氨基酸平衡低蛋白质日粮对育肥猪肠道黏膜抗菌肽与微生物区系的影响

doi:10.11843/j.issn.0366-6964.2017.12.012

摘要/Abstract

摘要：

旨在研究氨基酸平衡低蛋白质日粮对育肥猪肠道抗菌肽与微生物区系的影响。将20头（60±2.5）kg的育肥猪（杜×长×大）随机分为4个处理：14.0% CP日粮（14.0% CP），添加Glu、Lys、Met、Thr和Trp的12.5% CP日粮（12.5% CP），添加Glu、Lys、Met、Thr和Trp的11.0% CP日粮（11.0% CP），添加Glu、Lys、Met、Thr、Trp和BCAA（Val、Ile、Leu）的11.0% CP日粮（11.0% CP+BCAA）。每个处理5个重复，每个重复1头猪。试验分为5 d预试期和30 d正试期。结果表明：（1）尿液尿素氮和尿酸含量随日粮蛋白质水平降低而显著降低（P<0.05）；（2）低蛋白质水平日粮显著降低空肠黏膜、回肠黏膜β-defensin-2水平和ANG1、ANG4 mRNA表达水平（P<0.05）；（3）不同蛋白质水平日粮对部分回肠、直肠食糜微生物氨基酸组成有显著影响（P<0.05）；（4）与14.0% CP组相比，12.5% CP组Observed species显著提高（P<0.05），11.0% CP组Shannon、PD显著降低（P<0.05），11.0% CP+BCAA组Shannon显著降低（P<0.05）。4组之间拟杆菌门、厚壁菌门的相对丰度差异不显著（P>0.05）。与14.0% CP组相比，12.5% CP组和11.0% CP组酸杆菌门、芽单胞菌门相对丰度显著降低（P<0.05），11.0% CP+BCAA组芽单胞菌门相对丰度显著降低（P<0.05）。14.0% CP组变形菌门相对丰度显著高于12.5% CP组和11.0% CP+BCAA组（P<0.05），与11.0% CP组差异不显著（P>0.05），14.0% CP组弯曲菌科相对丰度显著高于其他组（P<0.05）。14.0% CP组粪肠球菌属、狭义梭菌属的相对丰度显著高于其他组（P<0.05），11.0% CP组和11.0% CP+BCAA组毛螺菌属FCS020的相对丰度显著高于12.5% CP组和14.0% CP组（P<0.05）。低蛋白质水平氨基酸平衡日粮能提高氮的利用率，影响肠道微生物区系组成，在低蛋白质日粮中添加BCAA有助于增加氨基酸的平衡性、维持肠道免疫机能。

Abstract:

This research was carried out to study the effect of low protein level diets with balanced amino acids on intestinal antimicrobial peptide and microbial flora in fattening pigs. Twenty pigs (Duroc×Landrace×Yorkshire) weighed (60±2.5) kg were randomly assigned into 4 treatments:14.0% protein level diet (14.0% CP), 12.5% protein level diet supplemented with Glu, Lys, Met, Thr, Trp (12.5%CP), 11.0% protein level diet supplemented with Glu, Lys, Met, Thr, Trp (11.0% CP), 11.0% protein level diet supplemented with Glu, Lys, Met, Thr, Trp and BCAA(Val、Ile、Leu)(11.0% CP +BCAA). Each treatment had 5 replicates, each replicate had one pig. The trial was divided into 5-d pre-trial period and 30-d test period. The results showed as follows:(1) Reducing the dietary protein level led to lower concentration of urea nitrogen and uric acid(P<0.05); (2) Low protein level diets significantly reduced the level of β-defensin-2 in jejunum and ileum mucosa as well as mRNA expression levels of ANG1 and ANG4 (P<0.05). (3) Different protein levels of diets had significant effect on the partial amino acid compositions of the ileum and rectum microorganisms (P<0.05); (4)The Observed species of 12.5% CP group were increased significantly compared with 14.0% CP group (P<0.05). The Shannon, PD of 11.0% CP group and Shannon of 11.0% CP+BCAA group were decreased significantly (P<0.05) compared with 14.0% CP group. There was no significant difference in Bacteroidetes and Firmicutes abundance among 4 groups (P>0.05). The relative abundance of Acidobacteria and Gemmatimonadetes in 12.5% CP group and 11.0% CP group as well as the relative abundance of Gemmatimonadetes in 11.0% CP+BCAA group were decreased significantly compared with 14.0% CP group(P<0.05). The relative abundance of Proteobacteria in 14.0% CP group was higher than that in 12.5% CP group and 11.0% CP+BCAA group (P<0.05) and was not significantly different with 11.0% CP group (P>0.05), the relative abundance of Campylobacteraceae of 14.0% CP group was higher than that in other groups(P<0.05). The relative abundance of Coprococcus and Clostredium_sensu_stricto in 14.0% CP group were higher than that in other groups (P<0.05). The relative abundance of Lachnospiraceae FCS020 in 11.0% CP group and 11.0% CP+BCAA group were higher than that in 12.5% CP group and 14.0% CP group (P<0.05). Low protein level diets with balanced amino acids can improve nitrogen utilization and maintain the balance of the intestinal microbial flora. Low protein balanced diets with BCAA help to increase the amino acid balance and maintain intestinal immune function.

中图分类号:

S828.5

王瑶, 孙志洪, 许庆庆, 刘金艳, 李金龙, 唐志如. 氨基酸平衡低蛋白质日粮对育肥猪肠道黏膜抗菌肽与微生物区系的影响[J]. 畜牧兽医学报, 2017, 48(12): 2323-2336.

WANG Yao, SUN Zhi-hong, XU Qing-qing, LIU Jin-yan, LI Jin-long, TANG Zhi-ru. The Effect of the Low Protein Level Diets with Balanced Amino Acids on Intestinal Mucosa Antimicrobial Peptide and Microbial Flora of Fattening Pigs[J]. ACTA VETERINARIA ET ZOOTECHNICA SINICA, 2017, 48(12): 2323-2336.

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