Study On The Fermentation Products By Fresh JUNCAO And Ganoderma Lucidum As Immune Additives Of Cow Feed

The present study was conducted to investigate the preparation method about JunZhi(the fermentation products by JUNCAO and Ganoderma lucidum) and the effect of JunZhi on the quality of milk and immunity function in dairy cows.The study included three parts, literature review, experimental study, summary and outlook. The Experimental study has six trials. The first experiment was conducted to select the optimum extraction condition about JunZhi polysaccharide and filter out the medium formula to get the highest JunZhi polysaccharide content using orthogonal design. The second experiment was conducted to measure the CP, EE, CF, Ash, NFE of JunZhi in accordance with national testing standards for feed nutrients. The trial three to six were conducted to study the effects of JunZhi on the quality of milk, immune function, anti-oxidation function, biochemical indication in serum of dairy cows. The trial was a matched-pairs design.10 dairy cows which were similar in milk yield, lactation stage and weight were allotted into the control group and the JunZhi group with five dairy cows in each group. JunZhi was supplemented 3.0Kg per head each day for the control without supplementation of JunZhi for JunZhi group. Pre-trial period was 7d and the experimental period was 30d.After experimental study, the results showed as follows:(1) The best conditions to extract JunZhi polysaccharide was:material ratio 1:30, extraction temperature 90℃, extraction time 4h, extracted 3 times, this the best combination of extraction JunZhi polysaccharide, its yield was 4.88%. To get the highest content of JunZhi polysaccharide medium formula was:bran content of 20%, an amount of 3% of gypsum, the water content was 60%.(2) Nutrients content in the fungal substance as follows:CP 12.16%, EE 1.45%, CF 22.63%, Ash 13.73%, NFE 40.73%.(3) The content of aflatoxin B1 in JunZhi was below 2.0μg/Kg, within the scope of the national standards for feed hygiene.(4) The addition of 3.0Kg JunZhi in diet resulted in IgG was increased 42.86%, IgM was increased 27.54%, IgA was increased 28.30%.(5) The addition of 3.0Kg JunZhi in diet lactose percentage, fat percentage, milk protein percentage were increased slightly, but they were not significantly different (P>0.05).(6) The addition of 3.0Kg JunZhi in diet resulted in an inerease in T-AOC and T-SOD activities of serum, GSH-PX and MDA in serum were decreased.(7) The addition of 3.0Kg JunZhi increased concentration of calcium in serum and it had no significant impact on others blood biochemical indicators.