Effects of Probiotics Fermentation Products on Meat Production and Serum Indices of Mindong Goats

Effects of including fermentation products of yeasts and lactic acid bacteria(LAB) in feed on the meat production and serum indices of Mindong goats were studied.Thirty-two male and 32 female goats of similar age and physical conditions were randomly and evenly divided into a treatment and a control group for a month-long feeding test.At the end, blood samples from 16 randomly picked goats in each group were collected for serum analysis.The results showed that the averaged final body weight and daily weight gain of the goats in the treatment group were significantly higher than those of control(P < 0.05).In the treatment goats, the serum albumin, globulin ratio, and alkaline phosphatase were extremely significantly lower(P < 0.01), glutamic-pyruvic transaminase, total cholesterol, high-density lipoprotein, and low-density lipoprotein significantly lower(P < 0.05), while the immune globulin and IgA extremely significantly higher(P < 0.01) than control. As tested by the enzyme-linked method, the immune globulin IgE and IgM in the treatment goats significantly increased at P < 0.01 level, while IgA significantly increased at P < 0.05 over control. It indicated that the dietetic inclusion of mixture of the yeast and LAB fermentation extracts could improve the meat production, metabolic efficiency and immunity of Mindong goats.