枣粉日粮对肉牛瘤胃发酵及生产性能的影响

发布时间：2018-07-26 07:11

【摘要】：为了广辟饲料来源,加大非常规饲料资源开发力度和提高饲料利用效率,本研究将枣业副产品之一残次枣作为饲料原料组分之一,以科学工艺制成肉牛用混合颗粒精料,实施了体外人工瘤胃试验和肉牛育肥屠宰试验,探讨不同枣粉添加水平对肉牛瘤胃发酵、生长性能、血液指标及胴体性状的影响,为残次枣的合理利用提供科学依据。试验1：不同枣粉水平对体外瘤胃发酵参数的影响。配制6种全价颗粒料作为处理日粮,其中枣粉添加水平分别为0%、5%、10%、15%、20%和25%。于晨饲前采集3头晋南牛瘤胃液,使用双外流连续培养系统进行体外发酵试验。每个处理日粮以2个发酵罐作为重复,每日喂料48 g干物质,投喂间隔6 h。试验采用6x6重复拉丁方设计,每期6天,共36天。每期的最后3天为采样期,采集发酵液和食糜样品测定瘤胃发酵参数、养分消化率等指标。试验结果：红枣添加水平不影响发酵液pH值,但NH3-N浓度随枣粉水平的增加有降低的趋势(P0.1)。发酵液总VFA浓度在15%～25%处理组显著高于0%-10%处理组(P0.05)。随枣粉添加水平的提高,乙酸摩尔比例和乙酸丙酸比显著下降(P0.05),而丙酸摩尔比例呈显上升倾向(P=0.07)。日粮中DM、OM和NFE的表观消化率随着枣粉水平的提高呈线性增加(L；P0.01)和二次(Q;P0.01)曲线变化规律；而CF、NDF和ADF的表观消化率不受枣粉添加水平的影响(P0.05)。日粮添加枣粉可以显著增加瘤胃液的抗氧化活性(P0.01),T-AOC、GSH-PX、SOD和DPPH清除率随枣粉水平的提高呈现二次曲线效应(P0.05)。结果表明：残次枣粉可以被瘤胃微生物所利用,随着其添加水平的提高,瘤胃发酵参数、养分表观消化率及抗氧化活性均有不同程度的有益改变。试验2：不同枣粉水平对肉牛瘤胃发酵和生长性能的影响。本研究以不同水平的残次枣粉制成育肥日粮,实施了为期12周的饲养试验。选用25头西门塔尔生长公牛(平均体重380士18.5 kg),随机分为5组,采用随机区组设计,各处理组枣粉添加水平分别为0%、5%、10%、15%、20%,通过育肥试验,探讨枣粉对肉牛的瘤胃发酵、全消化道养分表观消化率、血液指标、DMI、日增重、饲料效率等的影响。试验结果：(1)瘤胃pH不受枣粉添加水平的影响(P0.05),但瘤胃NH3-N浓度呈降低趋势(P0.1)。瘤胃总VFA浓度和丙酸摩尔比例随枣粉增加而呈上升趋势(P0.1),以15%枣粉添加组数值最高。各处理组间的瘤胃液SOD、T-AOC、DPPH清除率和GSH-PX随枣粉添加而显著增加(P0.01)。(2)DM, OM, EE的表观消化率均无显著影响(P0.05),CP表观消化率随枣粉水平的提高呈现上升的趋势(P0.1), NDF和ADF的表观消化率在枣粉水平为20%时显著降低(P0.05)。(3)血液各项生化指标均在正常范围内,但添加枣粉各组中抗氧化指标显著提高(P0.05)。(4)枣粉能提高肉牛DMI日增重、饲料效率和经济效益(P0.05),以15%添加组效果显著。试验结果表明,残次枣粉饲喂肉牛,在瘤胃发酵、养分消化率、增重、饲料效率和经济效益方面均有促进作用。试验3：不同枣粉水平对肉牛胴体性状和肉质的影响。本研究以0%、5%、10%、15%、20%水平的残次枣粉制成育肥日粮,在实施了为期12周的饲养试验后屠宰,以探讨枣粉对肉牛的胴体性状和肉质等的影响。试验结果：(1)枣粉日粮对屠宰率、净肉率、胴体产肉率及肉骨比等各项指标没有显著差异(P0.05)。(2)日粮添加枣粉后,对眼积面积、皮下脂肪厚、大理石花纹等级和脂肪色无显著差异(P0.05),但肌肉色随枣粉水平的提高有增加的趋势(P0.1)。(3)枣粉日粮不影响牛肉的pH、剪切力、系水力和熟肉率(P0.05)。(4)枣粉对肉中干物质、蛋白质、粗脂肪和灰分均无影响(P0.05)。试验结果表明,残次枣粉可以肉牛饲料原料替代部分玉米,在屠宰后的胴体性状及各项肉质指标上均无影响。以上结果表明：肉牛饲料中添加枣粉可以促进瘤胃发酵,提高饲料利用效率,改善肉牛的生产性能,增强牛肉营养品质,综合各项指标以15%的添加水平为宜。
[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.
【学位授予单位】：山西农业大学
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：S823.5

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