| 摘要: |
| 【 目的】研究丙酸杆菌（Propionibacterium freudennreichii）固态发酵物及替代 VB12对蛋鸡生产性能、蛋 品质、免疫指标及肠道菌群的影响。【 方法】试验选取480只60周龄的罗曼灰蛋鸡，随机分成4个处理组，每组4个重 复，每个重复30只。其中对照组（CK）饲喂基础饲粮，并补加化学品氰钴胺（cyanocobalamin，VB12）0.02 mg/kg，试验 Ⅰ、Ⅱ、Ⅲ组在基础饲粮水平上分别添加0.07%，0. 14%和0.21%的丙酸杆菌固态发酵物，对应腺苷钴胺（deoxyad? enosylcobalamin）分别为0.01，0.02和0.03 mg/kg。试验期35 d，分别测定蛋鸡生产性能、蛋品质、免疫指标和肠道菌 群指标。【 结果】①蛋鸡基础饲粮添加丙酸杆菌固态发酵物对蛋鸡产蛋率、料蛋比、平均蛋质量、日均采食量和破软蛋 率无显著影响（P>0.05）。②与对照组相比，试验Ⅰ组和Ⅱ组哈氏单位显著增加（P<0.05），试验各组蛋形指数、蛋壳 强度、蛋白高度、蛋黄颜色、蛋壳颜色和蛋壳厚度均无显著变化（P>0.05）。③与对照组相比，试验Ⅱ、Ⅲ组sIgA、IgM水平增加（P>0. 05），同时TNF-α和IFN-γ有所下降（P>0. 05）。④蛋鸡基础饲粮添加丙酸杆菌固态发酵物能够增加 盲肠OTUs、Ace指数、Chao 1指数，在属水平上，能够促进拟杆菌属、乳酸杆菌属和瘤胃菌属丰度增加。【 结论】综合考虑，本试验条件下丙酸杆菌固态发酵物及替代VB12不会对蛋鸡生产性能、蛋品质产生不利影响，且当添加水平为0.14%时可对蛋鸡哈氏单位、免疫指标和盲肠菌群产生有利影响。 |
| 关键词: 丙酸杆菌 固态发酵物 蛋鸡 生产性能 肠道菌群 |
| DOI：10. 13207/j. jnwafu. 2026. 07. 003 |
| 分类号: |
| 基金项目:河南省青年科学基金项目（212300410136）；河南岐伯实业有限公司重点研发项目（4025-22010074） |
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| Effects of Propionibacterium freudenreichii solid-state fermentation products on the production performance and gut microbiota of laying hens |
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LI Xiaoli, DING Meijie, HE Wanling
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College of Animal Science and Technology，Henan University of Science and Technology，Luoyang，Hennan 471023，China
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| Abstract: |
| 【 Objective】The study aims to investigate the effects of Propionibacterium freudenreichii solidstate fermentation products used as a substitute for VB12 on the production performance，egg quality，immune indicators，and gut microbiota of laying hens.【Method】A total of 480 sixty-week-old Roman grey laying hens were selected for the experiment and randomly divided into 4 groups，with 4 replicates per group and 30 chickens per replicate. The control group was fed the basic diet and supplemented with 0. 02 mg/kg cyanocobalamin（VB12）. The experimental groups Ⅰ，Ⅱ，and Ⅲ were added with 0.07%，0.14%，and 0.21% solid-state fermentation products of Propionibacterium lactis on the basis of the basic diet，corresponding to 0.01，0.02，and 0.03 mg/kg of deoxyadenocobalamin，respectively. During the 35-day experimental period，the production performance，egg quality，immune indicators，and gut microbiota indicators of laying hens were measured separately.【Result】① Adding Propionibacterium freudenreichii solid-state fermentation products to laying hens’ diet had no significant effect on the egg production rate，feed egg ratio，average egg weight，daily feed intake，and soft egg breakage rate（P>0.05）. ② Compared with the control group，the Haugh units in experimental groups Ⅰ and Ⅱ were significantly increased（P<0.05），while the egg shape index，eggshell strength，protein height，yolk color，eggshell color，and eggshell thickness were not significantly affected（P>0.05）. ③ Compared with the control group，the levels of sIgA and IgM increased in groups Ⅱ and Ⅲ（P>0.05），while TNF-α and IFN-γ decreased （P>0.05）. ④ Adding solid-state fermentation products of Propionibacterium freudenreichii to laying hens’ diet increased the OTUs，Ace index，and Chao 1 index of the cecum. At the genus level，it promoted an increase in the abundance of Bacteroidetes，Lactobacillus，and Rumen bacteria.【Conclusion】Comprehensively，under the conditions of this experiment，the solid-state fermentation product of ropionibacterium freudenreichii used as a substitute for VB12 did not show adverse effects on the production performance and egg quality of laying hens.When the addition level of the fermentation product was 0.14%，it had beneficial effects on the Haugh unit，immune indicators，and cecal microbiota. |
| Key words: Propionibacterium freudenreichii solid-state fermentation products laying hens production performance gut microbiota |
