摘要
试验旨在探究等干物质的青贮苜蓿替代苜蓿草粉对肉兔生长性能、养分表观消化率和抗氧化性能的影响。选取100只体重相近、(30±2)日龄的伊拉肉兔随机分为5组,分别为对照组(无青贮苜蓿)、A组(8%青贮苜蓿)、B组(12%青贮苜蓿)、C组(16%青贮苜蓿)、D组(20%青贮苜蓿),每组20个重复,每个重复1只。预试期5 d,正式试验期35 d。结果显示,与对照组相比,B组肉兔的平均日增重、末重以及对粗脂肪、酸性洗涤纤维、粗蛋白、粗纤维的表观消化率显著提高(P<0.05),料重比显著下降(P<0.05)。B组肉兔血清中以及肌肉中的丙二醛(MDA)含量显著降低(P<0.05),超氧化物歧化酶(SOD)、谷胱甘肽过氧化物酶(GSH-Px)、总抗氧化能力(T-AOC)显著升高(P<0.05)。研究表明,使用一定比例等干物质的青贮苜蓿替代苜蓿草粉可以提高肉兔生长性能、养分表观消化率、血清与肌肉的抗氧化能力,替代比例为12%效果较好。
The experiment was to investigate the effect of alfalfa meal replaced by silage with equal dry matter on growth performance,nutrient apparent digestibility and antioxidant performance of meat rabbits.A total of 100 rabbits with similar body weight and age of(30±2)days were randomly divided into five groups:Control group(no silage alfalfa),group A(8%silage alfalfa),group B(12%silage alfalfa),group C(16%silage alfalfa)and group D(20%silage alfalfa),with 20 replicates in each group and one rabbit in each replicate.The pre-test period lasted for 5 d and the formal test period lasted for 35 d.The results showed that compared with control group,the average daily gain,final weight and apparent digestibility of crude fat,acid detergent fiber,crude protein and crude fiber of meat rabbits in group B were significantly increased(P<0.05),and feed to gain ratio was significantly decreased(P<0.05).The content of MDA in serum and muscle of meat rabbits in group B was significantly decreased(P<0.05),while SOD,GSH-Px and T-AOC were significantly increased(P<0.05).The experiment indicates that using a certain proportion of equal dry matter alfalfa silage instead of alfalfa meal can improve the growth performance,nutrient apparent digestibility,antioxidant capacity of serum and muscle of meat rabbits,and the replacement proportion of 12%is better.
作者
黄品
祖晓伟
王新民
侯玉漂
王艳萍
HUANG Pin;ZU Xiao-wei;WANG Xin-min;HOU Yu-piao;WANG Yan-ping
出处
《饲料研究》
CAS
北大核心
2023年第5期56-60,共5页
Feed Research
基金
河北省科学技术厅项目“优质饲草多元化产品加工利用关键技术集成研究与应用(项目编号:V1624524443574)”。
关键词
青贮苜蓿
肉兔
生长性能
养分表观消化率
抗氧化性能
silage alfalfa
meat rabbit
growth performance
apparent digestibility of nutrients
antioxidant properties
