SN XUT V TH NGHIM HIU QU CH PHM PROBIOTIC

LN T L SNG, H S TIU TN THC N V TNG TRNG

CA C CHP NHT (Cyprinus carpio)
PRODUCTION AND TESTING PROBIOTIC EFFECT ON SURVIVAL
RATE, COEFFICIENT OF CONSUMING FOOD AND GROWTH OF Cyprinus carpio

V Ngc Thanh Tm1, Trng Phc Thin Hong2, Ng Vn Ngc3

1
B Mn Cng Ngh Sinh Hc, Trng i Hc Nng Lm Tp.HCM
2
Vin NC Cng Ngh Sinh Hc & Mi Trng, Trng i Hc Nng Lm Tp.HCM
3
Khoa Thy Sn, Trng i Hc Nng Lm Tp.HCM

ABSTRACT

Using probiotic helped aquaculture increase a quantity of microorganism, enhance a

nutritional content and improve an immune ability of springs to prevent microorganic
pathogen. Moreover, probiotic also minimized the using of antibiotic and chemical which
preventing diseases, reduce to a minimum polluted environment matter and bad impact on
human health. Probiotic was the mixture of Bacillus subtilis, Lactobacillus acidophillus and
Saccharomyces cerevisiae. Using Heinkel method to define amylase activity, Anson method
to define protease activity, Fiske and Subbarow method for phytase activity defining and
defining cellulase activity by quantifying glucose acording to Miller to examine probiotic
preserved time. Probiotic was verified antibacterial ability by piercing a hole agar, studied on
ratio of mixture of probiotic and aquaculture food and evaluated the suitable ratio rely on
digestive ability of ornament fish. Manufacture probiotic on pilot scale can resist E. coli,
Samonella and stimulate strongly to food digestion of ornament fish when it was mixed to
aquaculture food with 5% ratio.

TM TT

S dng probiotic gip tng s lng vi sinh vt thc phm cho thy sn, nng cao
hm lng dinh dng v ci thin kh nng min dch ca con ging ngn chn mm
bnh vi sinh. Hn th na, probiotic cn c th gip gim thiu vic s dng cc thuc khng
sinh v ha cht ngn nga dch bnh, hn ch ti a vn nhim mi trng v nh
hng xu n sc khe con ngi. Ch phm probiotic l kt qu ca s phi trn ba canh
trng nui cy Bacillus subtilis, Lactobacillus acidophillus v Saccharomyces cerevisiae. S
dng phng php Heinkel xc nh hot tnh amylase, phng php Anson xc nh hot
tnh protease, phng php Fiske v Subbarow xc nh hot tnh phytase, phng php nh
lng ng theo Miller xc nh hot tnh cellulase kho st thi gian bo qun ch
phm. Ch phm c kim tra tnh khng khun bng phng php c l thch, kho st t
l phi trn ch phm probiotic vo thc n vin v nh gi da vo kh nng kch thch tiu
ha thc n cho c cnh. Sn xut c ch phm quy m bn sn xut c kh nng khng
vi E. coli, Samonella, v c tc dng kch thch tt kh nng tiu ha thc n cho cc cnh
t l phi trn thch hp vo thc n vin l 5%.

T VN

nhim nc nui trng thy sn ven bin l mi quan tm hng u ca cc nh

khoa hc. Mi trng nhim nghim trng thng dn n bnh dch, ngn nga v
kim sot dch bnh, ngi ta s dng thuc khng sinh, thuc tr su v cc ha cht,

161
iu ny to ra gy ra nhiu thit hi cho nui trng thy sn, mi nguy him e da sc
khe con ngi. Bn cnh , vn v tng hm lng dinh dng v kh nng khng bnh
cho thy sn cng mang li nhng li ch kinh t to ln v bn vng.

