枯草芽孢杆菌制剂对肉牛生产性能、瘤胃发酵、血液生化及免疫指标的影响  

Effects of Bacillus Subtilis Preparations on Performance,Ruminal Fermentation,Blood Biochemical and Immune Indices of Beef Cattle

作　　者：吴江 万发春 刘磊[2] 沈维军[1] 兰欣怡[1] 王祚 WU Jiang;WAN Fachun;LIU Lei;SHEN Weijun;LAN Xinyi;WANG Zuo(College of Animal Science and Technology,Hunan Agricultural University,Changsha 410128,China;College of Veterinary Medicine,Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]湖南农业大学动物科学技术学院,长沙410128 [2]湖南农业大学动物医学院,长沙410128

出　　处：《畜牧兽医学报》2024年第12期5575-5589,共15页ACTA VETERINARIA ET ZOOTECHNICA SINICA

基　　金：国家自然科学基金青年基金项目(32302764);湖南省教育厅重点项目(22A0168);湖南省自然科学基金面上项目(2024JJ5179);新疆维吾尔自治区科技重大专项子课题(2022A02001-1)。

摘　　要：旨在研究枯草芽孢杆菌制剂对肉牛瘤胃发酵、生产性能、血液生化及免疫指标和肉品质影响。本试验采用完全随机设计,选用体况相近的育肥期西门塔尔杂交牛48头,随机分为对照组(饲喂基础饲粮,CON)、低剂量组(在基础饲粮中添加枯草芽孢杆菌制剂0.3 g·kg^(-1)DM,LAL)、中剂量组(在基础饲粮中添加枯草芽孢杆菌制剂0.45 g·kg^(-1)DM,LAM)以及高剂量组(在基础饲粮中添加枯草芽孢杆菌制剂0.6 g·kg^(-1)DM,LAH)。每组4个重复,每个重复3头肉牛。预试期10 d,正试期90 d。结果表明:1)在饲粮中添加枯草芽孢杆菌制剂对试验牛的瘤胃液pH、瘤胃液氨态氮(ammonium nitrogen,NH 3-N)、干物质采食量(dry matter intake,DMI)、体尺、屠宰性能和肉品质没有显著影响(P>0.05)。2)LAL组的血清总抗氧化能力(total antioxidant capacity,T-AOC)显著高于CON组(P<0.05)。3)与CON组相比,LAL组与LAM组瘤胃液的丁酸摩尔浓度比例显著降低(P<0.05),而LAL组与LAM组瘤胃液乙酸/丙酸的比值、LAM和LAH组血液中的总蛋白(total protein,TP)与球蛋白(globulin,GLB)含量以及血液中谷丙转氨酶(alanine transaminase,ALT)与谷草转氨酶(aspartate transaminase,AST)的活性显著升高(P<0.05)。4)与CON组相比,LAH组的料重比(feed/gain,F/G)显著降低(P<0.05),LAH组的平均日增重(average daily gain,ADG)、血液中的甘油三酯(triglyceride,TG)、结合珠蛋白(haptoglobin,Hp)以及血清淀粉样蛋白A(serum amyloid A,SAA)的含量都显著高于CON组(P<0.05)。综上所述,枯草芽孢杆菌制剂能在不同程度上改善肉牛的瘤胃内环境、血液抗氧化功能和免疫功能,并且在添加量为0.6 g·kg^(-1)DM时肉牛的增重效率最高。The aim of this experiment was to study the effects of Bacillus subtilis preparation on rumen fermentation,performance,blood biochemistry,immune indicators,and meat quality in beef cattle.A completely randomized design was employed,involving 48 Simmental beef cattle in similar physical condition during the fattening period.The cattle were randomly divided into four groups:control group(fed with basic diet,CON),low-dose group(Bacillus subtilis preparation added to the basic diet at 0.3 g·kg^(-1)DM,LAL),medium-dose group(Bacillus subtilis preparation added to the basic diet at 0.45 g·kg^(-1)DM,LAM),and high-dose group(Bacillus subtilis preparation added to the basic diet at 0.6 g·kg^(-1)DM,LAH).Each group had 4 replicates,with 3 cattle in each replicate.The pre-trial period lasted for 10 days,and the formal period lasted for 90 days.The results showed as follows:1)Adding Bacillus subtilis preparation to the diet did not significantly affect rumen fluid pH,rumen fluid ammonia nitrogen(NH 3-N),dry matter intake(DMI),body measurements,slaughter performance,and meat quality of the experimental cattle(P>0.05).2)The serum total antioxidant capacity(T-AOC)in the LAL group was significantly higher than that in the CON group(P<0.05).3)Compared to the CON group,the molar concentration of butyrate in rumen fluid was significantly lower in LAL and LAM groups(P<0.05).Additionally,compared to CON group,the ratio of acetate/propionate in rumen fluid in the LAL and LAM groups,total protein(TP)and globulin(GLB)content in blood of the LAM and LAH groups,as well as the activity of alanine transaminase(ALT)and aspartate transaminase(AST)in blood of the LAM and LAH groups,were significantly higher(P<0.05).4)Compared to the CON group,the LAH group showed a significant decrease in feed/gain ratio(F/G)(P<0.05),and the LAH group exhibited significantly higher average daily gain(ADG),triglyceride(TG)levels in blood,haptoglobin(Hp),and serum amyloid A(SAA)compared to the CON group(P<0.05).In conclusion,Bacillus subtilis preparation can im

关 键 词：枯草芽孢杆菌 肉牛 发酵参数 生产性能 肉品质 

分 类 号：S823.5[农业科学—畜牧学]