| With the improvement of people’s living standards,people not only increase the demand for mutton,but also pay more attention to the quality and safety of mutton.The high-concentrate feeding method improves the production efficiency of the mutton sheep industry,but the long-term feeding of high-concentrate diets has a negative impact on the body health,gastrointestinal health and mutton quality of mutton sheep,which violates the high-quality development of my country’s animal husbandry.Probiotics are a type of live microorganisms that are beneficial to health.They can regulate body health,balance gastrointestinal flora,improve meat quality,help improve production performance,and have a "replacement" effect.Therefore,the purpose of this experiment was to study the effects of different proportions and different types of probiotics in the diet of Hu lamb lambs under the house-feeding and finishing production mode.The microflora and other indicators were measured and analyzed to explore the effect of probiotics on the fattening effect and rumen microflora of lake lambs.Provide technical support for the application and promotion of probiotic preparations in mutton sheep production.In this experiment,60 Hu sheep male lambs with good body condition were selected and divided into 4 groups according to the principle of no significant difference in body weight(3 replicates in each group,5 sheep in each replicate): the control group was fed the basal diet;the experimental group A,B and C groups were supplemented with 2% probiotic FA1,4% probiotic FA1 and 2% probiotic FA2 in the basal diet,respectively.The pre-trial period is 14 days,and the trial period is 90 days.On the 60 th and 90 th days,rumen fluid was collected and 16 s r RNA sequencing was performed;on the 90 th day,3 sheep in each group were randomly selected(one sheep in each replicate)to measure the slaughter performance and meat quality,and the blood biochemical indexes and rumen were also measured.Microbial 16 s RNA sequencing.The test results are as follows:1.Growth performance analysis: The addition of probiotic preparations had no significant effect on the daily weight gain and average daily feed intake of mutton sheep,but the average daily weight gain showed an increasing trend.From 1 to 30 days in the formal period,the feed-to-weight ratios of test groups A,B,and C were significantly lower than those of the control group(P<0.05),and the feed conversion rate of test group B was the highest.2.Analysis of slaughter performance: After 90 days of feeding,the slaughter rates of test groups B and C were significantly higher than those of the control group(P<0.05),and the slaughter rate of test group B was the highest.3.Analysis of meat quality: Compared with the control group,the 24-hour meat color L* value and H* value of test groups A and B were significantly increased(P < 0.05),and the shearing force was significantly decreased(P < 0.05).The p H value was significantly increased(P<0.05);the meat color a* value,C* value and 2 h meat color C* value of mutton in test B were significantly decreased(P<0.05),and the water loss rate was significantly increased(P<0.05);test C The meat color L* value and H* value of mutton in the group decreased at 45 min(P<0.05),and other indicators had no significant changes(P>0.05).It can be seen that different proportions and different types of probiotics have different effects on the quality of mutton.The treatment of test group A has a certain improvement effect on many indicators of mutton quality,and the effect is the best.4.Analysis of serum biochemical indexes: Compared with the control group,the levels of LZM and CAT in the blood of the sheep in the test group A were significantly increased(P<0.05);significantly decreased(P < 0.05);the contents of LZM,Ig G,T-AOC,SOD and CAT in the blood of sheep in group B were significantly increased(P < 0.05),and the contents of MDA and ACP were significantly decreased(P < 0.05).It shows that different proportions and different types of probiotics can significantly improve the body’s immunity and antioxidant capacity,and the effect of test group B is relatively good.5.The analysis of p H value of rumen juice and rumen microorganisms showed that adding different types and proportions of probiotics could significantly increase p H value of rumen juice(P<0.05).There were significant differences (P<0.05),and the different groups(P<0.05)in groups A,B,and C were Clostridia,Oribacterium,Pseudoscardovia,Prevotella,Bifidobacteriaceae,and Lachnoclostridium.To sum up,the addition of different proportions and different types of probiotics preparations in the Hu Lamb shed fattening breeding mode can significantly increase the slaughter rate of mutton sheep,reduce the feed-to-weight ratio,improve the meat quality,and improve the immunity and antioxidant capacity of the body.In terms of the comprehensive fattening effect of mutton sheep,the experimental group B(added with 4%FA1)had the best effect.The addition of different types and proportions of probiotics can increase the p H of the rumen and reduce ruminal acidosis;it has no significant effect on the diversity and abundance of the rumen,but can promote the enrichment of different anaerobic probiotics in the rumen,thereby maintaining the body healthy;It was proved that some rumen colonies were correlated with blood biochemical indexes,thus affecting the body health,immune performance and nutrient absorption capacity of mutton sheep. |
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