枯草芽孢杆菌对肥育猪生长性能、肉品质和抗氧化能力的影响
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摘要
本试验旨在研究饲粮中添加枯草芽孢杆菌(Bacillus subtilis,BS)对肥育猪生长性能、肉品质和抗氧化能力的影响。试验选择120头平均体重为(62.90±2.37) kg的"杜×长×大"三元杂交肥育猪,随机分为3个组,每组5个重复,每个重复8头猪。对照组(A组)饲喂基础饲粮,试验组(B、C组)分别在基础饲粮中添加100、200 mg/kg BS。预试期7 d,正试期63 d。结果表明:1)饲粮中添加BS对肥育猪末重、平均日采食量、平均日增重和料重比均无显著影响(P>0.05); 2)饲粮中添加BS对改善肥育猪肉品质无显著影响(P> 0.05); 3)饲粮中添加BS对肥育猪肌肉中总抗氧化能力、总超氧化物歧化酶和过氧化氢酶活性及丙二醛含量均无显著影响(P>0.05); 4)与对照组相比,C组肥育猪血浆中丙二醛含量显著降低(P <0.05),血浆中过氧化氢酶活性极显著提高(P<0.01)。由此可见,饲粮中添加BS显著增强了肥育猪血浆抗氧化能力,对肥育猪生长性能、肉品质和肌肉抗氧化能力无显著影响。
The aim of this study was to investigate the effects of Bacillus subtilis( BS) on the growth performance,meat quality and antioxidant capacity of finishing pigs. A total of 120 crossbred Duroc×Landrace×Yorkshire finishing pigs with an average body weight of( 62. 90 ± 2. 37) kg were randomly divided into 3 groups with 5 replicates per group and 8 pigs per replicate. The control group( group A) was fed a basal diet,and the experimental groups( groups B and C) were fed diets supplemented with 100 and 200 mg/kg BS in the basal diet,repetitively. The preparation period was 7 days and formal experiment period was 63 days. The results showed as follows: 1) the addition of BS to the diet had no significant effect on the final body weight,average daily feed intake,average daily gain and feed-to-gain ratio of the finishing pigs( P>0.05). 2) The addition of BS to the diet had no significant effect on improving the meat quality of finishing pigs( P>0.05). 3) The addition of BS to the diet had no significant effect on total antioxidant capacity,activities of total superoxide dismutase and catalase and malondialdehyde content in the muscle of finishing pigs( P>0.05). 4) Compared with the control group,the plasma malondialdehyde content of the pigs was significantly decreased( P<0.05),and the plasma catalase activity was extremely significantly increased( P<0.01). It can be seen that the addition of BS in diet significantly enhances the plasma antioxidant capacity of finishing pigs,but has no significant effect on the growth performance,meat quality and muscle antioxidant ability of finishing pigs.[Chinese Journal of Animal Nutrition,2019,31( 6) : 2572-2578]
The aim of this study was to investigate the effects of Bacillus subtilis( BS) on the growth performance,meat quality and antioxidant capacity of finishing pigs. A total of 120 crossbred Duroc×Landrace×Yorkshire finishing pigs with an average body weight of( 62. 90 ± 2. 37) kg were randomly divided into 3 groups with 5 replicates per group and 8 pigs per replicate. The control group( group A) was fed a basal diet,and the experimental groups( groups B and C) were fed diets supplemented with 100 and 200 mg/kg BS in the basal diet,repetitively. The preparation period was 7 days and formal experiment period was 63 days. The results showed as follows: 1) the addition of BS to the diet had no significant effect on the final body weight,average daily feed intake,average daily gain and feed-to-gain ratio of the finishing pigs( P>0.05). 2) The addition of BS to the diet had no significant effect on improving the meat quality of finishing pigs( P>0.05). 3) The addition of BS to the diet had no significant effect on total antioxidant capacity,activities of total superoxide dismutase and catalase and malondialdehyde content in the muscle of finishing pigs( P>0.05). 4) Compared with the control group,the plasma malondialdehyde content of the pigs was significantly decreased( P<0.05),and the plasma catalase activity was extremely significantly increased( P<0.01). It can be seen that the addition of BS in diet significantly enhances the plasma antioxidant capacity of finishing pigs,but has no significant effect on the growth performance,meat quality and muscle antioxidant ability of finishing pigs.[Chinese Journal of Animal Nutrition,2019,31( 6) : 2572-2578]
引文
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[13]UPADHAYA S D,KIM S C,VALIENTES R A,et al.The effect of Bacillus-based feed additive on grow th performance,nutrient digestibility,fecal gas emission,and pen cleanup characteristics of grow ing-finishing pigs[J].Asian-Australasian Journal of Animal Sciences,2015,28(7):999-1005.
