酿酒酵母与粘红酵母共培养物对热应激山羊瘤胃发酵和生长性能的影响OA

[Objectives]The effects of applying the co-culture of Saccharomyces cerevisiae and Rhodo-torula glutinis(SRC)were studied to provide theoretical basis and practical reference for the development of microecological preparations to alleviate the heat stress in ruminants.[Methods]60 goats with(90±3)days old and(10.21±1.10)kg raised in high temperature and high humidity environments were divided into four groups including the control,M1,M2,and M3 group on average.They were fed SRC according to the dry matter ratio of 0(control group),0.50%(M1),1.00%(M2),and 2.00%(M3)of the diet on top of the basic diet.The experi-ment of feeding lasted for 28 days.The parameters of antioxidant capacity,rumen fermentation and growth per-formance of the goats were tested after the experiment.[Results]The activity of antioxidant enzyme in serum,the pH,the content of short-chain fatty acid and activity of cellulase in rumen in the M2 and M3 groups was sig-nificantly higher than that in the control group(P＜0.05).The intake of dry matter,average daily gain of weight,digestibility of dry matter,and the digestibility of neutral detergent fiber and acidic detergent fiber in M2 and M3 groups were significantly increased(P＜0.05),while the content of malondialdehyde in M2 and M3 groups was significantly reduced(P＜0.05)compared to that in other groups.[Conclusions]Adding SRC can improve the antioxidant capacity,rumen fermentation,and growth performance of heat-stressed goats.The ap-propriate amount of SRC added to the basic diet is 1.00%of the weight of dry matter in the basal diet.