酵母培养物对奶牛干物质采食量、产奶量及血清指标的影响

Effect of yeast culture on dry matter intake,milk yield and serum indices of dairy cows

试验旨在研究纽润康酿酒酵母培养物对奶牛的干物质采食量、产奶量及血清指标的影响。试验组和对照组各300头奶牛,对照组奶牛饲喂基础日粮,试验组奶牛在基础日粮基础上添加120 g/(头·d)酿酒酵母培养物。结果显示,试验组奶牛产奶量显著提高1.66 g/(头·d),平均干物质采食量显著提高0.72 g/(头·d)。试验组奶牛血清中谷丙转氨酶活性极显著低于对照组(P<0.01),血清免疫球蛋白G (IgG)含量极显著高于对照组(P<0.01)。日粮中添加酵母培养物能够极显著提高超氧化物歧化酶(SOD)活性(P<0.01),显著提高奶牛机体的总抗氧化能力(T-AOC)(P<0.05)。研究表明,日粮中添加酿酒酵母培养物可提高奶牛机体的免疫力和抗氧化能力。

The experiment was to study the effects of Nurunkang Saccharomyces cerevisiae culture on the dry matter intake, milk production and serum indexes of dairy cows. The test group and the control group had 300 cows. The cows in control group were fed with basic diet, and the cows in test group were fed with basice diet adding 120 g/(head·d) of Saccharomyces cerevisiae culture. The results showed that the milk production of the experimental group increased significantly by 1.66 g/(head·d), and the dry matter feed intake increased significantly by 0.72 g/(head·d). The activity of alanine aminotransferase in the test group was significantly lower than that of control group(P<0.01), and the content of serum immunoglobulin G(IgG) was extremely significantly higher than that of control group(P<0.01). The addition of yeast culture to the diet can significantly increase the activity of superoxide dismutase(SOD)(P<0.01), and significantly increase the total antioxidant capacity(T-AOC) of the cow’s body(P<0.05). The experiment indicated that adding Saccharomyces cerevisiae culture to the diet can improve the immunity and antioxidant capacity of dairy cows.