大葱提取物对肉牛生产性能、瘤胃发酵及抗氧化性能的影响  

The Effects of Scallion Extract on Production Performance,Rumen Fermentation,and Antioxidant Performance of Beef Cattle

作　　者：王璐菊[1] 郭全奎[1] 唐德富[2] 王晨阳 WANG Luju;GUO Quankui;TANG Defu;WANG Chenyang(Gansu Polytechnic College of Animal Husbandry Engineering,Gansu Wuwei 733006,China;College of Animal Science and Gansu Agricultural Gansu Lanzhou)

机构地区：[1]甘肃畜牧工程职业技术学院,甘肃武威733006 [2]甘肃农业大学动物科学技术学院,甘肃兰州730070

出　　处：《饲料工业》2025年第8期73-78,共6页Feed Industry

基　　金：2024年高校教师创新基金项目[2024B-309];甘肃畜牧工程职业技术学院院列项目[GSXMXY-2023-18]。

摘　　要：研究旨在探讨饲粮中添加大葱提取物对肉牛生产性能、抗氧化性能、瘤胃发酵及屠宰性能的影响,选择初始体重相近的健康肉牛80头,随机划分为4组(对照组、处理1组、处理2组和处理3组),分别在饲粮中添加0、2.5、5.0、7.5 g/kg的大葱提取物。试验期85 d。结果表明:肉牛平均日增重随着大葱提取物添加量的增加呈先高后低的趋势,处理2组较处理3组平均日增重显著提高(P<0.05);料重比呈先低后高趋势,处理3组料重比较其他3组显著增加(P<0.05)。肉牛瘤胃氨态氮含量并未受到大葱提取物添加量的影响(P>0.05);pH受影响显著,处理1、2、3组显著高于对照组3.93%、7.08%、9.12%(P<0.05);随着基础日粮中大蒜提取物添加量的逐渐增加,肉牛瘤胃液中挥发性脂肪酸含量先增加后降低。特别是处理3组更低(P<0.05)。血清超氧化物歧化酶(SOD)活性随大葱提取物添加量的增加呈增高趋势(P<0.05),丙二醛(MDA)含量随大葱提取物添加量的增加呈降低趋势(P<0.05),处理2组MDA含量最低(P<0.05)。肉牛的宰前活重、胴体重、净肉重和肉骨比等屠宰性能指标表现出处理2组显著高于对照组(P<0.05)的趋势,其中肉骨比又显著高于处理1组(P<0.05)。综上,在饲粮中添加大葱提取物能确切改善肉牛的生产性能、瘤胃发酵参数、抗氧化性能及屠宰性能,认为添加量为5.0 g/kg时效果最好。The study investigates the effects of adding green onion extract to the feed on beef cattle's produc-tion performance,antioxidant status,rumen fermentation,and slaughter outcomes.A total of 80 healthy beef cattle with similar initial body weights were randomly assigned to four groups:control,treatment group 1,treatment group 2,and treatment group 3.The green onion extract was added at concentrations of 0,2.5,5.0 g/kg,and 7.5 g/kg of feed,respectively,over an 85-day experimental period.The results revealed that the average daily weight gain(ADG)of the cattle initially increased and then decreased with higher amounts of green onion extract in the feed.Treatment group 2 exhibited a significantly higher ADG than treatment group 3(P<0.05).The feed-to-weight ratio fol-lowed a similar trend,decreasing initially and then increasing with higher levels of green onion extract.Notably,the feed-to-weight ratio for treat-ment group 3 was significantly higher than that of the other three groups(P<0.05).Rumen ammonia nitrogen levels were unaffected by the green onion extract supplementation(P>0.05),but pH levels were significantly impacte,the pH in treatment groups 1,2,and 3 was 3.93%,7.08%,and 9.12%higher,respectively,than the control group(P<0.05).As the supple-mentation of garlic extract in the basal diet increases,the concentration of volatile fatty acids(VFAs)in the rumen fluid of beef cattle initially rises gradually before subsequently declining,with treatment group 3 exhibiting significantly lower levels(P<0.05).The activity of serum superoxide dismutase(SOD)and the con-tent of malondialdehyde(MDA)followed opposite trends with increasing green onion extract addition.SOD activity increased,while MDA content decreased(P<0.05).Treatment group 2 had the lowest MDA content(P<0.05).Slaughter performance parameters of beef cattle,including pre-slaughter live weight,carcass weight,net meat weight,and meat-to-bone ratio,exhibited a trend wherein treatment 2 significantly outper-formed the control group(P<0.05).Notably,the meat-to

关 键 词：大葱提取物 肉牛 生产性能 瘤胃发酵 抗氧化性能 

分 类 号：S816.7[农业科学—饲料科学]