The use of coriander and fennel fruits is usually used to intensify the fattening of bulls.
Abstract
High profitability in animal husbandry can be achieved using modern technologies in feeding, physiology and the rational use of natural resources. Experiments with vegetable essential oils demonstrate the possibility of using natural products, in particular, plant secondary metabolites, to influence the fermentation processes in the rumen by selectively suppressing certain types of microorganisms, while intensively stimulating the immune system of the calves. The aim of the study was to study the effect of feed additives of technically processed coriander and fennel fruits on the digestibility and nitrogen retention of feed. The data obtained in the study showed that the inclusion of a mixture of technologically processed coriander and fennel fruits in various ratios in the technological cycle of fattening improves the growth rates of Holstein bulls. These data indicate that fruits and the essential and fatty oils contained in them affect the effectiveness of feed use. Thus, the weight values of bulls at 7 months of age in the 3rd experimental group (9 g of fennel fruits and 32 g of coriander fruits), the average daily increase was significantly higher by 81.0% (p <0.05), the gross increase by 83.0% (p <0.05) and the increase in body weight was higher by 35.6% (p <0.05), compared with the control group. The highest digestibility of feed nutrients was also observed in the bulls of this experimental group. The bulls of this group outperformed their peers from the control groups in terms of digestibility of dry matter, respectively, by 3.89% (p <0.05), crude protein – by 2.66% (p <0.05), crude fat – by 2.01%, crude fiber – by 4.78% (p <0.05) and nitrogen-free extractives (BEV) – by 2.72% (p <0.05). Thus, the use of technically processed coriander and fennel fruits usually has an effective effect on the main indicators of digestibility and digestibility of feed nutrients, which ensures intensive growth and development.
