棗粉日糧對肉牛瘤胃發(fā)酵及生產(chǎn)性能的影響
發(fā)布時(shí)間：2018-07-26 07:11
【摘要】：為了廣辟飼料來源,加大非常規(guī)飼料資源開發(fā)力度和提高飼料利用效率,本研究將棗業(yè)副產(chǎn)品之一殘次棗作為飼料原料組分之一,以科學(xué)工藝制成肉牛用混合顆粒精料,實(shí)施了體外人工瘤胃試驗(yàn)和肉牛育肥屠宰試驗(yàn),探討不同棗粉添加水平對肉牛瘤胃發(fā)酵、生長性能、血液指標(biāo)及胴體性狀的影響,為殘次棗的合理利用提供科學(xué)依據(jù)。試驗(yàn)1：不同棗粉水平對體外瘤胃發(fā)酵參數(shù)的影響。配制6種全價(jià)顆粒料作為處理日糧,其中棗粉添加水平分別為0%、5%、10%、15%、20%和25%。于晨飼前采集3頭晉南牛瘤胃液,使用雙外流連續(xù)培養(yǎng)系統(tǒng)進(jìn)行體外發(fā)酵試驗(yàn)。每個(gè)處理日糧以2個(gè)發(fā)酵罐作為重復(fù),每日喂料48 g干物質(zhì),投喂間隔6 h。試驗(yàn)采用6x6重復(fù)拉丁方設(shè)計(jì),每期6天,共36天。每期的最后3天為采樣期,采集發(fā)酵液和食糜樣品測定瘤胃發(fā)酵參數(shù)、養(yǎng)分消化率等指標(biāo)。試驗(yàn)結(jié)果：紅棗添加水平不影響發(fā)酵液pH值,但NH3-N濃度隨棗粉水平的增加有降低的趨勢(P0.1)。發(fā)酵液總VFA濃度在15%～25%處理組顯著高于0%-10%處理組(P0.05)。隨棗粉添加水平的提高,乙酸摩爾比例和乙酸丙酸比顯著下降(P0.05),而丙酸摩爾比例呈顯上升傾向(P=0.07)。日糧中DM、OM和NFE的表觀消化率隨著棗粉水平的提高呈線性增加(L；P0.01)和二次(Q;P0.01)曲線變化規(guī)律；而CF、NDF和ADF的表觀消化率不受棗粉添加水平的影響(P0.05)。日糧添加棗粉可以顯著增加瘤胃液的抗氧化活性(P0.01),T-AOC、GSH-PX、SOD和DPPH清除率隨棗粉水平的提高呈現(xiàn)二次曲線效應(yīng)(P0.05)。結(jié)果表明：殘次棗粉可以被瘤胃微生物所利用,隨著其添加水平的提高,瘤胃發(fā)酵參數(shù)、養(yǎng)分表觀消化率及抗氧化活性均有不同程度的有益改變。試驗(yàn)2：不同棗粉水平對肉牛瘤胃發(fā)酵和生長性能的影響。本研究以不同水平的殘次棗粉制成育肥日糧,實(shí)施了為期12周的飼養(yǎng)試驗(yàn)。選用25頭西門塔爾生長公牛(平均體重380士18.5 kg),隨機(jī)分為5組,采用隨機(jī)區(qū)組設(shè)計(jì),各處理組棗粉添加水平分別為0%、5%、10%、15%、20%,通過育肥試驗(yàn),探討棗粉對肉牛的瘤胃發(fā)酵、全消化道養(yǎng)分表觀消化率、血液指標(biāo)、DMI、日增重、飼料效率等的影響。試驗(yàn)結(jié)果：(1)瘤胃pH不受棗粉添加水平的影響(P0.05),但瘤胃NH3-N濃度呈降低趨勢(P0.1)。瘤胃總VFA濃度和丙酸摩爾比例隨棗粉增加而呈上升趨勢(P0.1),以15%棗粉添加組數(shù)值最高。各處理組間的瘤胃液SOD、T-AOC、DPPH清除率和GSH-PX隨棗粉添加而顯著增加(P0.01)。(2)DM, OM, EE的表觀消化率均無顯著影響(P0.05),CP表觀消化率隨棗粉水平的提高呈現(xiàn)上升的趨勢(P0.1), NDF和ADF的表觀消化率在棗粉水平為20%時(shí)顯著降低(P0.05)。(3)血液各項(xiàng)生化指標(biāo)均在正常范圍內(nèi),但添加棗粉各組中抗氧化指標(biāo)顯著提高(P0.05)。(4)棗粉能提高肉牛DMI日增重、飼料效率和經(jīng)濟(jì)效益(P0.05),以15%添加組效果顯著。試驗(yàn)結(jié)果表明,殘次棗粉飼喂肉牛,在瘤胃發(fā)酵、養(yǎng)分消化率、增重、飼料效率和經(jīng)濟(jì)效益方面均有促進(jìn)作用。試驗(yàn)3：不同棗粉水平對肉牛胴體性狀和肉質(zhì)的影響。本研究以0%、5%、10%、15%、20%水平的殘次棗粉制成育肥日糧,在實(shí)施了為期12周的飼養(yǎng)試驗(yàn)后屠宰,以探討棗粉對肉牛的胴體性狀和肉質(zhì)等的影響。試驗(yàn)結(jié)果：(1)棗粉日糧對屠宰率、凈肉率、胴體產(chǎn)肉率及肉骨比等各項(xiàng)指標(biāo)沒有顯著差異(P0.05)。(2)日糧添加棗粉后,對眼積面積、皮下脂肪厚、大理石花紋等級和脂肪色無顯著差異(P0.05),但肌肉色隨棗粉水平的提高有增加的趨勢(P0.1)。(3)棗粉日糧不影響牛肉的pH、剪切力、系水力和熟肉率(P0.05)。(4)棗粉對肉中干物質(zhì)、蛋白質(zhì)、粗脂肪和灰分均無影響(P0.05)。試驗(yàn)結(jié)果表明,殘次棗粉可以肉牛飼料原料替代部分玉米,在屠宰后的胴體性狀及各項(xiàng)肉質(zhì)指標(biāo)上均無影響。以上結(jié)果表明：肉牛飼料中添加棗粉可以促進(jìn)瘤胃發(fā)酵,提高飼料利用效率,改善肉牛的生產(chǎn)性能,增強(qiáng)牛肉營養(yǎng)品質(zhì),綜合各項(xiàng)指標(biāo)以15%的添加水平為宜。
