RESEARCH PAPER

Effects of Yeast Culture on Milk Performance, Nutrient Apparent Digestibility, Antioxidant Capacity and Immune Function of Laoshan Dairy Goats

  • LI Haibin ,
  • LIN Yingting ,
  • ZHU Fenghua ,
  • ZHU Weimin ,
  • CHENG Ming ,
  • GUO Yixuan
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  • 1. College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China;
    2. Qingdao Chengyang District Bureau of Agriculture and Rural Affairs, Qingdao 266109, China;
    3. Qingdao Institute of Animal Husbandry and Veterinary Medicine, Qingdao 266000, China

Received date: 2021-12-10

  Online published: 2022-07-14

Abstract

This experiment was conducted to study the effects of yeast culture on milk performance, milk composition, nutrient apparent digestibility, serum antioxidant and immune indices of Laoshan dairy goats. Forty healthy Laoshan dairy goats with similar age, body weight, milk yield, lambing date and the same parities were divided randomly into 4 groups with 10 replicates per group and 1 goat per replicate. The diet of control group was formulated according to the NRC (2007) sheep feeding standard. Experimental groups 1, 2 and 3 were supplemented with 10, 25 and 40 g/(d·head) yeast culture based on the diet of control group, respectively, and the rest of the diet was the same as that of control group. The results showed as follows:the milk yield in experimental group 2 was significantly higher than that in control group and experimental group 1 (P<0.05), while the feed to milk ratio was significantly lower than that in other 3 groups (P<0.05), but there were no significant differences in average daily feed intake and milk composition among 3 groups (P>0.05). Compared with the control group, the apparent digestibility of dry matter (DM) in experimental group 2 was extremely significantly increased (P<0.01), the acid detergent fiber (ADF) was significantly increased (P<0.05), the activities of serum glutathione peroxidase (GSH-Px) and superoxide dismutase (SOD) were extremely significantly increased (P<0.01), and the content of serum immunoglobulin M (IgM) was significantly increased (P<0.05). To summary, supplementation of 25 g/(d·head) yeast culture can improve the nutrient apparent digestibility, milk performance, antioxidant capacity and immune function of Laoshan dairy goats.

Cite this article

LI Haibin , LIN Yingting , ZHU Fenghua , ZHU Weimin , CHENG Ming , GUO Yixuan . Effects of Yeast Culture on Milk Performance, Nutrient Apparent Digestibility, Antioxidant Capacity and Immune Function of Laoshan Dairy Goats[J]. Chinese Journal of Animal Nutrition, 2022 , 34(7) : 4621 -4629 . DOI: 10.3969/j.issn.1006-267x.2022.07.050

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