The Effect Of Supplement Hbp Fermented Feed On Beef Performance, Blood Indices And Quality Of Yanbian Yellow Steers

In order to clarify the feeding HBP fermented feeds of Yanbian cattle meat production performance, blood indicators and beef quality affects, the test using a single factor randomized trial design, select abled disease,12with similar weight of24months old’s Yanbian cattle (steers), were stochastically divided into two groups.(N=6), the whole test is divided into pre-feeding period and the formal period of two stages. In the test group per cow have2kg feeding brewer’s grains fermentation feed of each day, the control group does not feeded. The basal diet’s nutritional level of between the two groups test is the same. Explore the impact of HBP feeding fermented feed to Yanbian cattle meat production performance and blood indices and beef quality research, results show that:1After a90-day feeding trial, The test group and the control group of the whole term weight gain and average daily gain were99.67kg1.10kg and84.72kg,0.94kg, the difference was significant (P<0.05);The average daily feed intake of the test group was significantly higher than that in the control group (P<0.05); feed reward of the test group was higher, but the difference was not obvious.2In the biochemical blood indicators,all indices of the test cattle are in normal blood within the target range, In the indicators of serum total protein, albumin, globulin, clear the ball ratio, urea nitrogen,triglyceride,Total cholesterol, alanine aminotransferase,glutamic oxaloacetic transaminase, the difference was not significant between the test group and the control group,(P>0.05); The glucose content of serum in the test group was significantly higher than that in the control group (P <0.05).3In the carcass quality of ante-mortem live weight, carcass weight, dressing percentage and loin eye area, test group was obviously higher and two groups had significant difference(p<0.05); The test group is better than the control group on a marble-like pattern, muscle color and fat color. 4In the general composition of beef longissimus muscle, the longissimus muscle protein content of the test group and the control group were19.29%and21.53%, the test group was significantly lower than the control group (P<0.05); the fat content were11.2%and9.37%, the test group was higher and two groups had significant difference(p<0.05); The moisture, ash content of the test group are slightly lower than the control group, but the difference was not significant (p>0.05).5The content of Oleic acid in test group was obviously higher (P<0.05); the unsaturated fatty acid content is higher than that in the control group, but the difference was not significant (p>0.05); each of the other fatty acids were lower than the control group, the difference was not significant (P>0.05); The test group and the control group of the amino acid content in beef longissimus muscle was no significant difference (P>0.05).6Feeding HBP fermented feeds impact Yanbian cattle’s FABP4, CAPN1of gene expression levels in; the longest muscle organization,After the Yanbian cattle diet feeding HBP fermented feed,FABP4mRNA expression level of the test group was2.27times more that of the control group, The FABP4gene mRNA expression was significantly higher (P<0.05). The test group was higher than the control group on CAPN1mRNA expression levels, the difference was significant (P<0.05).