【作者】 陈佳；

【导师】 程茂基；

【作者基本信息】 安徽农业大学 ， 动物营养与饲料科学， 2008， 硕士

【摘要】 体外试验探讨了温度、pH对产CLA乳酸菌抑菌功能及其代谢产物经消化酶处理后的抑菌活性变化,结果如下;①体外抑菌试验发现,产CLA乳酸菌发酵上清液对大肠杆菌的抑制作用最强,对沙门氏菌和金黄色葡萄球菌的抑制作用相对较弱。将上清液在50℃,60℃,80℃,90℃,水浴20min后,对以上三种菌株仍有残留抑菌效果,结果表明,产CLA乳酸菌具有较强的抑菌功能。②当产CLA乳酸菌发酵上清液pH值为2.0时,对以上三种菌均有较高的抑菌活性,pH值为6.0时,对三种菌均失去于抑菌活性,结果表明:产CLA乳酸菌的抑菌功能与pH值密切相关。③产CLA乳酸菌代谢产物经过过氧化氢酶、蛋白酶、胃蛋白酶、胰蛋白酶处理,结果表明:处理后的抑菌活性几乎没有变化。体内试验选取2000只1日龄AA肉鸡,随机分为5组,每组5个重复,每重复80只鸡,探讨产CLA乳酸菌培养物添加量对肉仔鸡生产性能、屠宰性能及其小肠发育与微生物区系的影响,结果如下:①日粮添加产CLA乳酸菌培养物可提高肉仔鸡肠道食糜中CLA含量,添加剂量越大,食糜中CLA含量越高;当产CLA乳酸菌培养物的添加量为0.1%时,食糜中CLA的含量比对照组增加了10倍。②日粮添加产CLA乳酸菌培养物显著影响肠道菌群结构,可大幅度降低肠道中大肠杆菌和厌氧菌的数量(P＜0.05),明显增加肠道乳酸杆菌的数量(P＜0.05),同时可降低肠道的pH值(P＞0.05)。③日粮添加产CLA乳酸菌培养物可明显提高肉仔鸡的生长性能,肉仔鸡日增重提高了15.02%(P＜0.05),料肉比降低了3.57%(P＞0.05),但对肉鸡屠宰性能影响不大。更多还原

【Abstract】 In vitro test is to study the effect of temperature,pH and digestive enzyme on bacteriostasis of Lactobacillus fermented supernatant.The results as follows:1.The results showed that Lactobacillus fermented supernatant could inhibit on Escherichia coli obviously.But the influence on Salmonella and Staphylococcus aureus were unclearly.Keeping supernatant in water bar of 50℃,60℃,80℃,90℃,20 minutes,there were still residual antimicrobial effects on three strains.The results showed Lactobacillus metabolites were highly bacteriostatic activity.2.When the pH of Lactobacillus fermented supernatant was 2.0,it could keep high antibacterial activity,when pH was 6.0,it lost activity.So the bacteriostatic function were correlated with pH value closely.3.Lactobacillus fermented supernatant were treated by catalase,protease,pepsin, trypsin,the result indicated that antibacterial activity of Lactobacillus metabolites were not changed very much.Selected 2000,one-day AA broilers,divideded into 5 groups randomly,repeated 5 teams in each group and 80 chick in each team,in vivo tests is to study the effects of Lactobacillus cultures m based diet on development and microflora of small intestine,growth performance of broilers.The results as follows:1.The content of Lactobacillus culture could influence the production of CLA in broiler chime greatly.When the content of Lactobacillus culture was 0.1%,the CLA content of the chime in treatment group could increase 10 times.2.Adding Lactobacillus culture to basic diet could decrease the number of Escherichia coli and anoxybiontic,compared with control group significantly(P＜0.05). It could increase the number of Lactobacillus significantly(P＜0.05).And intestinal pH value became lower.3.Adding Lactobacillus culture to basic diet could also effect on the growth performance of broilers.The ADG could increase the 15.02%(P＜0.05)and the FCR could decrease 3.57%(P＞0.05),but the slaughter performce could not change更多还原