发酵豆粕对产蛋后期蛋鸡生产性能、抗氧化能力及肠道菌群多样性的影响

doi:10.16431/j.cnki.1671-7236.2024.12.013

摘要/Abstract

摘要： 【目的】研究用5%发酵豆粕等量替代基础饲粮中豆粕对产蛋后期蛋鸡生产性能、抗氧化能力、肠道组织形态及肠道菌群多样性的影响。【方法】选用330日龄农大三号蛋鸡，对照组9 000只，试验组6 800只。对照组蛋鸡饲喂基础饲粮，试验组蛋鸡饲喂用5%发酵豆粕等量替代基础饲粮中豆粕的试验饲粮，试验期42 d。试验期间记录产蛋数、异常蛋数、死淘鸡数及采食量；于试验第21、42天，每组随机测定100枚鸡蛋的蛋品质，检测12只鸡的血清生化、免疫及抗氧化指标；于试验第42天，每组随机屠宰12只蛋鸡，取十二指肠和空肠肠段分析肠道组织形态变化，分离盲肠内容物测定肠道菌群多样性。【结果】与对照组相比，第21天时，试验组蛋鸡料蛋比显著增加(P＜0.05)，蛋黄颜色显著变浅(P＜0.05)，血清AST活性显著提高(P＜0.05)，其他指标差异不显著(P＞0.05)；第42天时，试验组蛋鸡料蛋比、蛋黄颜色和血清AST活性均无显著变化(P＞0.05)，而异常蛋率和产蛋率均显著降低(P＜0.05)，蛋壳强度、蛋重和蛋白高度均显著提高(P＜0.05)，血清总抗氧化能力(T-AOC)显著提升(P＜0.05),蛋鸡肠道菌群中Cryptobacteroides属的相对丰度显著降低(P＜0.05)。【结论】用5%发酵豆粕等量替代基础饲粮中的豆粕能够显著提高产蛋后期蛋鸡的生产性能和蛋品质，增强其抗氧化能力，对蛋鸡肠道菌群结构有一定影响。

关键词: 发酵豆粕; 产蛋后期蛋鸡; 生产性能; 抗氧化能力; 肠道菌群

Abstract: 【Objective】 The effect of replacing soybean meal in the basic diet with 5% fermented soybean meal on the production performance,antioxidant capacity,intestinal tissue morphology and intestinal flora diversity of laying hens in the late laying period was studied.【Method】 330-day-old Nongda No.3 laying hens were selected,with 9 000 in control group and 6 800 in experimental group.The hens in control group were fed basal diet,and in experimental group were fed experimental diet in which 5% fermented soybean meal was substituted for the soybean meal in the basal diet.The experimental period was 42 days.During the period,the number of eggs laid and abnormal eggs,the number of dead and culled chickens,and the feed intake were recorded.On the 21st and 42nd days of the experiment,the egg quality of 100 eggs was randomly measured,and the serum biochemical,immune and antioxidant indicators of 12 chickens were tested in each group.On the 42nd day of the experiment,12 laying hens were randomly slaughtered in each group,and duodenum and jejunum segments were collected for analysis of intestinal tissue morphological changes,and cecal contents were collected for determining intestinal microbiota diversity.【Result】 Compared with control group,on the 21st day,the feed-to-egg ratio was significantly increased (P＜0.05),the egg yolk color became significantly lighter (P＜0.05),and the serum AST activity was significantly increased (P＜0.05)，while the other indicators for investigation had no significant difference (P＞0.05) of hens in experimental group. Compared with control group,on the 42nd day,the feed-to-egg ratio,egg yolk color and serum AST activity were not significantly different (P＞0.05),while the abnormal egg rate and egg production rate were significantly reduced (P＜0.05),eggshell strength,egg weight and protein height were significantly increased (P＜0.05),serum total antioxidant capacity (T-AOC) was significantly increased (P＜0.05),the relative abundance of the genus Cryptobacteroides in the gut microbiota of laying hens in experimental group was significantly reduced (P＜0.05).【Conclusion】 Replacing 5% of the soybean meal in the basal diet with fermented soybean meal could significantly improve the production performance and egg quality of laying hens in the late laying period,enhance the antioxidant capacity,and have a certain impact on the gut microbiota structure of the laying hens.

Key words: fermented soybean meal; laying hens in the late laying period; production performance; antioxidant capacity; gut microbiota

中图分类号:

S816.6

郭方超, 贾玲, 陈文峰, 陈亮, 穆情情, 徐淑颖, 王永娟. 发酵豆粕对产蛋后期蛋鸡生产性能、抗氧化能力及肠道菌群多样性的影响[J]. 中国畜牧兽医, 2024, 51(12): 5244-5253.

GUO Fangchao, JIA Ling, CHEN Wenfeng, CHEN Liang, MU Qingqing, XU Shuying, WANG Yongjuan. Effects of Fermented Soybean Meal on the Production Performance,Antioxidant Capacity and Gut Microbiota Diversity of Laying Hens in the Late Laying Period[J]. China Animal Husbandry and Veterinary Medicine, 2024, 51(12): 5244-5253.

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