠微生物的影响。试验选择 1 日龄体重相近、健康状况良好的黄羽肉鸡 1200 只，随机分为 5 组，CK 组饲喂基础日粮，试验组（I、II、III、IV）分别在基础日粮中添加 0.1%、0.15%植物乳杆菌和 3%、4%植物乳杆菌发酵产物。结果表明：各处理组均能提高黄羽肉鸡的生长性能（P<0.05）和饲料转化率；此外，通过使用植物乳杆菌及其发酵产物作为添加剂，还能显著降低黄羽肉鸡胃肠道的 pH 值（P<0.05），有助于动物调节盲肠微生物的平衡；免疫功能测定表明，日粮中添加植物乳杆菌能显著提高 1~21 日龄黄羽肉鸡的法氏囊指数（P<0.05）、脾脏指数（P<0.05）和血清免疫球蛋白 IgA 和 IgG 含量（P<0.05）。综上所述，在日粮中添加植物乳杆菌或其发酵产物可以提高黄羽肉鸡的生长性能，直接添加植物乳杆菌优于添加发酵产物。
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