饲粮中添加大蒜对肉牛生长性能、消化代谢和经济效益的影响  

Effects of Dietary Garlic on Growth Performance,Digestion and Metabolism and Economic Benefits of Beef Cattle

作　　者：崔亚芳 王丽娜 张兴华 卢云德 沈顺立 贾进 何阳[1] 曹兵海[1] 苏华维 CUI Yafang;WANG Lina;ZHANG Xinghua;LU Yunde;SHEN Shunli;JIA Jin;HE Yang;CAO Binghai;SU Huawei(State Key Laboratory of Animal Nutrition,College of Animal Science and Technology,China Agricultural University,Beijing 100193,China;Animal Husbandry and Veterinary Center of Daguan County,Yunnan Province,Zhaotong 657411,China)

机构地区：[1]中国农业大学动物科学技术学院,动物营养学国家重点实验室,北京100193 [2]云南省大关县畜牧兽医中心,昭通657411

出　　处：《动物营养学报》2023年第7期4432-4441,共10页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：财政部和农业农村部-国家现代农业产业技术体系(CARS-37);云南省专家基层科研工作站专项经费。

摘　　要：本试验旨在研究饲粮中添加不同水平新鲜大蒜对肉牛生长性能、消化代谢和经济效益的影响。选择24头月龄相近、体重为(383±51)kg的西门塔尔杂交公牛,随机分为3组,每组8头。对照组饲喂基础饲粮,0.5%和1.0%大蒜添加组分别在基础饲粮(干物质基础)中添加0.5%和1.0%新鲜大蒜。预试期15 d,正试期152 d。结果表明:1)随着大蒜添加水平的提高,肉牛终末体重(P=0.079)和平均日增重(ADG)(P=0.062)有二次曲线变化的趋势,干物质采食量(DMI)和摄入氮含量呈显著二次曲线变化(P<0.05)。0.5%大蒜添加组ADG有高于对照组和1.0%大蒜添加组的趋势(P=0.062),终末体重、DMI和摄入氮含量显著高于1.0%添加组(P<0.05);0.5%大蒜添加组料重比在数值上低于其他2组,但差异不显著(P>0.05);各组间其他氮代谢指标均无显著差异(P>0.05)。2)与对照组相比,饲粮中添加大蒜对肉牛营养物质表观消化率和瘤胃发酵参数无显著影响(P>0.05)。3)0.5%大蒜添加组肉牛血清谷丙转氨酶活性显著高于对照组(P<0.05),1.0%大蒜添加组血清总胆固醇含量显著低于0.5%大蒜添加组(P<0.05),而各组间其他血清生化指标均无显著差异(P>0.05)。4)经济效益分析表明,0.5%大蒜添加组平均每日毛利润最高,与对照组和1.0%大蒜添加组相比分别提高了10.83和11.72元。综上可知,在饲粮中添加0.5%新鲜大蒜可以提高肉牛DMI、ADG和经济效益。This experiment was conducted to investigate the effects of different dietary levels of fresh garlic on growth performance,digestion and metabolism and economic benefits of beef cattle.Twenty⁃four Simmental crossbred bulls with similar age and body weight of(383±51)kg were randomly divided into 3 groups with 8 cattle per group.Cattle in the control group were fed a basal diet,and those in 0.5%and 1.0%garlic supple⁃mental groups were fed the basal diet(dry matter basis)supplemented with 0.5%and 1.0%fresh garlic,re⁃spectively.The pretest lasted for 15 days and the test lasted for 152 days.The results showed as follows:1)with the increase of garlic supplemental level,the final body weight(P=0.079)and average daily gain(ADG)(P=0.062)of beef cattle showed a trend of quadratic change,and the dry matter intake(DMI)and nitrogen intake content showed significant quadratic changes(P<0.05).The ADG in 0.5%garlic supplemental group tended to be higher than that in the control group and 1.0%garlic supplemental group(P=0.062),and the final body weight,DMI and nitrogen intake content in 0.5%garlic supplemental group were significantly higher than those in 1.0%garlic supplemental group(P<0.05);the feed to gain ratio in 0.5%garlic supple⁃mental group was lower than that in the other two groups,but the difference was not significant(P>0.05);there were no significant differences in the other nitrogen metabolism indices among all groups(P>0.05).2)Compared with the control group,dietary garlic had no significant effects on nutrient apparent digestibility and rumen fermentation parameters of beef cattle(P>0.05).3)The serum alanine aminotransferase activity of beef cattle in 0.5%garlic supplemental group was significantly higher than that in the control group(P<0.05),the serum total cholesterol content in 1.0%garlic supplemental group was significantly lower than that in 0.5%garlic supplemental group(P<0.05),but there were no significant differences in the other serum biochemical indices among all groups(P>0.05).4)Economic bene

关 键 词：大蒜 肉牛 生长性能 消化代谢 经济效益 

分 类 号：S816[农业科学—饲料科学]