摘要
为研究大蒜油和肉桂醛复合物对奶牛干物质体外消化率、血清尿素氮及葡萄糖的影响,试验选择体重、年龄相近的健康的荷斯坦奶牛60头,随机分成4个组,每组15头。对照组奶牛饲喂基础日粮,试验组在基础日粮的基础上分别添加20 g/d·头、40 g/d·头、60 g/d·头的大蒜油和肉桂醛复合物。试验饲养75 d。结果表明:(1)大蒜油和肉桂醛复合物能显著提高泌乳奶牛的产奶量、乳脂率、乳蛋白率和乳糖率(P<0.05);(2)大蒜油和肉桂醛复合物能显著降低奶牛血清尿素氮和葡萄糖的含量(P<0.05),显著提高血清中总蛋白和白蛋白含量(P<0.05);(3)大蒜油和肉桂醛复合物能显著提高奶牛摄入日粮中干物(DM)、有机物(OM)、酸性洗涤纤维(ADF)和总能(GE)的体外消化率(P<0.05)。表明,大蒜油和肉桂醛复合物能显著提高泌乳奶牛的产奶量,改善乳品质,促进奶牛摄入营养物质的消化。
This experiment was conducted to study the effects of the compounds of garlic oil and cinnamaldehyde on nutrient digestibility,content of urea nitrogen and glucose in dairy cows.Sixty healthy Chinese Holstein dairy cows in mid-lactation were allocated to 4 groups.The cows were fed basal diet supplemented with 0 g/d（control group）,20 g/d（group A）,40 g/d（group B）and 60 g/d（group C）of the compounds of garlic oil and cinnamaldehyde,respectively.The experiment lasted for 75 days,including a 15-day pre-experimental period followed by a 60-day experimental period.The results showed as follows ：（1）the compounds of garlic oil and cinnamaldehyde could signifi cantly improve milk yield,milk fat rate,milk protein rate and lactose rate of dairy cows（P〈0.05）;（2）the compounds of garlic oil and cinnamaldehyde could signifi cantly reduce the content of serum urea nitrogen and glucose in dairy cows（P〈0.05）,and increase the total protein and albumin content in serum significantly（P〈0.05）.（3）More over,adding the compounds of garlic oil and cinnamaldehyde to diet could signifi cantly increase of the digestibility of the dry matter,organic,crude protein,acid washing fi ber and total energy of dairy cows（P〈0.05）.These results indicated that the compounds of garlic oil and cinnamaldehyde could increase milk yield,improve dairy quality and promote digestibility of nutriment in dairy cows.
出处
《中国饲料》
北大核心
2018年第2期34-37,共4页
China Feed
关键词
大蒜油
肉桂醛
消化率
尿素氮
葡萄糖
garlic oil
cinnamaldehyde
glucose
urea nitrogen
digestibility coefficient
