| White wine distiller’s are the by-products of liquor fermentation.Guizhou,as the main production area of liquor in China,produces Moutai,Xi,Dong and other saucy liquors,and has a large amount of high-quality distiller’s resources every year.Based on proper processing,it can provide a considerable amount of high-quality alternative feed for animal husbandry.In this study,the western hybrid cattle(Simmental cattle ♂ × Guanling yellow cattle ♀)were used as experimental animals to study the effects of wine distiller’s on supplementation growth performance,slaughter performance,beef quality and blood biochemical indexes,and furtherlt provide technical accumulation and experimental data for the development and utilization of white wine distiller’s.The experiment was divided into three parts.(1)Effect of wine distiller’s feeding level on the growth performance and economic benefits of beef cattleA single-factor experimental design was adopted to study the effects of three fermented distiller’s feeding levels(0,25%,50%)and four dry distiller’s feeding levels(0%,15%,25%,35%)on the growth performance and economic efficiency of beef cattle,with forage free feeding.The results of the study showed that in the fermented distiller’s test group,the 25% fermented distiller’s group had no significant effect on growth performance.50% fermented distiller’s group significantly increased feed intake(DMI)and average daily gain(ADG).In the dry distiller’s test group,ADG increased significantly(P<0.05)in the 25% dry distiller’s group,and the feed-to-weight ratio decreased somewhat,while in the rest of the groups,the differences were not significant.The economic efficiency per cow in the 15% dry distiller’s group,25% dry distiller’s group and 35% dry distiller’s group increased by3.49 yuan/day,13.11 yuan/day and 6.04 yuan/day,respectively.Thus,the feeding proportion of 50% fermented wine distiller’s increased DMI and ADG(P<0.05),and the feeding proportion of 25% dry wine distiller’s significantly increased DMI(P<0.05),and the use of fermented wine distiller’s and dry wine distiller’s had different degrees of improvement on the economic efficiency of beef cattle.(2)Effect of wine distiller’s feeding level on slaughter performance and beef quality of beef cattleAccording to the results of the ADG and F/G tests,the fermented wine distiller’s control group,25% fermented wine distiller’s group,50% fermented wine distiller’s group,dry wine distiller’s control group and 25% dry wine distiller’s group were selected for slaughter.In the fermentation distiller’s test group,the differences in slaughter performance of beef cattle in both 25% fermentation distiller’s group and 50% fermentation distiller’s group compared with the control group were not significant(P > 0.05);the differences in ph,color,water holding capacity,shear capacity and tenderness in beef quality in both 25% fermentation distiller’s group and 50% fermentation distiller’s group compared with the control group were not significant(P > 0.05);the differences in amino acid content of beef in 25% fermentation distiller’s group compared with Phenylalanine,histidine and serine in beef in the 25% fermented distiller’s group were significantly increased compared with the control group(P < 0.05),and threonine,methionine,phenylalanine,serine,histidine and total amino acids in beef in the 50% fermented distiller’s group were significantly increased compared with the control group(P < 0.05).The remaining amino acid contents were not significantly different(P > 0.05).In the dry distiller’s test group,the differences in all slaughter indexes between the25% dry distiller’s group and the control group were not significant(P > 0.05),and the differences in ph,color,water holding capacity,shear capacity,and tenderness in beef quality between the 25% dry distiller’s group and the control group were not significant(P > 0.05);the differences in amino acid content between the 25% dry distiller’s group and the control group were not significant(P > 0.05),but numerically each There was a certain increase in amino acid content.(3)Effect of distiller’s feeding level on blood biochemical indexes of beef cattleAccording to the results of ADG and F/G tests,serum biochemical indexes were measured in the fermented wine distiller ’ s control group,25% fermented wine distiller’s group,50% fermented wine distiller’s group,dry wine distiller’s control group and 25% dry wine distiller’s group.In the fermentation distiller’s test group,the serum levels of β-hydroxybutyric acid(β-HB)in the 50% fermentation distiller’s group were significantly lower compared with the control group(P<0.05),and the serum levels of immunoglobulin A(Ig A)in the 50% fermentation distiller’s group were significantly higher compared with the control group(P<0.05),while the remaining biochemical indexes were not significantly different(P>0.05).In the dry distiller’s test group,the serum levels of glutamic aminotransferase(AST)were significantly increased in the 25% dry distiller ’ s group compared with the control group(P<0.05),while the differences in the rest of the biochemical indices were not significant(P>0.05).In conclusion,the optimal addition ratio of dry wine distiller’s was 25% and the optimal addition ratio of fermented wine distiller’s was 50%.50% fermented wine distiller’s feeding ratio increased the amino acid content in beef,50% fermented wine distiller’s addition ratio may promote the appetite of beef cattle,while 25% dry wine distiller’s addition ratio may affect the liver function of beef cattle. |
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