Effect Of Fermented Cassava Residue On Performance,ruminal Fermentation And Meat Quality In Hainan Black Goats

The objectives of this study were to determine the effect of fermented cassava residue as substitutes of different ration of King grasson on growth performance,blood index,slaughtering performance and meat quality of Hainan black goats.Twenty-four Hainan black goats(21.98 ±1.59 kg)were randomly devided into four groups with 6 replicates per group and 1 goat in each replicate.The goats in control group were fed king grass and concentrate diets,.the ratio of concentratetoroughage was 50:50.The goats in LFC,MFC and HFC group were fed with fermented cassava residue replacing10%,20% and 30% of King grass,respectively.Adaption period was 10 d,the experiment lasted for 60 d.The result as follows.(1)The average daily intake in LFC,MFC and HFC group elevated(P<0.05),and the average daily gain in MFC group elevated(P<0.05)than control.FC addition did not affect in Feed conversion ratio(P<0.05).(2)The apparent digestibility of dry matter in MFC group elevated than control,MFC group and HFC group(P<0.05);the apparent digestibility of Ether extrac in MFC group elevated than control(P<0.05).(3)FC addition did not affect in total volatile acid,acetic acid,propionic acid,valeric acid,isobutyric acid,isovaleric acid,acetic acid to propionic acid and ammonia nitrogen among the treatment groups(P>0.05);the content of butyric acid in MFC group elevated than control(P<0.05).The activities of cellobiase,xylanase,pectinase and protease were not significantly different among the treatment groups(P>0.05);the content of carboxymethylcellulase in MFC group elevated than control(P<0.05);the content of α-amylase in MFC group elevated than HFC group(P<0.05).FC addition did not affect in the numbers of ruminal Ruminococcus albus,Ruminococcus flavefaciens and Actinobacillus succinogenes among the treatment groups(P>0.05);Prevotella in LFC group elevated than HFC group;pycnococcus in MFC group elevated than control(P<0.05);Vibrio fibrinolyticus in MFC group and HFC group reduced than control(P < 0.05),and there was no difference between the other treatment groups(P>0.05).(4)FC addition did not affect in the contents of total protein,albumin,globulin,Alanine aminotransferase,Aspartate aminotransferase,Total cholesterol,Triglyceride,Serum urea nitrogen and glucose between the treatment groups(P>0.05).(5)The rumen weight in group HFC reduced(P<0.05),but FC addition did not affect in other slaughter performance indicators and organ coefficient(P>0.05).(6)The cooked meat rate in MFC group and the ash content of longissimus dorsi muscle in HFC group elevated than control(P<0.05).But FC addition did not affect in content of dry matter,crude protein and Ether extrac in longissimus dorsi muscle of Hainan black goats(P>0.05)In conclusion,the results indicated that supplementation of fermented cassava residue at20% could improve the growth performance and meat quality,and there were no adverse effects on blood index,rumen fermentation,slaughtering performance.