Cu hi t ra l Lm th no va mang li ngun dinh dng di do, kh nng

khng bnh lu di cho c va gim thiu vic s dng khng sinh, ha cht, ci thin mi
trng sinh thi gip mang li li ch ti a cho ngh nui trng thy sn v bo v li ch
cho ngi s dng? Vn trn l mi quan tm ca nhiu nh khoa hc, bin php ti u
cho vn ny l khuyn co vic s dng probiotics trong nui trng thy sn. Bi v vic
s dng probiotics gip tng s lng vi sinh vt thc phm cho thy sn, nng cao hm
lng dinh dng v ci thin kh nng min dch ca con ging ngn chn mm bnh vi
sinh. Hn th na, probiotics cn c th gip gim thiu vic s dng cc thuc khng sinh v
ha cht ngn nga dch bnh, hn ch ti a vn nhim mi trng v nh hng xu
n sc khe con ngi.

VT LIU V PHNG PHP

Cc i tng nghin cu

Cc chng vi khun Bacillus subtilis c cung cp bi i hc Nng Lm thnh ph

H Ch Minh, Lactobacillus acidophillus v nm men Saccharomyces Cerevisiae c cp
bi cng ty TNHH Gia Tng- khu cng nghip Sng Thn.

Esherichia coli, Salmonella c cung cp bi Khoa Chn nui Th y- Trng i

Hc Nng Lm thnh ph H Ch Minh.

C chp Nht c nui dng bi tri Thc nghim Thy sn trng i hc Nng
Lm thnh ph H Ch Minh. Sau tuyn chn nhng con khe mnh vi kch thc trung
bnh t 2 - 4cm tin hnh b tr th nghim.

Nguyn liu v phng php

Thc n kho nghim: Chng ti s dng loi thc n dnh cho c cnh kch c 1mm,
mua ca cng ty GROBEST vi thnh phn dinh dng nh sau: m 30%, x : 7%, bo :
5%, tro: 12%, m: 11%

Cc phng php s dng trong bi nguyn cu: phng php Heinkel, phng php
Anson, phng php Fiske v Subbarow, phng php nh lng glucose theo Miller,
phng php m khun lc, phng php xc nh hm lng acid lactic, phng php c
l thch kim tra tnh khng khun, cc k thut nui c chp Nht.

KT QU V THO LUN

1. Kt qu so snh t l v hot cc enzyme amylase, protease, phytase, cellulase v

mt s t bo trong ch phm Bacillus subtilis nui cy quy m phng th nghim v
bn sn xut.

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Bng 1. Hot tnh cc enzyme v mt t bo c quy m phng th nghim v quy m bn
sn xut (pilot)

Nui cy quy m phng th Nui cy quy m bn sn xut

Ch tiu xc nh nghim (pilot)
Lp li (n) Lp li (n)
Amylase (UI/gCP) 3 2512,65 25.66 3 1971,86 39,71
Protease (UI/gCP) 3 32,62 0,47 3 23,55 0,36
Phytase (UI/gCP) 3 5260,32 156,99 3 3431,89 12,72
Celllulase(UI/gCP) 3 6221,55 176,52 3 5016,19 73,83
Mt t bo
3 2,94x10 9 2,8x107 3 2,73x109 1,39x107
(CFU/gCP)
( : trung bnh hot tnh cc enzyme sai s chun)

Kt qu ghi nhn c trnh by bng 1, nhn thy hot tnh cc enzyme amylase,
protease, phytase, cellulase v mt t bo trong ch phm c sn xut quy m phng
th nghim cao hn rt nhiu so vi quy m pilot. C th, kt qu x l thng k cho thy c
s khc bit rt c ngha gia hot tnh cc enzyme v mt t bo trong ch phm sn
xut quy m phng th nghim v quy m bn sn xut.

2. Kt qu nui cy thu nhn ch phm Lactobacillus acidophilus.

Bng 2. Hm lng acid lactic v mt t bo Lactobacillus acidophilus

Ch tiu xc nh Lp li (n)
Acid lactic (g/L) 3 42,18 0,53
Mt t bo (CFU/gCP) 3 2,04x109 5,4x108
( : trung bnh sai s chun)

T kt qu bng 2, nhn thy kt qu v hm lng acid lactic tng i cao hn kt

qu thu nhn ch phm Lactobacillus acidophilus ca cc tc gi khc. C th hm lng acid
lactic thu nhn c l 42,18 g/L so vi kt qu thu c ca Hunh Minh Th, 2008 l
19,8g/L.

