紫花地丁对热应激下肉鸡生长性能、肉品质和肠道菌群的改善作用

doi:10.11843/j.issn.0366-6964.2024.06.046

畜牧兽医学报 ›› 2024, Vol. 55 ›› Issue (6): 2761-2774.doi: 10.11843/j.issn.0366-6964.2024.06.046

• 临床兽医 • 上一篇

紫花地丁对热应激下肉鸡生长性能、肉品质和肠道菌群的改善作用

王吉¹^,²(), 周馨妍¹(), 郭芳瑞¹, 徐秋容¹, 武东怡¹, 毛妍¹, 袁志航¹, 易金娥¹, 文利新¹, 邬静¹^,*()

1. 湖南农业大学动物医学院畜禽保健湖南省工程研究中心，长沙 410128
2. 长沙绿叶生物科技有限公司，长沙 410100

收稿日期:2023-08-23 出版日期:2024-06-23 发布日期:2024-06-28
通讯作者: 邬静 E-mail:wangjics@163.com;zxy1085082373@163.com;wujing@hunau.edu.cn
作者简介:王吉(1990-)，男，湖南邵阳人，博士，主要从事兽医内科学研究，wangjics@163.com
周馨妍(1998-)，女，辽宁本溪人，硕士生，主要从事兽医内科学研究，zxy1085082373@163.com
第一联系人：
王吉和周馨妍为同等贡献作者
基金资助:
湖南创新型省份建设专项经费资助(2020NK2032);横向课题：生猪产业前沿关键科学和技术研究项目(2019xny-js044)

Viola yedoensis Makino Improves the Growth Performance, Meat Quality, and Gut Microbiota of Broilers Exposed to Heat Stress

Ji WANG¹^,²(), Xinyan ZHOU¹(), Fangrui GUO¹, Qiurong XU¹, Dongyi WU¹, Yan MAO¹, Zhihang YUAN¹, Jin'e YI¹, Lixin WEN¹, Jing WU¹^,*()

1. Hunan Engineering Research Center of Livestock and Poultry Health Care, Colleges of Veterinary Medicine, Hunan Agricultural University, Changsha 410128, China
2. Changsha Lvye Biotechnology Co., Ltd, Changsha 410100, China

Received:2023-08-23 Online:2024-06-23 Published:2024-06-28
Contact: Jing WU E-mail:wangjics@163.com;zxy1085082373@163.com;wujing@hunau.edu.cn

摘要/Abstract

摘要：

旨在评估紫花地丁(Viola yedoensis Makino，VYM)对热应激下AA肉鸡生长性能、肉品质和肠道菌群的改善作用。将60只1日龄雄性AA肉鸡随机分为6个组，分别为：对照组(NT组)，高剂量紫花地丁组(NT+VYM-H组)；热应激组(HS组)，低、中、高剂量紫花地丁热应激组(HS+VYM-L、HS+VYM-M和HS+VYM-H组，紫花地丁添加量分别为0.5%、1.5%、4.5%)，2~42 d，热应激组肉鸡暴露于高温中，紫花地丁组全程饲喂添加相应剂量紫花地丁的日粮。所有肉鸡均在42日龄时屠宰，对生长性能、血清生化指标、肉品质、十二指肠形态、酶活性相关基因表达水平以及肠道菌群组成等进行检测。结果显示，在热应激条件下，与热应激组相比，1.5%紫花地丁组肉鸡29~42 d平均日增重显著升高，料重比显著降低(P < 0.05)；热应激条件下，添加紫花地丁显著降低肉鸡35 d血清HSP70水平(P < 0.05)，添加0.5%紫花地丁显著提高十二指肠脂肪酶活性(P < 0.05)，与肉鸡胸肌生肌因子相关的Pax3、Pax7、Myog、Myod、Myf5 mRNA表达显著上调(P < 0.05)，与十二指肠消化吸收功能相关的Pparα、Fatp1、B⁰at1、Pept1、Cat1、Eaat3 mRNA表达显著上调(P < 0.05)；在热应激条件下，添加1.5%的紫花地丁显著降低了肉鸡的肌肉剪切力、肉色(P < 0.05)；盲肠中，紫花地丁显著提高了肠道菌群的丰富度和多样性(P < 0.05)，在门水平上，增加了拟杆菌门的丰度，且与肌肉pH(45 min)呈显著正相关；属水平上，降低了Subdoligranulum属丰度，且与十二指肠淀粉酶活性呈显著负相关。综上，在本试验条件下，日粮中补充1.5%和4.5%紫花地丁可有效减轻热应激导致的肉鸡生长性能和肉品质的降低，并能够调节其肠道菌群的平衡。本研究为紫花地丁在肉鸡生产中的应用提供了科学依据，对家禽养殖临床中热应激的防治具有参考意义。