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[18]孙建广.发酵乳酸杆菌对生长肥育猪生长性能和肉品质的影响[D].硕士学位论文.长沙:湖南农业大学,2009.
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[21]宋淑珍,王彩莲,吴建平,等.枯草芽孢杆菌和紫锥菊提取物对育肥羊生长性能、免疫性能和肉品质的影响[J].动物营养学报,2018,30(3):1084-1094.
[22]徐丹,冉崇霖,徐璐,等.益生菌与中药提取物合用对育肥猪生长性能及胴体性状的影响[J].饲料工业,2018,39(10):6-9.
[23]刘志昌,王喜亮,毕丁仁,等.枯草芽胞杆菌TL对断奶仔猪生长发育、肠道环境及健康状况的影响[J].华中农业大学学报,2018,37(3):75-81.
[24]樊路杰,窦鸣乐,王小宇,等.宰后肌肉抗氧化能力与肉品质的关系[J].动物营养学报,2018,30(5):1676-1680.
[25]张秋会,孙灵霞,李苗云,等.肉制品的抗氧化控制措施[J].肉类研究,2009(7):33-36.
[26]李华,曾勇庆,魏述东,等.猪宰后肌肉SOD与MDA的变化及其对肉质特性的影响[J].畜牧兽医学报,2010,41(3):257-261.
[27]呼红梅,林松,武英,等.饲粮添加益生菌对猪生长性能和肉品质的影响[J].养猪,2017(2):50-53.
[28]林丽花,柯芙容,詹湉湉,等.凝结芽孢杆菌对黄羽肉鸡生产性能、血清生化指标及抗氧化功能的影响[J].动物营养学报,2014,26(12):3806-3813.
[29]BAI K W,HUANG Q,ZHANG J F,et al.Supplemental effects of probiotic Bacillus subtilis fmbJ on grow th performance,antioxidant capacity,and meat quality of broiler chickens[J].Poultry Science,2017,96(1):74-82.
[2]韩其岐.复合双歧杆菌油乳剂的研制及其防治仔猪腹泻和促生长效果的研究[D].硕士学位论文.南京:南京农业大学,2012.
[3]田开文.乳酸菌和枯草芽孢杆菌在肉鸡生产中的应用[D].硕士学位论文.泰安:山东农业大学,2016.
[4]AFRC R F.Probiotics in man and animals[J].Journal of Applied Bacteriology,1989,66(5):365-378.
[5]苏海燕.枯草芽孢杆菌制剂对仔猪生长性能的影响[D].硕士学位论文.长沙:湖南农业大学,2010.
[6]HU Y L,DUN Y H,LI S N,et al.Effects of Bacillus subtilis KN-42 on grow th performance,diarrhea and faecal bacterial flora of w eaned piglets[J].Asian-Australasian Journal of Animal Sciences,2014,27(8):1131-1140.
[7]RYCHEN G,AQUILINA G,AZIMONTI G,et al.Safety and efficacy of Calsporin(Bacillus subtilis DSM 15544)for sow s and suckling piglets[J].EFSAJournal,2017,15(4):e4761.
[8]中华人民共和国农业部.NY/T 821-2004猪肌肉品质测定技术规范[S].北京:中国农业出版社,2004.
[9]魏立民,孙瑞萍,刘海隆,等.枯草芽孢杆菌对断奶仔猪生长性能和血清生化指标的影响[J].中国畜牧兽医,2017,44(6):1720-1725.
