Effects of Dietary Energy Level on Rumen Fermentation and Blood Biochemical Indexes of Jinjiang Cattle in Early Stage of Fattening

BAI Jun, ZHAO Erlong, LI Yanjiao, LI Meifa, XIN Junping, YANG Shitang, YANG Jianjun, YI Zhonghua, QU Mingren, XU Lanjiao

doi:10.3969/j.issn.1006-267x.2019.05.023

2019 , Vol. 31 >Issue 5: 2159 - 2167

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.05.023

Molecular Nutrition

Effects of Dietary Energy Level on Rumen Fermentation and Blood Biochemical Indexes of Jinjiang Cattle in Early Stage of Fattening

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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. National Beef Cattle Industrial Technology System of Gaoan Test Station, Gaoan 330800, China

Received date: 2018-10-28

Online published: 2019-05-15

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Abstract

This experiment was conducted to explore the effects of dietary energy level on rumen fermentation and blood biochemical indexes of Jinjiang cattle in the early stage of fattening. Fifty cattle with good body condition and similar weight of (301.7±30.1) kg were randomly divided into 5 groups (A, B, C, D and E groups) with 10 heads in each group. Cattle in group A fed a basal diet, and those in other groups fed diets with the NE_mf levels increased by 6%, 12%, 18% and 24%, respectively on the basis of group A. The NE_mf levels of the five diets were 6.02, 6.38, 6.74, 7.10 and 7.46 MJ/kg, respectively and the crude protein levels were consistent. Pre-test period was 10 days and test period was 116 days. The results showed as follows: 1) with the increase of dietary energy level, rumen pH showed a trend of gradually reducing; the acetic acid content in the rumen fluid increased gradually, propionic acid content in the rumen fluid decreased gradually, and the acetic acid/propionic acid in C, D and E groups was significantly lower than that in A group (P<0.05), total volatile fatty acids (TVFA) content in the rumen fluid had an increased trend; the content of NH₃-N in C group was significantly lower than that in A group (P<0.05), while the content of mycoprotein (MCP) in the rumen fluid was significantly higher than that in A group (P<0.05). 2) With the increase of dietary energy level, the content of glucose (GLU) in serum gradually increased; the content of urea nitrogen (UN) in serum in C and E groups was significantly lower than that in A group (P<0.05), and the content of high-density lipoprotein (HDL) in serum was significantly higher than that in A group (P<0.05). 3) With the increase of dietary energy level, the plasma growth hormone(GH)content in E group was significantly higher than that in A, B and C groups (P<0.05), and plasma insulin (Ins) content in E group was significantly higher than that in A group (P<0.05). There was no significant difference in plasma triiodothyronine (T₃), thyroxine (T₄) and insulin like growth factor-1 (IGF-1) contents among groups (P>0.05). To sum up, appropriate dietary energy level has the effects of improving the rumen internal environment. In the early stage of fattening, with the increase of dietary energy level, the body metabolism of Jinjiang cattle in each group is in a normal state, and the serum GLU content increases accordingly, which is more conducive to its production potential. In this test condition, the results obtained by combining various indicators show that the optimum NE_mf level is 6.74 MJ/kg.

Key words： Jinjiang cattle; energy level; rumen fermentation; blood index

Cite this article

BAI Jun, ZHAO Erlong, LI Yanjiao, LI Meifa, XIN Junping, YANG Shitang, YANG Jianjun, YI Zhonghua, QU Mingren, XU Lanjiao . Effects of Dietary Energy Level on Rumen Fermentation and Blood Biochemical Indexes of Jinjiang Cattle in Early Stage of Fattening[J]. Chinese Journal of Animal Nutrition, 2019 , 31(5) : 2159 -2167 . DOI: 10.3969/j.issn.1006-267x.2019.05.023

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