| Effects of Dietary Supplemented with Combined Yeast⁃Bacillus coagulans Fermentation Culture on Intestinal Morphology,Intestinal Permeability,Cecal Fermentation and Microflora of Rex Rabbits北大核心CSCD |
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| 引用本文： | 王国洲,于志凯,吴峰洋,夏苗,王俊峰,刘亚娟,陈宝江.Effects of Dietary Supplemented with Combined Yeast⁃Bacillus coagulans Fermentation Culture on Intestinal Morphology,Intestinal Permeability,Cecal Fermentation and Microflora of Rex Rabbits北大核心CSCD[J].动物营养学报,2023(4):2557-2570. |
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| 作者姓名： | 王国洲 于志凯 吴峰洋 夏苗 王俊峰 刘亚娟 陈宝江 |
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| 作者单位： | 1.河北农业大学动物科技学院071001;2.国家北方山区农业工程技术研究中心071001;3.江苏奕农生物股份有限公司223600;4.河北农业大学山区研究所071001; |
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| 基金项目： | 国家兔产业技术体系(CARS-43-B-2)；河北省农业科技园区(基地)建设专项(20536603)。 |
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| 摘 要： | This experiment was conducted to investigate the effects of dietary supplemented with combined yeast and Bacillus coagulans fermentation culture on intestinal morphology, intestinal permeability, cecal fer⁃ mentation and microflora of Rex rabbits. A total of 160 healthy Rex rabbits weaned at 35⁃day⁃old with similar body weight were randomly allocated to 4 groups with 8 replicates per group and 5 rabbits per replicate. Rex rabbits in the control group were fed a basal diet, while the others in experimental groups were fed experimental diets supplemented with 0.01%, 0.02% and 0.04% combined yeast and Bacillus coagulans fermentation cul⁃ ture based on the basal diet, respectively. The pretrial period lasted for 7 days and formal period lasted for 56 days. The results showed as follows: 1) the crypt depth of jejunum in the 0.02% and 0.04% added groups was significantly lower than that in the control group (P<0.05), the jejunum villus height / crypt depth ratio in the 0.02% added group was significantly higher than that in the control group (P < 0. 05), and the ileum villus height in the 0.04% added group was significantly higher than that in the control group (P<0.05) . 2) The ac⁃ tivity of diamine oxidase (DAO) in serum of 0.01% and 0.02% added groups was significantly lower than that in the control group (P<0.05), but there was no significant difference in the content of D⁃lactic acid (D⁃LA) in serum among all groups (P>0.05). 3) There were no significant differences in the pH of jejunum, ileum and cecum among all groups (P>0.05). There were no significant differences in the concentrations of acetic acid, propionic acid, butyric acid and total volatile fatty acid and the ratios of acetic acid, propionic acid and butyric acid in cecum among all groups (P>0.05). 4) Compared with the control group, the Simpson index of 0.02% and 0.04% added groups showed an increasing trend (0.05≤P<0.10). At the phylum level, the rela⁃ tive abundance of Verrucomicrobia showed a trend of decreasing first and then increasing with the combined yeast and Bacillus coagulans fermentation culture increasing (0.05≤P<0.10); the relative abundance of Te⁃ nericutes in the 0.02% added group was significantly higher than that in the 0.01% and 0.04% added groups (P<0.05), but there was no significant difference between the added groups and the control group (P>0.05). At the genus level, the relative abundance of Ruminococcaceae_UCG⁃014, Akkermansia, dgA⁃11_gut_group, Paramuribaculum and Subdoligranulum showed a trend of change with the combined yeast and Bacillus coagu⁃ lans fermentation culture increasing (0.05≤P<0.10). In summary, dietary supplemented with combined yeast and Bacillus coagulans fermentation culture can improve the intestinal morphology and reduce intestinal perme⁃ ability, but has no significant effects on the pH of jejunum, ileum and cecum and cecum fermentation, and can improve the microbial diversity of cecum of Rex rabbits. The recommended addition level is 0.02% to 0.04% based on the previous results of growth performance. © 2023 Chinese Journal of Clinical Research. All rights reserved.
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| 关 键 词： | combined yeast⁃Bacillus coagulans fermentation culture intestinal morphology in⁃ testinal permeability microbial diversity Rex rabbits volatile fatty acids |
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