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20222023

论文（6）

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1染料木素对产蛋后期蛋鸡生产性能和脂质代谢的影响

鄂晓迪, 雷闯闯,施寿荣,肖蕴祺,李梦梅

试验旨在探讨饲粮中添加染料木素(GEN)对产蛋后期蛋鸡生产性能和脂质代谢的影响.采取单因素试验设计,选取 288 只体重相近且健康的 66 周龄海兰褐蛋鸡,按生产性能无显著差异的原则分为 3 个组,每个组 6 个重复,每个重复 16 只鸡.对照组饲喂基础饲粮,试验组在基础饲粮的基础上添加 80、400 mg/kg GEN.试验预试期2周,正试期8周.结果表明:与对照组相比,80、400 mg/kg GEN提高了蛋鸡产蛋率(P<0.05、P<0.01);与对照组相比,饲粮中添加GEN对平均蛋重无影响(P>0.05);与对照组相比,80 mg/kg组腹脂率下降(P<0.05),80、400 mg/kg组血浆高密度脂蛋白升高(P<0.05);与对照组相比,80、400 mg/kg GEN可降低肝脏甘油三酯含量及蛋黄中甘油三酯和总胆固醇含量(P<0.01);与对照组相比,饲粮中添加 80、400 mg/kg GEN可降低肝脏ACC、LXR、SREBF1和PPARγ的mRNA水平(P<0.01),提高肝脏PPARα的mRNA水平(P<0.01).由此可见,饲粮中添加GEN可以提高蛋鸡的生产性能和脂质代谢能力,降低蛋鸡的脂肪沉积,其中 80 mg/kg GEN添加水平效果最佳.

2023Chinese Journal of Animal Science（2023）

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2Supplemental Dietary Genistein Improves the Laying Performance and Antioxidant Capacity of Hy-Line Brown Hens During the Late Laying Period

Xiaodi E,Dan Shao,Mengmei Li,Shourong Shi,Yunqi Xiao

The present study evaluated the effects of 3 supplemental levels of dietary genistein ingested during the late laying period (66-73 wk) of laying hens. A total of 384 Hy-Line brown hens (66 wk old) were randomly divided into 4 groups (6 replicates of 16 hens in each group), the basal diet group (CON), and groups for the basal diet supplemented with 80, 120, and 400 mg/kg of genistein, G1, G2, and G3, respectively. The results of the present study showed an increased laying rate in groups G2 and G3 (linear, P < 0.01), and decreased feed-egg ratios (linear, P < 0.05) and broken egg rate (P < 0.01) in all genistein-treated groups compared with the CON group. Moreover, the G2 group showed an increase in eggshell strength and ratio (linear, P < 0.05), whereas all genistein-treated groups saw a decrease in the L* value (linear, P < 0.01) and an increase in the a* value (linear, P < 0.05) com-pared with the CON group. Additionally, all genistein-treated groups had an increase in the total antioxidant capacity of plasma (linear, P < 0.05), along with reduced plasma, ovarian, and yolk malondialdehyde levels (linear, P < 0.05), compared with the CON group. The G2 group had an increase in both the super-oxide dismutase activity of plasma (P < 0.01) and the total antioxidant capacity of the ovaries (linear, P < 0.05), compared with the CON group. The G3 group had an increase in both the glutathione peroxidase con-centration of plasma (linear, P < 0.05) and the total antioxidant capacity of the ovaries (linear, P < 0.01), compared with the CON group. The transcript levels of nuclear factor erythroid 2-related factor 2, superoxide dismutase 1, and catalase were increased in all of the genistein-treated groups (P < 0.05) compared with the CON group, whereas heme oxygenase 1 and glutamate-cysteine ligase modifier subunit were increased only in the G2 group (P < 0.05). In conclusion, supplementa-tion with 120 mg/kg dietary genistein had the best effect on improving the laying rate, eggshell quality, and antioxidant capacity in Hy-Line brown hens dur-ing the late laying period.

2023POULTRY SCIENCE（2023）引用：6

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3Effects of multi-bacteria co-fermentation on fermentation quality and active substances of Moringa oleifera

