Effect Of Dietary Fermented Wheat Bran Polysaccharides Supplementation On Growth Performance,Meat Quality And Plasma Antioxidant Indexes Of Dorper × Thin-tailed Han Crossbred Meat Lambs

The effects of fermented Bran Polysaccharides on growth performance,meat quality and plasma antioxidant indices of Dorper×Thin-Tailed Han crossbred meat lambs were studied by three test systems.The six week old hybrid mutton sheep with good body weight and close weight(20.172 + 3.33 kg)were randomly divided into 5 groups,10 in each group(6 mother and 4),and fed in single column.The control group was fed basal diet supplemented with fermented Bran Polysaccharides.The experimental group was added 50,100,200 and 400 mg/kg to produce Bran Polysaccharides in the basal diet respectively.The experiment lasted for 70 days,of which 14 days were expected,and the trial period was 56 days.Experiment one: effects of fermented Bran Polysaccharides on growth performance,rumen fermentation parameters and blood biochemical indices of Dorper×Thin-Tailed Han crossbred meat lambs.The results showed that feed conversion efficiency of the 200 mg/kg fermented bran polysaccharide group increased at 5-8 weeks(P = 0.06).When feeding twenty-eighth days,the increase of albumin in the 50 mg/kg fermented bran polysaccharide group reached the highest(P = 0.04).At fifty-sixth days,the highest albumin and total protein in the 50 mg/kg fermented bran polysaccharide group reached the highest(P = 0.05).In the rumen fermentation parameters,the concentration of ammoniacal nitrogen in the 200 mg/kg fermented bran polysaccharide group decreased(P= 0.07),and the highest concentration of bacterial protein(P < 0.01).Experiment two: effects of fermented Bran Polysaccharides on slaughter performance and meat quality of Dorper×Thin-Tailed Han crossbred meat lambs.The results showed that there was no significant difference in carcass weight,carcass proportion,eye area and GR value in the slaughter performance of Du Han hybrid mutton sheep during the whole test period(P > 0.1).The addition of fermented wheat Bran Polysaccharides had no significant effects on the meat quality,brightness(L*),b*,C*,H0,water loss,cooking loss and shearing force(P > 0.1)in meat quality.The addition of fermented bran polysaccharide had no significant effect on slaughter performance and meat quality of Dorper×Thin-Tailed Han crossbred meat lambs.Experiment three effect of fermented bran polysaccharide on blood antioxidant function of Dorper×Thin-Tailed Han crossbred meat lambs.At twenty-eighth D,the activity of glutathione peroxidase(P = 0.01),superoxide dismutase activity(P = 0.03),catalase and plasma glutathione in lambs were added to 50 mg/kg and 100 mg/kg fermented Bran Polysaccharides,and the concentration of malondialdehyde(P < 0.01)and total antioxidant capacity were decreased.Rise.At fifty-sixth days,the plasma glutathione peroxidase activity,superoxide dismutase activity,catalase and plasma glutathione in the plasma of 50 mg/kg and 100 mg/kg fermented bran polysaccharides were increased(P <0.01),and the concentration of malondialdehyde increased significantly(P < 0.01),and the total antioxidant capacity increased(P <0.01).To sum up,the addition of fermented bran polysaccharide in the diet of Dorper×Thin-Tailed Han crossbred meat lambs can effectively enhance the antioxidant protective function of animals and promote the growth of animals.