Ruminant lipid-lowering quality-improving feeding method based on ensiling moringa oleifera forage grass resources

Abstract

The invention provides a ruminant lipid-lowering quality-improving feeding method based on ensiling moringa oleifera forage grass resources, and belongs to the technical field of ruminant feeding. The method comprises the following steps: mixing a silage moringa oleifera forage grass resource formed by mixing fresh moringa oleifera, probiotics and prebiotics with a basic ration to obtain a complete ration, and feeding ruminants with the complete ration; in the feeding process, the additive amount of the ensiling moringa oleifera forage grass resources is adjusted according to different growth stages of the ruminants, and the immunity and health condition improvement, lipid redistribution and meat quality improvement of the ruminants are promoted. According to the silage moringa oleifera feed, moringa oleifera, probiotics and prebiotics are added to be mixed and fermented to obtain fermented moringa oleifera, the fermented moringa oleifera serves as a novel woody source forage grass resource, and the fermented moringa oleifera is mixed with basic feed components to prepare a feeding technology for reducing fat and improving quality of animals, so that the health state of ruminants in the young stage and the fat-reducing and quality-improving effect in the later fattening stage can be remarkably improved; and the quality of ruminant products is improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of ruminant feeding methods, and particularly relates to a ruminant lipid-lowering and quality-improving feeding method based on silage moringa grass resources. BACKGROUND

[0002] Poultry and livestock meat with high fat content contains more saturated fat and cholesterol. Long-term consumption of meat with high saturated fat and cholesterol can have a negative impact on human health, such as increased risk of cardiovascular disease, increased body fat, energy imbalance, hormone imbalance, and other hazards that reduce human health. With the increasing demand for healthy food, muscle tissue that meets the requirements of "high lean meat ratio and low waste fat" is increasingly favored by people. Therefore, regulating the fat content and meat quality of animals through feed has become a research hotspot.

[0003] In traditional breeding, high-energy and high-fat diets are commonly used technical means in the breeding industry. However, high-energy and high-fat diets can increase animal production performance, but can also lead to excessive deposition of animal body fat (waste fat), which affects meat quality. Although some additives can reduce fat, they can reduce animal growth performance or lead to reduced meat quality, and have disadvantages such as reduced feed conversion rate and loss of flavor substances. Although some lipid-regulating additives can improve animal growth performance to some extent, their effect on reducing fat content and improving meat quality is limited.

[0004] Moringa oleifera, as a nutrient-rich plant, contains various bioactive components such as moringa polysaccharides, flavonoids, and polyphenols. In addition, the crude protein content of moringa leaves is as high as 38% to 46%, and it has strong antioxidant, anti-inflammatory, antibacterial, and lipid-regulating effects. It has great application potential in improving the growth performance of ruminants, enhancing the body's immunity, and improving the functional substances and quality of livestock products.

[0005] For example, Chinese patent CN104431328A discloses the application of moringa in feed and an animal feed containing moringa, but it only uses moringa to replace alfalfa.

[0006] Chinese patent CN107006692B discloses a preparation method of a selenium-rich moringa feed additive. The pretreated moringa is subjected to a curing process and dried to obtain a selenium-rich moringa feed additive, which does not have the effects of reducing fat and improving quality.

[0007] How to utilize new moringa resources to form a whole-life-cycle feeding technology that can improve the health of ruminants, promote growth, improve feed conversion rate, regulate body lipid redistribution, increase the content of beneficial lipids in livestock products, and improve meat quality is the main problem to be solved by the present application. SUMMARY

[0008] Therefore, the present application aims to provide a feeding method for lowering lipid and improving meat quality of ruminants, which involves supplementing different doses of silage moringa in the diet of ruminants according to the characteristics and growth needs of ruminants at different growth stages in their whole life cycle, so as to effectively improve the immunity, feed intake and growth performance of ruminants at different growth stages, and improve the meat quality by reducing the abdominal fat and subcutaneous fat content and increasing the muscle conjugated linoleic acid (CLA) content.

[0009] In order to achieve the above-mentioned purpose, the present application provides a feeding method for lowering lipid and improving meat quality of ruminants based on silage moringa forage resources, which comprises the following steps:

[0010] The silage moringa forage resources formed by mixing fresh moringa with probiotics and prebiotics are mixed with the basic diet to obtain a complete diet, and the ruminants are fed with the complete diet, 2-3 times a day, with an interval of 4-8 hours; during the feeding process, the additive amount of the silage moringa forage resources is adjusted according to the different growth stages of the ruminants:

[0011] When the ruminants are in the pre-weaning period, the additive amount of the silage moringa forage resources is 2.5-3.5% of the dry matter of the complete diet; when the ruminants are in the rapid growth period, the additive amount of the silage moringa forage resources is 3.5-6.5% of the dry matter of the complete diet; when the ruminants are in the pre-fattening period, the additive amount of the silage moringa forage resources is 6.5-8.5% of the dry matter of the complete diet; and when the ruminants are in the middle and late fattening period, the additive amount of the silage moringa forage resources is 8.5-12.5% of the dry matter of the complete diet.

