草原红牛及肉用群体饲料养分消化率和血液生化指标差异性研究

Study on Digestibility and Blood Biochemical Indicator in China Red Steppe And Meat Strain

为进一步开展草原红牛肉用新群体的培育提供基础数据，本试验利用草原红牛肉用群体（含1／4利木赞血草原红牛）作为试验牛种，按营养水平分为高、低营养水平组，对各组饲料营养消化率和血液生化指标进行测定。消化试验结果表明：肉用群体高营养组能量和粗蛋白的消化率极显著高于低营养组（P〈0．01），高营养组粗脂肪和粗纤维消化率极显著低于低营养组（P〈0．01）；在高营养水平下，肉用群体粗蛋白消化率显著高于草原红牛（P〈0．05），肉用群体粗脂肪消化率极显著低于草原红牛（P〈0．01）。血液指标的测定结果表明：肉用群体高营养组谷草转氨酶、谷丙转氨酶和碱性磷酸酶含量极显著高于低营养组（P〈0．01）；在高营养水平下，肉用群体谷草转氨酶和碱性磷酸酶含量极显著高于草原红牛（P〈0．01）；在低营养水平下，肉用群体葡萄糖含量极显著高于草原红牛（P〈0．01）。且各血液指标均在正常范围内。遗传因素和营养水平在谷草转氨酶和碱性磷酸酶活性上存在一定的互作效应。肉用群体的平均日增重随日粮能量和蛋白质水平的提高而提高。

This experiment provided basal data for carrying on breed new beef line of steppe red cattle. This experiment used steppe red cattle and beef line（containing 1/4 limmousin blood）for materials, classified high, low nutrition groups according to nutrition level, then determine feed＇s nutrition digestion level and blood biochemical factors each group. The digestion experiment results show： the energy and crude protein digestion level of beef line are higher than low nutrition group （P〈0.01）;crude fat and crude fibre digestion level of high nutrition group are lower than low nutrition group （P〈0.01）;at high nutrition level, crude protein digestion level of beef line are higher than steppe red cattle （P〈0.05）,the crude fat digestion level of beef line are lower than steppe red cattle （P〈0.01）, the blood index＇s results shows： glutamic-oxalacetic transaminase glutamic-pyruvic transaminase and alkaline phosphatase＇s contents of beef line surpass significantly low nutrition group （P〈0.01）;at high nutrition level, glutamicoxalacetic transaminase and alkaline phosphatase of beef line surpass significantly steppe red cattle（P〈0.01 ）;at the low nutrition level,the glucose contents of beef line surpass significantly steppe red cattle （P〈0.01）, and each of blood indexes are in the normal extension, the genetic factor and nutrition level exist interacting effect in activity of glutamic-oxalacetic transaminase and alkaline phosphatase. The daily weight of beef line increased following the increasing of diets＇ energy and protein level .