发酵尾菜渣对肉羊生长性能、养分表观消化率、血清生化指标及经济效益的影响OA北大核心CSTPCD
Effects of fermented tail vegetable residue on growth performance,apparent digestibility of nutrients,serum biochemical indexes,and economic benefits of mutton sheep
试验旨在探究发酵尾菜渣对肉羊生长性能、养分表观消化率、血清生化指标及经济效益的影响.选择体重相近、体况相近、健康的湖羊36只,随机分为4组,每组9个重复,每个重复1只羊.对照组饲喂全混合饲粮,尾菜渣组分别饲喂添加5％(试验1组)、10％(试验2组)和20％(试验3组)发酵尾菜渣的全混合饲粮.预试期1周,正式试验期60 d.结果表明:与对照组相比,试验2组和试验3组湖羊的试验末重、总增重、平均日增重均显著增加(P＜0.05),料重比显著降低(P＜0.05);试验2组和试验3组湖羊对粗蛋白、粗脂肪及酸性洗涤纤维的表观消化率显著增加(P＜0.05),所有发酵尾菜渣组湖羊对中性洗涤纤维的表观消化率均显著升高(P＜0.05);试验2组和试验3组湖羊血清中胆固醇含量显著降低(P＜0.05),总蛋白、白蛋白和球蛋白含量显著增加(P＜0.05),尿素氮含量显著降低(P＜0.05),乳酸脱氢酶活性显著降低(P＜0.05),所有发酵尾菜渣组肌酸激酶活性显著降低(P＜0.05);各发酵尾菜渣组湖羊的增重收入分别增加了8.99％、21.27％、20.05％,养殖利润分别提高了25.81％、60.88％、60.75％.研究表明,发酵尾菜渣可以改善肉羊的生长性能、机体健康,增加养殖利润,发酵尾菜渣的适宜添加水平为10％.
The experiment aimed to explore the effects of fermented tail vegetable residues on the growth performance,apparent digestibility of nutrients,serum biochemical indexes,and economic benefits of mutton sheep.A total of 36 Hu sheep with similar body weight and condition were selected and randomly divided into four groups,with nine replicates per group,each replicate consisting of one sheep.The control group was fed with a total mixed diet,and the tail vegetable residue groups were fed with a total mixed diet supplemented with 5％(group 1),10％(group 2),and 20％(group 3)fermented vegetable residues.The pretrial period was one week,and the formal experimental period was 60 days.The results showed that compared with the control group,the final body weight,total weight gain,and average daily weight gain of the sheep in the experimental group 2 and group 3 were significantly increased(P＜0.05),and the feed to gain ratio was significantly reduced(P＜0.05).The apparent digestibility of crude protein,crude fat,and acid detergent fiber in sheep of experimental group 2 and group 3 was significantly increased(P＜0.05),and the apparent digestibility of neutral detergent fiber in all fermented tail vegetable residue groups was significantly increased(P＜0.05).The cholesterol levels in the serum of sheep in experimental group 2 and group 3 were significantly reduced(P＜0.05),the levels of total protein,albumin,and globulin were significantly increased(P＜0.05),the urea nitrogen content was significantly reduced(P＜0.05),and the activity of lactate dehydrogenase was significantly reduced(P＜0.05),and the activity of creatine kinase in all fermented vegetable residue groups was significantly reduced(P＜0.05).The weight gain income of the sheep in the fermented vegetable residue groups increased by 8.99％,21.27％and 20.05％respectively,and the breeding profit improved by 25.81％,60.88％and 60.75％respectively.The study indicates that fermented tail vegetable residues can improve the growth performance and health of mutton sheep and increase breeding profits,with an appropriate addition level of 10％.
唐红梅;兰伟
重庆科创职业学院,重庆 402160重庆工程职业技术学院,重庆 402260
畜牧业
发酵尾菜渣肉羊生长性能经济效益
fermented tail vegetable residuemutton sheepgrowth performanceeconomic benefit
《饲料研究》 2024 (020)
18-22 / 5
2020年重庆市教育科学十四五规划课题(项目编号:2020-GX-422);2020年重庆市教育科学"十三五规划"课题(项目编号:2020_GX-423)
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