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大豆发酵蛋白替代鱼粉对断奶仔猪生产性能和肠道主要菌群的影响 被引量:52

Effect of Fermented Soybean Protein(FSP) to Replace Fish Meal on Growth Performance and Main Intestinal Bacterium of Weaned Piglets
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摘要 本试验研究了大豆发酵蛋白替代鱼粉日粮对断奶仔猪生产性能和肠道乳酸菌、大肠杆菌的影响。以基础日粮作为对照组,以2种大豆发酵蛋白(A和B)替代部分鱼粉作为处理组对26~70日龄的仔猪进行3个阶段的饲养试验。结果表明:处理组B的仔猪生产性能最好,仔猪末重和平均日增重都显著高于对照组和A组(P<0.05),料重比显著低于其他2组(P<0.05),而处理组A的仔猪生产性能最低。各组仔猪腹泻率均有显著性差异(P<0.05),其中处理组A最高为15.00%,处理组B最低为2.31%。大豆发酵蛋白具有促进乳酸菌的增长和抑制大肠杆菌的作用,其中大豆发酵蛋白B的作用优于大豆发酵蛋白A。电泳分析表明大豆发酵蛋白B的过敏蛋白明显少于大豆发酵蛋白A和豆粕,特别是β-伴大豆球蛋白的α'亚基在大豆蛋白B中几乎没有。大豆发酵蛋白在仔猪饲料上具有替代鱼粉的潜能。 The purpose of this experiment was to study the effects of FSP on growth performance and the counts of lactobacillus and Escherichia coli in feces of weaned piglets. Fish meal was partly substituted by two types of FSP to feed weaned piglets from 26 to 70 days and basal diets as control group in three stages. The results showed that treatment B had the best growth performance, average weight and daily gain were significantly higher than those of control and treatment A(P〈0.05) and the ratio of feed to weight gain of treatment B was significantly lower than others. Treatment A had the worst growth performance. Diarrhea rate of the three groups was significantly different (P〈0.05) and treatment A was the highest, reaching about 15.00% and treatment B was the lowest, only 2.31%. FSP can promote the growth of lactobacillus and inhibit the growth of Escherichia coli, and the effect of FSP B is higher than FSP A. Electrophoresis analysis showed that FSP B had less hypersensibility protein than FSP A and soybean meal, especially it almost didn't contain a" subunit of β-conglycinin. It was concluded that FSP B can be used in weaned piglet's diet to replace part of fish meal.
出处 《动物营养学报》 CAS CSCD 北大核心 2008年第1期46-51,共6页 CHINESE JOURNAL OF ANIMAL NUTRITION
基金 国家重大基础计划项目(No.2004CB1175004)
关键词 大豆发酵蛋白 断奶仔猪 生产性能 肠道菌群 Fermented soybean protein Weaned piglet Growth performance Intestinal bacterium
作者简介 俞晓辉(1982-),男,硕士,主要从事消化道微生物研究。E-mail:yxhzj15@163.com 通讯作者:朱伟云,教授,E-mail:zhuweiyunnjau@hotmail.com.
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