不同遗传基础肉牛增重效果和血液指标的比较研究

摘要

[ Objective ] The aim was to study the influence of genetic bases, nutrition level and the interaction on weight increment effect and　blood index of hybrid beef carle. [ Method] Based on 4 ×2 double-factor design,forty-four heads of filial generation were obtained from the hybridization between 4 heads of beef cattle (Churolais, Gelbvieh, Angus and Limousin ) with different genetic bases and female simmental crossbreed cattle, then,2 levels of daily nutrition ration were fed, moreover, the test period was 140 d. [ Result ] Under lower nutrition level, average daily gain of Angus-simmental crossbred beef was higher than that of Churolais-simmental crossbred beef ( P ＜ 0. 05). Under higher nutrition level,albumin content in Limousin-simmental crossbred beef was higher than that in Charolais-simmental crossbred beef and Gelbvieh-simmental crossbred beef (P ＜0.01 ). Under lower nutrition level,albumin content in Limousin-simmental crossbred beef was higher than that in Gelbviehsimmental crossbred beef (P ＜ 0.05 ). Under higher nutrition level ,Total protein content in Limousin-simmental crossbred beef were higher than that in Charolais-simmental crossbred beef ( P ＜0.05 ); TG in Angns-simmental crossbred beef was higher than that in Gelbvieh-simmental crossbred beef ( P ＜ 0.05 ); LDH in Charolais-simmental crossbred beef was higher than that in Gelbvieh-simmental crossbred beef ( P ＜ 0.05 ). Under lower nutrition level, urea nitrogen content in Limousin-simmental crossbred beef was higher than that in Charolais-simmental crossbred beef and Angus-simmental crossbred beef (P ＜ 0.05 ); BUN in Angns-simmental crossbred beef under higher level of nutrition was higher than that of lower nutrition ( P ＜ 0.01 ). Under lower nutrition level,AKP in Limousin-simmental crossbred beef was higher than that in Angus-simmental crossbred beef ( P ＜0. 01 ) and that of Churolais-simmental crossbred beef and Gelbvieh-simmental crossbred beef ( P ＜0.05 ). AKP in Limousin-simmental crossbred beef under lower level of nutrition was higher than that of higher nutrition ( P ＜ 0.05 ). [ Conclusion ] Daily gain,AKP and LDH were influenced by genetic factor significantly,ALB and BUN were influenced by genetic and nutritional factores.%[目的]研究遗传基础、营养水平及其互作对杂交肉牛增重效果及血液指标的影响.[方法]试验采用4×2双因子试验设计,选取4种不同遗传基础肉牛(夏洛来牛、德国黄牛、红安格斯牛和利木赞牛)分别与西杂母牛杂交的后代44头,饲喂2种不同营养水平日粮,试验期为140 d.[结果]在低营养水平下,安西杂牛的日增重显著高于夏西杂牛(P<0.05).在高营养水平下,利西杂牛的白蛋白含量极显著高于夏西杂牛和德西杂牛(P<0.01);在低营养水平下,利西杂牛的白蛋白含量显著高于德西杂牛(P<0.05).在高营养水平下,利西杂牛的总蛋白含量显著高于夏西杂牛(P<0.05);安西杂牛的甘油三酯含量显著高于德西杂牛(P<0.05);夏西杂牛的乳酸脱氢酶活性显著高于德西杂牛(P<0.05).在低营养水平下,利西杂牛的尿素氮含量显著高于夏西杂牛和安西杂牛(P<0.05);安西杂牛的尿素氮含量,高营养组极显著高于低营养组(P<0.01).在低营养水平下,利西杂牛的碱性磷酸酶活性极显著高于安西杂牛(P<0.01),显著高于夏西杂牛和德西杂牛(P<0.05);低营养组利西杂牛的碱性磷酸酶活性显著高于高营养组(P<0.05).[结论]杂交牛的日增重、碱性磷酸酶活性和乳酸脱氢酶活性受遗传因素影响显著,白蛋白和尿素氮含量受遗传和营养双重因素影响.