Effects of fermented Chinese herb residues on growth performance, nutrient apparent digestibility, serum biochemical indices and faecal microbial flora in beef cattle

This study aimed to evaluate the effects of fermented Chinese herb residues on the growth performance, nutrient apparent digestibility, serum biochemical indices and microflora of Simmental beef cattle during the fattening period. Twenty-four healthy Simmental beef cattle with an average body weight of 358.54 ± 65.63 kg were randomly divided into four treatment groups, with 6 replicates. The dietary treatments were as follows: I: basal diet; II, III and IV: 10% corn husk in the diet was replaced by Chinese herb residue, enzyme-fermented residue, and enzyme bacteria co-fermented residue, respectively. The experimental period was 49 days. There was no significant difference in the growth performance of beef cattle (p > 0.05). The ether extract (EE) apparent digestibility of groups III and IV was significantly higher than that of group I (p