[10]MANEEWAN C,YAMAUCHI K,THIRABUN-YANON M,et al.Development of Bacillus subtilis M Pand effective utilization on productivity and microorganisms in feces of suckling piglets[J].Journal of Applied Research in Veterinary M edicine,2009,9(4):382-387.
[11]陈继发,朱瑾,康克浪,等.枯草芽孢杆菌、蒙脱石及其互作对产蛋鸡生产性能、养分表观利用率和肠黏膜养分转运载体基因表达的影响[J].动物营养学报,2018,30(9):3693-3701.
[12]李敏华.微生态制剂对育肥猪生长性能及肉品质的影响[D].硕士学位论文.晋中:山西农业大学,2016.
[13]UPADHAYA S D,KIM S C,VALIENTES R A,et al.The effect of Bacillus-based feed additive on grow th performance,nutrient digestibility,fecal gas emission,and pen cleanup characteristics of grow ing-finishing pigs[J].Asian-Australasian Journal of Animal Sciences,2015,28(7):999-1005.
[14]JRGENSEN J N,LAGUNA J S,MILLAN C,et al.Effects of a Bacillus-based probiotic and dietary energy content on the performance and nutrient digestibility of w ean to finish pigs[J].Animal Feed Science and Technology,2016,221:54-61.
[15]LI D L,CHEN J L,WEN J,et al.Growth,carcase and meat traits and gene expression in chickens divergently selected for intramuscular fat content[J].British Poultry Science,2013,54(2):183-189.
[16]安荣荣,冷丽,龚朋飞,等.高、低脂系肉鸡肌肉品质的比较[J].动物营养学报,2017,29(8):2977-2987.
[17]ZHANG L L,BAI K W,ZHANG J F,et al.Dietary effects of Bacillus subtilis fmbj on the antioxidant capacity of broilers at an early age[J].Poultry Science,2017,96(10):3564-3573.
[18]孙建广.发酵乳酸杆菌对生长肥育猪生长性能和肉品质的影响[D].硕士学位论文.长沙:湖南农业大学,2009.
[19]ABDULLAH A Y,AL-BEITAWI N A,RJOUP M MS,et al.Grow th performance,carcass and meat quality characteristics of different commercial crosses of broiler strains of chicken[J].The Journal of Poultry Science,2010,47(1):13-21.
[20]贺长青.不同营养水平日粮饲喂长白×沙子岭杂交猪的效果研究[D].硕士学位论文.长沙:湖南农业大学,2012.
[21]宋淑珍,王彩莲,吴建平,等.枯草芽孢杆菌和紫锥菊提取物对育肥羊生长性能、免疫性能和肉品质的影响[J].动物营养学报,2018,30(3):1084-1094.
[22]徐丹,冉崇霖,徐璐,等.益生菌与中药提取物合用对育肥猪生长性能及胴体性状的影响[J].饲料工业,2018,39(10):6-9.
[23]刘志昌,王喜亮,毕丁仁,等.枯草芽胞杆菌TL对断奶仔猪生长发育、肠道环境及健康状况的影响[J].华中农业大学学报,2018,37(3):75-81.
[24]樊路杰,窦鸣乐,王小宇,等.宰后肌肉抗氧化能力与肉品质的关系[J].动物营养学报,2018,30(5):1676-1680.
[25]张秋会,孙灵霞,李苗云,等.肉制品的抗氧化控制措施[J].肉类研究,2009(7):33-36.
[26]李华,曾勇庆,魏述东,等.猪宰后肌肉SOD与MDA的变化及其对肉质特性的影响[J].畜牧兽医学报,2010,41(3):257-261.
[27]呼红梅,林松,武英,等.饲粮添加益生菌对猪生长性能和肉品质的影响[J].养猪,2017(2):50-53.
[28]林丽花,柯芙容,詹湉湉,等.凝结芽孢杆菌对黄羽肉鸡生产性能、血清生化指标及抗氧化功能的影响[J].动物营养学报,2014,26(12):3806-3813.
[29]BAI K W,HUANG Q,ZHANG J F,et al.Supplemental effects of probiotic Bacillus subtilis fmbJ on grow th performance,antioxidant capacity,and meat quality of broiler chickens[J].Poultry Science,2017,96(1):74-82.