Screening Of Microorganism Of Taraxacum Mongolicum Hand-mazz And Its Impact On Broiler Immune Indices And Growth Performance

Objective:Studying of Taraxacum mongolicum Hand-Mazz bioconversion, in order to develope green safety feed additives, solve the longly problem of antibiotic residues plagued livestock, reduce environmental pollution, improve productivity, develop green livestock and meet people's demand for food security。Methods:Ⅰ. Screening of microorganism of Taraxacum mongolicum Hand-Mazz, optimizing its cultureing condition, and investigating the method for analying the composition of its fermentation extract. (ⅰ) The study invatigated the fermention technique that the taracacum her produces Chlorogenic acid. First, Aspergillus flavus, Mildew and Macillus subtilis was used to fermented the Taraxacum crude extract, separately. Then, the fermentation product was concontrated. The result showed that the chlorogenic acid content measured by colorimetry was increased by 2.6 times after it is fermented by Bacillus subtilis,chich is the most efficient than other two. Secondly, the orthogonaltest showed culture medium with PH 6.5, beef extract and sugar as the N source and C source respectively is the most suitable for fermention. Thirdly, the Bacillus subtilis was used to ferment the Taraxacum mongolicum Hand-Mazz in the optimizing medium,which result the Chlorogenic acid was concentrated by 1.5 times。(ⅱ). Effect of the microbe fermentation to the flavonoids content in the Taraxacum mongolicum Hand-Mazz was alse invesgatedo, The Aspergillus flavus, Mildew and Macillus subtilis was also used in the study。The result showed that the total flavonoids content was increased by 2-3 times by Aspergillus flavus。The single factor test was alse proceeded to optimize the culture medium, which showed that the best combination is with PH 6.5,9% Glycine,1.5% urea respectively as C source and Nitrogen source,0.5%CaCl2。under the condition Aspergillus flavus increased the total flavonoids content almos by 5 times. Otherside, one of the flavonoids named tutin was concentrated by 3.5 times measures by HPLC。(Ⅱ) In vitro antibacterial test showed that for Taraxacum mongolicum Hand-Mazz fermentation product, E.coli is extremely sensitive highly sensitive, S.aureusis and Pneumococcal is highly sensitive, hemolytic streptococcus is modely sensitve。(Ⅲ) The mouse model was feeded with Taraxacum mongolicum Hand-Mazz fermentation product for 30 days, which showed that the Taraxacum mongolicum Hand-Mazz fermentation product has no significant toxicity。(Ⅳ) The pharmacological function and the effect of the Taraxacum mongolicum Hand-Mazz fermentation product to the broiler immune indices and growth performance were investigated。The results show that:1) There was no significant difference between groupⅡand antibiotic control in spleen index, bursa of Fabricius index, but spleen index, bursa of fabricius index of groupⅡrise respectively by 11% and 10% than control group treated with antibiotic, which showed that groupⅡtreated with 0.3% Taraxacum mongolicum Hand-Mazz fermentation extract can take place antibiotic as feed additives absolutely。(2) Effect of Taraxacum mongolicum Hand-Mazz fermentation extract on carcass characteristics is not significant, which telled that Taraxacum mongolicum Hand-Mazz fermentation extracts doesn't lower the broiler performance。(3) The Taraxacum mongolicum Hand-Mazz fermentation extract caused little effect on body measurements. There are no significant difference between test groups and control group in main indicators。...