摘要
本试验旨在研究饲粮中添加不同比例白三叶对肉兔肠黏膜形态、肠道消化酶活性和盲肠发酵的影响。试验选取体重相近的(35±2)日龄新西兰兔200只,随机分成5组,每组4个重复,每个重复10只。对照组饲喂不添加白三叶的基础饲粮,试验组分别饲喂添加10%、20%、30%、40%白三叶的试验饲粮,试验期35 d。结果表明:1)白三叶能够显著影响空肠的绒毛高度、隐窝深度、黏膜厚度、绒毛高度/隐窝深度以及盲肠隐窝深度(P<0.05),以20%白三叶组的空肠绒毛长度、黏膜厚度和绒毛高度/隐窝深度最大,但对盲肠黏膜厚度的影响不显著(P>0.05)。2)白三叶能够显著影响淀粉酶和纤维素酶的活性(P<0.05),以40%白三叶组的淀粉酶活性和纤维素酶活性最高,但是对脂肪酶活性的影响不显著(P>0.05)。3)随着白三叶添加量的增加,盲肠pH、乙酸比例和乙酸/(丙酸+丁酸)显著上升(P<0.05),丙酸比例和丁酸比例则显著下降(P<0.05),白三叶对盲肠氨态氮、总挥发性脂肪酸、盲肠重和盲肠比的影响不显著(P>0.05)。由此可见,白三叶能够影响肉兔的肠黏膜形态、主要消化酶的活性以及盲肠发酵。
This experiment was conducted to evaluate the effects of dietary white clover on intestinal mucosal morphology, intestinal digestive enzyme activity and caecum fermentation of meat rabbits. A total of 200 New Zealand rabbits weaned at （35 _ 2 ） days of age with the similar body weight were randomly allotted into 5 groups with 4 replicates per group and 10 rabbits per replicate. The rabbits in control group were fed a basal di- et without white clover, while the others in experimental groups were fed the basal diets supplemented with 10%, 20%, 30% and 40% white clover, respectively. The experiment lasted for 35 days. The results showed as follows ： 1 ） white clover had significant influences on the villus height, crypt depth, mucosal thick- ness and villus height/crypt depth of jejunum and crypt depth of caecum （P 〈 0.05 ）, and the villus height, mucosal thickness and villus height/crypt depth of jejunum got the maximum in 20% white clover group. White clover had no significant influence on the mucosal thickness of caecum （ P 〉 0.05 ）. 2 ） White clover had significant influences on the amylase and cellulase activities （P 〈 0.05）, and the amylase and cellulase ac- tivities got the maximum in 40% white clover group. White clover had no significant influence on the lipase activity （ P 〉 0.05）. 3） The pH of caecum, acetic acid ratio and acetic acid/（ propionic acid ＋ butyric acid） were significantly raised when dietary white clover increased （ P 〈 0.05 ）, but the propionic acid ratio and bu- tyric acid ratio were significantly dropped when dietary white clover increased （P 〈 0.05 ）. White clover had no significant influences on the contents of ammonia nitrogen and total volatile fatty acid, caecum weight and caecum rate （ P 〉 0.05）. The results indicate that white clover has significant influences on intestinal mucosal morphology, main digestive enzyme activity and caecum fermentation. I Chinese Journal of Animal Nutrition, 2013, 25 （8） ： 1878-1885
出处
《动物营养学报》
CAS
CSCD
北大核心
2013年第8期1878-1885,共8页
CHINESE JOURNAL OF ANIMAL NUTRITION
基金
国家科技支撑计划项目(2011BAD17B03)
关键词
白三叶
肉兔
肠黏膜形态
消化酶
盲肠发酵
white clover
meat rabbit
intestinal mucosal morphology
digestive enzyme
caecum fermentation
