Effects of different proportions of garlic by-products on growth performance,serum biochemical,immune indexs,and rumen fermentation parameters of Hu sheep
SUN Defa
ZHANG Yongcui
LIU Jingsheng
ZHANG Xiaoyang
ZHANG Ping
HE Menglian
CHENG Guangmin
Abstract：The experiment aimed to investigate the effects of the proportion of garlic by-products added to the diet on the growth performance,serum biochemical,immune indexes,and rumen fermentation parameters of Hu sheep.A total of 96 Hu sheep with similar body conditions and weights were randomly divided into four groups,with three replicates per group and eight sheep per replicate.Control group was fed a basic diet,while groups T1,T2,and T3 replaced peanut straw with 13%,27%,and 40%garlic by-products,respectively,with a consistent concentrate ratio across all groups.The preliminary trial period was 10 days,and the formal experimental period was 60 days.The results showed that there were no significant differences in the growth performance among the groups(P＞0.05).The serum urea nitrogen(BUN)content in the serum of Hu sheep in the group T2 was significantly lower than that in the control group(P＜0.05).The total cholesterol(TC)content in the serum of Hu sheep in all experimental groups was significantly lower than that in the control group(P＜0.05),and the butyric acid(BA)content in the rumen was significantly higher than that in the control group(P＜0.05).The results show that adding garlic by-products in the diet has no adverse effects on the growth performance of Hu sheep,and 27%of garlic by-products can improve the protein and fat metabolism levels and optimize the rumen environment.
Keywords：garlic by-productsHu sheepgrowth performanceserum biochemical indexesrumen environment
Publication Date：2025-01-29
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：5( 12-16 )