3. Kt qu nui cy thu nhn ch phm Saccharomyces cerevisiae

Bng 3. Mt t bo Saccharomyces cerevisiae

Ch tiu xc nh Lp li (n)
Mt t bo (CFU/gCT) 3 2,05x10 9 3,64x10 7
( : trung bnh sai s chun)
Trong t bo nm men c nhiu loi vitamin v vi hm lng kh ln, do chng ti tin
hnh nui cy thu nhn sinh khi nm men Saccharomyces cerevisae nhm cung cp thm vitamin
v khong cht cho probiotic b sung vo thc n cho c.
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4. Kt qu phi trn ba canh trng nui cy Bacillus subtilis, Lactobacillus acidophilus
v Saccharomyces cerevisiae.

Bng 4. Cc ch tiu trong ch phm hn hp

Ch tiu xc nh Lp li (n)
Amylase (UI/gCP) 3 1563.56 89.63
Phytase (UI/gCP) 3 3076.64 126.92
Cellulase (UI/gCP) 3 4081,13 37,65
Mt t bo Bacillus subtilis
3 1,201x10 9 5x10 7
(CFU/gCP)
Mt t bo Lactobacillus acidophilus (CFU/gCP) 3 1,11x107 1,12x10 6
Acid lactic 3 44,02 0,85
Mt t bo Saccharomyces cerevisiae (CFU/gCP) 3 2,57 x10 9 6,45x107
Protease (UI/gCP) 3 23,55 0,36
Protein tng (%) 3 10
( : trung bnh sai s chun)

Qua bng 4 cho thy, kt qu sau khi phi trn thnh ch phm probiotic v sau khi
phi trn khng c s khc bit nhiu v mt t bo, nhng li c s st gim hot
enzyme, c th 1563,56 UI/gCT so vi 1971,86 UI/gCT i vi amylase, 11,08 UI/gCT so
vi 23,55 UI/gCT i vi protease, 3076,64 UI/gCT so vi 3431,89 UI/gCT i vi phytase
v 4081,13 UI/gCT so vi 5016,19 UI/gCT i vi cellulase. V hm lng acid lactic tng
ln 44,02g/L so vi 42,18g/L. Trong khi , hm lng acid lactic tng l do trong thnh phn
ca cht mang (bt u nnh) cng cha mt lng nh acid lactic (c xc nh trong mu
th khng khi o hm lng acid lactic), m ch phm Bacillus subtilis v ch phm
Saccharomyces cerevisiae u c cha rt nhiu bt u nnh. V vy ch phm hn hp
probiotic c hm lng acid lactic cao hn ch phm Lactobacillus acidophilus.

5. Kt qu kim tra kh nng khng khun ca ch phm

Bng 5. ng knh vng khng khun ca ch phm th nghim

Ch phm Vi khun Lp li (cm)

E. coli 3 0,27 0,03
Ch phm th nghim
Samonella 3 0,25 0,05
( : trung bnh sai s chun)

Qua bng 5 nhn thy ch phm probiotic th nghim c tnh khng vi vi khun
E.coli v Samonella, tuy nhin tnh khng th hin yu v khng n nh.

Ch phm c tnh khng yu, do vy ch nn s dng ch phm probiotic phng

nga v nn s dng lin tc trong thi gian di khi nghi ng c dch xut hin.

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6. Kt qu kho st thi gian bo qun ch phm

Ch phm d kin c bn ra th trng, v th chng ti tin hnh kho st thi gian

bo qun ch phm vi nhit bo qun l nhit phng, xc nh cc ch tiu c trong
ch phm (hot tnh cc enzyme, v mt s t bo, v hm lng acid lactic) 10 ngy/ ln v
c kt qu nh sau:

6.1. i vi amylase

Bng 6. Bin thin hot tnh amylase qua thi gian bo qun ch phm

Thi gian kho st (ngy) Lp li (n) (UI/gCP) Hao ht (%)

a
10 3 2082,01 22,72 0,00
20 3 2072,87 9,49 a 0,44
30 3 2051,65 7,00 a 1,46
40 3 1997,99 0,01 b 4,03
50 3 1997,57 0,08 b 4,05
60 3 1951,17 8,66 b 6,28
( : trung bnh hot enzyme sai s chun; cc gi tr theo sau cc ch ci (a,b,) khc nhau th sai
khc nhau c ngha v mt thng k).

