热灭活乳杆菌制剂对竹丝肉鸡免疫性能的影响  

The effects of heat-killed Lactobacillus preparation on the immunity of Zhu-si broiler

作　　者：张辉华[1] 曹永长[1] 毕英佐[1] 胡文锋[2] 方祥[2] 

机构地区：[1]华南农业大学动物科学院,广东广州510642 [2]华南农业大学食品科学系,广东广州510642

出　　处：《畜牧与兽医》2003年第11期14-15,共2页Animal Husbandry & Veterinary Medicine

基　　金：广东省科技攻关计划项目 (2KM0 351 0N)

摘　　要：在基础日粮中添加热灭活乳杆菌制剂 ,研究其对竹丝肉鸡免疫性能的影响。结果表明热灭活乳杆菌制剂能明显地促进竹丝肉鸡法氏囊的生长发育和机体的细胞免疫水平。在 2 8日龄时 ,0 0 1 5 %添加组法氏囊指数比对照组高 36 1 % ,差异显著 (P <0 0 5) ;T淋巴细胞的转化率 ,0 0 1 0 %与 0 0 1 5 %添加组比对照组分别高 47 3 %、 2 9 0 % ,差异均显著 (P <0 0 5) ;E 玫瑰花环形成率 ,0 0 1 0 %与 0 0 1 5 %添加组分别比对照组高39 86 %、 2 4 2 8% ,差异显著 (P <0 0 5)。 50日龄时 ,E 玫瑰花环形成率 ,0 0 1 0 %添加组比对照组高 2 0 75 % ,差异显著 (P <0 0 5)。The effects of heat-killed Lactobacillus (HKLB) preparation on immunity of the Zhu-si broilers were investigated in this experiment. The results indicated that supplement with HKLB preparation had positive effects on the development of Bursa of Fabricius (BF) and the body cell immunity. On the 28 day-of-age, the BF index in the group 4 was 36.1%, significantly higher than that in the control; T lymphocyte transformation rates of the groups 3 and 4 were 47.3% and 29.0%, significantly higher than that of the control, respectively. The percentage of erythrocyte rosette forming cells (ERFC) had been also significantly improved by up to 39.86% and 24.28%, respectively. On the 50 day-of -age, the percentage of ERFC of the group 3 was 36.1%, significantly higher than that of the control.

关 键 词：热灭活乳杆菌制剂 竹丝肉鸡 免疫性能 饲料添加剂 法氏囊指数 T淋巴细胞转化率 E-玫瑰花环形成率 

分 类 号：S816.7[农业科学—饲料科学] S831.5[农业科学—畜牧学]