裂殖壶菌发酵物对蛋鸡生产性能、蛋品质及肠道菌群结构的影响

doi:10.11843/j.issn.0366-6964.2023.03.025

摘要/Abstract

摘要： 旨在探究蛋鸡饲粮中裂殖壶菌发酵物添加水平对蛋鸡生产性能、蛋品质、血清生化指标、蛋黄二十二碳六烯酸(DHA)含量和盲肠菌群的影响。选用960只健康且体重均匀的40周龄海兰褐蛋鸡，随机分成4组，每组6个重复，每个重复40只。对照组饲喂基础饲粮，试验I、II、III组在基础饲粮的基础上分别添加0.25%、0.5%、1%的裂殖壶菌发酵物。预试验7 d，正试期30 d。结果表明：1)蛋鸡饲粮添加裂殖壶菌发酵物对蛋鸡产蛋率、料蛋比和破软蛋率影响均不显著(P＞0.05)。2)裂殖壶菌发酵物添加水平对鸡蛋蛋形指数、蛋壳强度、蛋白高度、哈氏单位、蛋黄颜色、蛋壳颜色、蛋壳厚度影响均不显著(P＞0.05)。3)血清生化指标分析表明，裂殖壶菌发酵物对血清总胆固醇、甘油三酯、低密度脂蛋白胆固醇、总超氧化物歧化酶活力和丙二醛影响不显著(P＞0.05)，但0.25%添加水平可显著提高过氧化氢酶活性(P＜0.05)，0.5%添加水平可显著提高总抗氧化能力、过氧化氢酶和谷胱甘肽过氧化物酶活力(P＜0.05)，1%裂殖壶菌发酵物组血清谷胱甘肽过氧化物酶活力显著高于对照组(P＜0.05)。4)蛋鸡饲粮添加裂殖壶菌发酵物可显著提高蛋黄中DHA含量、总ω-3和ω-6多不饱和脂肪酸水平(P＜0.05)，显著降低ω-6/ω-3比例(P＜0.05)。5)蛋鸡饲粮添加裂殖壶菌发酵物能够增加盲肠微生物丰度。本试验条件下添加裂殖壶菌发酵物能够提高蛋鸡抗氧化能力、改善肠道菌群平衡，促进DHA在蛋黄中沉积，降低ω-6/ω-3。综合考虑，本试验条件下，饲粮添加0.5% 裂殖壶菌发酵物可提高蛋鸡蛋黄中DHA含量，并对蛋鸡生产性能和蛋品质无不良影响。

关键词: 蛋鸡, 裂殖壶菌, 蛋品质, DHA, 盲肠菌群

Abstract: The aim of this study was to investigate the effects of Schizochytrium fermented product level in the diet of laying hens on production performance, egg quality, serum biochemical parameters, yolk docosahexaenoic acid (DHA) content and cecal microflora. A total of 960 healthy 40-week-old Hyland Brown hens of uniform body weight were randomly divided into 4 groups of 6 replicates each, with 40 hens in each replicate. The control group was fed the basal diet, and the experimental groups I, II, and III were fed with the diets supplemented with 0.25%, 0.5% and 1% of fermented fungus of Schizochytrium, respectively. The pre-test was 7 days and the formal test period was 30 days. The results showed that: 1) The addition of Schizochytrium fermentation to the diet had no significant effect on the egg production rate, feed-to-egg ratio and egg breakage rate (P＞0.05). 2) The addition of Schizochytrium fermentation had no significant effect on egg shape index, eggshell strength, egg white height, Hastelloy unit, yolk colour, eggshell colour and eggshell thickness (P＞0.05). 3) The analysis of the serum biochemical indicators showed that the addition of Schizochytrium fermentation product had no significant effects on total serum cholesterol, triglycerides, low-density lipoprotein, total superoxide dismutase activity and malondialdehyde (P＞0.05), but the addition level of 0.25% Schizochytrium fermentation significantly increased catalase activity (P＜0.05), 0.5% addition level significantly increased total antioxidant capacity, catalase and glutathione peroxidase activities (P<0.05), and serum glutathione peroxidase activity was significantly higher in the 1% Schizochytrium fermentation group than in the control group (P<0.05). 4) The addition of Schizochytrium fermentation to the diet of laying hens significantly increased the levels of DHA, total ω-3 and ω-6 polyunsaturated fatty acids in egg yolk (P<0.05) and significantly decreased the ω-6/ω-3 ratio (P<0.05). 5) The addition of Schizochytrium fermentation to the diet of laying hens increased the abundance of cecum microorganisms. In summary, the addition of Schizochytrium fermentation under the conditions of the current experiment could increase the antioxidant capacity of laying hens, improve the balance of intestinal flora, promote the deposition of DHA in egg yolk, and reduce ω-6/ω-3. In comprehensive consideration, 0.5% Schizochytrium fermentation addition to the diet increased the DHA content and had no adverse effects on the production performance and egg quality of the hens.

Key words: laying hens, Schizochytrium, egg quality, DHA, cecum microorganism

中图分类号:

S831.5

丁小伟, 何万领, 李晓丽, 丁美洁, 杨龙帮. 裂殖壶菌发酵物对蛋鸡生产性能、蛋品质及肠道菌群结构的影响[J]. 畜牧兽医学报, 2023, 54(3): 1135-1147.

DING Xiaowei, HE Wanling, LI Xiaoli, DING Meijie, YANG Longbang. Effects of Schizochytrium Fermented Products on Production Performance, Egg Quality and Cecum Microorganism of Laying Hens[J]. Acta Veterinaria et Zootechnica Sinica, 2023, 54(3): 1135-1147.

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