论文部分内容阅读
This study evaluated the effects of dietary fat levels on the growth, nutrient digestibility, nitrogen balance and pelt characteristics of the blue fox (Alopex lagopus). Age-matched blue foxes (12 weeks old) with similar body weights were randomly divided into six dietary groups over 98 days, during the growing-furring period. Blue foxes in the six groups were fed with ex-perimental diets containing 10% (groupⅠ), 12% (groupⅡ), 14% (group Ⅲ), 16% (group Ⅳ), 18% (groupⅤ) and 20% (group Ⅵ) fat during the growing period (from 13 weeks to 18 weeks of age); foxes were fed with diets containing 12% (groupⅠ), 14% (groupⅡ), 16% (group Ⅲ), 18% (group Ⅳ), 20% (groupⅤ) and 22% (group Ⅵ) fat during the furring period (from 18 weeks to 26 weeks of age). The results indicated that 16%-18% dietary fat, during the growing period significantly improved nutrient utilization, and as a main energy source, significantly reduced the feed/gain ratio. A dietary fat level of 18%, during the furring period not only improved the growth and development and decreased the feed/gain ratio, but also increased nutrient digestibility and fur quality. These data, combined with data from a conic regression model, showed that dietary fat levels between 16.29% and 18.40%, during the growing period and between 17.72% and 18.72%, during the furring period enhanced the growth performance and fur quality of blue foxes.