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乳酸菌对鸡免疫功能的影响 总被引:1,自引:0,他引:1
本试验探讨乳酸杆菌(LL)、嗜酸杆菌(LA)、乳酸链球菌(SL)制成的微生态活菌制剂对鸡免疫功能的促进作用。利用制成的微生态活菌制剂给肉鸡饮水,在7日龄和21日龄进行两次新城疫疫苗免疫,检测免疫相关指标。结果显示:试验组的新城疫血凝抑制效价(HI)高于对照组,且抗体在体内持续时间较长;脾脏、胸腺、法氏囊重量及其指数在3W、5W、7W均不同程度高于对照组,且在3W各指数差异极显著,在5W脾脏指数差异极显著,胸腺指数差异显著,法氏囊指数差异不显著,在7W脾脏指数差异显著,胸腺、法氏囊指数差异不显著;试验组血清免疫球蛋白含量高于对照组,IgG水平明显高于对照组,差异显著。 相似文献
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试验选择6种新疆地区不同传统酸奶,通过平板涂布、划线分离、革兰染色、接触酶试验和凝乳试验鉴定后得到4株乳酸菌,分别命名为L1、L2、L3、L4。通过PCR鉴定16S rDNA序列,证明L1、L2株为干酪乳杆菌(Lactobacillus casei),L3、L4株为植物乳杆菌(Lactobacillus plantarum);4株乳酸菌L1、L2、L3、L4的产胞外多糖含量分别为176、248、205、294 mg/L;L4株产胞外多糖量最高,L1株产量最低。研究丰富了产胞外多糖乳酸菌发酵剂的种类。 相似文献
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文章旨在探究饲料中添加乳酸菌对仔猪生长性能、免疫功能和肠道菌群的影响,试验以360头仔猪为研究对象,根据乳酸菌的添加量划分为6组,对照组饲喂常规饲料,其余5组中饲料乳酸菌的添加水平分别为0.25%,0.5%,0.75%,1%和1.25%,分别投喂对应的饲料,饲养试验为期35 d。结果表明:随着饲料中乳酸菌添加水平的不断上升,0.75%组仔猪日均采食量显著高于对照组(P<0.05),对仔猪料重比无显著影响(P>0.05)|在各个饲料添加组中,0.75%组中仔猪的腹泻率明显低于对照组(P<0.05)|在所有试验组中,0.75%组仔猪的免疫球蛋白A,M和补体C3的含量显著高于对照组(P<0.05)|随着饲料中乳酸菌含量的不断增加,仔猪血清IL-6和IL-8含量先下降后上升,TNF-α的含量不断下降|对仔猪大肠杆菌和双歧杆菌的含量无显著影响(P>0.05)。因此,饲料中添加适宜水平的乳糖菌能显著提高仔猪日增重、平均日采食量和动物的生长发育速度,降低仔猪腹泻率、机体炎症反应,增强动物免疫功能。
[关键词]乳酸菌|仔猪|免疫功能|肠道菌群 相似文献
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以玉米粉、豆粕、麦麸为基质,以保加利亚乳杆菌、嗜酸乳杆菌、嗜热链球菌为发酵菌种,采用固态发酵技术,以活菌数为指标,通过单因素和L9(34)正交试验确定了三种菌混合发酵的最佳条件,并对其发酵产物的常规营养成分进行分析测定。结果表明:固态基质中玉米粉:豆粕:麦麸=1:1:1、培养基初始含水量80%p、H值6.3、接种量为10%、三种菌接种比例为1:1:1、发酵温度40℃时的发酵效果最好。在此条件下,保加利亚乳杆菌数为3.0×109 CFU/g,嗜酸乳杆菌数为4.6×109 CFU/g,嗜热链球菌数为5.8×109 CFU/g,发酵产物粗蛋白质、粗脂肪和氨基酸态氮含量分别是发酵前的1.16、1.12和6.94倍。为开发一种新型生物饲料打下基础。 相似文献
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The effects of freeze-thaw conditions on the fermentation quality and aerobic stability of oat silage were investigated. Four strains of freeze-thaw-resistant lactic acid bacteria(LAB)with rapid growth and efficient acid production were screened from 437 strains,which had been isolated from the Qinghai-Tibetan Plateau. Based on physiological and biochemical characteristics and 16S rRNA gene sequence alignment,the four strains were identified as Lactobacillus plantarum 157(LP157),L. plantarum 160(LP160),Lactobacillus brevis 248(LB248),and Lactobacillus pentosus 260(LPE260). In order to investigate their effects on the fermentation quality,nutrient composition,microbial counts and aerobic stability of oat silage under freeze-thaw conditions,seven treatments were tested as follows:1)LP157;2)LP160;3)LB248;4)LPE260;5)LP160+Lactobacillus rhamnosus 753 mixture (MIX);6)A commercial bacterial silage additive(COM);7)The same amount of sterilized distilled water(CK). All treatments were ensiled for 60 days at a constant temperature of 20 ℃ and under a 20 ℃/-5 ℃ regime alternating every 12 h(freeze-thaw). LP inoculation improved silage quality:The pH and dry matter loss in silages inoculated with LP157,LP160,LB248 and LPE260 were significantly lower than CK(P<0. 