唾液乳杆菌SNK-6和饲粮粗蛋白质水平对汶上芦花鸡生产性能、蛋品质、血清生化指标和肠道组织形态的影响  

Effects of Lactobacillus salivarius SNK-6 and Dietary Crude Protein Levels on Performance,Egg Quality,Serum Biochemical Indices and IntestinalT issue Morphology of Wenshang Luhua Chickens

作　　者：刘玮[1] 韩海霞[1] 李大鹏 雷秋霞[1] 严华祥[2] 周艳[1] 刘杰 王杰[1] 曹顶国[1] 李惠敏[1] 陈甫[3] 李福伟[1] LIU Wei;HAN Haixia;LI Dapeng;LEI Qiuxia;YAN Huaxiang;ZHOU Yan;LIU Jie;WANG Jie;CAO Dingguo;LI Huimin;CHEN Fu;LI Fuwei(Poultry Breeding Engineering Technology Center of Shandong Province,Institute of Poultry Science,Shandong Academy of Agricultural Sciences,Jinan 250100,China;National Poultry Engineering Technology Center,Institute of Animal Husbandry and Veterinary Medicine,Shanghai Academy of Agricultural Sciences,Shanghai 201106,China;Qingdao Agricultural University,Qingdao 266109,China)

机构地区：[1]山东省农业科学院家禽研究所,山东省家禽育种工程技术研究中心,济南250100 [2]上海市农业科学院畜牧兽医研究所,国家家禽工程技术研究中心,上海201106 [3]青岛农业大学,青岛266109

出　　处：《动物营养学报》2023年第2期874-891,共18页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：现代农业产业技术体系专项资金资助(CARS-40);山东省农业科学院农业科技创新工程(CXGC2022D04);山东省重大科技创新工程项目(2019JZZY020611);山东省科技厅特派员项目(2020KJTPY043);山东省家禽产业技术体系(SDAIT-11-07)。

摘　　要：本试验旨在研究唾液乳杆菌SNK-6和饲粮粗蛋白质(CP)水平对汶上芦花鸡生产性能、蛋品质、肠道组织形态以及血清生化、抗氧化和免疫指标的影响。选取432只40周龄健康汶上芦花母鸡,随机分为6个组,每组6个重复,每个重复24只鸡。采用2因素3水平试验设计,在14.5%、15.5%和16.5%CP水平基础饲粮中分别添加0和2×10^(8)CFU/kg唾液乳杆菌SNK-6。预试期2周,正试期10周。结果表明:1)饲粮添加唾液乳杆菌SNK-6对汶上芦花鸡生产性能无显著影响(P>0.05),15.5%和16.5%CP水平组平均日采食量和产蛋率显著高于14.5%CP水平组(P<0.05),唾液乳杆菌SNK-6和饲粮CP水平的互作效应对平均日采食量和产蛋率有显著影响(P<0.05)。2)饲粮添加唾液乳杆菌SNK-6可显著提高蛋壳强度(P<0.05),16.5%CP水平组蛋黄颜色显著高于15.5%和14.5%CP水平组(P<0.05),唾液乳杆菌SNK-6和饲粮CP水平的互作效应对蛋品质指标均无显著影响(P>0.05)。3)饲粮添加唾液乳杆菌SNK-6能够显著提高血清钙、磷含量(P<0.05),15.5%和16.5%CP水平组血清尿酸含量显著高于14.5%CP水平组(P<0.05),唾液乳杆菌SNK-6和饲粮CP水平的互作效应对血清尿酸含量有显著影响(P<0.05)。4)饲粮添加唾液乳杆菌SNK-6能够显著提高血清过氧化氢酶活性(P<0.05),饲粮CP水平以及唾液乳杆菌SNK-6和饲粮CP水平的互作效应对血清抗氧化指标均无显著影响(P>0.05)。5)饲粮添加唾液乳杆菌SNK-6能够显著提高血清免疫球蛋白G和盲肠分泌型免疫球蛋白A含量(P<0.05),16.5%CP水平组血清干扰素-α含量显著高于14.5%CP水平组(P<0.05),15.5%和16.5%CP水平组盲肠分泌型免疫球蛋白A含量显著高于14.5%CP水平组(P<0.05);唾液乳杆菌SNK-6和CP水平的互作效应对血清免疫球蛋白G和盲肠分泌型免疫球蛋白A含量有显著影响(P<0.05)。6)饲粮添加唾液乳杆菌SNK-6可显著提高空肠和回肠绒毛高度(P<0.05),15.5%和16.5%CP水平组十二指肠和空肠绒The study was conducted to investigate the effects of Lactobacillus salivarius SNK-6 and dietary crude protein(CP)levels on performance,egg quality,intestinal tissue morphology,and serum biochemical,antioxidant and immune indices of Wenshang Luhua chickens.A total of 432 healthy 40-week-old Wenshang Luhua hens were randomly divided into 6 groups with 6 replicates in each group and 24 chickens in each replicate.Using a two-factor with three levels experimental design,0 and 2×10^(8)CFU/kg Lactobacillus salivarius SNK-6 were supplemented to 14.5%,15.5%and 16.5%CP level basal diets,respectively.The preparatory experiment period was 2 weeks,and the experiment period was 10 weeks.The results showed as follows:1)dietary Lactobacillus salivarius SNK-6 had no significant effects on the performance of Wenshang Luhua chickens(P>0.05).The average daily feed intake and laying rate in 15.5%and 16.5%CP level groups were significantly higher than those in 14.5%CP level group(P<0.05).The interaction of Lactobacillus salivarius SNK-6 and dietary CP level had significant effects on the average daily feed intake and laying rate(P<0.05).2)Dietary Lactobacillus salivarius SNK-6 significantly increased the eggshell strength(P<0.05).The yolk color in 16.5%CP level group was significantly higher than that in 15.5%and 14.5%CP level groups(P<0.05).The interaction of Lactobacillus salivarius SNK-6 and dietary CP level had no significant effects on the egg quality indices(P>0.05).3)Dietary Lactobacillus salivarius SNK-6 significantly increased the contents of calcium and phosphorus in serum(P<0.05).The uric acid content in serum in 15.5%and 16.5%CP level groups was significantly higher than that in 14.5%CP level group(P<0.05).The interaction of Lactobacillus salivarius SNK-6 and dietary CP level had significant effects on the uric acid content in serum(P<0.05).4)Dietary Lactobacillus salivarius SNK-6 significantly increased the catalase activity in serum(P<0.05).Dietary CP levels and the interaction of Lactobacillus salivarius SNK-6 and die

关 键 词：唾液乳杆菌 粗蛋白质 汶上芦花鸡 蛋品质 肠道组织形态 

分 类 号：S816[农业科学—饲料科学]