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Table 5 Effect of fermented herbal tea residue on biochemical indicators of fattening cattle during summer heat stressed

From: Fermentation quality of herbal tea residue and its application in fattening cattle under heat stress

Items CN LC HC
Glu (mmol/L) 2.09 ± 0.008a 2.06 ± 0.03ab 1.99 ± 0.006b
TP (g/L) 67.27 ± 2.15b 74.87 ± 0.67a 77.25 ± 1.01a
ALB (g/L) 32.23 ± 0.65b 33.67 ± 0.52a 36.65 ± 1.88a
BUN (mmol/L) 3.35 ± 0.31 3.04 ± 0.17610 2.69 ± 0.07
T-CHO (mmol/L) 2.72 ± 0.20 2.34 ± 0.28 2.46 ± 0.02
TG (mmol/L) 0.127 ± 0.03 0.14 ± 0.01 0.15 ± 0.009
  1. The values were showed as the means ± standard error (N = 6); Different letters showed significant difference (P < 0.05), while the same letter or no letter showed no significant difference (P > 0.05)
  2. Glu Glucose, ALB Albumin, TP Total protein, BUN blood urea nitrogen, T-CHO Total cholesterol, TG Triglyceride, HTR Herbal tea residue, CN no herbal tea residues, the control group, LC 15% fermented HTRs replaced, the 15% replacement group, HC 30% fermented HTRs replaced, the 30% replacement group