[Abstract]:In order to broaden the source of feed, increase the development of unconventional feed resources and improve the efficiency of feed utilization, this study took one of the residual jujube dates as one of the ingredients of feed raw material, and made the mixed granular concentrate of beef cattle by science and technology. In vitro artificial rumen test and beef fattening and slaughtering experiment were carried out to discuss the addition of different jujube powder. The effect of level on rumen fermentation, growth performance, blood indexes and carcass traits of beef cattle to provide scientific basis for the rational utilization of the residual jujube. Experiment 1: the effects of different jujube powder levels on the rumen fermentation parameters in vitro. 6 kinds of full valence pellets were prepared as treatment diets, among which the level of jujube powder added was 0%, 5%, 10%, 15%, 20% and 25%. in the morning feeding, respectively. 3 heads of Jinnan cow's gastric juice were collected, and the fermentation experiments were carried out by a double flow continuous culture system. Each diet was repeated with 2 fermenting cans, 48 g dry substances were fed daily, and the feeding interval was 6 h., and 6x6 repeated Latin square was designed for 6 days a period of 36 days. The last 3 days of each period were the sampling period, collected fermenting solution and the sample samples. Measurement of rumen fermentation parameters and nutrient digestibility. Experimental results showed that the level of red jujube did not affect the pH value of the fermentation broth, but the concentration of NH3-N decreased with the increase of jujube powder level (P0.1). The total VFA concentration in the fermentation liquid was significantly higher than that in the 0%-10% treatment group (P0.05). With the increase of the level of jujube powder, the molar ratio of acetic acid and the proportion of acetic acid were increased. The ratio of propionic acid decreased significantly (P0.05), while the molar ratio of propionic acid showed a rising tendency (P=0.07). The apparent digestibility of DM, OM and NFE in the diet increased linearly with the level of jujube powder (L; P0.01) and two times (Q; P0.01), while the apparent digestibility of CF, NDF and ADF was not influenced by the addition level of jujube powder. Jujube powder can significantly increase the antioxidant activity of tumor gastric juice (P0.01), T-AOC, GSH-PX, SOD and DPPH scavenging rates are two curves with the increase of jujube powder level (P0.05). The results show that the residual jujube powder can be used by rumen microbes. The rumen fermentation parameters, nutrient apparent digestibility and antioxidant activity of the rumen fermentation parameters are improved. Experiment 2: the effect of different jujube powder level on rumen fermentation and growth performance of beef cattle. This study made fattening diets at different levels of residual jujube powder and carried out a 12 week feeding test. 25 Simmental growth bulls (average weight, 380, 18.5 kg) were randomly divided into 5 groups, and random areas were used. Group