Effects Of Tea Polyphenols On Production Performance,Digestive Characteristics And Blood Index Of Dairy Goats

To explore the effects of tea polyphenols on production performance,milk composition,serum antioxidant indexes,blood biochemical indexes and blood cell indexes on dairy goats,thus,provide a theoretical basis for the application of tea polyphenols in dairy goat production.Similar body weight,lactation age,milk yield of twenty-four healthy Sinon-saanen dairy goats were selected,which were randomly divided into 2 groups with 4replicates per group and 3 goats per replicate.The control group was fed a total mixed diet,and the experimental group was fed a total mixed diet supplemented with 16 g/day tea polyphenols.The pre-trial period lasted for 10 days,and the trial period was 42 days.The main results are as follows:(1)Tea polyphenols had no significant effects on dry matter intake and milk yield of dairy goats(P>0.05).(2)Tea polyphenols could increase the apparent digestibility of Ca and reduce the apparent digestibility of P in dairy goats.(3)Tea polyphenols could reduce the concentration of ammonia nitrogen in rumen of dairy goats,and increase n-butyric acid,n-valeric acid,TVFA and acetic acid/propionic acid.(4)Tea polyphenols could significantly reduce the number of somatic cells in dairy goat milk,but had no significant effect on milk fat rate,milk protein rate,lactose rate and non milk fat solid content in milk.(5)Tea polyphenols could significantly increase the activity of GSH-Px and AST content in serum of dairy goats,and significantly reduce the number of eosinophils in blood.It had no significant effect on other biochemical indexes and blood cell indexes in blood.In conclusion,tea polyphenols in the diet can reduce the number of somatic cells in goat milk and improve the antioxidant function of dairy goats.