关键词: 紫花地丁, 热应激, 肉鸡, 生长性能, 肉品质, 肠道菌群

Abstract:

This study assessed the mitigation effects of Viola yedoensis Makino (VYM) on the growth performance, meat quality, and gut microbiota of AA broilers under heat stress. Sixty 1-day-old male AA broilers were randomly allotted into 6 treatments. The NT group was fed with a standard diet at normal temperature. The NT+VYM-H group was fed the diet supplemented with 4.5% VYM at normal temperature; The HS group was fed with a standard diet under heat stress; The HS+VYM-L, HS+VYM-M, and HS+VYM-H groups were fed diets containing 0.5%, 1.5%, and 4.5% VYM under heat stress. All broilers were slaughtered at 42 days old. Growth performance, serrum biochemistry, meat quality, duodenum morphorlogy, related genes and composition of gut microbe were analyzed. Broilers fed with 1.5% VYM (w/w) had higher average daily weight gain and a lower feed intake/body weight gain (F/G) ratio under heat stress (P < 0.05). Under heat stress, VYM supplementation reduced serum HSP70 levels (P < 0.05), while the supplementation of 0.5% VYM increased duodenal lipase activity (P < 0.05), and upregulated myogenic regulatory-related mRNA (Pax3, Pax7, Myog, Myod, Myf5) expression in the breast muscle of broilers, and upregulated digestive-related mRNA (Ppara, Fatp1, B⁰at1, Pept1, Cat1, Eaat3) expression in the duodenum (P < 0.05). Under heat stress, 1.5% VYM supplementation decreased shearing stress and the color of meat (P < 0.05). In the cecum, VYM remarkably improved the richness of intestinal microflora (P < 0.05) and increased the abundance of Bacteroides, which was significantly positively related to meat pH (45 min). It also lowered the abundance of Subdoligranulum, which was significantly negatively correlated with duodenal amylase activity. In conclusion, under the conditions of this study, the degradation of growth performance and meat quality caused by heat stress can be reduced and the balance of intestinal flora of broilers can be regulated by the supplementation of 1.5% and 4.5% Viola yedoensis Makino in diet effectively. This work provides a valuable reference for the positive benefits of applying VYM in poultry production, giving a viable solution for coping with the high-temperature climate of poultry farming.

Key words: Viola yedoensis Makino, heat stress, broiler, growth performance, meat quality, gut microbiota

中图分类号:

王吉, 周馨妍, 郭芳瑞, 徐秋容, 武东怡, 毛妍, 袁志航, 易金娥, 文利新, 邬静. 紫花地丁对热应激下肉鸡生长性能、肉品质和肠道菌群的改善作用[J]. 畜牧兽医学报, 2024, 55(6): 2761-2774.

Ji WANG, Xinyan ZHOU, Fangrui GUO, Qiurong XU, Dongyi WU, Yan MAO, Zhihang YUAN, Jin'e YI, Lixin WEN, Jing WU. Viola yedoensis Makino Improves the Growth Performance, Meat Quality, and Gut Microbiota of Broilers Exposed to Heat Stress[J]. Acta Veterinaria et Zootechnica Sinica, 2024, 55(6): 2761-2774.

