【摘要】：乳酸菌是人和動物腸道最為常見的益生菌,而茶多酚是茶葉中提取的天然活性物質,二者具有諸多特殊功效。本研究探討了乳酸菌、茶多酚及其復合處理對肉雞生長性能、血液生化、消化酶、免疫炎癥以及腸道微生物的影響。選用1日齡AA肉雞仔480羽,分為8組：對照組(Control);茶多酚組(TP),灌喂0.06 g/kg·BW茶多酚；乳酸菌組(LB),灌喂1.0 ml/kg·BW乳酸菌；1.0 ml/kg·BW乳酸菌+0.03 g/kg·BW茶多酚(LT); 1.0 ml/kg·BW乳酸菌+0.09 g/kg·BW茶多酚(HT); 0.06 g/kg·BW茶多酚+0.5 ml/kg·BW乳酸菌(LL); 0.06 g/kg·BW茶多酚+1.5 ml/kg·BW乳酸菌(HL)以及0.06g/kg·BW茶多酚和1.0ml/kg·BW乳酸菌(TPL、MT或ML),試驗周期為84 d,得到如下研究結果：乳酸菌、茶多酚及其二者復合處理降低了肉雞末體重、平均日增重(P0.05)。乳酸菌低、中、高劑量與茶多酚組合灌喂肉雞能協(xié)同降低肉雞的體重(P0.05),協(xié)同抑制肉雞的平均日增重(P0.05)。茶多酚低、中、高劑量與乳酸菌組合灌喂能協(xié)同降低肉雞的末體重與平均日增重(P0.05),協(xié)同提高肉雞料重比(P0.05)。由此推斷,長期乳酸菌和茶多酚處理對肉雞生產性能沒有積極改善效果。乳酸菌處理后,肉雞血液低密度脂蛋白(LDL-C)、甘油三酯(TG)、總膽固醇(CHO)的濃度出現(xiàn)顯著性差異(P0.05)；茶多酚組與對照組比較時,LDL-C、血糖(GLU)、TG、CHO、高密度脂蛋白(HDL-C)的濃度均出現(xiàn)顯著性差異(P0.05)；兩者同時處理時,LDL-C、TG以及CHO分別顯著下降(P0.05)；隨著乳酸菌劑量增加,GLU升高,TG顯著降低；而隨著茶多酚劑量增加,血液GLU增加,TG和CHO顯著降低。結果顯示乳酸菌和茶多酚能夠影響血液生化,改善機體代謝,且二者具有協(xié)同效果。灌喂1.0ml/kg.BW乳酸菌抑制了肉雞小腸脂肪酶活性(P0.05),增加了胰臟脂肪酶和肌胃胃蛋白酶活性(P0.05)。灌喂0.06 g/kg.BW茶多酚降低了肉雞小腸脂肪酶和腺胃胃蛋白酶活性(P0.05),顯著提高了胰臟脂肪酶、胰臟胰蛋白酶活性(P0.05)。乳酸菌低、中、高劑量與茶多酚組合能協(xié)同降低肉雞的小腸脂肪酶活性；茶多酚低、中、高劑量與乳酸菌組合能協(xié)同提高肉雞的肌胃胃蛋白酶活性。結果表明乳酸菌與茶多酚能夠改善腸道消化酶活性,促進營養(yǎng)物質消化吸收,且二者具有協(xié)同效果。乳酸菌與茶多酚復合處理降低了肉雞腸道白細胞介素-1β(IL-1β)、白細胞介素-6(IL-6)、腫瘤壞死因子-α(TNF-α)以及細胞核轉錄因子(1uclear trranscription factor, NF-κB)mRN A的含量(P0.05)。與乳酸菌低劑量組LLB比較,高劑量乳酸菌HLB顯著抑制了IL-1p和TNF-a基因表達(P0.05)。與茶多酚低劑量組LTP比較,高劑量組抑制了IL-1β和NF-κB基因表達(P0.05)。結果證實乳酸菌和茶多酚具有抑菌抗炎效果,且二者具有協(xié)同效果。肉雞灌喂(0.03g/KG·BW茶多酚+1.0 ml/kg·BW乳酸菌)試驗組的肉雞腸道內容物的細菌群落豐富度值最大；(1.0 ml/kg·BW乳酸菌)組與(1.0 ml/kg·BW乳酸菌+0.06 g/kg·BW茶多酚)組聚合一類,相似性最高,達到80%；能促進益生菌生長。上述結果表明,灌喂乳酸菌與茶多酚能夠調節(jié)肉雞腸道微生物系統(tǒng)。
[Abstract]:Lactic acid bacteria are the most common probiotics in human and animal intestines, and tea polyphenols are the natural active substances extracted from tea leaves. Both of them have many special effects. 480 chickchickenswere divided into 8 groups: control group (control group), tea polyphenol group (TP), tea polyphenol group (TP), 0.06g/kg BW tea polyphenol group (HT), 0.06g/kg BW tea polyphenol group (LB), 1.0 ml/kg BW lactobacillus, 1.0 ml/kg BW Lactobacillus + 0.03 g/kg BW tea polyphenol (LT); 1.0 ml/kg BW Lactobacillus + 0.03 g/kg BW tea polyphenol (LT); 1.0 ml/kg BW Lactobacillus + 0.09g/kg BW tea polyphenophenophenophenophenophenophenophenophenophenophenophenophenophenophenophenophenophenophenophenophenophenophenophenophenophenophenophenophenophenophenophenophenophenophenophenophenophenophenophenophenopheno06 Lactic acid bacteria (HL) and lactic acid bacteria (TPL, MT or