design, the level of jujube powder added in each group was 0%, 5%, 10%, 15%, 20%. The effects of jujube powder on Rumen Fermentation of beef cattle, nutrient apparent digestibility of whole digestive tract, blood index, DMI, daily weight gain and feed efficiency were investigated. The results were as follows: (1) rumen pH was not affected by the addition level of jujube powder (P0.05), but the concentration of rumen NH3-N showed The decreasing trend (P0.1). The total VFA concentration in the rumen and the molar ratio of propionic acid increased with the increase of jujube powder (P0.1), and the number of 15% jujube powder was the highest. The SOD, T-AOC, DPPH clearance and GSH-PX increased significantly (P0.01) with the addition of jujube powder between the treated groups. (2) DM, OM, EE apparent digestibility (P0.05) With the improvement of the level of jujube powder (P0.1), the apparent digestibility of NDF and ADF decreased significantly when the level of jujube powder was 20% (P0.05). (3) all biochemical indexes in the blood were in the normal range, but the antioxidant index in each addition of jujube powder was significantly increased (P0.05). (4) jujube powder could improve the daily weight gain, feed efficiency and economic efficiency of beef cattle DMI. The effect of the 15% addition group was significant. The results of the experiment showed that the feed beef was fed by the residual date powder in the rumen fermentation, nutrient digestibility, weight gain, feed efficiency and economic benefit. Test 3: the effects of different jujube powder levels on Carcass Traits and meat quality of beef cattle. This study was made from the residual date powder of 0%, 5%, 10%, 15% and 20% levels. The effects of jujube powder on Carcass Traits and meat quality of beef cattle were studied after 12 weeks of feeding experiments. The results were as follows: (1) there was no significant difference in slaughter rate, net meat rate, carcass yield and meat bone ratio (P0.05). (2) after adding jujube powder, the eye area and subcutaneous fat were thicker. There was no significant difference in marbling grade and fat color (P0.05), but muscle color increased with jujube powder level (P0.1). (3) jujube powder diet did not affect beef pH, shear force, hydraulic and cooked meat rate (P0.05). (4) jujube powder had no effect on dry matter, egg white matter, crude fat and ash (P0.05). Test results showed that the residual jujube The results showed that the addition of jujube powder in beef cattle feed can promote rumen fermentation, improve feed efficiency, improve the performance of beef cattle, improve the nutritional quality of beef meat, and add water to 15% added water. It is advisable to make peace.