Hot enzyme gim dn vng 60 ngy, tc l gim 6,28% so vi hot tnh ban u.
Nh vy s st gim nh qua thi gian l do amylase ca Bacillus subtilis l mt
metalloenzyme c trung tm hot ng cha ion Ca2+, chnh Ca2+ gip cho amylase bn trc
tc dng ca protease (Nguyn c Lng, 2004) v lm cho s st gim ny tr nn chm
hn. Qua x l thng k cho thy, s khc bit c ngha gia thi gian bo qun 10, 20, 30
ngy so vi 40, 50, 60 ngy vi mc ngha P < 0,001.

6.2. i vi protease

Hot enzyme gim mnh theo thi gian, c th gim t 31,09 UI/gCP xung 14,68
UI/gCP trong vng 60 ngy, tc l gim hn 50% so vi hot tnh ban u. S st gim mnh
c th l do enzyme protease d b bin tnh hn cc enzyme khc, trong thi gian bo qun
di, protease b mt dn hot tnh.

Nh vy thi gian bo qun protease l ngn hn so vi amylase. Kt qu x l thng

k cho thy s khc bit c ngha gia thi gian bo qun 10 ngy vi 30 ngy, 40 ngy, 50
ngy, 60 ngy vi P <0,001 nhng khng c s khc bit gia 10 ngy vi 20 ngy.

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Bng 7. Bin thin hot tnh protease qua thi gian bo qun ch phm

Thi gian kho st (UI/gCP)

Lp li (n) Hao ht (%)
(ngy)
10 3 31,09 3,30a 0,00
20 3 25,11 0,83ab 19,23
30 3 21,04 0,76b 32,33
40 3 16,45 0,57c 47,09
50 3 15,91 0,11c 48,83
60 3 14,68 0,66c 52,78
( : trung bnh hot enzyme sai s chun; cc gi tr theo sau cc ch ci (a,b,) khc nhau th sai
khc nhau c ngha v mt thng k).

6.3. i vi phytase

Bng 8. Bin thin hot tnh phytase qua thi gian bo qun ch phm

Thi gian kho st (UI/gCP)

Lp li (n) Hao ht (%)
(ngy)
10 3 4383,33 34,37 a 0
20 3 4141,27 43,65b 5,52
30 3 4073,81 51,89 b 7,07
40 3 4034,13 90,75 b 7,96
50 3 3848,41 24,22 c 12,20
60 3 3700,00 34,69 c 15,59
( : trung bnh hot enzyme sai s chun; cc gi tr theo sau cc ch ci (a,b,) khc nhau th sai
khc nhau c ngha v mt thng k).

Hot enzyme phytase gim t 4383,33 UI/gCP xung 3700 UI/gCP trong vng 60 ngy,
tc gim 15,6% so vi hot ban u. Kt qu x l thng k cho thy s khc bit c ngha
gia thi gian bo qun l 10 ngy so vi cc thi gian cn li vi P < 0,001.

6.4. i vi cellulase

Bng 9. Bin thin hot tnh cellulase qua thi gian bo qun ch phm

Thi gian kho st (ngy) Lp li (n) (UI/gCP) Hao ht (%)

a
10 3 5721,95 34,08 0
20 3 5455,34 38,99b 4,66
30 3 5342,51 46,57b 6,75
40 3 5222,54 42,47c 8,73
50 3 4867,46 24,88d 14,93
60 3 4829,07 41,84d 15,60
( : trung bnh hot enzyme sai s chun; cc gi tr theo sau cc ch ci (a,b,) khc nhau th sai
khc nhau c ngha v mt thng k).

