饲料研究2025，Vol.48Issue(6)：33-37,5.DOI:10.13557/j.cnki.issn1002-2813.2025.06.007
发酵沃柑渣对育肥猪生长性能、免疫力及抗氧化能力的影响
Effects of fermented citrus residue on growth performance,immunity,and antioxidant capacity of finishing pigs
摘要
Abstract
The aim of this study was to investigate the effects of replacing partial diet with fermented citrus residue on growth performance,immunity,and antioxidant capacity of finishing pigs.Thirty-two finishing pigs(45.20±0.36)kg were randomly divided into four groups,each with eight replicates and one pig per replicate.The control group was fed a basal diet,while experimental groups 1,2 and 3 were fed the basal diet supplemented with 8％,16％and 24％fermented citrus residue,respectively.The pre-trial period was three days,and the formal trial period was 90 days.The results showed that compared with the control group,the apparent digestibility of crude protein and crude fat in experimental groups was significantly increased(P＜0.05).Compared with experimental group 1,the apparent digestibility of crude fat and calcium in trial groups 2 and 3 was significantly increased(P＜0.05).Compared with the control group and experimental group 1,the weight gain and average daily gain(ADG)in experimental groups 2 and 3 were significantly increased(P＜0.05),and the feed to gain ratio(F/G)was significantly decreased(P＜0.05).Compared with the control group and experimental group 1,the concentrations of immunoglobulin A(IgA)and immunoglobulin M(IgM)in experimental groups 2 and 3 were significantly increased(P＜0.05).Compared with the control group,the content of immunoglobulin G(IgG)in the experimental groups was significantly increased(P＜0.05),and the concentrations of interleukin-2(IL-2)and tumor necrosis factor-α(TNF-α)were significantly decreased(P＜0.05).Compared with the control group,the activities of catalase(CAT),glutathione peroxidase(GSH-Px),and superoxide dismutase(SOD)in the experimental groups were significantly increased(P＜0.05).The concentrations of malondialdehyde(MDA)and 8-hydroxydeoxyguanosine(8-OHDG)in the experimental groups were significantly lower than that in the control group(P＜0.05).The results show that dietary supplemented with fermented citrus residue can improve the growth performance,immunity,and antioxidant capacity of finishing pigs,and the optimal effect was achieved when the supplemental level is 16％.关键词
发酵沃柑渣/育肥猪/生长性能/免疫力/抗氧化能力Key words
fermented citrus residue/finishing pigs/growth performance/immunity/antioxidant capacity分类
畜牧业引用本文复制引用
吕玲燕,林昌华,张胜斌,覃秀珍,柏秀芳,张冰,张家庆,胡湘云..发酵沃柑渣对育肥猪生长性能、免疫力及抗氧化能力的影响[J].饲料研究,2025,48(6):33-37,5.基金项目
广西科技基地和人才专项项目(项目编号:桂科AD24010025) （项目编号:桂科AD24010025）
2025年度广西高校中青年教师科研基础能力提升项目(项目编号:2025KY1388) （项目编号:2025KY1388）
2021年国家重点研发项目(项目编号:2021YFD1301200) （项目编号:2021YFD1301200）
2022年广西农业科技自筹经费项目(项目编号:Z2022115) （项目编号:Z2022115）
2023年广西农业职业技术大学科研项目(项目编号:XKJ2336) （项目编号:XKJ2336）
