本文選題：錦江黃牛 + 酵母培養(yǎng)物��； 參考：《動物營養(yǎng)學(xué)報(bào)》2017年05期

【摘要】：本研究旨在探討飼糧中添加酵母培養(yǎng)物對生長期錦江黃牛生產(chǎn)性能、抗氧化能力及免疫性能的影響,為生長期肉牛培育及錦江黃牛飼糧配制提供依據(jù)。試驗(yàn)選擇16頭6月齡、體重140 kg左右的錦江黃牛公犢,隨機(jī)分成對照組和試驗(yàn)組,每組8頭。對照組飼喂基礎(chǔ)飼糧,試驗(yàn)組在對照組飼糧基礎(chǔ)上添加30 g/(d·頭)酵母培養(yǎng)物,試驗(yàn)期為60 d。結(jié)果表明:1)試驗(yàn)組平均日增重顯著高于對照組(P0.05);2)試驗(yàn)組飼糧干物質(zhì)和粗蛋白質(zhì)的表觀消化率顯著高于對照組(P0.05),但飼糧有機(jī)物、中性洗滌纖維和酸性洗滌纖維的表觀消化率相比于對照組則差異不顯著(P0.05);3)試驗(yàn)第30天和第60天,試驗(yàn)組血清總超氧化物歧化酶(T-SOD)活性顯著高于對照組(P0.05),而血清丙二醛(MDA)含量較對照組有所降低,但差異不顯著(P0.05),同時(shí)血清谷胱甘肽過氧化物酶(GSH-Px)活性也與對照組無顯著差異(P0.05);4)試驗(yàn)組血清免疫球蛋白A(IgA)含量在試驗(yàn)第30天顯著高于對照組(P0.05),血清免疫球蛋白G(IgG)含量在試驗(yàn)第30天和第60天相比對照組均有一定程度的提高,但差異不顯著(P0.05),血清免疫球蛋白M(IgM)含量在試驗(yàn)第30天和第60天與對照組相比無顯著差異(P0.05)。由上述結(jié)果可知,飼糧中添加30 g/(d·頭)酵母培養(yǎng)物可促進(jìn)飼糧中養(yǎng)分的消化,增加生長期錦江黃牛的抗氧化能力和免疫性能,進(jìn)而改善其生產(chǎn)性能。
[Abstract]:The purpose of this study was to investigate the effects of yeast culture on the growth performance, antioxidant ability and immune function of Jinjiang cattle in order to provide basis for beef breeding and dietary preparation of Jinjiang yellow cattle in growing period. Sixteen six month old Jinjiang bull calves weighing about 140 kg were randomly divided into control group and experimental group with 8 calves in each group. The control group was fed with basic diet, and the experimental group was supplemented with 30 g / d yeast culture on the basis of the control diet for 60 days. The results showed that the average daily gain in the test group was significantly higher than that in the control group (P 0.05N 2). The apparent digestibility of dry matter and crude protein in the diet of the test group was significantly higher than that of the control group, but the organic matter in the diet was significantly higher than that in the control group. The apparent digestibility of neutral detergent fiber and acid detergent fiber was not significantly different from that of control group on the 30th and 60th day. The activity of serum total superoxide dismutase (T-SOD) in the test group was significantly higher than that in the control group (P 0.05), while the content of serum malondialdehyde (MDA) in the test group was lower than that in the control group. However, there was no significant difference in serum glutathione peroxidase (GSH-Px) activity and serum glutathione peroxidase (GSH-Px) activity as compared with the control group (P 0.05). The level of serum immunoglobulin A (IgA) in the test group was significantly higher than that in the control group on the 30th day. Compared with the control group on the 30th and 60th day of the experiment, the dose increased to a certain extent. However, there was no significant difference in the content of serum immunoglobulin (IgM) between the control group and the control group on the 30th and the 60th day. According to the above results, the addition of 30 g / d yeast culture to the diet can promote the digestion of nutrients in the diet, increase the antioxidant capacity and immune performance of Jinjiang cattle in the growing period, and then improve its production performance.
【作者單位】： 江西農(nóng)業(yè)大學(xué)江西省動物營養(yǎng)重點(diǎn)實(shí)驗(yàn)室/營養(yǎng)飼料開發(fā)研究中心;高安裕豐農(nóng)牧有限公司;
【基金】：國家公益性行業(yè)(農(nóng)業(yè))科研專項(xiàng)(201303143) 廣昌縣肉牛飼料研制與營養(yǎng)(09005392) 國家現(xiàn)代肉牛牦牛產(chǎn)業(yè)技術(shù)體系項(xiàng)目(CAR-38) 江西省研究生創(chuàng)新專項(xiàng)(YC2015-S178)
【分類號】：S823.5

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