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 Hot tnh cellulase gim t 5721,95 UI/gCP xung 4821,07 UI/gCP trong vng 60
ngy, tc gim 15,6% so vi hot ban u. Kt qu x l thng k cho thy s khc bit c
ngha gia thi gian bo qun l 10 ngy so vi cc thi gian cn li vi P <0,001

S st gim hot enzyme c th do nhiu yu t gy nn, y chng ti kho st

yu t thi gian. Thi gian bo qun ch phm cng lu th hot tnh enzyme cng gim,
nhng s gim din ra chm dn. Tuy nhin, nhn chung s st gim so vi hot tnh ban u
l khng ng k, ch phm sau thi gian bo qun c cht lng khong 90% so vi ch
phm ban u, iu ny cng khng lm gim i gi tr kinh t ca ch phm.

6.5. i vi mt t bo Bacillus subtilis

Bng 10. Bin thin mt t bo Bacillus subtilis qua thi gian bo qun ch phm

Thi gian kho st (ngy) Lp li (n) (CFU/gCP)

10 3 2,92x109 1,09x107a
20 3 2,89x10 9 1,21x10 7ab
30 3 2,86x109 2,69x107b
40 3 2,80x109 1,69x107c
50 3 2,78x10 9 1,09x10 7cd
60 3 2,73x109 1,39x107d
( : trung bnh mt t bo sai s chun; cc gi tr theo sau cc ch ci (a,b,) khc nhau th sai
khc nhau c ngha v mt thng k).

Mt t bo gim dn theo thi gian bo qun. S lng t bo Bacillus subtilis gim

0,317% so vi mt ban u, s st gim ny l khng ng k. Tuy nhin, theo kt qu x
l thng k cho thy s khc bit c ngha gia thi gian bo qun 10 ngy so vi cc thi
gian bo qun cn li mc P < 0,001.

6.6. i vi mt t bo Lactobacillus acidophilus

Bng 11. Bin thin mt t bo Lactobacillus acidophilus

Thi gian kho st (ngy) Lp li (n) (CFU/gCP)

10 3 2,04x10 9 5,4x108a
20 3 1,93x10 7 4,8x10 6b
30 3 8,42x10 5 1,14x10 5b
40 3 2,21x10 5 2,5x10 4b
50 3 3,21x10 4 6,74x10 3b
60 3 3,5x104 1,19x10 4b
( : trung bnh mt t bo sai s chun; cc gi tr theo sau cc ch ci (a,b,) khc nhau
th sai khc nhau c ngha v mt thng k)

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 S lng t bo Lactobacillus acidophilus gim 55% so vi mt ban u. Theo kt qu
x l thng k cho thy s khc bit c ngha gia thi gian bo qun 10 ngy so vi cc thi gian
bo qun cn li mc P < 0,001.

6.7. i vi hm lng acid lactic

Hm lng acid lactic gim 26,32 % so vi hm lng ban u, v s st gim ny l bnh
thng, Theo kt qu x l thng k cho thy s khc bit c ngha gia thi gian bo qun
10 ngy so vi cc thi gian bo qun cn li mc P < 0,001.

Bng 12. Bin thin hm lng acid lactic qua thi gian bo qun ch phm

Thi gian kho st (ngy) Lp li (n) (g/L)

10 3 42,18 0,53 a
20 3 37,07 0,75 b
30 3 35,11 0,29 c
40 3 33,53 0,52cd
50 3 31,87 0,59d
60 3 31,80 0,90d
( : trung bnh mt t bo sai s chun; cc gi tr theo sau cc ch ci (a,b,) khc nhau th sai
khc nhau c ngha v mt thng k).

6.8. Kt qu kho st mt t bo Saccharomyces cerevisiae.

Bng 13. Bin thin mt t bo Sacchromyces cerevisiae

Thi gian kho st (ngy) Lp li (n) (CFU/gCP)

10 3 2,05x109 3,64x107a
20 3 1,88x109 3,72x107b
30 3 1,83x109 5,66x107b
40 3 1,71x109 3,57x107c
50 3 1,12x108 3,49x106d
60 3 1,06x108 4,59x106d
( : trung bnh mt t bo sai s chun; cc gi tr theo sau cc ch ci (a,b,) khc nhau th sai
khc nhau c ngha v mt thng k).

