益生菌发酵产物对闽东山羊生产性能与血清生化指标的影响

为研究益生菌(酵母菌和乳酸菌)发酵产物对闽东山羊生产性能和血液生化指标的影响,选取64头年龄、性别和体况相近的闽东山羊,随机分成试验组和对照组(分圈饲养),每组32头,公母各半,饲喂1个月,测定64头闽东山羊试验后体重变化;试验组和对照组各随机抽取16头采血,测定各项血清生化指标。结果表明,试验组的期末重和平均日增重显著(P0.05)高于对照组;试验组的白蛋白含量、白球比和碱性磷酸酶含量极显著(P0.01)降低,谷丙转氨酶含量、总胆固醇含量、高密度脂蛋白含量和低密度脂蛋白含量显著(P0.05)降低,球蛋白含量和IgA含量极显著(P0.01)升高;酶联法测定IgE和IgM的含量极显著(P0.01)升高,IgA显著(P0.05)升高。说明酵母菌和乳酸菌发酵提取混合物能够提高闽东山羊的生产性能、机体蛋白的代谢效率和免疫力。

Effects of Probiotics Fermentation Products on Meat Production and Serum Indices of Mindong Goats

Effects of including fermentation products of yeasts and lactic acid bacteria(LAB) in feed on the meat production and serum indices of Mindong goats were studied.Thirty-two male and 32 female goats of similar age and physical conditions were randomly and evenly divided into a treatment and a control group for a month-long feeding test.At the end,blood samples from 16 randomly picked goats in each group were collected for serum analysis.The results showed that the averaged final body weight and daily weight gain of the goats in the treatment group were significantly higher than those of control(P＜0.05).In the treatment goats,the serum albumin,globulin ratio,and alkaline phosphatase were extremely significantly lower(P＜0.01),glutamic-pyruvic transaminase,total cholesterol,high-density lipoprotein,and low-density lipoprotein significantly lower(P＜0.05),while the immune globulin and IgA extremely significantly higher(P＜ 0.01) than control.As tested by the enzyme-linked method,the immune globulin IgE and IgM in the treatment goats significantly increased at P＜ 0.01 level,while IgA significantly increased at P＜ 0.05 over control.It indicated that the dietetic inclusion of mixture of the yeast and LAB fermentation extracts could improve the meat production,metabolic efficiency and immunity of Mindong goats.