Potential of a combined diet containing probiotics and enzymes modulates the performance of fattening goats

Abstract

This study aimed at exploring the effects of the probiotic and enzyme administration on nutrient digestibility, rumen morphology, meat quality, and carcass traits in fattening (Yangtse River Delta White) goats. Sixty goats were randomly distributed into three groups, the CON group (a basal diet), the PRO group (a probiotics diet), and the COM group (a combined diet of probiotics and enzymes). The additives amount of B. subtilis, B. licheniformis, and enzymes was 0.06 %, 0.06 %, and 0.02 %, respectively. Probiotics consisted of B. subtilis and B. licheniformis. The composition of compound enzymes was cellulase, β-glucanase, amylase, xylanase, β-mannanase, and protease. Compared with the CON group, the COM group significantly increased the NFC digestibility (P < 0.05) and tended to enlarge the NDF and ADF digestibility (P < 0.10). Rumen morphology manifested that supplementation with probiotics and enzymes predominantly elongated the width of rumen papillae and the thickness of the muscle layer and epithelial cell layer (P < 0.001). Simultaneously, the PRO group and COM group dramatically improved the intensities of b* (yellowness) (P = 0.001) and H* (hue angle) (P < 0.001) in the meat of goats. The combined diet also enriched the carcass traits of goats. Summarily, these results indicate that the combined diet improves nutrient digestibility, meat quality, and carcass traits and modulates the rumen morphology of Yangtse River Delta White goats.