Effects of Compound Enzyme Preparation on Rumen Fermentation, Nutrient Apparent Digestibility and Performance of Lactating Cows

LIN Jing, ZHAO Xinyuan, DU Wen, WANG Yajing, CAO Zhijun, LI Shengli, YU Xiong

doi:10.3969/j.issn.1006-267x.2017.06.035

2017 , Vol. 29 >Issue 6: 2124 - 2133

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.06.035

Molecular Nutrition

Effects of Compound Enzyme Preparation on Rumen Fermentation, Nutrient Apparent Digestibility and Performance of Lactating Cows

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1. College of Animal Science, Xinjiang Agricultural University, Urumchi 830052, China;
2. State Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China

Received date: 2017-01-05

Online published: 2017-06-07

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Abstract

The object of this experiment was conducted to study the effects of adding different doses of compound enzyme preparation in the diet on rumen fermentation, nutrient apparent digestibility, serum indexes and performance of lactating cows. Nine Holstein lactating cows were selected with similar body weight, parity[(2.30±0.06) parities], milk yield[(36.00±0.03) kg/d] and lactation days[(90.00±0.15) d] and were randomly allocated to 3 groups with 3 lactating cows in each group. The 3×3 Latin square design was used in this experiment. Dairy cows in control group were fed a basal diet, while those in trial groupsⅠ and Ⅱ were fed the basal diet added with 10 and 20 g/(head·d) compound enzyme preparation, respectively. The animal experiment was divided into 3 phases, and each phase lasted for 21 days with 14 days for adaptation and 7 days for sampling. The results showed as follows:1) adding 10 g/(head·d) compound enzyme preparation in the diet could significantly increase rumen fluid butyrate concentration of dairy cows (P<0.05), but had no significant effects on rumen fluid total volatile fatty acid and other volatile fatty acid concentrations (P>0.05). 2) Compared with the control group, adding 10 g/(head·d) compound enzyme preparation in the diet could significantly increase the apparent digestibility of dry matter, crude protein and neutral detergent fiber (P<0.05), also had a certain role in promoting the apparent digestibility of acid detergent fiber (P=0.06). 3) Compared with the control group, adding 10 and 20 g/(head·d) compound enzyme preparation in the diet could significantly increase milk yield (P<0.05), and the 4% fat correction milk yield, milk fat yield, lactose yield in 10 g/(head·d) group were increased by 4.85 (P<0.05), 0.49 (P<0.05) and 0.32 kg/d (P<0.05), respectively. 4) There was no significant effects of adding compound enzyme preparation on serum indexes of dairy cows (P>0.05). In conclusion, adding 10 g/(head·d) compound enzyme preparation in the diet can improve milk yield, milk fat yield and the concentration of rumen fluid butyrate, and the feeding effect is better than 20 g/(head·d). Comprehensive consideration, the recommended adding dose of compound enzyme preparation in the diet of lactating cows is 10 g/(head·d).

Key words： compound enzyme preparation; lactating cow; rumen fermentation; nutrient apparent digestibility; performance

Cite this article

LIN Jing, ZHAO Xinyuan, DU Wen, WANG Yajing, CAO Zhijun, LI Shengli, YU Xiong . Effects of Compound Enzyme Preparation on Rumen Fermentation, Nutrient Apparent Digestibility and Performance of Lactating Cows[J]. Chinese Journal of Animal Nutrition, 2017 , 29(6) : 2124 -2133 . DOI: 10.3969/j.issn.1006-267x.2017.06.035

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