| 日粮中添加菌糠对奶牛产奶量、乳品质、血液生化指标及抗氧化功能的影响 |
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| 引用本文： | 刘冬,丁兆忠,吴忠良,韩慕俊,胡蕾.日粮中添加菌糠对奶牛产奶量、乳品质、血液生化指标及抗氧化功能的影响[J].饲料研究,2021(4):7-10. |
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| 作者姓名： | 刘冬 丁兆忠 吴忠良 韩慕俊 胡蕾 |
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| 作者单位： | 沧州职业技术学院 |
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| 基金项目： | 河北省高等学校人文社会科学研究项目《智慧畜牧业视域下高职畜牧兽医专业“三三三”人才培养模式的研究》研究成果(项目编号:SZ18034)。 |
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| 摘 要： | 试验为研究日粮中添加菌糠对荷斯坦奶牛产奶量、乳品质、血液生化指标及抗氧化功能的影响,根据单因素随机设计,将健康、体重接近的90头荷斯坦奶牛随机分为3个处理组,每组30头。对照组奶牛饲喂基础日粮;试验1组饲喂5%的菌糠;试验2组饲喂10%的菌糠。预试期7 d,正式试验期30 d。结果表明:与对照组相比,菌糠组的乳品质指标总固形物和奶中体细胞数显著降低(P<0.05)。菌糠组奶牛血液中胆固醇含量显著升高(P<0.05),尿素氮含量显著降低(P<0.05)。日粮中添加10%的菌糠可以显著提高超氧化物歧化酶活性(P<0.05),显著降低丙二醛含量(P<0.05)。研究表明,在奶牛日粮中添加不超过10%的菌糠不会对产奶量、干物质采食及血液生化指标产生不利影响,并且能改善乳品质,提高奶牛机体抗氧化能力。
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| 关 键 词： | 菌糠 产奶量 乳品质 血液生化 抗氧化 荷斯坦奶牛 |
Effect of adding bacterium residue in diets on milk production,milk quality,blood biochemical indexes and antioxidant function of dairy cows |
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| LIU Dong,DING Zhao-zhong,WU Zhong-liang,HAN Mu-jun,HU Lei.Effect of adding bacterium residue in diets on milk production,milk quality,blood biochemical indexes and antioxidant function of dairy cows[J].Feed Research,2021(4):7-10. |
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| Authors: | LIU Dong DING Zhao-zhong WU Zhong-liang HAN Mu-jun HU Lei |
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| Abstract: | The experiment was to study the effect of adding bacteria residues in diets on Holstein cows’milk production,milk quality,blood biochemical indicators and antioxidant function.According to a single-factor random design,90 Holstein cows with healthy and close weights were randomly divided into three treatment groups,each with 30 heads.The cows in control group were fed basal diet,cows in test 1 group were fed 5%of bacterial residues,and cows in test 2 group were fed 10%of bacterial residues.The pre-test period was 7 d,and the formal test period was 30 d.The results showed that compared with the control group,the total solids of milk quality indicators and the number of somatic cells in the milk of the bacterial chaff group were significantly reduced(P<0.05).The content of cholesterol in the blood of the bacteria residue group was significantly increased(P<0.05),and the content of urea nitrogen was significantly decreased(P<0.05).The addition of 10%bacterial residue in the diet can significantly increase the activity of superoxide dismutase(P<0.05)and significantly reduce the content of malondialdehyde(P<0.05).The study indicated that adding no more than 10%of bacterium chaff in the dairy cow’s diet had no adverse effect on milk production,dry matter intake and blood biochemical indicators,and can improve milk quality and increase the antioxidant capacity of the dairy cow. |
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| Keywords: | bacteria residue milk production milk quality blood biochemistry antioxidant Holstein cow |
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