Search

The experiment was to investigate the effect of sorghum straw treated with different chemical methods on growth performance, nutrient apparent digestibility and serum biochemical indexes of beef cattle. A total of 35 healthy cattle with similar body weight were randomly divided into five groups, with seven replicates in each group and one cattle in each replicate. The beef cattle in group A (control group) were fed with sorghum straw without special treatment, the beef cattle in group B, group C and group D were fed with sorghum straw treated by "three chemical method" treatment, alkaline compound treatment and ammoniation treatment, respectively, and the beef cattle in group E were fed with alfa. The results showed that compared with group A, the average daily gain of beef cattle in group B and group D was increased by 12.36% and 6.74% (P<0.05), respectively, and the daily feed intake in group B, and group C was significantly higher than that in group A (P<0.05). The apparent digestibility of crude protein in group C and group D was significantly higher than that in group A (P<0.05), the apparent digestibility of acid detergent fiber was significantly decreased (P<0.05), and the apparent digestibility of neutral detergent fiber in all treatment groups was significantly lower than that in group A (P<0.05). The rumen ammonia nitrogen content of group B, group C and group D was significantly higher than that of group A (P<0.05), and the total volatile fatty acid content of group C and group D was significantly higher than that of group A (P<0.05). Compared with group A, the microbial content of group B, group C and group D was increased by 16.00%, 27.58% and 28.68%, respectively (P<0.05). The serum urea nitrogen content of beef cattle in treatment group was significantly higher than that in group A (P<0.05). The experiment indicates that by the chemical treatment of sorghum straw can improve the growth performance of beef cattle, no adverse impact on the health of beef cattle feeding of sorghum straw ammoniation processing effect is better. [ABSTRACT FROM AUTHOR]