E Xiaodi,LI Jiaming,ZHANG Yupeng,WANG Tengjiao,ZUO Shuyue,LI Mengmei,SHA Guoxin

为探究黑曲霉、酿酒酵母和乳酸菌联合接种对辣木茎叶粉(辣木叶粉:辣木茎秆粉=2:1)发酵品质、营养成分、活性物质和抗营养因子的影响,试验采用有氧(24、48、60、72 h)与厌氧(3、5、7、9 d)连续性发酵的方式,有氧阶段添加黑曲霉、酿酒酵母和乳酸菌,添加比例为1:1:1(质量比),添加量为0.1％;厌氧阶段转移至真空袋中进行发酵.结果表明:(1)有氧发酵48 h的pH显著低于24、60、72 h(P<0.05),72 h的pH显著高于24、60 h(P<0.05),其他各时间段差异不显著(P>0.05).(2)有氧发酵48、60、72 h的粗蛋白质显著高于24 h(P<0.05),30 h的酸性洗涤纤维显著高于24、48、72 h(P<0.05).(3)有氧发酵72 h的黄酮显著高于其他各时间点(P<0.05),60、72 h的单宁显著低于24、48 h(P<0.05),有氧发酵48、60、72 h的植酸显著高于24 h(P<0.05).(4)厌氧发酵7 d的粗蛋白质含量极显著高于3、5 d(P<0.01),厌氧发酵9 d的单宁显著高于3、5、7 d(P<0.05).综上所述,发现有氧发酵48 h和厌氧发酵7 d时发酵品质最佳,可以获得含高活性成分、高粗蛋白质和低抗营养因子的发酵辣木饲料.

2022China Feed（2022）

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4Research Progress on Application and Safety of Enterococcus faecium in Poultry Production

E Xiaodi,XIAO Yunqi,LI Mengmei,SHI Shourong

屎肠球菌属于肠球菌属,常存在于人类和畜禽的消化道.作为益生菌,屎肠球菌在传统发酵食品中发挥着重要作用,因此获得人们的广泛关注.目前,屎肠球菌已作为饲料添加剂应用于养殖行业,尤其在家禽生产中应用颇有成效.但临床研究发现,肠球菌菌株对抗生素表现出高度耐药性,其安全问题也不容忽视,因此,如何合理高效地应用屎肠球菌需要进一步研究.文章综述了屎肠球菌在家禽生产中的应用及其存在的安全性问题,以便为屎肠球菌在家禽生产中的应用提供参考依据.

2022China Poultry（2022）

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5Effect of bacterial enzyme synergistic fermentation on nutritional composition and phytic acid content of Moringa oleifera stem powder

李家明,沙国新,Chidvilaphone Saythong,鄂晓迪,张玉鹏,李梦梅,左舒月,汪腾蛟

试验以植酸酶(A)和枯草芽孢杆菌(B)、黑曲霉(D)、酿酒酵母菌(E)为发酵菌种进行固态厌氧发酵.在相同条件下比较不同菌的菌酶协同发酵辣木茎秆粉对发酵品质、营养成分以及抗营养因子植酸的影响.结果显示:A+D+E组、A+B+E组、A+B+D+E组对提高乳酸、降低pH值和氨态氮含量均有显著影响(P＜0.05).A+B+E组与A+B+D+E组显著提高组蛋白(CP)含量(P＜0.05),A+D+E组与A+B+D+E组能显著降低中性洗涤纤维(NDF)与酸性洗涤纤维(ADF)含量(P＜0.05).A+B+D组、A+D+E组与A+B+D+E组显著降低植酸含量(P＜0.05).试验表明,混菌加酶发酵会比单菌加酶发酵具有更优的效果.选用枯草芽孢杆菌、黑曲霉、酿酒酵母与植酸酶混合发酵改善辣木茎秆粉的营养品质,降低抗营养因子植酸的效果最佳.

2021Feed Research（2021）引用：3

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6Effects of Synergistic Fermentation of Single or Mixed Bacteria and Phytase on Changes of Nutritional Composition and Phytic Acid of Moringa Oleifera Stem Powder

李家明,沙国新,Chidvilaphone Saythong,鄂晓迪,张玉鹏,李梦梅,左舒月,汪腾蛟

为开发利用辣木茎秆,探讨菌酶联合发酵对辣木茎秆粉营养成分及植酸含量的影响.以辣木茎秆粉为原料,以黑曲霉(H)、枯草芽孢杆菌(K)、酿酒酵母(N)与植酸酶(Z)进行协同固态发酵,分别在第1、2、4、6、8、10 d测定其粗蛋白、中性洗涤纤维(NDF)、酸性洗涤纤维(ADF)、粗脂肪、植酸含量.结果表明:从发酵第8d起,Z+K+H、Z+H+N、Z+K+N、Z+K+H+N组与不加菌酶、Z、Z+K、Z+H、Z+N组比较辣木茎秆粉中粗蛋白和粗脂肪的含量显著提高(P<0.05),ADF、NDF、植酸含量显著降低(P<0.05),且Z+K+H+N组效果最佳.综上所述,混菌加酶发酵比单菌加酶发酵具有更优的效果.选用枯草芽孢杆菌、黑曲霉、酿酒酵母三菌与植酸酶协同发酵的第8d效果最佳.

2021Feed Industry（2021）

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