饮水中添加植物乳杆菌对蛋鸡生产性能、蛋品质、血清与肠道黏膜免疫指标的影响  

Effects of Adding Lactobacillus plantarum in Drinking Water on Performance,Egg Quality,Serum and Intestinal Mucosal Immune Indices of Laying Hens

作　　者：孙浩政 锡建中 朱亚昊 陈祥宇 郝二英 黄晨轩 陈辉[1] 许利军 SUN Haozheng;XI Jianzhong;ZHU Yahao;CHEN Xiangyu;HAO Erying;HUANG Chenxuan;CHEN Hui;XU Lijun(Animal Science and Technology College,Hebei Agricultural University,Baoding 071000,China;Graduate School,Hebei Agricultural University,Baoding 071000,China;Baoding Municipal Bureau of Agriculture and Rural Affairs,Baoding 071000,China)

机构地区：[1]河北农业大学动物科技学院,保定071000 [2]河北农业大学研究生学院,保定071000 [3]保定市农业农村局,保定071000

出　　处：《动物营养学报》2020年第6期2880-2888,共9页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：国家蛋鸡产业技术体系项目(CARS⁃40⁃K20);河北省现代农业产业技术体系蛋肉鸡创新团队(HBCT2018150404)。

摘　　要：本试验旨在研究饮水中添加植物乳杆菌对蛋鸡生产性能、蛋品质、血清与肠道黏膜免疫指标的影响。试验选用44周龄健康状况良好、生产性能相近的海兰灰蛋鸡400只,分为试验组和对照组,每组5个重复,每个重复40只。在试验开始时,试验组在饮水中添加植物乳杆菌(≥1.67×1012CFU/L),集中2 h内饮完,对照组正常饮用普通水。在添加植物乳杆菌24 h后开始采样,采样期为30 d。结果显示:1)与对照组相比,饮水中添加植物乳杆菌可显著提高第1~15天和第16~30天的平均蛋重(P<0.05),显著降低第1~15天的死淘率(P<0.05)。2)饮水中添加植物乳杆菌对蛋品质无显著影响(P>0.05),但对蛋黄抗体水平有提升作用,第30天试验组蛋黄禽流感H9亚型抗体水平显著高于对照组(P<0.05)。3)与对照组相比,饲粮中添加植物乳杆菌可显著或极显著提高血清免疫球蛋白A(IgA)(第1天、第15天、第30天)、免疫球蛋白G(IgG)(第1天、第15天、第30天)、免疫球蛋白M(IgM)(第1天、第30天),干扰素-γ(IFN-γ)(第15天、第30天)、白细胞介素-2(IL-2)(第1天)及分泌型免疫球蛋白A(sIgA)含量(第1天、第15天、第30天)(P<0.05或P<0.01)。4)添加植物乳杆菌后第1天,试验组蛋鸡各肠段肠道黏膜IFN-γ、IL-2(空肠、回肠、盲肠)与sIgA含量显著或极显著高于对照组(P<0.05或P<0.01);添加植物乳杆菌后第15天,试验组蛋鸡空肠黏膜IL-2含量显著高于对照组(P<0.05)。综上所述,在饮水中添加植物乳杆菌可增加蛋鸡的平均蛋重,提高机体免疫能力。The purpose of this experiment was to investigate the effects of adding Lactobacillus plantarum in drinking water on performance,egg quality,serum and intestinal mucosal immune indices of laying hens.A to⁃tal of 400 Hy⁃line grey hens with good health and similar performance and at the age of 44 weeks were used,and divided into control group and test group,each group had 5 replicates with 40 hens per replicate.At the start of the experiment,the test group was added with Lactobacillus plantarum in drinking water(≥1.67×10^12 CFU/L),and the drinking water finished within 2 h.The control group was given normal water.After 24 h of adding Lactobacillus plantarum,samples were started to collect.The sampling period lasted for 30 d.The results showed as follows:1)compared with the control group,adding Lactobacillus plantarum in drink⁃ing water could significantly increase average egg weight on the 1st to 15th day and the 16th to 30th day(P<0.05),and significantly reduce the death rate of laying hens on the 1st to 15th day(P<0.05).2)Adding Lactobacillus plantarum in drinking water had no significant effect on egg quality(P>0.05),but it had an effect on raising egg yolk antibody levels.The egg yolk avian influenza H9 virus antibody level in the test group was significantly higher than that in the control group on the 30th day(P<0.05).3)Compared with the control group,adding Lactobacillus plantarum in drinking water could significantly or extremely significantly increase the serum immunoglobulin A(IgA)(the 1st,15th and 30th day),immunoglobulin G(IgG)(the 1st,15th and 30th day),immunoglobulin M(IgM)(the 1st and 30th day),interferon⁃γ(IFN⁃γ)(the 15th and 30th day),interleukin⁃2(IL⁃2)(the 1st day)and secretory immunoglobulin A(sIgA)contents(the 1st,15th and 30th day)(P<0.05 or P<0.01).4)The contents of IFN⁃γ,IL⁃2(jejunum,ileum and cecum)and sIgA in intestinal mucosa of each intestinal segment in the test group were significantly or extremely signifi⁃cantly higher than those in the control group on the 1

关 键 词：饮水 植物乳杆菌 蛋鸡 蛋重 蛋品质 蛋黄抗体 免疫指标 

分 类 号：S831.5[农业科学—畜牧学]