陈皮和酸甜剂对奶牛采食量和生产性能的影响

Effects of Citrus and Sweet and Sour Agent on Feed Intake and Milk Performance of Dairy Cows

本文探讨了日粮中添加陈皮和酸甜剂对奶牛采食量和生产性能的影响。试验选取45头健康无病,体况、采食量、胎次、泌乳天数、产奶量相近的中国荷斯坦牛,随机分为3个处理组（n=15）,即对照组、试验1组和试验2组。对照组饲喂基础日粮,试验1组在基础日粮基础上添加陈皮,试验2组在基础日粮基础上添加酸甜剂,预试期14d,正试期90d。试验结果表明,在整个试验期内,试验1组与对照组相比干物质采食量提高3.80%（P〈0.05）,产奶量提高2.34%（P〈0.05）;与试验2组相比,干物质采食量提高2.43%（P〈0.05）,产奶量提高1.95%（P〈0.05）。试验2组在第1-30天干物质采食量较对照组提高2.51%（P〈0.05）,之后试验阶段两组无明显差异,试验第30、90天测定发现2组乳脂率显著高于1组、对照组;试验第30、60、90天,试验1组乳蛋白率、乳蛋白产量显著或极显著高于2组和对照组,体细胞数也低于后二者,且在第90天达极显著水平。结果表明,在日粮中添加陈皮和酸甜剂能够不同程度提高奶牛干物质采食量和产奶量,提高牛奶乳蛋白率,降低牛奶体细胞数,进而提高奶牛的生产性能,而且添加陈皮的效果比酸甜剂更好。

To explore the effects of Citrus and sweet and sour agent on feed intake and the production of cows, totally 45 healthy and free from disease with the similar, body condition, feed intake, parities, milk days and milk production, randomly divided into three treatment groups（n=15）, the control group and experiment group 1 and 2 groups. Test group 1, 2, respectively in the basic diet according to concentrate adding 1% Citrus and sweet and sour agent（20g/d citric acid and 10g/d sweet）, forecast of 14 d, 90 d trying period. Results showed that during the trial period, dry matter intake for the test group 1 increased by 3.80% compared with control subjects（P〈0.05）, the milk yield increased by 2.15%（P〈0.05）. Comparing with the experiment group 2 dry matter intake for the experiment groups 1 were increased by 2.45%（P〈0.05）, the average butterfat rate was reduced by 2.59%（P〈0.05）, the average milk protein rate increased by 3.44%（P〈0.05）. The 1 - 30 d dry matter intake of two test groups significantly increased by 2.51%（P〈0.05） than the control group, the 61 - 90 d milk yield was significantly increased by 3.34% than the control group（P〈0.05）. The diet concentrate added on the basis of Citrus and sour, sweet agent can significantly improve cows dry matter intake and milk production, increase the rate of breast milk protein and milk protein production, reduce the milk somatic cell count, and thus improve the production performance of dairy cows, but adding Citrus is obviously better than the effect of sweet and sour agent.