本文選題：白酒糟酵母培養(yǎng)物 + 產(chǎn)蛋雞��； 參考：《動(dòng)物營(yíng)養(yǎng)學(xué)報(bào)》2017年03期

【摘要】：本試驗(yàn)旨在探討飼糧中添加白酒糟酵母培養(yǎng)物對(duì)產(chǎn)蛋雞生產(chǎn)性能、免疫機(jī)能及腸黏膜結(jié)構(gòu)的影響。選取324只27周齡、產(chǎn)蛋率和體重相近的健康海蘭褐蛋雞,隨機(jī)分成3個(gè)組,每組6個(gè)重復(fù),每個(gè)重復(fù)18只雞。3組產(chǎn)蛋雞分別飼喂添加0(對(duì)照)、1%和2%白酒糟酵母培養(yǎng)物的玉米-豆粕型飼糧,試驗(yàn)分為預(yù)試期1周和正試期8周。結(jié)果表明:1)各時(shí)間段內(nèi)各組間產(chǎn)蛋率差異不顯著(P0.05),但1%白酒糟酵母培養(yǎng)物組產(chǎn)蛋率在1~4周、5~8周和1~8周比對(duì)照組分別提高了1.79%、2.07%和1.93%;1%白酒糟酵母培養(yǎng)物組5~8周和1~8周的平均日采食量有高于對(duì)照組的趨勢(shì)(P0.10)。2)在第4周末,2%白酒糟酵母培養(yǎng)物組血清球蛋白含量較對(duì)照組和1%白酒糟酵母培養(yǎng)物組分別提高了19.0%(P0.10)和27.2%(P0.05),1%和2%白酒糟酵母培養(yǎng)物組血清磷含量均顯著高于對(duì)照組(P0.05)。3)在第4周末,與對(duì)照組和1%白酒糟酵母培養(yǎng)物組相比,2%白酒糟酵母培養(yǎng)物組血清免疫球蛋白G和免疫球蛋白M含量均顯著提高(P0.05);在第8周末,與對(duì)照組相比,2%白酒糟酵母培養(yǎng)物組血清免疫球蛋白A和免疫球蛋白M含量顯著提高(P0.05),1%白酒糟酵母培養(yǎng)物組血清溶菌酶活性顯著提高(P0.05)。4)與對(duì)照組和2%白酒糟酵母培養(yǎng)物組相比,飼糧中添加1%白酒糟酵母培養(yǎng)物顯著提高了產(chǎn)蛋雞空腸絨毛高度和隱窩深度(P0.05),有提高絨毛高度/隱窩深度的趨勢(shì)(P0.10)。綜上可知,產(chǎn)蛋雞飼糧中添加適量(1%~2%)白酒糟酵母培養(yǎng)物可增強(qiáng)免疫機(jī)能,改善腸黏膜結(jié)構(gòu)。
[Abstract]:The purpose of this study was to investigate the effects of yeast culture on the performance, immune function and intestinal mucosal structure of laying hens. 324 healthy Hailan brown laying hens aged 27 weeks with similar laying rate and body weight were randomly divided into 3 groups with 6 replicates in each group. Each of 18 layers were fed with corn-soybean meal diet supplemented with 1% and 2% yeast culture of distiller's grains respectively. The experiment was divided into 1 week pretest period and 8 weeks trial period. The results showed that there was no significant difference in laying rate among different groups in each time period, but the egg production rate of 1% yeast culture group increased by 1.79% 2.07% and 1.93% respectively at 1 ~ 4 weeks, 5 ~ 5 ~ 8 weeks and 1 ~ 8 ~ 8 weeks, compared with the control group, which were 1.93% and 58 weeks and 1 ~ 8 weeks higher than that of the control group, respectively. At the end of the 4th week, the serum globulin content in the 2% yeast culture group increased 19.0% P 0.10% and 27.2g% yeast culture increased 19.0% P 0.10% and 27.2g% respectively compared with the control group and 1% lees yeast culture group, and increased the serum globulin content of the 2% lees yeast culture group by 1% and 2% respectively at the end of the 4th week, compared with the control group and the 1% lees yeast culture group, the average daily feed intake was higher than that of the control group (P 0.10%). The levels of serum phosphorus in the nutrient group were significantly higher than those in the control group (P 0.05) at the end of the 4th week. Compared with the control group and the 1% yeast culture group, the serum immunoglobulin G and immunoglobulin M contents in the 2% lees yeast culture group were significantly higher than those in the control group and the 1% lees yeast culture group, and the levels of serum immunoglobulin G and immunoglobulin M were significantly increased at the 8th week. Compared with the control group, the serum immunoglobulin A and immunoglobulin M contents in the 2% lees yeast culture group significantly increased the serum lysozyme activity in the P0.05% lees yeast culture group, and the serum lysozyme activity in the control group was significantly higher than that in the control group and the 2% lees yeast culture group. The addition of 1% yeast culture to diet significantly increased the height of intestinal villus and the depth of crypt of laying hens (P0.05), and the tendency of increasing villi height / crypt depth was P0.10. It can be concluded that the addition of appropriate amount of yeast culture to the diet of laying hens can enhance the immune function and improve the intestinal mucosal structure.
【作者單位】： 中國(guó)農(nóng)業(yè)科學(xué)院飼料研究所農(nóng)業(yè)部飼料生物技術(shù)重點(diǎn)開放實(shí)驗(yàn)室;路德生物環(huán)保技術(shù)(古藺)有限公司;
【基金】：現(xiàn)代農(nóng)業(yè)產(chǎn)業(yè)技術(shù)體系(CARS-41-K13) 家禽產(chǎn)業(yè)技術(shù)體系北京市創(chuàng)新團(tuán)隊(duì)項(xiàng)目(CARS-PSTP)
【分類號(hào)】：S831.5

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