发酵金针菇菌糠对泌乳奶牛生产性能及血液生理指标的影响

为研究发酵处理后的金针菇(Flammulina velutiper)菌糠对泌乳奶牛生产性能和血液生理指标的影响,选取年龄、胎次相近的健康荷斯坦泌乳奶牛30头,随机分成2组,每组15个重复。试验组Ⅰ添加发酵菌糠后饲喂;试验组Ⅱ饲喂常规饲料,为对照组。预试期15 d,正式试验期60 d。采集乳样与血样,进行乳成分分析与血液生理指标分析。结果显示,菌糠发酵后粗蛋白提升208.33%,粗脂肪提升35.58%,且发酵料稳定性好。饲喂奶牛后奶牛产奶量较对照组显著提高1.71%(P<0.05),体细胞数显著下降55.92%(P<0.05),奶牛健康状况得到了改善。综上所述,金针菇菌糠经发酵处理后蛋白含量显著提升且稳定性好,饲喂奶牛后显著提高奶牛产奶量,改善奶牛健康状况。

Effects of Fermented Flammulina velutiper Chaff on Production Performance and Blood Physiological Indexes of Lactating Dairy Cows

To investigate the effects of fermented Flammulina velutiper chaff(FVC) on production performance and blood physiological indexes of Holstein lactating dairy cows, 30 Holstein dairy cows with similar parity and lactation days were randomly assigned into 2 groups with 15 replicates per group. Cows in the trial groupⅠwere fed with fermented FVC diets, and cows in trial groupⅡ(CK) were fed with basal diets, respectively. The pre-trial period lasted for 15 days, and the trial period lasted for 60 days. Milk samples and blood samples were collected for milk composition analysis and blood physiological indexes analysis.The results showed that: after fermentation, the FVC’s crude protein increased by 208.33%, the crude fat increased by 35.58%,and the fermented chaff diets had good stability. After feeding the cows, the milk yield increased by 1.71%(P<0.05), the number of somatic cells decreased by 55.92%(P<0.05). The health of the cows had been improved. In conclusion, the fermentation of FVC has a significant increase in protein content and good stability, and after feeding the cows, the milk yield of the cows is significantly improved, and the health status of the cows is improved.