【學(xué)位授予單位】：山西農(nóng)業(yè)大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2015
【分類號】：S823.5
本文編號：2145247
[Abstract]:In order to broaden the source of feed, increase the development of unconventional feed resources and improve the efficiency of feed utilization, this study took one of the residual jujube dates as one of the ingredients of feed raw material, and made the mixed granular concentrate of beef cattle by science and technology. In vitro artificial rumen test and beef fattening and slaughtering experiment were carried out to discuss the addition of different jujube powder. The effect of level on rumen fermentation, growth performance, blood indexes and carcass traits of beef cattle to provide scientific basis for the rational utilization of the residual jujube. Experiment 1: the effects of different jujube powder levels on the rumen fermentation parameters in vitro. 6 kinds of full valence pellets were prepared as treatment diets, among which the level of jujube powder added was 0%, 5%, 10%, 15%, 20% and 25%. in the morning feeding, respectively. 3 heads of Jinnan cow's gastric juice were collected, and the fermentation experiments were carried out by a double flow continuous culture system. Each diet was repeated with 2 fermenting cans, 48 g dry substances were fed daily, and the feeding interval was 6 h., and 6x6 repeated Latin square was designed for 6 days a period of 36 days. The last 3 days of each period were the sampling period, collected fermenting solution and the sample samples. Measurement of rumen fermentation parameters and nutrient digestibility. Experimental results showed that the level of red jujube did not affect the pH value of the fermentation broth, but the concentration of NH3-N decreased with the increase of jujube powder level (P0.1). The total VFA concentration in the fermentation liquid was significantly higher than that in the 0%-10% treatment group (P0.05). With the increase of the level of jujube powder, the molar ratio of acetic acid and the proportion of acetic acid were increased. The ratio of propionic acid decreased significantly (P0.05), while the molar ratio of propionic acid showed a rising tendency (P=0.07). The apparent digestibility of DM, OM and NFE in the diet increased linearly with the level of jujube powder (L; P0.01) and two times (Q; P0.01), while the apparent digestibility of CF, NDF and ADF was not influenced by the addition level of jujube powder. Jujube powder can significantly increase the antioxidant activity of tumor gastric juice (P0.01), T-AOC, GSH-PX, SOD and DPPH scavenging rates are two curves with the increase of jujube powder level (P0.05). The results show that the residual jujube powder can be used by rumen microbes. The rumen fermentation parameters, nutrient apparent digestibility and antioxidant activity of the rumen fermentation parameters are improved. Experiment 2: the effect of different jujube powder level on rumen fermentation and growth performance of beef cattle. This study made fattening diets at different levels of residual jujube powder and carried out a 12 week feeding test. 25 Simmental growth bulls (average weight, 380, 18.5 kg) were randomly divided into 5 groups, and random areas were used. Group design, the level of jujube powder added in each group was 0%, 5%, 10%, 15%, 20%. The effects of jujube powder on Rumen Fermentation of beef cattle, nutrient apparent digestibility of whole digestive tract, blood index, DMI, daily weight gain and feed efficiency were investigated. The results were as follows: (1) rumen pH was not affected by the addition level of jujube powder (P0.05), but the concentration of rumen NH3-N showed The decreasing trend (P0.1). The total VFA concentration in the rumen and the molar ratio of propionic acid increased with the increase of jujube powder (P0.1), and the number of 15% jujube powder was the highest. The SOD, T-AOC, DPPH clearance and GSH-PX increased significantly (P0.01) with the addition of jujube powder between the treated groups. (2) DM, OM, EE apparent digestibility (P0.05) With the improvement of the level of jujube powder (P0.1), the apparent digestibility of NDF and ADF decreased significantly when the level of jujube powder was 20% (P0.05). (3) all biochemical indexes in the blood were in the normal range, but the antioxidant index in each addition of jujube powder was significantly increased (P0.05). (4) jujube powder could improve the daily weight gain, feed efficiency and economic efficiency of beef cattle DMI. The effect of the 15% addition group was significant. The results of the experiment showed that the feed beef was fed by the residual date powder in the rumen fermentation, nutrient digestibility, weight gain, feed efficiency and economic benefit. Test 3: the effects of different jujube powder levels on Carcass Traits and meat quality of beef cattle. This study was made from the residual date powder of 0%, 5%, 10%, 15% and 20% levels. The effects of jujube powder on Carcass Traits and meat quality of beef cattle were studied after 12 weeks of feeding experiments. The results were as follows: (1) there was no significant difference in slaughter rate, net meat rate, carcass yield and meat bone ratio (P0.05). (2) after adding jujube powder, the eye area and subcutaneous fat were thicker. There was no significant difference in marbling grade and fat color (P0.05), but muscle color increased with jujube powder level (P0.1). (3) jujube powder diet did not affect beef pH, shear force, hydraulic and cooked meat rate (P0.05). (4) jujube powder had no effect on dry matter, egg white matter, crude fat and ash (P0.05). Test results showed that the residual jujube The results showed that the addition of jujube powder in beef cattle feed can promote rumen fermentation, improve feed efficiency, improve the performance of beef cattle, improve the nutritional quality of beef meat, and add water to 15% added water. It is advisable to make peace.
【學(xué)位授予單位】：山西農(nóng)業(yè)大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2015
【分類號】：S823.5
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