Mt t bo gim dn theo thi gian bo qun. S lng t bo Saccharomyces cerevisiae

gim 13,85% so vi mt ban u. Theo kt qu x l thng k cho thy s khc bit c ngha
gia thi gian bo qun 10 ngy so vi cc thi gian bo qun cn li mc P < 0,001.

7. nh gi hiu qu kinh t

Ch phm probiotic ly tn thng mi l LACBASAC, do Vin Cng ngh Sinh Hc

v Mi trng, i hc Nng Lm TPHCM ng tn thng mi sn phm.

Bng 14. Gi chi tit thnh phn sn phm probiotic

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 Gi gc Gi gc
Mi trng MRS Mi trng Hansen
(VN) (VN)
Pepton 10 g 5200 Glucose 50 g 750
Cao tht 8g 14528 Pepton 10 g 5200
Cao men 4g 15464 KH2PO4 2g 360
Glucose 20 g 300 MgSO4 1g 200
K2 HPO4 2g 360 Agar 20 g 1200
Tween 80 1 mL 1000 Cm 4 kg 21000
CH3COONa 5g 600 Nc 1 lit 50
(NH4 )4CO3 2g 360 Tng ( 4 kg) 28760
Mi trng nui cy Gi gc
MgSO4 0,2 g 500
Bacillus subtilis (VN)
MNSO4 0,05 g 36 Gi 200 g 2000
Nc 1L 50 Pepton 10 g 5200
Agar 20 g 1200 Glucose 50 g 300
Bt u nnh 4 kg 40000 Nc 1 lit 50
Canh trng 4 kg 32000
Tng ( 4 kg) 79598 Tng ( 4 kg) 39550

Bng 15. So snh gi thnh sn phm gia cc cng ty

Ch tiu cht lng (CFU/gCP)

Tn sn Gi thnh
Ni sn xut Bacillus Lactobacillus Saccharomyces
phm (VN)/kg
subtilis acidophillus cerevisiae
Vin NC CNSH
LACBASAC v MT > 109 > 107 > 2x109 50000
HNL.TPHCM
Cng ty CN Ha
Bioprobiotic Sinh Vit Nam > 3x108 > 3x108 > 3x108 100000
TPHCM
Cng ty TNHH
Bio- fish
Sinh hc Mai Vit > 2x108 - - 80000
MV
TPHCM
Cng ty TNHH
Biolac thuc th y > 109 > 108 > 109 120000
Chu Cn Th
Cng ty sn xut
Gestylic thng mi > 3x108 > 107 > 109 90000
A.S.T.A TPHCM

Sn phm th nghim probiotic cho cht lng cao, gi thnh r, c kh nng thng
mi tt. So vi cc sn phm ca cc cng ty ln th LACBASAC r hn rt nhiu. Tuy
nhin, sn phm c sn xut th cng, quy m h gia nh nn ch tnh gi tr thc ca sn
phm, ch cha thc s l bi ton kinh t. V mt sn phm ti tay ngi tiu dng phi
tn nhiu chi ph khc nh: qung co, tip th, vn chuyn v mt s chi ph khc khng
c tnh y nh chi ph hao mn thit b, mt bng mua bn, thu nhn cng. Tt c cc
169
chi ph trn phi c cng vo sn phm, t mi c th tnh c bi ton kinh t thc s.
cng l l do mc d nguyn liu sn xut rt r tin nhng cc cng ty a ra gi sn
phm rt cao. Sn phm LACBASAC nu c u t ng mc trong khu sn xut v
thng mi s mang li hiu qu kinh t cho ngi sn xut l khng nh.

8. Kho st t l phi trn thch hp ch phm probiotic vi thc n c sn dnh cho c

cnh.

8.1 Mt s yu t mi trng trong th nghim

Nhit ( Th Ha v ctv, 2006).

Trong qu trnh th nghim, nhit o c dao ng t 27,4 28,2. y l khong

nhit thch hp cho s pht trin ca c. Nhn chung, nhit nm trong khong cho php,
tng i ng u gia cc nghim thc v khng nh hng lm n kt qu th nghim.

Hm lng oxy ha tan (DO) (Nguyn Ph Ha, 2000).

