乳酸菌发酵中药制剂防制鸡球虫病条件的优化及应用

doi:10.16431/j.cnki.1671-7236.2015.11.039

Abstract

Abstract: The assay was aimed to optimize the best preparation conditions of lactic acid bacteria fermented traditional Chinese medicine preparation against chicken coccidiosis,and study the prevention and contol effect.First,explored the best lactic acid bacteria,inoculational amount,time,temperature and pH of lactic acid bacteria fermented traditional Chinese medicine preparation,and then carried out the effect experiment of 150 AA+ broilers.The broilers were randomly divided into control group,infection group,lactic acid bacteria fermented group,western medicine group and traditional Chinese medicine group,after 21 d,calculated the growth performance and cytokine levels of IgG,IL-12,IFN-γ,IL-10.The results showed that lactic acid bacteria grew well under pH 6.0,37℃ cultivated 12 h,3% P.pentosaceus PP cultivated in the concentration of 1.0 g/mL traditional Chinese medicine medium;Moreover the average daily gain of lactic acid bacteria fermented group was significantly higher than infection group (P<0.05),not sigificantly higher than traditional Chinese medicine group and western medicine group (P>0.05),equivalent to control group (P>0.05);F/G of lactic acid bacteria fermented group was significantly lower than infection group (P<0.05),not sigificantly lower than traditional Chinese medicine group and western medicine group (P>0.05);The levels of IL-12 and IFN-γ of lactic acid bacteria fermented group were significantly higher than infection group (P<0.05),not sigificantly higher than traditional Chinese medicine group and western medicine group (P>0.05);The levels of IL-10 and IgG of lactic acid bacteria fermented group were significantly higher than infection group (P<0.05),slightly higher than traditional Chinese medicine group and western medicine group (P>0.05).The results indicated that the optimized lactic acid bacteria fermented traditional Chinese medicine preparation against chicken coccidiosis could improve the growth performance and enhance the immune level of chicken.

Key words: lactic acid bacteria fermented traditional Chinese medicine; chicken coccidiosis; growth performance; immune level

CLC Number:

S852.61⁺7

QIN Bo, LIN Xian-hua, WANG Li-rong, SUN Ming-jie, CUI Bin, CHEN Lei. Optimization and Application of Lactic Acid Bacteria Fermented Traditional Chinese Medicine Compound Preparations against Chicken Coccidiosis[J]. , 2015, 42(11): 3093-3098.

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Optimization and Application of Lactic Acid Bacteria Fermented Traditional Chinese Medicine Compound Preparations against Chicken Coccidiosis

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