姬松茸深层发酵产物对断奶仔猪消化吸收及免疫的影响  

Effects of deep fermentation product of Agaricus blazei Murill on digestion and immunity of weaned piglets

作　　者：张龙涛[1] 沈恒胜[2] 王舒宁[1] 邱华玲[1] 方桂友[1] 冯玉兰[1] 董志岩[1] 洪瑾芳 

机构地区：[1]福建省农业科学院畜牧兽医研究所 [2]福建省农业科学院农产品加工研究中心,福建福州350003

出　　处：《福建农业学报》2008年第1期31-34,共4页Fujian Journal of Agricultural Sciences

基　　金：福建省自然科学基金(B0510030);福建省科技重大专项专题基金(2006NZ0003-1);福建省财政专项基金(STIF-Y05)

摘　　要：在(21±1)日龄断奶的杜×长×大三元杂交仔猪日粮中添加姬松茸深层发酵产物,研究对其消化吸收和免疫功能的影响,随机分为基础日粮+抗生素(对照组)、基础日粮+姬松茸培养产物(3.50g.kg-1)(T-A组)、基础日粮+抗生素+姬松茸培养产物(3.50g.kg-1)(T-AA组)等3组进行饲养试验。结果表明:T-AA组的仔猪腹泻率较对照组低70%,姬松茸发酵产物具有改善断奶仔猪生长性能,提高饲料利用率的趋势,可提高血清中总蛋白、白蛋白(P<0.05)、D-木糖浓度(P<0.05),提高牛血清白蛋白滴度(P<0.05),有提高血清尿素氮、磷酸肌酸激酶、免疫球蛋白IgA、IgG的趋势(P>0.05)。The objective of this experiment was to investigate the effect of the product from the deep fermentation of Agaricus blazei Murill on the digestion, absorption and immunity of piglets. Twenty one 1- day, weaned, threeway crossbred [Duroc （Landrace Yorkshire）] piglets were randomly divided into 3 groups, i. e. , basal diet＋ （CK group）, basal diet＋ A. blazei Murill （T-A group） , and basal diet＋ A. blazei Murill＋ （T-AA group）. Results showed that diarrhea rate of weaned piglets in T-AA group was 70% lower than the CK group. A. blazei Murill product improved the growth performance of weaned piglets, feed ation rate, significantly increased total protein and （P〈0.05）, D-xylose concentration （P〈0.05）, and antibody level of bovine serum albumin （P〈0.05）. It also ed to some extent the urea nitrogen, creatine kinase, IgG and IgM in serum.

关 键 词：姬松茸 断奶仔猪 消化吸收 免疫 

分 类 号：S828.5[农业科学—畜牧学]