Theo cc s liu theo di cho thy hm lng oxy ha tan gia cc b chnh lch khng
ng k. DO c s bin ng gia sng v chiu do hot ng quang hp, h hp ca to v
c. Bin ng DO vo bui sng gia cc ngy t 10,5 mg/L, bui chiu 8,2 mg/L. Nhng
nhn chung DO vn nm trong khong cho php v tng i ng u gia cc nghim thc
trong sut qu trnh th nghim v khng nh hng nhiu n kt qu th nghim.

pH ca nc ( Th Ha v ctv, 2006).

Nhn chung pH trong sut qu trnh th nghim, gia sng v chiu l (7,2 8,8) u
nm trong khong cho php ca c, khng nh hng n tng trng v kh nng bt mi
ca c. pH gia cc ln lp li khng sai khc nhau.

Ammonia (Nguyn Ph Ha, 2000).

T cc kt qu theo di cho thy nng NH3 vn lun nm trong khong cho php
(0,01 0,06 mg/l) tng dn theo thi gian th nghim v khng c s khc bit gia cc
nghim thc. y l khong ammonia hu nh khng lm nh hng n s pht trin ca c.

8.2 Kt qu th nghim

Ch tiu v tng trng ca c th nghim

Trng lng trung bnh

Qua th 1, nhn thy trong 4 tun u tin c cc b tng trng gn nh bng

nhau, nhng n tun th 6 th s pht trin ca c cc nghim thc bt u c s khc
bit. T tun th 6 n tun th 8 th tc tng trng v trng lng cc nghim thc
tr nn phn bit v r rng hn.

170
 th 1. Bin thin trng lng trung bnh gia cc NT.

Trng lng trung bnh ca c trc khi th nghim l 0,364 v ng u gia cc

nghim thc (sai khc khng c ngha v mt thng k). Sau 8 tun th nghim trng lng
ca c tng t 0,364 n 0,813. Trong iu kin dinh dng y , mi trng nui n nh
v c gi ng u, trng lng thu c cho thy nghim thc II cho tng trng cao
nht v thp nht l nghim thc I. Tuy nhin, theo kt qu phn tch thng k th li sai khc
khng c ngha gia cc nghim thc (P > 0,05).

Chiu di trung bnh

Trong 4 tun u tin th c cc b tng trng v chiu di gn nh bng nhau

nhng n tun th 6 th s pht trin ca c cc nghim thc bt u c s khc bit. T
tun th 6 n tun th 8 th tc tng trng v chiu di cc nghim thc tr nn r
rng hn.

th 2. Bin thin chiu di trung bnh gia cc NT.

Chiu di trung bnh ca c trc khi th nghim l 2,81v ng u gia cc nghim

thc (sai khc khng c ngha v mt thng k). Sau 8 tun th nghim chiu di ca c tng
t 2,81 n 4,43. Trong iu kin dinh dng y v mi trng nui n nh v c gi
ng u, chiu di thu c cho thy nghim thc II (phi trn 5% probiotic) cho chiu
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di cao nht v thp nht l nghim thc I ( khng phi trn probiotic). Tuy nhin, theo kt
qu phn tch thng k (bng 4.20) th li sai khc khng c ngha gia cc nghim thc (P
> 0,05).

Ch tiu v t l sng

T kt qu phn tch cho thy t l sng gia cc nghim thc tng i cao. Tuy
nhin s khc bit v t l sng gia cc nghim thc khng c ngha v mt thng k (p >
0,05), chng t cht lng thc n gia cc nghim thc khng nh hng n t l sng ca
c. T l sng ca cc nghim thc c th hin qua biu 4.4

Biu 1. Bin thin t l sng gia cc nghim thc.

Ch tiu v h s chuyn i thc n (FCR)

Qua biu 2 c th nhn thy FCR nghim thc I l cao nht, FCR nghim thc II
l thp nht.

Biu 2. Bin thin h s chuyn i thc n (FCR) gia cc NT.

