Effects of Different Types of White Distiller’s Grains on Growth Performance, Nutrient Apparent Digestibility, Serum Biochemical Indexes and Rumen Fermentation Parameters of Simmental Crossbred Cattle
WANG Cheng1, WANG Zhisheng1, HU Rui1, MA Jian1, CAO Guang1, YAO Xiaohe1, ZOU Huawei1, WANG Xueying1, XUE Bai1, WANG Lizhi1, PENG Quanhui1, ZHU Yueming2, ZHU Xiaopeng2
1. Key Laboratory of University in Cattle Low Carbon Breeding and Safety Production in Sichuan Province, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China;
2. Zhangye Comprehensive Experimental Station of National Yak and Beef Industrial Technology System, Zhangye 734000, China
Abstract：This experiment was conducted to investigate the effects of different types of white distiller's grains on growth performance, nutrient apparent digestibility, serum biochemical indexes and rumen fermentation parameters of Simmental crossbred cattle. One hundred and twenty healthy Simmental crossbred bulls (Simmental×local yellow cattle) with similar body weight [(382.24±29.39) kg] and age (12 months old) were randomly divided into 3 groups with 40 bulls in each group. The animals in control group were fed a basal diet, and the animals in dry distiller's grains group and fermented distiller's grains group were fed equal energy equal nitrogen diets, which were prepared by replacing some raw materials in the basal diet with 4.8% dry distiller's grains or fermented distiller's grains, respectively. A 7-day adjustment period was followed by a 90-day experimental period. The results showed as follows: 1) the additions of dry distiller's grains and fermented distiller's grains significantly increased the dry matter intake of Simmental crossbred cattle. Besides, the addition of fermented distiller's grains significantly increased the average daily gain of Simmental crossbred cattle and significantly decreased the feed/gain (P<0.05). 2) The digestibility of neutral detergent fiber in fermented distiller's grains group was significantly higher than that in control group and dry distiller's grains group (P<0.05). 3) The additions of dry distiller's grains and fermented distiller's grains significantly reduced the serum urea nitrogen content of Simmental crossbred cattle. Moreover, the contents of serum total protein, albumin, globulin and total cholesterol in fermented distiller's grains group were significantly higher than those in dry distiller's grains group and control group (P<0.05). 4) The concentrations of total volatile fatty acids, acetate and butyrate in rumen fluid in fermented distiller's grains group were significantly increased as compared with dry distiller's grains group and control group (P<0.05), but the rumen fluid pH exhibited an opposite trend. The rumen fluid acetate/propionate in dry distiller's grains group was the highest, and it was significantly higher than that in control group and fermented distiller's grains group (P<0.05). The concentration of ammonia nitrogen in rumen fluid in dry distiller's grains group and fermented distillers' grains group was significantly higher than that in control group (P<0.05). In conclusion, adding 4.8% dry distiller's grains or fermented distiller's grains into the diet can improve the feed intake of Simmental crossbred cattle; adding 4.8% fermented distiller's grains can promote the rumen fermentation, increase the nutrient digestibility and feed efficiency; compared comprehensively, the growth promotion effect of fermented distiller's grains is better than that of dry distiller's grains.
汪成, 王之盛, 胡瑞, 马健, 曹广, 姚小鹤, 邹华围, 王雪莹, 薛白, 王立志, 彭全辉, 朱跃明, 朱潇鹏. 不同类型白酒糟对西杂牛生长性能、养分表观消化率、血清生化指标及瘤胃发酵参数的影响[J]. 动物营养学报, 2021, 33(2): 913-922.
WANG Cheng, WANG Zhisheng, HU Rui, MA Jian, CAO Guang, YAO Xiaohe, ZOU Huawei, WANG Xueying, XUE Bai, WANG Lizhi, PENG Quanhui, ZHU Yueming, ZHU Xiaopeng. Effects of Different Types of White Distiller’s Grains on Growth Performance, Nutrient Apparent Digestibility, Serum Biochemical Indexes and Rumen Fermentation Parameters of Simmental Crossbred Cattle. Chinese Journal of Animal Nutrition, 2021, 33(2): 913-922.
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