动物营养学报 >

2021 , Vol. 33 >Issue 3: 1643 - 1651

DOI: https://doi.org/10.3969/j.issn.1006-267x.2021.03.045

特种经济动物营养与饲料 SPECIAL ECONOMIC ANIMAL NUTRITION AND FEED

饲粮中小麦次粉添加比例对肉兔颗粒饲料加工特性、生长性能和血清生化指标的影响

  • 刘梅 ,
  • 赵晓岩 ,
  • 杨桂芹 ,
  • 田河 ,
  • 李建涛 ,
  • 李方方 ,
  • 郭东新
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  • 1. 沈阳农业大学畜牧兽医学院, 沈阳 110866;
    2. 新希望六和股份有限公司, 青岛 266100
刘梅(1966-),女,辽宁沈阳人,高级实验师,硕士,研究方向为动物营养与动物生理生化。E-mail:liumei19661994@syau.edu.cn

收稿日期: 2020-07-25

  网络出版日期: 2021-03-18

基金资助

现代农业产业技术体系建设专项（CARS-43-B-4）

收起

Effects of Adding Proportion of Wheat Shorts in Diets on Pellet Processing Characteristics, Growth Performance and Serum Biochemical Parameters of Meat Rabbits

  • LIU Mei ,
  • ZHAO Xiaoyan ,
  • YANG Guiqin ,
  • TIAN He ,
  • LI Jiantao ,
  • LI Fangfang ,
  • GUO Dongxin
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  • 1. College of Animal Husbandry and Veterinary, Shenyang Agricultural University, Shenyang 110866, China;
    2. New Hope Liuhe Co., Ltd., Qingdao 266100, China

Received date: 2020-07-25

  Online published: 2021-03-18

Supported by

 

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摘要

本试验旨在研究饲粮中小麦次粉添加比例对肉兔颗粒饲料加工特性、生长性能和血清生化指标的影响。在等能量等蛋白质条件下配制5种试验饲粮，饲粮中小麦次粉添加比例分别为0（对照组）、3%、6%、9%和12%。选择100只平均体重为（960.42±1.69） g、健康状况良好的伊拉肉兔，随机分为5组，每组4个重复，每个重复5只兔，进行饲养试验。预试期7 d，正试期35 d。结果显示：与对照组相比，饲粮中添加9%和12%的小麦次粉后颗粒饲料硬度分别提高了42.62%和59.93%（P<0.05），含粉率分别降低了71.66%和76.47%（P<0.05），粉化率分别降低了13.77%和18.87%（P<0.05）。饲粮中小麦次粉添加比例对肉兔的生长性能无显著影响（P>0.05）。饲粮中小麦次粉添加比例对肉兔血清低密度脂蛋白胆固醇和尿素氮含量无显著影响（P>0.05）。与对照组相比，饲粮中添加9%和12%的小麦次粉显著降低了肉兔血清总胆固醇、甘油三酯和高密度脂蛋白胆固醇含量（P<0.05），显著提高了血清碱性磷酸酶活性（P<0.05）；饲粮中添加12%的小麦次粉显著提高了肉兔血清谷丙转氨酶活性（P<0.05）。随着小麦次粉添加比例的增加，血清葡萄糖含量呈下降趋势。与对照组相比，饲粮中添加9%的小麦次粉显著降低了肉兔血清总蛋白含量（P<0.05），饲粮中添加3%的小麦次粉显著降低了血清白蛋白含量（P<0.05）。综上可知，在本试验条件下，肉兔饲粮中小麦次粉的适宜添加比例为9%~12%。

关键词： 小麦次粉; 肉兔; 颗粒饲料加工特性; 生长性能; 血清生化指标

本文引用格式

刘梅 , 赵晓岩 , 杨桂芹 , 田河 , 李建涛 , 李方方 , 郭东新 . 饲粮中小麦次粉添加比例对肉兔颗粒饲料加工特性、生长性能和血清生化指标的影响[J]. 动物营养学报, 2021 , 33(3) : 1643 -1651 . DOI: 10.3969/j.issn.1006-267x.2021.03.045

Abstract

The purpose of this study was to evaluate the effects of adding proportion of wheat shorts in diets on pellet processing characteristics, growth performance and serum biochemical parameters of meat rabbits. Under the isoenergetic and isoproteic conditions, five experimental diets were formulated, and the adding proportion of wheat shorts in diets was 0 (control group), 3%, 6%, 9% and 12%, respectively. One hundred Ira meat rabbits with an average body weight of (960.42±1.69) g were randomly assigned to five groups with four replicates in each group and each replicate contained five rabbits. The pretest lasted for 7 days and the test lasted for 35 days. The results showed as follows: compared with the control group, the hardness of pellet feed which from diets with 9% and 12% wheat shorts was increased by 42.62% and 59.93% (P<0.05), the powder ratio was decreased by 71.66% and 76.47% (P<0.05), and the percent fines was decreased by 13.77% and 18.87%, respectively (P<0.05). The adding proportion of wheat shorts in diets had no significant effects on growth performance of rabbits (P>0.05). The adding proportion of wheat shorts in diets had no significant effects on the contents of serum low density lipoprotein cholesterol and urea nitrogen (P>0.05). Compared with the control group, diets with 9% and 12% wheat shorts significantly decreased the contents of serum total cholesterol, triglyceride and high density lipoprotein cholesterol (P<0.05), and significantly increased the activity of serum alkaline phosphatase (P<0.05); diets with 12% wheat shorts significantly increased the activity of serum alanine aminotransferase (P<0.05). Serum glucose content was decreased with the increase of wheat shorts adding proportion in diets. The content of serum total protein of 9% wheat shorts group and the content of serum albumin of 3% wheat shorts group were significantly decreased compared with the control group (P<0.05). In summary, it is suggested that adding proportion of wheat shorts in diets for meat rabbits ranging from 9% to 12% is optimal.

Key words： wheat shorts; meat rabbits; pellet processing characteristics; growth performance; serum biochemical parameters

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