The Effect Of Jujube Residue In Diet On Rumen Fermentation And Milk Performance Of Dairy Cows

The purpose of this study was to investigate the utilization of jujube residue as feed resources of dairy cows.The effects of different levels of jujube residue on rumen fermentation,nutrient digestibility,blood characteristics,antioxidant activity and milk performance of dairy cows were studied by in situ and feeding trials.In the in situ trial,four maleholstein adult cows with a permanent rumen fistula were selected as experimental animals.The experiment was designed according to 4 × 4 Latin square,and the diet was added 0%,4%,8% and 12% Levelss of jujube residue.The effects of on rumen fermentation parameters,apparent digestibility of whole intestinal nutrients and effective degradation rate of dietary nutrients in the rumen were studied.The results showed that the effective degradation rate of silage corn stover,jujube residue and concentrate in the rumen increased with the increase of jujube residue,which was the highest at8%.The p H and ammonia nitrogen concentration of rumen fluid decreased at 2 h after feeding(P<0.1),and decreased with the increase of jujube residue(P<0.1).The total volatile fatty acid concentration was low at three time points.The trend of change,the molar ratio of propionic acid decreased,the molar ratio of acetic acid,the molar ratio of butyric acid and the increase of acetic acid: propionic acid were all effective at 8%.The total antioxidant capacity(T-AOC)and DPPH clearance rate in the antioxidant index of rumen fluid were significantly different among different Treatments groups(P<0.05).The apparent digestibility of DM and OM in feed was significantly affected by jujube residue Treatments(P<0.05),and the apparent digestibility of NDF increased.In the routine blood index,the increase of blood glucose increased with the addition of jujube residue(P<0.1),plasma urea nitrogen and cholesterol decreased,and alkaline phosphatase increased(P<0.05).Basically all the indicators were effective when the jujube residue was added at 8%.In the second trial,the cow feeding experiment was conducted to study the effect of dietary supplementation of date residue(0% and 8%)on the milk performance of dairy cows.The results showed that the total VFA concentration in rumen fluid increased significantly(P<0.05),and the molar ratio ofacetic acid and butyric acid increased(P<0.1),and ammonia nitrogen concentration decreased(P<0.05).Compared with the group with the amount of jujube residue added to 0%,the antioxidant activity index of SOS and DPPH was significantly increased(P<0.05),and the total antioxidant capacity increased(P<0.1).The difference in indicators is not significant.Dietary DM,OM increased the apparent digestive tract of the whole digestive tract,and blood indicators were not affected by Treatments.In terms of milk performance,the dry matter intake,milk yield,and standard milk yield increased significantly(P<0.05),and the milk fat percentage in the milk component increased significantly(P<0.05).Lactose and milk proteins have an increasing trend.The antioxidant capacity of milk was significantly enhanced(P<0.05),and the somatic cell count in milk was significantly decreased(P<0.05).The above results indicate that the addition of appropriate date residue in the diet can improve the utilization of feed nutrients,improve the rumen environment,increase feed intake,increase the milk yield of lactating cows,improve the quality of milk,and the Levels of jujube residue at 8 % is appropriate.