Effects of Enoki mushroom Residues on Dietary Nutrient Apparent Digestibility and Nitrogen Balance of Goats
This study was aimed to investigate the effects of Enoki mushroom residues on dietary nutrient appar-ent digestibility and nitrogen balance of goats. Four healthy goats ( Boer goats×Xuhuai goats) with an average body weight of (22.5±0.6) kg were used in a 4×4 Latin square design. The addition proportion of Enoki mushroom residues in diets was 0 ( control) , 15%, 25% and 40%, respectively, which was to substitute straw, and four diets had similar nutrient levels. The experiment included four stages with 15 d per stage (10 d for preliminary trial and 5 d for formal trial) . The results showed as follows:1) compared with control group, dietary addition of Enoki mushroom residues at 15%, 25% and 40% had no significant effect on apparent di-gestibility of calcium ( Ca) and P ( phosphorus) ( P>0.05) , but could significantly increase apparent digesti-bility of dry matter ( DM ) , organic matter ( OM ) , neutral detergent fiber ( NDF ) , acid detergent fiber ( ADF) and gross energy ( P<0.05) , which reduced gradually with the proportion of Enoki mushroom residues increasing. 2) Compared with control group, dietary addition of Enoki mushroom residues at 15%, 25% and 40% could significantly increase nitrogen retention rate and nitrogen biological value (P<0.05), which re-duced gradually with the proportion of Enoki mushroom residues increasing. It is concluded that dietary addition of Enoki mushroom residues can increase nutrient digestibility of goats;the optimum proportion in diet for goats is 15% to 25%.
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万方数据
维普
