酿酒酵母对湘中黑牛营养物质消化率、瘤胃发酵及血浆生化指标的影响

陈亮, 揭红东, 任傲, 周传社, 谭支良, 李斌

doi:10.3969/j.issn.1006-267x.2017.09.041

动物营养学报 >

2017 , Vol. 29 >Issue 9: 3359 - 3365

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.09.041

研究简报 Short communications

酿酒酵母对湘中黑牛营养物质消化率、瘤胃发酵及血浆生化指标的影响

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1. 湖南农业大学动物科学技术学院, 长沙 410128;
2. 中国科学院亚热带农业生态研究所, 亚热带农业生态过程重点实验室, 畜禽养殖污染控制与资源化技术国家工程实验室, 湖南省畜禽健康养殖工程技术中心, 农业部中南动物营养与饲料科学观测实验站, 长沙 410125;
3. 湖南畜禽安全生产协同创新中心, 长沙 410128;
4. 西藏自治区农牧科学院畜牧兽医研究所, 拉萨 850000

陈亮(1987-),男,安徽阜阳人,博士研究生,研究方向为反刍动物营养学。E-mail:chenliang071110@163.com

收稿日期: 2017-03-09

网络出版日期: 2017-09-08

基金资助

国家"十二五"科技支撑计划（2012BAD14B17）；西藏自治区财政专项——娟姗牛生产性能与乳品质提升营养调控关键技术

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Effects of Saccharomyces cerevisiae on Nutrient Digestibility, Rumen Fermentation and Plasma Biochemical Parameters of Xiangzhong Black Beef

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1. College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China;
2. Key Laboratory for Agri-Ecological Processes in Subtropical Region, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Hunan Research Center of Livestock & Poultry Sciences, South Central Experimental Station of Animal Nutrition and Feed Science in Ministry of Agriculture, Institute of Subtropical Agriculture, The Chinese Academy of Sciences, Changsha 410125, China;
3. Hunan Co-Innovation Center of Animal Production Safety, Changsha 410128, China;
4. Institute of Animal Science of Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China

Received date: 2017-03-09

Online published: 2017-09-08

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摘要

本试验旨在研究不同添加水平酿酒酵母对湘中黑牛生长性能、营养物质消化率、瘤胃发酵以及血浆生化指标的影响。选取18头湘中黑牛[平均体重（330±30）kg]，采用单因素完全随机试验设计分为3组，每组6头，对照组饲喂基础饲粮，试验组在基础饲粮中分别添加120（组Ⅰ）、240 g/kg酿酒酵母（组Ⅱ）。预试期为10 d，正试期为30 d。结果表明：1）饲粮中添加酿酒酵母对湘中黑牛平均日增重及料重比无显著影响（P>0.05）。2）饲粮中添加酿酒酵母显著降低了粗蛋白质粪排放量（P<0.05），对干物质、中性洗涤纤维和粗蛋白质消化率无显著影响（P>0.05）。3）各组瘤胃液中氨态氮（NH₃-N）以及挥发性脂肪酸（VFA）浓度均无显著差异（P>0.05）。4）饲粮中添加240 g/kg酿酒酵母显著降低了湘中黑牛血浆中总胆固醇浓度（P<0.05）。结果提示，饲粮中添加240 g/kg酿酒酵母能够降低湘中黑牛粗蛋白质粪排放量以及血浆中总胆固醇浓度，对减少肉牛养殖过程中氮排放、改善养殖环境以及促进肉牛健康养殖具有重要意义。

关键词： 湘中黑牛; 总胆固醇; 挥发性脂肪酸; 料重比; 生长性能

本文引用格式

陈亮, 揭红东, 任傲, 周传社, 谭支良, 李斌 . 酿酒酵母对湘中黑牛营养物质消化率、瘤胃发酵及血浆生化指标的影响[J]. 动物营养学报, 2017 , 29(9) : 3359 -3365 . DOI: 10.3969/j.issn.1006-267x.2017.09.041

Abstract

The objective of this trial was to explore the effects of different supplementation levels of Saccharomyces cerevisiae on growth performance, nutrient digestibility, rumen fermentation and plasma biochemical parameters of Xiangzhong black beef. The study was conducted as one-factor randomly block experimental design, eighteen Xiangzhong black beef[(330±30) kg] were blocked into 3 groups with 6 beef per group. Control group was supplemented with a basal diet, and experimental groups were supplemented with 120 and 240 g/kg Saccharomyces cerevisiae, respectively. The pre-test lasted for 10 d, and the test lasted for 30 d. The results showed as follows:1) dietary Saccharomyces cerevisiae supplementation had no significant differences on average daily gain and feed to gain ratio (P>0.05). 2) Dietary Saccharomyces cerevisiae supplementation significantly decreased fecal excretion of crude protein (P<0.05), but had no significant effects on digestibility of dry matter, neutral detergent fibre and crude protein (P>0.05). 3) Ammonia nitrogen and volatile fatty acids concentrations were not significantly affected by Saccharomyces cerevisiae supplementation (P>0.05). 4) Dietary supplementation of 240 g/kg Saccharomyces cerevisiae significantly decreased plasma total cholesterol concentration (P<0.05). The results indicate that dietary supplementation of 240 g/kg Saccharomyces cerevisiae can decrease fecal excretion of crude protein and plasma total cholesterol concentration, which play important roles in decreasing nitrogen emission, improving husbandry environment and promoting health of beef.

Key words： Xiangzhong black breef; total cholesterol; volatility fatty acid; feed to gain ratio; growth performance

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