Effects of fermented tail vegetable residue on growth performance,apparent digestibility of nutrients,serum biochemical indexes,and economic benefits of mutton sheep
TANG Hong-mei
LAN Wei
Abstract：The experiment aimed to explore the effects of fermented tail vegetable residues on the growth performance,apparent digestibility of nutrients,serum biochemical indexes,and economic benefits of mutton sheep.A total of 36 Hu sheep with similar body weight and condition were selected and randomly divided into four groups,with nine replicates per group,each replicate consisting of one sheep.The control group was fed with a total mixed diet,and the tail vegetable residue groups were fed with a total mixed diet supplemented with 5％(group 1),10％(group 2),and 20％(group 3)fermented vegetable residues.The pretrial period was one week,and the formal experimental period was 60 days.The results showed that compared with the control group,the final body weight,total weight gain,and average daily weight gain of the sheep in the experimental group 2 and group 3 were significantly increased(P＜0.05),and the feed to gain ratio was significantly reduced(P＜0.05).The apparent digestibility of crude protein,crude fat,and acid detergent fiber in sheep of experimental group 2 and group 3 was significantly increased(P＜0.05),and the apparent digestibility of neutral detergent fiber in all fermented tail vegetable residue groups was significantly increased(P＜0.05).The cholesterol levels in the serum of sheep in experimental group 2 and group 3 were significantly reduced(P＜0.05),the levels of total protein,albumin,and globulin were significantly increased(P＜0.05),the urea nitrogen content was significantly reduced(P＜0.05),and the activity of lactate dehydrogenase was significantly reduced(P＜0.05),and the activity of creatine kinase in all fermented vegetable residue groups was significantly reduced(P＜0.05).The weight gain income of the sheep in the fermented vegetable residue groups increased by 8.99％,21.27％and 20.05％respectively,and the breeding profit improved by 25.81％,60.88％and 60.75％respectively.The study indicates that fermented tail vegetable residues can improve the growth performance and health of mutton sheep and increase breeding profits,with an appropriate addition level of 10％.
Keywords：fermented tail vegetable residuemutton sheepgrowth performanceeconomic benefit
Publication Date：2024-10-31
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：5( 18-22 )