福建农业学报2017，Vol.32Issue(11)：1197-1200,4.DOI:10.19303/j.issn.1008-0384.2017.011.006
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
Effects of Probiotics Fermentation Products on Meat Production and Serum Indices of Mindong Goats
摘要
Abstract
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.关键词
益生菌/酵母菌/乳酸菌/发酵产物/生产性能/血清生化指标/闽东山羊Key words
probiotics/yeast/lactic acid/fermentation products/meat production/serum indices/Mindong goat分类
农业科技引用本文复制引用
陈鑫珠,张诚进,刘远,颜俤,李文杨,翁伯琦..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[J].福建农业学报,2017,32(11):1197-1200,4.基金项目
福建省农业科学院杰出青年人才基金(2016JQ-2) （2016JQ-2）
福建省科技计划项目——省属公益类科研院所基本科研专项(2015R1023-14) （2015R1023-14）
福建省农业科学院青年英才计划项目(YC2016-9) （YC2016-9）
