在寒冷的季节加热饮用水通过增强牛肉牛的抗氧化能力和乳液发酵功能来提高生长性能
Tengfei He1,2, Shenfei Long1,2, Guang Yi1,2
1College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.
Antioxidants (Basel, Switzerland)
|August 26, 2023
概括
在冬季为肉牛提供加热饮用水,可显著改善生长性能和小功能. 为了最大限度地提高平均每日增益 (ADG),最佳水温为23.98°C,提高了营养物质的消化能力和抗氧化能力.
科学领域:
- 动物科学动物科学
- 类动物营养 类动物营养
- 环境生理学环境生理学
背景情况:
- 寒冷的天气给肉牛带来了挑战,可能会影响它们的生理功能和生产力.
- 饮用水温度是一个关键的环境因素,影响牛的新陈代谢和表现,特别是在冬季.
研究的目的:
- 为了确定冬季牛肉牛的最佳饮用水温度.
- 为了评估不同水温对生长性能,抗氧化能力和小羊皮发酵的影响.
主要方法:
- 40只肉牛被分配给5个饮用水温度处理 (4.39°C至32.5°C).
- 测量了生长表现 (平均每日增长 - ADG),直肠温度,营养消化能力,血清抗氧化剂标志物和小发酵参数.
- 分析了体的微生物组成和体上皮质中的基因表达.
主要成果:
- 随着水温的升高,ADG线性和二次增长,最大ADG的最佳温度为23.98°C.
- 与室温水 (RTW) 相比,加热水 (HW_2) 改善了营养消化能力,抗氧化能力,并积极调节了肠发酵 (propionate,挥发性脂肪酸) 和微生物种群.
- 摄入RTW与皮表皮中的紧结蛋白 (claudin-4,ocludin,zonula occludens-1) 的表达率较低有关.
结论:
- 在寒冷的气候下加热饮用水对肉牛的生长,营养利用,抗氧化剂状况和小牛皮的健康有积极的影响.
- 建议在冬季条件下保持23.98°C的最佳水温,以最大限度地提高肉牛的生长性能.
- 乳液发酵,特别是酸盐生产和特定的细菌群体,在调节水温对牛的影响方面发挥着关键作用.
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