RESEARCH PAPER

Effects of Fermented Tea Residue on Growth Performance, Rumen Fermentation Parameters and Nutrient Apparent Digestibility of Mutton Sheep

  • RAN Lei ,
  • HUANG Xiaoyun ,
  • FAN Caiyun ,
  • HU Haitao ,
  • ZHUO Zhao ,
  • DING Jianping ,
  • ZHANG Zijun ,
  • WAN Xiaochun ,
  • HUANG Jinbao ,
  • CHENG Jianbo
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  • 1. College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China;
    2. State Key Laboratory of Tea Tree Biology and Resource Utilization, Anhui Agricultural University, Hefei 230036, China

Received date: 2021-08-04

  Online published: 2022-03-14

Abstract

This experiment was conducted to study the effects of fermented tea residue on growth performance, rumen fermentation parameters and nutrient apparent digestibility of mutton sheep, and to determine the appropriate proportion of fermented tea residue to replace the concentrate supplement for mutton sheep. Sixty-four 3-month-old healthy Hu sheep with a body weight of (20.0±2.5) kg were randomly divided into 4 groups with 16 sheep in each group. The control group was fed a basal diet, and the group Ⅰ, group Ⅱ and group Ⅲ were fed the basal diet with 5%, 10% and 20% fermented tea residue to replace the concentrate supplement, respectively. The results showed as follows:1) there were no significant differences in final body weight, average daily gain, dry matter intake and feed to gain ratio of mutton sheep among all groups (P>0.05). 2) The rumen fluid propionic acid (PA) proportion of group Ⅱ was significantly higher than that of control group and group Ⅲ (P<0.05), and the rumen fluid acetic acid/propionic acid (AA/PA) of group Ⅰ and group Ⅱ was significantly lower than that of control group and group Ⅲ (P<0.05). There were no significant differences in pH, contents of total volatile fatty acids (TVFA), ammonia nitrogen (NH3-N) and microbial protein (MCP) and proportions of acetic acid (AA) and butyric acid (BA) in rumen fluid of mutton sheep among all groups (P>0.05). 3) The ether extract apparent digestibility of control group and group Ⅰ was significantly higher than that of group Ⅲ (P<0.05). There was no significant difference in apparent digestibility of organic matter, crude protein, dry matter, neutral detergent fiber and acid detergent fiber of mutton sheep among all groups (P>0.05). 4) Compared with the control group, the feed cost and cost feed weight of group Ⅰ, group Ⅱ and group Ⅲ were decreased, among them, the group Ⅲ decreased the most. In conclusion, under this experiment conditions, the fermented tea residue to replace 5%, 10% and 20% concentrate supplement has no significant effects on the growth performance and most rumen fermentation parameters and nutrient apparent digestibility of mutton sheep, considering the economic benefits, it is suggested that the optimal proportion of fermented tea residue to replace concentrate supplement of mutton sheep is 20%.

Cite this article

RAN Lei , HUANG Xiaoyun , FAN Caiyun , HU Haitao , ZHUO Zhao , DING Jianping , ZHANG Zijun , WAN Xiaochun , HUANG Jinbao , CHENG Jianbo . Effects of Fermented Tea Residue on Growth Performance, Rumen Fermentation Parameters and Nutrient Apparent Digestibility of Mutton Sheep[J]. Chinese Journal of Animal Nutrition, 2022 , 34(3) : 1768 -1776 . DOI: 10.3969/j.issn.1006-267x.2022.03.037

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