Effects Of Ginseng By-products Of Different Processed On Production Performance Of Yanbian Yellow Cattle

The purpose of this experiment was to investigate the effects of ginseng by-products on rumen regulation,growth performance,blood index,slaughtering performance and meat quality of Yanbian yellow cattle by adding different processed of ginseng by-Products to the diet.At the same time,the feeding effect of ginseng by-products and fermented ginseng by-products was compared,and the most suitable processed method of ginseng by-products was selected and applied to the actual production of Yanbian yellow cattle.The experiment is divided into three parts:Experiment 1:The purpose of this study was to study the effects of different processed of ginseng by-products on rumen fermentation of Yanbian yellow cattle.Two Yanbian yellow cattle with rumen fistula were selected as rumen juice donors They were divided into three treatment groups,the control group was blank control group,In group Ⅰ and group Ⅱ,ginseng by-products and fermented ginseng by-products accounting for 1%of substrate concentration were added respectively,with 3 repeats in each group,with 3 repeats in each group.The results show that:The main results were as follows:(1)During the process of in vitro culture,the pH of rumen juice in each group decreased gradually,and the pH of rumen juice in vitro for 6 h,9h and 12h in the experimental group was significantly lower than that in the control group(P<0.05).(2)The concentration of NH3-N in the experimental group was significantly lower than that in the control group(P<0.05).(3)From the average value of 12 hours,the propionic acid in the experimental group was significantly higher than that in the control group(P<0.05).The ratio of acetic acid to propionic acid was significantly lower than that of the control group(P<0.05).(4)The total gas production in the test group was significantly higher than that in the control group at 3h and 6h after culture.(5)The concentration of MCP in group Ⅱ was significantly higher than that in control group at 6h,and at 12h,it was significantly higher in group Ⅱ than that in control group(P<0 05),and at 12 h after culture,it was significantly higher in group Ⅱ than that in control group(P<0.05),and at 12h in test group,it was significantly higher than that in control group(P<0 05).In summary,the addition of different treatments of 1%ginseng by-products improved the utilization of nitrogen sources,improved the synthesis efficiency of microbial proteins,enhanced the absorption and utilization of carbohydrates,and thus improved rumen fermentation.Experiment 2:The purpose of this experiment was to study the effects of different processed ginseng by-products on the growth performance and blood indexes of Yanbian yellow cattle.Fifteen Yanbian yellow cattle with similar physique and healthy body condition were divided into three groups.The control group was fed with basic diet,group I and group Ⅱ were supplemented with 1%ginseng by-products and 1%fermented ginseng by-products,respectively.The results show that:The main results were as follows:(1)At the age of 32 months,the oblique length of the experimental group Ⅱ was significantly higher than that of the control group and the experimental group Ⅰ(P<0.05).The chest circumference of group Ⅱ was significantly higher than that of the control group(P<0.05).(2)At the age of 32 months,the content of IgA,IgM,IgG in each test group was higher than that in the control grouP,but the difference was not significant(P>0.05).At 29 months and 32 months of age,the levels of T-AOC in serum of the two groups were significantly higher than those of the control group(P<0.05).In summary,the addition of 1%of differently treated ginseng by-products in the diet can improve the growth performance of Yanbian yellow cattle and improve the total antioxidant capacity of the blood.Experiment 3:The purpose of this test is to study the effects of different processed ginseng by-products on the slaughter performance and meat quality of Yanbian Yellow Cattle.Three Yanbian yellow cattle were randomly selected from each test group.After standardized slaughter,the carcass was placed at 4℃ for 48 h,and the back longest muscle of the left half of the carcass was taken as the test material.The results show that:The main results were as follows:(1)The crude protein in beef in group Ⅰ and group Ⅱ was significantly higher than that in control group(P<0.05).(2)The a*value of beef in groupland groupⅡwas significantly higher than that in control group(P<0.05).The contents of aspartic acid,phenylalanine and arginine in test group Ⅰ and groupⅡwere significantly higher than those in control group(P<0.05).(3)The contents of aspartic acid,phenylalanine and arginine in test group Ⅰ were significantly higher than those in control group(P<0.05).The content of lysine was significantly higher than that of the control group(P<0.05).The contents of methionine,isoleucine and histidine in group Ⅱ were significantly higher than those in the control group(P<0.05).The content of linoleic acid in beef of groupⅡwas significantly higher than that of control group(P<0.01),and the content of linoleic acid in beef of groupⅡwas significantly higher than that of control group(P<0.01).The content of stearic acid in the experimental group was significantly lower than that in the control group(P<0.05),and the content of myristic acid in the experimental group Ⅱ was significantly higher than that in the control group(P<0.05).To sum up,adding 1%different processed ginseng by-products to the diet significantly improved beef quality and nutritional value.Comprehensive analysis:the addition of 1%different processed of ginseng by-products and fermented ginseng by-products can improve the rumen fermentation function,blood antioxidant performance,growth performance and meat quality of Yanbian yellow cattle.Because the preparation of ginseng by-products is simple,easy to operate and low cost,1%ginseng by-products can be used in practical production in combination with the Present situation of Yanbian yellow cattle feeding.