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为探讨饲料中添加干酪乳杆菌对非特异性免疫力和抗病力的影响,在基础饲料中分别添加3种不同浓度1×107CFU/g、1×108CFU/g、1×109CFU/g的干酪乳杆菌,养殖初始体重为(28±0.3)g的鲤鱼6周。结果显示,与对照组相比,饲料中添加1×108CFU/g时超氧化物歧化酶(SOD)和抗体Ig M含量显著升高(P<0.05),但1×109CFU/g的SOD活力和抗体Ig M含量反而受抑制;在28 d时添加量为1×108CFU/g的溶菌酶(LZM)和过氧化物酶(POD)活力最高,1×107CFU/g、1×109CFU/g的低一些,均高于对照组;而试验各组中碱性磷酸酶(AKP)活力随干酪乳杆菌浓度的增加而升高。饲喂后第42天以菌株维氏气单胞菌TH0426攻毒,各组14 d后的累积死亡率差异显著(P<0.05),与对照组相比,添加1×108CFU/g的干酪乳杆菌免疫保护率最高为60%,1×107CFU/g、1×109CFU/g的次之。由此可见,在基础饲料中添加1×108CFU/g的干酪乳杆菌能提高鲤鱼的非特异性免疫力,且具有较高的免疫保护效果。
In order to investigate the effects of adding Lactobacillus casei to non-specific immunity and disease resistance in feedstuff, three different concentrations of cheese milk (1 × 107CFU / g, 1 × 108CFU / g, 1 × 109CFU / g) Bacillus, breeding carp initial weight (28 ± 0.3) g for 6 weeks. The results showed that the content of superoxide dismutase (SOD) and IgM in the feed increased significantly (P <0.05) compared with the control group, but the activity of SOD of 1 × 109CFU / g and IgM of the antibody was inhibited. On the 28th day, LZM and POD had the highest activity of 1x10 CFU / g and 1x109 CFU / g with the addition of 1 × 108 CFU / g Some of them were higher than that of the control group; while alkaline phosphatase (AKP) activity in each group increased with the increase of Lactobacillus casei concentration. On the 42nd day after feeding, the strain T. aeruginosa TH0426 was challenged with the strain D, and the cumulative mortality after 14 days was significantly different (P <0.05). Compared with the control group, 1 × 108CFU / g of cheese milk Bacillus immune protection rate of up to 60%, 1 × 107CFU / g, followed by 1 × 109CFU / g. Thus, the addition of 1 × 108CFU / g Lactobacillus casei to the basal diet can improve the non-specific immunity of carps, and has a high immunoprotective effect.