包括新的橄果粉:对营养消化能力,乳液发酵和乳制羊的表现的影响
Alberto Manuel Sánchez-García1, Manuel Romero-Huelva1, Noemí Pino-López1
1Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), C/Prof. Albareda 1, 18008 Granada, Spain.
Animals : an open access journal from MDPI
|November 13, 2025
概括
将12%的橄果粉加入山羊料中,改善了营养消化能力和牛奶质量,包括更高的蛋白质和合烯酸,而不会影响牛奶产量. 在料成本上升的背景下,该战略为牲畜营养提供了可行的解决方案.
科学领域:
- 动物营养 动物营养
- 动物生理学 动物生理学
- 农业产业副产品的价值化 农业产业副产品的价值化
背景情况:
- 料成本不断上升,需要探索用于畜牧业的新型农业工业副产品.
- 橄果粉是一种未充分利用的副产品,在动物营养方面具有潜力.
研究的目的:
- 描述和评估将新型橄果粉纳入穆尔西亚诺-格拉纳迪纳山羊食中的情况.
- 评估12%橄果粉含量对反动物发酵,营养消化能力,新陈代谢和牛奶生产的影响.
主要方法:
- 进行了两项实验:一种用于消化能力和新陈代谢的体内试验,一种用于农场生产的试验.
- 饮食包括12%的橄肉质 (OPD) 与对照组 (CTL) 相比,在无毛和成年奶山羊中.
主要成果:
- 橄纸含量 (OPD) 增加了干物质,有机物质和原油脂肪的消化能力,但降低了原油蛋白质的消化能力和分泌量.
- 在OPD山羊中,乳糖黄酸盐度更高,在能量平衡或微生物蛋白质合成中没有显著差异.
- 牛奶产量没有受到影响,但OPD饮食导致了更高的牛奶蛋白和合利诺基酸度.
结论:
- 在山羊缩剂中加入12%的新橄果粉是一种可行的养策略.
- 这种方法可以保持生产效率,同时提高牛奶的营养质量.
- 橄果粉的价值化有助于可持续的牲畜营养,并解决料成本上升的问题.
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