不同发酵剂对早期断奶荷斯坦母犊牛生产性能和生理特性的影响

IF 1.1 4区农林科学 Q3 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Mljekarstvo Pub Date : 2021-06-29 DOI:10.15567/mljekarstvo.2021.0304

S. Benak, T. Bobić, Z. Steiner, M. Ronta, J. Novoselec, M. Đidara, P. Mijić, V. Gantner

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引用次数: 0

摘要

本试验旨在研究由低抗营养因子(ANFs) +氨基酸(赖氨酸和蛋氨酸)的干乳清蛋白和大豆蛋白组成的不同发酵剂对早期断奶荷斯坦母犊牛体重、生化指标和采食量的影响。以发酵剂为基础，将犊牛分为4组:i)对照组(对照发酵剂)、ii) E1组(添加干乳清的发酵剂)、iii) E2组(添加低ANFs +赖氨酸和蛋氨酸的大豆蛋白的发酵剂)和iv) E3组(添加低ANFs +赖氨酸和蛋氨酸的干乳清和大豆蛋白的发酵剂)。结果表明，以乳清粉和低ANFs +赖氨酸和蛋氨酸的大豆蛋白为基础的不同发酵剂显著影响了荷斯坦母犊牛的代乳剂和发酵剂消耗量、干物质总消耗量、胴体性状中的身高、体长和血液生化指标中的NEFA。最后，推荐以低ANFs的干乳清蛋白和大豆蛋白为基础，添加赖氨酸和蛋氨酸的发酵剂，以优化生长和饲料消耗。

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The effect of different starters on performance and physiological characteristics of early-weaned female Holstein calves

The objective of this research was to determine the effect of different starters consisted of dried whey and soy proteins with low anti-nutritive factors (ANFs) + amino acids (lysine and methionine) on body measurements, biochemical parameters, and feed consumption of early-weaned female Holstein calves. Based on the starter, calves were divided into four groups: i) control (control starter), ii) E1 (starter with added dry whey), iii) E2 (starter with added soy proteins with low ANFs + lysine and methionine), and iv) E3 (starter with added dry whey and soy proteins with low ANFs + lysine and methionine). Results indicate that different starters based on whey powder and soy proteins with low ANFs + lysine and methionine significantly affected the consumption of milk replacer and starter, the total consumption of dry matter, then withers in height, and body length (among body traits) as well as NEFA (among blood biochemical parameters) of female Holstein calves. Finally, starters based on dried whey and soy proteins with low ANFs + lysine and methionine could be recommended to optimize the growth and feed consumption.

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来源期刊

Mljekarstvo Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

1.90

自引率

41.70%

发文量

审稿时长

12 weeks

期刊介绍： Mljekarstvo is an open access, peer-reviewed international quarterly scientific journal. The first issue was published in 1951, by the Croatian Dairy Operators'' Association (today: Croatian Dairy Union, publisher). In a paper at a Union conference held 28 October 1951 in Zagreb it was said: "Our desire is that this magazine does not meet the fate of its predecessors, but that it continues to reflect the creative efforts and to provide guidelines for the producers as well as all other operators employed in the dairy industry." It is our pleasure today to say that wishes of the enthusiasts who attended the conference have come true, and the magazine Mljekarstvo during the last six decades was a reflection of the creative efforts of numerous dairy scientists and experts, and through its texts it served as a guideline in improving production and processing of milk and dairy products. Mljekarstvo has been following all the achievements of the dairy profession in Croatia, and it also gives the short surveys of world achievements. The result of the research of local and foreign scientists and experts always find their place in the magazine Mljekarstvo. It has been edited by our outstanding dairy experts employed at colleges, research institutions and dairy companies.