复合益生菌制剂对大西洋鲑(Salmo salar)生长、消化酶和非特异性免疫指标的影响

Effects of Complex-Probiotic-Preparation on the Growth, Digestive Enzymes and the Nonspecific Immune Indices of Atlantic Salmon (Salmo salar)

中文关键词: 益生菌  大西洋鲑  生长  消化酶  非特异性免疫指标

英文关键词: Probiotic  Salmo salar  Growth  Digestive enzyme  Nonspecific immune indices

中文摘要:

      选取体质健康、均重为(180±28) g的大西洋鲑(Salmo salar) 420尾，随机分成4组(对照组和3个不同菌剂水平的实验组)，每组3个重复，每个重复35尾。对照组投喂基础饲料，实验组分别投喂添加1%、3%和5%芽孢杆菌和酵母菌复合益生菌制剂(BSCP)的基础饲料42 d。结果发现，大西洋鲑投喂1%–5%的BSCP后生长性能得到明显改善，增重率显著升高(P<0.05)，饵料系数和死亡率显著降低(P<0.05)；饲料蛋白质的表观消化率呈升高的趋势，5%组蛋白质消化率具有显著性差异(P<0.05)，但其脂肪表观消化率显著降低(P<0.05)；实验组肠道和肝脏蛋白酶和脂肪酶活性有不同程度的升高，但其中5%组肝脏脂肪酶活性显著降低(P<0.05)；实验组肝脏免疫指标表现出不同程度的改善，但其血清免疫指标无明显变化，仅中高剂量组SOD活性显著降低(P<0.05)。结果表明，BSCP可以显著提高大西洋鲑的生长性能，提高部分消化酶活性和蛋白质的消化率，并在一定程度上促进大西洋鲑的非特异性免疫能力，其饲料中适宜添加水平为3%。

英文摘要:

      The probiotic has various beneficial effects on fish such as improvements in nutrition, immunity and balance of intestinal micro-ecology. The combination of multiple probiotics is thought to be even more beneficial than single probiotic. Lactobacillus, Bacillus and yeast are the most widely used probiotic species in aquaculture. The effects of lactobacillus combined with bacillus have been extensively studied, whereas little is known about the combined effects of bacillus and yeast. In this study we investigated the effects of the compound preparation fermented by bacillus and yeast on the growth performance, digestive enzyme activities and the nonspecific immune indices of Atlantic salmon (Salmo salar). Four hundred and twenty Atlantic salmons with an average body weight of (180±28) g were randomly designated into 4 groups including one control group and three test groups. In each group there were 3 replicates of 35 fish. The control group was fed with the basal diet and test groups were fed with basal diet complemented with 1%, 3% or 5% complex-probiotic-preparation (BSCP) for 42 days. Compared to the control group, there was a higher weight gain and a lower feed conversion ratio and mortality (P<0.05) in the test groups. The digestibility of protein rose along with the increase of BSCP. In the 5% group, there was a difference in protein digestibility (P<0.05) and a reduction in lipid digestibility (P<0.05). BSCP up-regulated the digestive enzyme activities in varied degrees, except that it down-regulated the liver lipase activity in the 5% group (P<0.05). The liver immune indices were improved in test groups, however in the serum, BSCP induced little change except for the decrease of SOD activity in the 3% and 5% groups (P<0.05). The results indicated that the BSCP could improve the growth performance of Atlantic salmon, enhance the activities of some digestive enzymes and protein digestibility, and promote the nonspecific immunity to some extent. The optimal dietary level of BSCP was determined to be 3%.