ML) of 0.06g/kg.BW and 1.0ml/kg.BW (TPL, MT or ML) were fed for 84 days. The results were as follows: Lactic acid bacteria, tea polyphenols and their combination reduced the body weight of broiler chickens, and the average daily gain (P 0.05). Lactic acid bacteria were fed low, medium and high doses combined with tea polyphenols. Broilers could synergistically reduce body weight (P 0.05) and inhibit average daily gain (P 0.05). Low, medium and high doses of tea polyphenols combined with lactic acid bacteria could synergistically reduce the final body weight and average daily gain (P 0.05), and synergistically increase the feed-to-weight ratio (P 0.05). After treatment with lactobacillus, the concentrations of LDL-C, TG and CHO in blood of broilers were significantly different (P 0.05), while the concentrations of LDL-C, GLU, TG, CHO and HDL-C in tea polyphenol group were significantly different from those in control group (P 0.05). LDL-C, TG and CHO decreased significantly (P 0.05), GLU increased and TG decreased significantly with the increase of lactic acid bacteria dosage, while blood GLU increased and blood TG and CHO decreased significantly with the increase of tea polyphenols dosage. Lactic acid bacteria inhibited intestinal lipase activity (P 0.05), increased pancreatic lipase and muscle pepsin activity (P 0.05). 0.06 g/kg. BW tea polyphenols decreased intestinal lipase and glandular pepsin activity (P 0.05), significantly increased pancreatic lipase and pancreatic trypsin activity (P 0.05). Lactic acid bacteria was low, medium, high dose and tea. The results showed that Lactobacillus and tea polyphenols could improve the intestinal digestive enzyme activity and promote the digestion and absorption of nutrients. Phenol treatment reduced the levels of interleukin-1 beta (IL-1 beta), interleukin-6 (IL-6), tumor necrosis factor-alpha (TNF-alpha) and nuclear transcription factor (1uclear trranscription factor, NF-kappa B) mRNA in the intestine of Broilers (P 0.05). Compared with LLB in the low-dose group, high-dose Lactobacillus HLB significantly inhibited the expression of IL-1p and TNF-a genes. Compared with low dose group, high dose group inhibited the expression of IL-1 beta and NF-kappa B genes (P The results showed that lactic acid bacteria and tea polyphenols could regulate the intestinal microbial system of broilers.
【學位授予單位】：湖南農業(yè)大學
【學位級別】：博士
【學位授予年份】：2015
【分類號】：S831.5

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