Effects of Lycium barbarum polysaccharides on production performance,rumen fermentation parameters,antioxidant capacity,and immune capacity of dairy cows
To explore the effects of goji berry polysaccharides on the production performance,rumen fermentation parameters,antioxidant capacity,and immune capacity of dairy cows.This experiment used a lottery method to divide 80 healthy Holstein cows with similar age and parity,and a milk production of(29±1.00)kg/d,into four groups:control group(basic diet),experimental group I(basic diet+0.3%goji berry polysaccharides),experimental group II(basic diet+0.6%goji berry polysaccharides),and experimental group III(basic diet+0.9%goji berry polysaccharides).Each group had four replicates,with five cows per replicate,and the experimental period was 84 days.The results showed that compared with the control group,the average daily feed intake and milk production of cows in Experiment I,Experiment II,and Experiment III groups were significantly increased(P＜0.05);The feed to milk ratio of cows in Experiment I,II,III groups significantly decreased;The content of ammonia nitrogen and total volatile fatty acids in the rumen fermentation parameters of cows in Experiment I,Experiment II,and Experiment III groups significantly increased;The levels of T-AOC,SOD,GSH-Px,IgA,IgG,and IgM in the jugular blood serum of cows in Experiment I,Experiment II,and Experiment III groups were significantly increased;The MDA content in the jugular blood serum of cows in Experiment I,Experiment II,and Experiment III groups significantly decreased.The above results indicate that adding goji berry polysaccharides to the basic diet can not only significantly improve the production performance and rumen fermentation parameters of cows,but also significantly enhance their antioxidant and immune abilities.Among them,adding 0.6%goji berry polysaccharides to the basic diet has the best effect.
万方数据
维普