05)and lactic acid and acetic acid contents were significantly higher than CK(P<0. 05),and the growth of spoilage micro-organisms such as coliform bacteria,yeast and mold were inhibited,both with fermentation at constant 20 ℃ and under freeze-thaw conditions. After aerobic exposure for 5 days,the pH and NH3-N of silages treated with LP157,LP160,LB248 and LPE260 were significantly(P<0. 05) lower than CK,MIX and COM. The aerobic stability of oat silage was improved,especially when inoculated with LP160(70 h vs. CK 11 h). The results show that the four screened strains can be used as effective LAB inoculants for silage preparation in the freeze-thaw environment of the Qinghai-Tibetan Plateau. © 2022 Editorial Office of Acta Prataculturae Sinica. All rights reserved. 相似文献
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添加丙酸和乳酸菌对杂交狼尾草青贮发酵品质的影响 总被引:1,自引:0,他引:1
研究丙酸、乳酸菌和两者组合不同添加水平对杂交狼尾草(Pennisetum americanum×P.purpereum)青贮发酵品质的影响。试验设对照(无添加)、乳酸菌(LAB)、0.2%丙酸、0.3%丙酸、0.4%丙酸、0.5%丙酸、0.2%丙酸+乳酸菌、0.3%丙酸+乳酸菌、0.4%丙酸+乳酸菌、0.5%丙酸+乳酸菌(占鲜质量比例)处理,青贮45 d后开袋分析。结果表明,添加丙酸可以有效改善杂交狼尾草的青贮品质,最佳添加量为0.3%;添加乳酸菌有助于提高杂交狼尾草的有氧稳定性。 相似文献
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Ying‐Chao Zhang Dong‐Xia Li Xue‐Kai Wang Yan‐Li Lin Qing Zhang Xiao‐Yang Chen Fu‐Yu Yang 《Animal Science Journal》2019,90(4):513-522
The objective of this study was to examine the fermentation quality and aerobic stability of mulberry (Morus alba L.) silage prepared with lactic acid bacteria (LAB) and propionic acid (PA). The selected LAB strains Lactobacillus (L.) plantarum LC365281 (L1) and L. brevis LC365282 (L2), and commercial inoculant strains L. plantarum Gaofuji (GF) and L. buchneri Fresh (FR), and PA were used as additives for silage preparation. Silage treatments were designed as control, L1, L2, GF, FR, PA, PA + L1, PA + L2, PA + GF, or PA + FR. After 30 days of ensiling, the fermentation quality of silages treated with PA + L1 was improved, with a lower (p < 0.05) pH and NH3‐N content than those of other treatments. During the aerobic exposure, the PA + LAB‐treated silages displayed an aerobic stability with stable pH value and lactic acid content. The results confirm that L. plantarum L1 and PA were the best additive combination for ensiling mulberry. 相似文献