The Effect Of Jujube Fruit Residue On Ruminal Digestion And Metabolism And Productive Performance In Beef Cattle

In vitro rumen fermentation,in vitro fermentation gas production and feeding-slaughtering trial were conducted in this study in order to agricultural resources utilization and investigate the effect of Jujube fruit residue on ruminal fermentation,growth performance,blood indicators,nutrient digestibility and carcass quality in beef cattles.Six levels(0%,5%,10%,15%,20% and 25%)of Jujube fruit residue diets were designed to evaluate the effect of Jujube fruit residue on ruminal fermentation and nutrient digestibility in dual-flow continuous culture system.During 36 days experimental cycle,fermentation tanks were fed 4 times a day and its contents were collected at the last 3 day.The results showed that,the p H and NH3-N of fermenter fluid was unchanged(P>0.05)with Jujube fruit residue supplementation.Moreover,total VFA and propionate had an increasing tendency(P<0.01).In addition DM,OM,EE,T-AOC,GSH-PX,SOD,and DPPH radicals increased among treatments as Jujube fruit residue addition levels increased(P<0.05).Five levels(0%,3%,6%,9% and 12%)of Jujube fruit residue diets were designed to evaluate the effect of Jujube fruit residue on ruminal fermentation,methane production and nutrient digestibility in vitro Menke gas system.Its contents were collected at the fermentation 3,6,9,12,24,48,72 h.The results showed that,the p H of fermenter fluid was unchanged(P>0.05)with Jujube fruit residue supplementation.But there is a significantly reduced(P<0.05)for NH3-N concentration.While total VFA increased and molar percentage of acetic acid and acetate-to-propionate ratios decreased(P<0.05).Growth performance,blood biochemical indices,feed conversion rate,slaughtering performance,carcass traits and beef quality were all determined in 24 Black Angus bulls with four levels(0%,3%,6%,9%)of Jujube fruit residue diets.The feeding trial was conducted in 8 weeks and bulls were slaughtered in the end.The results showed that,Digestibility of DM,OM and CP was similar among treatments(P>0.05),but those of EE were significantly increased(P<0.05).Blood parameters did not differ significantly among treatments(P>0.05),while antioxidant activity increased(P<0.05).In the end,suggesting that wasted Chinese dates would not affect the slaughtering performance,and beef quality in this experiment.In summery,nutrient apparent digestibility,rumen fermentation parameters,antioxidant activity and beef quality were all promoted and improved with Jujube fruit residue supplementation.And the optimal does was 6% levels.