饲料研究2024，Vol.47Issue(20)：18-22,5.DOI:10.13557/j.cnki.issn1002-2813.2024.20.004
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
Effects of fermented tail vegetable residue on growth performance,apparent digestibility of nutrients,serum biochemical indexes,and economic benefits of mutton sheep
摘要
Abstract
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％.关键词
发酵尾菜渣/肉羊/生长性能/经济效益Key words
fermented tail vegetable residue/mutton sheep/growth performance/economic benefit分类
农业科技引用本文复制引用
唐红梅,兰伟..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[J].饲料研究,2024,47(20):18-22,5.基金项目
2020年重庆市教育科学十四五规划课题(项目编号:2020-GX-422) （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) （项目编号:2020_GX-423）
