【摘要】 本试验旨在研究液体培养的无柄灵芝菌液和菌丝对SD大鼠生长性能和营养物质沉积的影响,评估其在饲粮中的应用价值。通过对灵芝菌DNA的ITS序列的分析,对灵芝菌属进行鉴定。选取36只健康的3周龄雄性SD大鼠,随机分成3组:灌喂马铃薯葡萄糖水组(对照组)、灌喂无柄灵芝菌液组(菌液组)和灌喂无柄灵芝菌丝组(菌丝组),每组4个重复,每个重复3只大鼠,按照10 mL/(kg BW·d)连续灌喂4周。结果表明:与对照组相比,菌液组平均日增重显著提高(P<0.10),菌丝组平均日采食量显著降低(P<0.10),菌液组和菌丝组饲料转化率均无显著差异(P>0.10);菌液组和菌丝组器官指数和背最长肌中肌苷酸含量均无显著差异(P>0.05),但菌液组背最长肌中总蛋白以及天冬氨酸、丝氨酸、谷氨酸、甘氨酸、丙氨酸、缬氨酸、蛋氨酸、异亮氨酸、酪氨酸、苯丙氨酸、组氨酸、精氨酸等12种氨基酸的含量显著提高(P<0.05)。综上,灌喂无柄灵芝菌液、菌丝对SD大鼠的生长性能有一定影响,但灌喂无柄灵芝菌液对肌肉中总蛋白、风味氨基酸的沉积具有促进作用。更多还原

【Abstract】 This experiment was aimed to investigate the effects of liquid cultured sessile Ganoderma lucidum solution and mycelium on growth performance and nutrient deposition in SD rats,and evaluate its application value in diets. The Ganoderma genus was identified by analysis of the ITS sequence of Ganoderma lucidum DNA. Thirty-six healthy 3-week-old male SD rats were randomly divided into three groups: feeding potato glucose water group(control group),feeding sessile Ganoderma lucidum solution group(solution group) and feeding sessile Ganoderma lucidum mycelium group(mycelium group),with 4 replicates per group and 3 rats per replicate,and fed 4 weeks at a dose of 10 mL/(kg BW·d). The results showed as follows: compared with the control group,the average daily weight gain in solution group increased significantly(P<0.10),the average daily feed intake in mycelium group significantly decreased(P<0.10),while there was no significant effect on the feed conversion rate in solution group and mycelium group(P>0.10); the organ indexes and inosine acid content of Longissimus dorsi in solution group and mycelium group had no significant difference(P>0.05),but the contents of total protein and aspartic acid,serine,glutamate,glycine,alanine,valine,methionine,isoleucine,tyrosine,phenylalanine,histidine and arginine of Longissimus dorsi in solution group significantly increased(P<0.05). In conclusion,feeding sessile Ganoderma lucidum solution and mycelium have no significant effect on the growth of SD rats,but Ganoderma lucidum solution can promote the deposition of total protein and flavor amino acids in muscle.[Chinese Journal of Animal Nutrition,2019,31(9) : 4314-4321]更多还原