日粮中添加番茄渣对围产期奶牛抗氧化性能的影响

doi:10.16431/j.cnki.1671-7236.2017.04.011

Abstract

Abstract:

This study was aimed to investigate the effect of feed supplemented with fermented tomato pomace on the antioxidant properties of perinatal dairy cows.Sixteen dairy cows with similar physical,prenatal period,body weight,parity and lactation yield were divided into two groups with 8 dairy cows per group.The dairy cows in control group were fed TMR regular diet and that of experimental group was fed diet supplemented with fermented tomato pomace (13% in pre-partum period and 11% in post-partum period).The preliminary trial period was 14 d and trial period lasted for 60 d (30 d before delivery to 30 d after delivery). The results showed that compared with control group,the milk yield of dairy cows of experimental group in post-partum period was significantly increased (P<0.05);In the whole trail period,the activity of GSH-Px,T-SOD and T-AOC in experimental group were increased,and that in pre-partum period were significantly increased (P<0.05),while compared with pre-partum period,that in post-partum period showed a downward trend.The MDA content of experimental group in post-partum period was significantly decreased (P<0.05),there was no significant difference between pre-partum period and post-partum period (P>0.05);Compared with control group,the contents of white blood cells,hemoglobin,urea nitrogen, low density lipoprotein and Fe of experimetal group in post-partum period were significantly increased (P<0.05),and other indexes had no significant differences (P>0.05).In conclusion,diet supplemented with fermented tomato pomace had a certain improvement effect on the antioxidant properties and milk yield of dairy cows in the perinatal period.

Key words: tomato pomace; perinatal dairy cows; antioxidant properties

CLC Number:

S823.9⁺1

Gulinuer·Amanbieke, Malilan·Biketayier, Aibibula·Yimamu. Effect of Addition Tomato Pomace on the Antioxidant Properties of Perinatal Dairy Cows[J]. , 2017, 44(4): 1016-1021.

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Effect of Addition Tomato Pomace on the Antioxidant Properties of Perinatal Dairy Cows

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