摘要
旨在研究魔芋甘露寡糖(konjac mannose oligosaccharide,KON-MOS)添加水平对生长獭兔肠道菌群、挥发性脂肪酸含量及结构形态的影响,为其在獭兔生产中的应用提供依据。选取120只42日龄左右,平均体质量为(0.84±0.07) kg的健康白色獭兔,随机分为5组,每组24个重复(公母各半),每个重复1只,分别饲喂在基础饲粮中添加0(对照组),50,100,150,200 mg/kg KON-MOS的试验饲粮。预试期7 d,正试期60 d。结果表明:饲粮KON-MOS水平对生长獭兔的胃、十二指肠、盲肠上部、中部以及底部的pH均无显著影响(P>0.05);饲粮KON-MOS水平对生长獭兔盲肠的总挥发性脂肪酸含量以及乙酸和丁酸含量均有显著影响(P<0.05);饲粮KON-MOS水平对生长獭兔盲肠的大肠杆菌、双歧杆菌以及乳酸菌含量均有显著影响(P<0.05);饲粮KON-MOS水平对生长獭兔十二指肠的肠绒毛高度无显著影响(P>0.05),对隐窝深度及绒毛高度和隐窝深度比均有显著影响(P<0.05)。结果表明,KON-MOS有使生长獭兔盲肠的pH降低的趋势,能改善盲肠菌群组成,提高盲肠内挥发性脂肪酸含量,改善十二指肠的结构形态。
This experiment is conducted to study the effects of dietary supplemental konjac mannan oligosaccharide on intestinal flora,content of volatile fatty acids and morphology and structure of growing Rex rabbits,and provide scientific reference for its application in Rex rabbit production.One hundred and twenty weanling Rex rabbits with an average body weight of(0.84±0.07)kg were randomly assigned to 5 groups with 24 replicates in each group and each replicate contained 1 rabbit.Rabbits in the 5 groups were fed experimental diets containing 0 mg/kg(control group),50,100,150 and 200 mg/kg konjac mannose oligosaccharide,respectively.There was a pretrial period of 7 days followed by an experimental period of 60 days.Dietary konjac mannose oligosaccharide level had no significant influence on pH of stomach,duodenum and the upper,middle and lower ends of cecum(P>0.05).Dietary konjac mannose oligosaccharide level had significant influence on total volatile fatty acid,acetic acid and butyric acid content of cecum(P<0.05).Dietary konjacmannose oligosaccharide level had significant influence on Escherichia coli,Bifidobacterium and Lactobacillus content of cecum(P<0.05).Dietary konjac mannose oligosaccharide level had no significant influence on intestinal villus height of duodenum(P>0.05),and significant influence on crypt depth(P<0.05),and the height and crypt depth ratio(P<0.05).Comprehensive consideration,konjac mannose oligosaccharide not only can improve the intestinal environment and structure and morphology of duodenum but also can increase the concentration of volatile fatty acids in the cecum and reduce the pH of the cecum.
引文
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