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 Sau khi tin hnh phn tch phng sai th nhn thy FCR gia nghim thc I c s
khc bit v mt thng k vi cc nghim thc cn li (P <0,05). iu ny chng t khi c
cho n thc n c cha mt hm lng va probiotic th c c kh nng hp th thc n tt
hn l khng b sung hay b sung qu nhiu probiotic. Qua kho st cc ch tiu v cht
lng nc v tng trng ca c th nghim, c th kt lun nghim thc II cho cc thng s
v cc ch tiu l tt nht, trong khi , nghim thc I li cho thng s thp nht, cc nghim
thc cn li cho thng s v cc ch tiu nm khong trung bnh. Vy c th kt lun phi
trn 5% probiotic vo thc n vin dnh cho c gip c ln nhanh, khe mnh, gim FCR,
nng cao t l sng. S phi trn probiotic va s mang li kt qu tt nht, bi trong
ng rut c, h vi sinh vt c li v c hi cn bng nhau, nu b sung qu nhiu probiotic,
hay khng b sung probiotic th s khng cn bng v s lng vi khun khin cho cnh tranh
dinh dng, v tr, khi lng cc cht sinh ra bi vi sinh vt ca 2 nhm vi khun din ra.
iu ny lm mt cn bng h thng cc nhm vi khun trong ng rut, dn n ri lon
kh nng tiu ha thc n cho c.

KT LUN V NGH

Kt Lun

Ch phm probiotic to thnh c cha 1,201 x 10 9 t bo Bacillus subtilis, 1563,56

n v amylase; 11,08 n v protease; 3076,64 n v phytase, 4081,13 n v cellulase; 1,11
x 107 t bo Lactobacillus acidophilus; 44,02 g/L acid lactic; 2,57 x 109 t bo
Saccharomyces cerevisiae.

Ch phm probiotic th nghim c kh nng khng mt s vi khun gy bnh ng

rut nh E. coli, Samonella.

Ch phm probiotic th nghim c kh nng kch thch tt kh nng tiu ha thc n

cho c cnh khi c phi trn vo thc n vin vi t l l 5%

Ngh

Kho st kch thch kh nng tiu ha cc loi ng vt khc nh g, heo, chut

bng phng php tim trc tip ln c th chng.

Cn c thm nhng kim tra v tnh an ton ca sn phm bo m tuyt i cho

vt nui, thy sn s dng, v c bit bo m an ton cho sc khe con ngi khi s dng
sn phm t nhng ng vt c n thc n probiotic

TI LIU THAM KHO

Th Ha, Bi Quang T, Nguyn Hu Dng, Nguyn Th Mui, 2006. Bnh hc thy sn.
NXB Nng Nghip, 423 trang.
Hunh Mui Hn, 2005. Nc tht nt ln men, LVTN, khoa Cng Ngh Thc Phm. Trng
i hc An Giang. Tnh An Giang. Vit Nam
Lm Th Kim Chu, Nguyn Nh Nht, 2006. Phng php kim tra mt s enzyme dng
trong chn nui. T sch i hc Khoa hc T nhin thnh ph H Ch Minh, 28 trang.
L Th Vu Lan, Phm Minh Nht, 2008. Thc tp vi sinh i cng. T sch i hc Khoa
hc Cng Ngh thnh ph H Ch Minh, 43 trang.

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Nguyn c Lng, 2002. Vi sinh vt hc cng nghip. Nh xut bn i hc quc gia thnh
ph H Ch Minh, 371 trang.
Nguyn Ln Dng, Nguyn nh Quyn v Phm Vn Ty, 2003. Vi sinh vt hc. Nh xut
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Nguyn Ln Dng, Hong c Nhun, 1976. Mt s phng php nghin cu vi sinh vt
hc tp I, II, III. Nh xut bn khoa hc k thut.
Nguyn Ph Ha, 2000. Bi ging cht lng nc trong nui trng thy sn. Trng i
hc Nng Lm thnh ph H Ch Minh, Vit Nam.
Nguyn Thnh t v Nguyn Duy Tho, 1986. Vi Sinh hc. Nh xut bn gio dc, thnh
ph H Ch Minh, 133 - 138.
Nguyn Vnh Phc, 1976. Vi sinh vt gy bnh th y tp 1, 2, 3. NXB Nng nghip H Ni.
Phm Vn Ty v V Nguyn Thnh, 2007. Cng ngh sinh hc Cng ngh vi sinh v mi
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