1. 饲粮蛋白水平对断奶犊牛生长性能、 血清指标、瘤胃发酵参数及微生物组成的影响.
- Author
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马丽娜, 高总元, 高海慧, 康晓冬, and 梁小军
- Subjects
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VALERIC acid , *DIETARY proteins , *IMMUNE serums , *PROPIONIC acid , *BACTERIAL diversity , *RUMEN fermentation - Abstract
The aim of the experiment was to investigate the effect of dietary protein level on growth performance, serum immune indexes, antioxidant indexes, rumen fermentation parameters and microflora composition of Angus calves after weaning. Eighteen weaned calves at 90 days of age with good health and similar body weight were randomly divided into three groups (half male and half female) with six replicates per group and one cow per replicate. Calves in experimental groups were fed diets with high protein (19.65% protein, 5.74 MJ/kg net energy, T group), medium protein (18.60% protein, 5.62 MJ/kg net energy, S group) and low protein (17.76% protein, 5.40 MJ/kg net energy, F group), respectively. The experiment lasted for 100 d. The results showed that high protein level diet significantly increased body weight and average daily gain of calves at 120 days of age and 180 days of age ( P<0.05). Compared with S group, the content of IgA and IgM, the activity of SOD and T-AOC in serum of calves in T group were significantly increased ( P<0.05), and the content of TNF- α was significantly decreased ( P<0.05). The content of acetic acid, propionic acid, isobutyric acid and valeric acid in the rumen of T group were increased ( P<0.05). The rumen bacterial diversity index of T group was significantly increased ( P<0.05), and Firmicutes and Bacteroidetes were the dominant bacterial groups. The study indicates that high protein level diet can significantly promote the growth performance and rumen fermentation function of calves, and is beneficial to rumen development of calves. [ABSTRACT FROM AUTHOR]
- Published
- 2023
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