子皮作为一种新的可持续成分,用于肉牛的饮食
Elena Diaz Vicuna1, Edoardo Fiorilla2, Karthika Srikanthithasan2
1Department of Veterinary Sciences, University of Turin, Grugliasco, Italy. elena.diazvicuna@unito.it.
Scientific reports
|November 6, 2025
概括
肉牛饮食中的子皮 (HS) 显示出由于多的潜在健康益处. 虽然没有改善增长,但HS再价值化为牛肉行业提供了一个可持续的战略.
科学领域:
- 动物科学动物科学
- 农业副产品 农业副产品
- 可持续农业 可持续农业
背景情况:
- 子皮 (HS) 是农业工业的副产品,富含诸如多之类的有益化合物.
- 价值化HS可以减少浪费,并为子行业带来经济效益.
研究的目的:
- 评估将子皮 (HS) 纳入肉牛食中的体内效应.
- 评估HS对牛肉公牛生长表现,料转换和血液学参数的影响.
主要方法:
- 在7个月的时间内 (加肥和完成阶段),80头牛被分配给控制或测试饮食 (8%的HS含量).
- 分析了料成分,总醇含量,公牛生长和血液学参数.
- 两个食阶段的料转换比率都计算出来.
主要成果:
- 试验料的多醇含量明显高于对照料.
- 在增肥阶段,没有观察到生长或血液学参数的显著差异.
- 在完成过程中,对照组的料转换比率较低,与高压食组相比.
结论:
- 子皮 (HS) 可以成为一种可行的策略,用于在肉牛食中重新利用农业工业副产品.
- 在HS的化合物可能提供潜在的健康益处,有助于可持续的做法.
- 需要进一步的研究来优化HS含量水平,以提高料转换效率.
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