Effects of Yeast Culture on Performance, Antioxidant Capacity and Immune Function of Jinjiang Yellow Cattle during Growing Period

CHEN Zuodong, ZHOU Shan, ZHAO Xianghui, YANG Shitang, QU Mingren, WEN Luhua, XU Lanjiao

doi:10.3969/j.issn.1006-267x.2017.05.037

2017 , Vol. 29 >Issue 5: 1767 - 1773

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.05.037

Molecular Nutrition

Effects of Yeast Culture on Performance, Antioxidant Capacity and Immune Function of Jinjiang Yellow Cattle during Growing Period

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1. Jiangxi Province Key Laboratory of Animal Nutrition/Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang 330045, China;
2. Gao'an Yufeng Agricultural and Livestock Co., Ltd., Gao'an 330800, China

Received date: 2016-11-17

Online published: 2017-05-13

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Abstract

This study was conducted to investigate the effects of yeast culture on performance, antioxidant capacity and immune function of Jinjiang cattle during growing period, which would provide technical support for the diet formulation of Jinjiang cattle and the breeding of growing cattle. Sixteen 6-month-old Jinjiang cattle with about 140 kg body weight were randomly divided into 2 groups including control group and experimental group, and each group had 10 cattle. The cattle in the control group were fed a basal diet. For experimental group, yeast culture (30 g per cattle per day) was added into the basal diet. The experiment lasted for 60 days. The results showed as follows: 1) the average daily gain in the experimental group was significantly higher than that in the control group (P<0.05). 2) Compared with the control group, the apparent digestibility of dry matter (DM) and crude protein (CP) in the experimental group was significantly increased (P<0.05), but there was no significant difference in the apparent digestibility of organic matter (OM), neutral detergent fiber (NDF) and acid detergent fiber (ADF) between control group and experimental group (P>0.05). 3)On day 30 and 60 of experiment, compared with the control group, the activity of serum total superoxide dismutase (T-SOD) in the experimental group was significantly increased (P<0.05), the serum malondialdehyde (MDA) content in the experimental group was decreased, but the difference was not significant (P>0.05), and the activity of serum glutathione peroxidase (GSH-Px) in the experimental group had no significant difference (P>0.05). 4) Serum immunoglobulin (Ig) A content on day 30 of experiment in experimental group was significantly higher than that in control group (P<0.05), and serum IgG content on day 30 and 60 of experiment in experimental group had the trend of increase compared with control group, but the difference was not significant (P>0.05). In addition, there was no significant difference in serum IgM content on day 30 and 60 of experiment between control group and experimental group (P>0.05). In conclusion, diet supplemented with 30 g yeast culture per day per cattle can promote the digestion of nutrients in the diet, enhance the antioxidant capacity and immune function, and then improve the performance of Jinjiang cattle.

Key words： Jinjiang cattle; yeast culture; performance; antioxidant capacity; immune function

Cite this article

CHEN Zuodong, ZHOU Shan, ZHAO Xianghui, YANG Shitang, QU Mingren, WEN Luhua, XU Lanjiao . Effects of Yeast Culture on Performance, Antioxidant Capacity and Immune Function of Jinjiang Yellow Cattle during Growing Period[J]. Chinese Journal of Animal Nutrition, 2017 , 29(5) : 1767 -1773 . DOI: 10.3969/j.issn.1006-267x.2017.05.037

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