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项目Item	含量/% Content
项目Item	1~21天 1 to 21days	22~42天 22 to42 days
日粮组成Ingredient
玉米Corn	57	61.5
豆粕Soybean meal	31	24.5
鱼粉Fish meal	4	5
豆油Soybean oil	4	5
磷酸氢钙CaHPO₄	1.47	1.37
石粉Limestone	0.9	1
L-赖氨酸L-Lysine	0.25	0.3
蛋氨酸Methionine	0.2	0.15
苏氨酸Threonine	0.15	0.15
50%氯化胆碱 Choline chloride (50%)	0.2	0.2
氯化钠NaCl	0.3	0.3
多维多矿 Multivitamin-mineral	0.03	0.03
预混料Premix	0.5	0.5
总计Total	100	100
营养水平Nutrient levels
代谢能/(MJ·kg^-1) Metabolism energy	12.77	13.21
粗蛋白Crude protein	20.86	19.11
钙Ca	1.03	1.02
有效磷Digestible P	0.47	0.43
赖氨酸Lysine	1.43	1.34
蛋氨酸Methionine	0.54	0.47
苏氨酸Threonine	0.96	0.87
精氨酸Arginine	1.49	1.3
蛋氨酸+半胱氨酸 Methionine+cysteine	0.87	0.77

基因 Gene name	引物序列(5′→3′) Primer sequences (5′→3′)	登录号 Accession number
β-actin	F: CGTGACCTGACGGACTACCT R: TGCTCGAAATCCAGTGCGAC	NM_205518.2
Hsp70	F: CGGGCAAGTTTGACCTAA R: TTGGCTCCCACCCTATCTCT	NM_001006685.1
Pparα	F: GAATCACCCAGTGGAGCAG R: CAGTATTGGCACTTATTACGA	NM_001001464.1
Fatp1	F: CGGTGCTGTTACGAGTGA R: CACGGCGTTGGAATACTT	NM_001039602
B⁰at1	F: TACAGTGGTGGCTTCTGTTATG R: GGTATGGAAGAGTCGACGTTATG	XM_040663289.1
Pept1	F: TCACTGTTGGCATGTTCCT R: TTCGCATTGCTATCACCTA	NM_204365.2
Cat1	F: TGGATACCAACAGCCCATTAC R: GCCAAGGAGACTCGTAGAAAG	NM_001398060.1
Eaat3	F: AAGTTGAGGACTGGGAAAT R: ATGAGGGCTGTCAGAAGTG	XM_424930.7
Myf5	F: GGAGGAGGCTGAAGAAAGTG R: ATGTACCTGATGGCGTTCCT	NM_001030363.2
Pax3	F: ACTACCCTGACATTTATACTCG R: TGCCTGCTTCCTCCATCTAG	NM_001397759.1
Pax7	F: AGGCTGACTTCTCCATCTCTCCT R: TGTAACTGGTGGTGCTGTAGGTG	XM_025142486.2
Myog	F: GGAGAAGCGGAGGCTGAAG R: GCAGAGTGCTGCGTTTCAGA	NM_204184.2
Myod	F: CCAAAGCATGGGAAGAGTTC R: GCAGTATGGGACATGTGGAG	NM_204214.3

分组Group	GLO/(g·L^-1)	ALB/(g·L^-1)	LDH/(U·L^-1)	CK/(U·L^-1)
NT	18.45±0.74^ab	10.84±0.38^b	2 134.36±263.53^b	2 985.03±311.13^b
NT+VYM-H	18.56±0.82^ab	10.48±0.60^ab	1 582.32±219.12^a	2 335.51±317.49^a
HS	17.36±1.68^a	10.24±0.55^a	1 973.28±549.83^b	3 650.86±540.60^c
HS+VYM-L	17.21±0.87^ab	10.41±0.26^ab	1 952.88±130.75^b	2 829.45±727.11^b
HS+VYM-M	18.74±1.28^b	10.61±0.57^ab	1 814.19±195.90^b	2 659.46±457.50^b
HS+VYM-H	18.28±1.14^ab	10.51±0.53^ab	1 868.22±239.40^ab	2 938.07±723.59^b

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紫花地丁对热应激下肉鸡生长性能、肉品质和肠道菌群的改善作用

Viola yedoensis Makino Improves the Growth Performance, Meat Quality, and Gut Microbiota of Broilers Exposed to Heat Stress

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