Effects Of Fermented Feed On Cherry Valley Duck Quality And Ileum Microflora

Probiotics come out since the1970s, compared with the widely spread used of mtibiotics that has been used for a long time, Probiotics have many advantages, such as no resistant strains, no residual toxicity, improve growth performance and function, and these agents are mostly cultured or prepared from the animal intestinal or soil.It dose not pollute the environment and animal products.So, it will replace the antibiotics as feed additives, and recognized by feed industries and farmers. The aim of this experiment is to study effects of the probiotics Bacillus licheniformis and Lactobacillus on the antagonistic test of E. coli in vitro and the growth performance, index of immune organs, intestinal flora diversity, and serum index of meat duck. The main contents are following:(1) Isolation of Lactobacillus:Five lactic acid bacteria were isolated from the intestinal contents of healthy chickens. Acid resistance and bile salts were used to determine the toleration; and the isolated bacteria and their metabolites were used to study the antagonistic test of the E. coli in vitro. Then JJB3strains were well tolerated and antibacterial effects.(2) Animal testing:721-day-old Cherry Valley Duck were collected, and were divided into6groups named control group,1st,2nd,3rd,4th and5th group. Each group has12duck. The control group was feed with the basal dietary, the1st,2nd,3rd group were feed with the fermentation dietary (containing Lactobacillus and Bacillus) supplementation with0.05%、0.1%、0.15%probiotics, respectively. The4th and5th group were feed with the basal dietary supplementation with0.1%Bacillus licheniformis (H2) and0.1%Lactobacillus (JJB3), respectively.ⅰ. Growth performance:after feeding for35days, the final weight and average weight of the duck feed with the fermentation dietary (containing Lactobacillus and Bacillus) supplementation with probiotics were significantly higher(P<0.01).ⅱ. Serum protein index:after feeding for35days, the serum total protein and albumin index of the duck feed with the fermentation dietary supplementation with0.1%probiotics were significantly higher than that in the control group (P<0.05). The serum total cholesterol and triglyceride has no significant difference (P>0.05).iii. The index of immune organs:after feeding for35days, the spleen index of2nd group was significant difference than that in4and5group (P<0.05), and the thymus index, spleen index and bursa index in2nd group were extremely significant difference than that in the control group(P<0.01).iv. Heal flora:after feeding for35days,compared with the control group, the number of Lactobacillus,Bifidobacterium,Bacteroides,and the total anaerobes increased significantly in2nd group(P<0.01), and the number of E. coli, Enterococci and the total aerobic bacteria decreased significantly(P<0.01). The number of Lactobacillus, Bifidobacterium,Bacteroides and the total anaerobic bacteria significantly increased (P<0.05),and the number of E. coli, Enterococci and the total aerobic bacteria decreased significantly in lst,3rd,4th,5th group(P<0.05).The results showed that the ileum health index of B/E values of duck feed with fermented dietary was increased.v. PCR-DGGE analysis ileal microbial community structure and diversity:At35days of age,the control group, fed fermented feed group, single strain fed group, their bands separated by an average of22.5、18、29、30.5、27and27.5,and G2、G3and control group had extremely significant difference (P<0.01), the remaining groups had no significant difference (P>0.05),the results show that add probiotics in basal diet can protect the diversity of intestinal microflora,but add too much of probiotics or the percentage of inappropriate, can not reach the expected effects.