Application Research Of Herbal Tea Residues In Finishing Pigs And Holstein Heifers

Herbal tea was made from 7 kinds of Chinese herbal medicines such as jelly grass,plumeria,honeysuckle,chrysanthemum,prunella vulgaris,licorice leaf,and licorice.In recent years,the problem of solid wasted pollution from herbal tea residues(HTR)had become increasingly prominent.This study first explored the feed chemical treatment technology of HTR,and took finishing pigs and holstein heifers as research objects to explore the effects of HTR on growth performance,slaughter traits and meat quality of fattening pigs and studied the effects of fermented HTR on the health status,growth performance and fecal microbial diversity of Holstein Heifers.The experiment was divided into two parts.The first part was to explore the effects of HTR on growth performance,slaughter traits and meat quality of finishing pigs.A total of 195 healthy ‘Du × Long × Large’ ternary hybrids with a weight of about 90 kg were randomly divided into 5 groups.The control group was fed with the basal diet and four treatment groups were fed with the basal diets replaced with 4% broussonetia papyrifera leaf powder,4% moringa leaf powder,4% mulberry leaf powder and 4%HTR powder.The second part was to study the effect of fermented HTR as functional roughage on the growth and anti-heat stress effects of holstein heifers.Sixty healthy holstein heifers were allocated randomly into the control and two treatment groups.Control groups,5% replacement group and 10% replacement group.The pretest lasted for 7 d,and the feeding trial lasted 35 d.The experiment results showed that:(1)The water content in herbal tea dregs is higher,the content of dry matter and crude protein is lower,and the content of neutral detergent fiber and acid detergent fiber is higher.(2)In terms of production performance of fattening pigs,the 4% herbal tea residue group does not affect the initial weight,final weight,average daily weight gain,average daily feed intake and feed weight ratio of fattening pigs(P> 0.05);carcass quality In terms of aspect,the 4% herbal tea residue group significantly increased the body weight and eye muscle area of fattening pigs(P<0.05);in terms of meat quality,the 4% herbal tea residue group significantly reduced muscle brightness,shear force and drip loss(P<0.05),Significantly increased muscle redness and marbling score(P<0.05).In addition,the 4% tea residue group significantly increased the relative expression of My HCⅠ gene and decreased the relative expression of My HCⅡx and My HCⅡb(P<0.05).And the 4% herbal tea residue group significantly increased the content of umami taste amino acids in muscle(P<0.05).The 4% herbal tea residue group significantly reduced the content of SFA in muscle and increased the content of UFA and inosinic acid(P<0.05).(3)The pH value of herbal tea residue oat hay after 20 days of mixed fermentation is 3.72,and the fermentation effect is better.Both surrogate groups significantly increased the average daily feed intake of backup cows(P<0.01),and reduced the respiration frequency and rectal temperature of surrogate cows(P<0.05).Both surrogate groups significantly reduced HSP70,Cor,LDH and ALT levels,increased Ig A,Ig G and GSH-PX levels,significantly increased body height(P <0.05).In addition,both replacement groups significantly increased the concentration of short-chain fatty acids in feces(P<0.05).The cluster analysis of fecal microbial sequencing by OUT cluster analysis resulted in 2,573 OUTs with 97% similarity sequences.The total number of OUTs in the three groups of samples was 1,898.The most abundant gate is Firmicutes.The 10% replacement group significantly reduced the Shannon index.Anosim and MRPP analysis found that the difference between each of the two groups in the three test groups reached a significant level,NMDS analysis found that the three groups showed significant differences,in addition,the two replacement groups were at the genus level and species level.The significant changes in the relative abundance of microorganisms mainly including Turicibacter,Butyrivibrio,Ruminococcus＿sp＿marseille,Clostridium＿sp＿MC＿40,Lysinibacillus massiliensis and Alphaproteobacteria bacterium.And Pearson correlation analysis found that the relative abundance of these six microorganisms was significantly positively or negatively correlated with the phenotypic characteristics of dairy cows.In summary,herbal tea dregs have certain nutritional value and can be developed and utilized as a functional feed resource.Herbal tea powder can improve muscle tenderness and pork flavor.In addition,fermented herbal tea dregs can also promote growth and development,alleviate heat stress,improve the immunity of the Holstein Heifers,enhance antioxidant capacity,and can also affect the microbial diversity of the Holstein Heifers ’feces.Therefore,herbal tea dregs powder can be used as a functional additive to fatten pigs to improve meat quality,and fermented herbal tea dregs as a functional roughage resource to partially replace silage corn has a better effect on alleviating heat stress in dairy cows in summer.