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| 长期饲喂柑橘提取物对肥育猪血液生化指标、抗氧化能力、免疫功能以及游离氨基酸的影响 |
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崔艺燕1,田志梅1,鲁慧杰1,邓盾1,容庭1,李贞明1,王刚1,马现永1,2*
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| (1.广东省农业科学院 动物科学研究所/畜禽育种国家重点实验室/农业农村部华南动物营养与饲料重点实验室/广东省畜禽育种与营养研究重点实验室/广东畜禽肉品质量安全控制与评定工程技术研究中心, 广州 510640;2.岭南现代农业科学与技术广东省实验室茂名分中心, 广东 茂名 525000) |
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| 摘要: |
| 旨在研究长期饲喂柑橘提取物对肥育猪血液生化指标、抗氧化能力、免疫功能和游离氨基酸的影响。选取108头56日龄19.73±0.39 kg杜×长×大猪，公母各半，设置3组。空白组为基础饲粮，抗生素组在基础饲粮上添加75 g/t金霉素，柑橘提取物组在基础饲粮上添加柑橘提取物(56~112 d 添加250 mL/t，113~194 d 添加200 mL/t)。用分光光度法测定血浆总胆固醇、甘油三酯等生化指标和丙二醛、总抗氧化能力等抗氧化指标，用氨基酸分析仪测定血浆游离氨基酸含量，用酶联免疫法测定白介素和免疫球蛋白等免疫指标。结果表明:1)与空白组相比，柑橘提取物组和抗生素组血浆尿素氮含量分别显著降低了19.66%和15.53%(P<0.05)；与抗生素组相比，柑橘提取物有降低总胆固醇含量的趋势(0.05≤P<0.10)。2)与空白组相比，柑橘提取物显著提高了血浆的总抗氧化能力(P<0.05)。3)与空白组相比，抗生素和柑橘提取物组血清免疫球蛋白(Ig)A的浓度分别显著提高了13.17%和15.50%(P<0.05)，抗生素组显著降低了IgM的浓度(P<0.05)。4)与空白组和抗生素组相比，柑橘提取物组显著提高血浆亮氨酸浓度(P<0.05)，有提高脯氨酸浓度的趋势(0.05≤P<0.10)；与空白组相比，柑橘提取物显著提高了天冬酰胺、谷氨酸和丙氨酸的含量(P<0.05)，与抗生素组的功效相似。综上，长期饲喂柑橘提取物降低了肥育猪血浆尿素氮含量，提高了血液抗氧化能力、免疫功能和游离氨基酸水平。 |
| 关键词: 柑橘提取物 猪 抗氧化能力 免疫能力 游离氨基酸 |
| DOI：10.11841/j.issn.1007-4333.2021.06.07 |
| 投稿时间：2020-10-19 |
| 基金项目:饲料产业技术体系创新团队建设项目(2020KJ115)；广东省现代农业技术研究体系饲料创新团队(2019KJ115)；省级现代农业产业技术推广体系建设项目(2018LM2153)；动物健康养殖国际科技合作示范基地(2019A050505007)；清远市启航计划(2018002)；广东省农业科学院人才项目(201803) |
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| Effects of long-term feeding of citrus extract on blood biochemical indexes, antioxidant capacity, immune function and free amino acids of finishing pigs |
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CUI Yiyan1,TIAN Zhimei1,LU Huijie1,DENG Dun1,RONG Ting1,LI Zhenming1,WANG Gang1,MA Xianyong1,2*
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| (1.Institute of Animal Science/State Key Laboratory of Livestock and Poultry Breeding/The Key Laboratory of Animal Nutrition andFeed Science(South China)of Ministry of Agriculture/Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition/Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China;2.Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Maoming 525000, China) |
| Abstract: |
| This experiment aimed to study the effects of long-term feeding of citrus extract on blood biochemical indexes, antioxidant capacity, immune function and free amino acids of finishing pigs. A total of 108 56-day 19. 73±0. 39 kg Duroc×Landrace×Large White pigs, both barrows and females, were assigned to 3 dietary treatments. The blank group was fed the basic diet, the antibiotic group was fed the basal diet with 75 g/t chlortetracycline, and the citrus extract group was fed the basic diet with 250 mL/t citrus extract(56-112 d)and 200 mL/t citrus extract(113-194 d). The total plasma cholesterol, triglyceride and other biochemical indexes, and malondialdehyde, total antioxidant capacity and other antioxidant indicators were determined by spectrophotometry. The content of free amino acids in plasma was determined by amino acid analyzer. The immune indexes such as interleukin and immunoglobulin were determined by enzyme-linked immunosorbent assay. The results showed that: 1)Compared with the blank group, the plasma urea nitrogen content of the citrus extract group and antibiotic group were significantly decreased by 19. 66% and 15. 53%(P<0. 05), respectively; compared with the antibiotic group, the total cholesterol content in the citrus extract group was decreased(0. 05≤P<0. 10). 2)Compared with the blank group, citrus extract significantly increased the total antioxidant capacity of plasma(P<0. 05). 3)Compared with the blank group, the serum IgA concentration in the antibiotic and citrus extract groups increased by 13. 17% and 15. 50%, respectively(P<0. 05), and the IgM concentration in the antibiotic group decreased significantly(P<0. 05). 4)Compared with the blank and antibiotic groups, the level of plasma leucine in the citrus extract group was significantly increased(P<0. 05), and the proline level tended to increase(0. 05≤P<0. 10); compared with the blank group, the citrus extract group significantly increased the contents of asparagine, glutamate and alanine(P<0. 05), which was similar to the antibiotic group. In short, the long-term feeding of citrus extract can reduce plasma urea nitrogen content, and improve the blood antioxidant capacity, immune function and free amino acids level of finishing pigs. |
| Key words: citrus extract pig antioxidant capacity immune function free amino acid |
