日粮中添加丁酸梭菌对猪氨基酸全肠道表观消化率及血脂组成的影响

doi:10.11843/j.issn.0366-6964.2017.07.008

摘要/Abstract

摘要：

旨在探讨不同日粮蛋白质水平条件下，添加丁酸梭菌对生长猪粗蛋白质和氨基酸全肠道表观消化率、氮平衡、血液脂肪酸组成及血液生化指标的影响。试验选用24头初始体重为（39.07±1.80） kg的健康杜×长×大三元杂交去势公猪，按照随机区组分为4组，每组6个重复，每个重复1头猪。采用2×2因子设计，共设日粮丁酸梭菌添加水平（0、100 mg·kg^-1）和日粮粗蛋白质水平（14%、18%）两个因子，试验预试期6 d，正试期13 d，于试验最后3 d全收粪法收集粪样和尿样，最后1 d采集每头猪的血样。结果表明，日粮中添加丁酸梭菌显著降低了生长猪蛋氨酸的全肠道表观消化率（P<0.05），显著提高了血清中顺式-5，8，11，14，17-二十碳五烯酸含量（P<0.05）。与常规蛋白质水平组相比，低蛋白质水平组猪尿氮排放显著降低、氮的利用率显著升高（P<0.05），除了蛋氨酸、色氨酸的全肠道表观消化率显著增加（P<0.05）外，精氨酸、组氨酸等多数氨基酸的消化率均显著降低（P<0.05），亚油酸含量显著降低（P<0.05）。丁酸梭菌与日粮蛋白质水平的互作效应对生长猪血清中总脂肪酸、二十四酸、棕榈油酸和花生四烯酸含量的影响显著（P<0.05）。本研究表明，丁酸梭菌降低了日粮中蛋氨酸全肠道表观消化率，但能提高血清中顺式-5，8，11，14，17-二十碳五烯酸含量，且丁酸梭菌和日粮蛋白质水平对血清中总脂肪酸、二十四酸、棕榈油酸、花生四烯酸含量互作显著。

关键词: 猪, 丁酸梭菌, 日粮蛋白质水平, 氨基酸消化率, 血液脂肪酸组成

Abstract:

The study was conducted to investigate the effects of dietary supplementation of Clostridium butyricum along with different dietary protein levels on the total tract apparent digestibilities (TTAD) of crude protein and amino acids, nitrogen balance, serum fatty acid composition and the serum biochemical indexs in growing pigs. A total of 24 healthy crossbred barrows (Duroc×Yorkshire×Landrace) with an average initial body weight of (39.07±1.80) kg were randomly assigned to 4 groups to conduct the 2×2 factorial experiment which included 2 dietary Clostridium butyricum levels (0, 100 mg·kg^-1) and 2 dietary protein levels (14%, 18%). Each gourp had 6 replicates with one pig. The experiment was divided into 2 periods including a 6-d pre-test and a 13-d test. Using total collection method, feces and urine of each pig were collected during the last 3 days of the experiment. Blood was sampled from each pig at the last day of the experiment. The results showed that the supplementation of Clostridium butyricum in diets decreased the TTAD of methionine (P <0.05), while increased the concentration of cis -5,8,11,14,17-eicosatrienoic acid in serum (P <0.05). Compared with control group, the low dietary protein level increased the nitrogen utilization efficiency, the TTAD of methionine and tryptophan(P <0.05), while decreased the urine nitrogen excretion, the TTAD of the most amino acids such as arginine and histidine, and the concentration of serum linoleic (P <0.05). Moreover, significant interactive effects were observed between Clostridium butyricum and dietary protein level on the concentration of total fatty acids, lignoceric acid, palmitoleic and arachidonic in serum (P <0.05). These results indicate that supplementation of Clostridium butyricum in diets decrease the TTAD of methionine, but increase the concentration of serum cis -5,8,11,14,17-eicosatrienoic acid. The Clostridium butyricum in diets shows a interactive effect with dietary protein level on the concentrations of total fatty acids, lignoceric acid, palmitoleic and arachidonic in serum.

Key words: pigs, Clostridium butyricum, dietary protein level, amino acid digestibility, serum fatty acid composition

中图分类号:

S828
S816.1

何婷, 邱凯, 张鑫, 王宇波, 尹靖东. 日粮中添加丁酸梭菌对猪氨基酸全肠道表观消化率及血脂组成的影响[J]. 畜牧兽医学报, 2017, 48(7): 1241-1250.

HE Ting, QIU Kai, ZHANG Xin, WANG Yu-bo, YIN Jing-dong. Effects of Supplementation of Clostridium Butyricum on the Total Tract Apparent Digestibility of Amino Acids and Serum Fatty Acid Composition in Pigs[J]. ACTA VETERINARIA ET ZOOTECHNICA SINICA, 2017, 48(7): 1241-1250.

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