[0012] Preferably, the basic diet comprises the following raw materials in mass parts:

[0013] 23-28 parts of corn, 14-18 parts of soybean meal, 5-10 parts of wheat bran, 40-45 parts of rice straw, 5-7 parts of fat powder, 1-1.5 parts of premix, and 0.5-0.6 parts of salt.

[0014] Preferably, the preparation method of the silage moringa forage resources comprises the following steps:

[0015] (1) The whole fresh moringa is crushed to 1-2 cm, and then mixed with probiotics and prebiotics uniformly and placed in a fermentation barrel;

[0016] (2) The silage moringa forage resources are obtained by silage at room temperature for 60 days in a cool and dry place.

[0017] Preferably, the probiotics in step (1) are at least one of Lactobacillus buchneri and Lactobacillus plantarum.

[0018] Preferably, the prebiotics in step (1) are inulin.

[0019] Preferably, the mass ratio of the fresh moringa, probiotics and prebiotics in step (1) is 100:0.01-0.1:0-10.

[0020] Preferably, the fat powder is a rumen bypass fat powder, the content of palmitic acid in the rumen bypass fat powder is ≥70%, the content of stearic acid is 5-6%, and the content of oleic acid is 18%.

[0021] Compared with the prior art, the present application has the following beneficial effects:

[0022] The present application provides a ruminant lipid-lowering and quality-improving feeding method based on silage moringa forage resources, which uses moringa as the main raw material and mixes and ferments it with probiotics and prebiotics. The raw materials used are all natural plant-derived ingredients, the preparation process is simple, the raw materials are cheap and easy to obtain, and the production process is green and pollution-free. The use of the feeding technology method of the present application to prepare silage moringa forage resources can reduce the average daily feed intake of animals, improve feed utilization, promote lipid redistribution in ruminants, and improve meat quality, with a focus on improving back fat thickness, belly fat thickness, net fat, perirenal fat, and intramuscular fat, etc., to obtain muscle tissue with "high lean meat rate and low waste fat". BRIEF DESCRIPTION OF DRAWINGS

[0023] Figure 1 The back muscle diagram of the experimental group M;

[0024] Figure 2 The back muscle diagram of the control group C;

[0025] Figure 3 The back muscle tissue slice HE staining diagram of the experimental group M;

[0026] Figure 4 The back muscle tissue slice HE staining diagram of the control group C. DETAILED DESCRIPTION

[0027] The present application provides a ruminant lipid-lowering and quality-improving feeding method based on silage moringa forage resources, which includes the following steps:

[0028] The silage moringa forage resources formed by mixing moringa, probiotics and prebiotics are mixed with the basic daily ration to obtain a complete daily ration, and the ruminants are fed with the complete daily ration, 2-3 times a day, with an interval of 4-8 hours. During the feeding process, the additive amount of the silage moringa forage resources is adjusted according to the different growth stages of the ruminants:

[0029] When the ruminant is in the pre-weaning period, the addition amount of the silage moringa fodder resource is 2.5-3.5% of the dry matter of the complete diet; when the ruminant is in the rapid growth period, the addition amount of the silage moringa fodder resource is 3.5-6.5% of the dry matter of the complete diet; when the ruminant is in the pre-fattening period, the addition amount of the silage moringa is 6.5-8.5% of the dry matter of the complete diet; and when the ruminant is in the middle and later fattening period, the addition amount of the silage moringa is 8.5-12.5% of the dry matter of the complete diet.

[0030] The basic diet comprises the following raw materials in mass parts:

[0031] Corn 23-28 parts, soybean meal 14-18 parts, wheat bran 5-10 parts, rice straw 40-45 parts, fat powder 5-7 parts, premix 1-1.5 parts, and salt 0.5-0.6 parts.

[0032] Preferably, the preparation method of the silage moringa fodder resource comprises the following steps:

[0033] (1) crushing fresh whole moringa to 1-2 cm, mixing the same with probiotics and prebiotic inulin uniformly, and placing into a fermentation barrel;

[0034] (2) carrying out normal-temperature silage in a cool and dry place for 60 days to obtain the silage moringa fodder resource.

[0035] Preferably, the mass ratio of the fresh moringa, the probiotics and the prebiotic inulin in step (1) is 100:0.01-0.1:0-10.

[0036] Preferably, the fat powder is a rumen bypass fat powder, the content of palmitic acid in the rumen bypass fat powder is ≥70%, the content of stearic acid is 5-6%, and the content of oleic acid is 18%.

[0037] In specific embodiments of the present application, the fresh moringa is tender branch of whole plant with a new branch height of 1.2-2.0 m.

[0038] In specific embodiments of the present application, the premix is 4% pregnant ewe composite premix feed B840A produced by Yinglian Pumeixin Technology (Jiangxi) Co., Ltd.

[0039] In specific embodiments of the present application, the probiotics are at least one of Lactobacillus buccalis and Lactobacillus plantarum.

[0040] When Lactobacillus buccalis and Lactobacillus plantarum are added at the same time, the mass ratio of the two is 0.015-0.02:0.045-0.05.

[0041] In specific embodiments of the present application, the Lactobacillus buccalis and Lactobacillus plantarum are purchased from Wei Kais (Shandong) Biological Engineering Co., Ltd.; the Lactobacillus buccalis is of type BNCC187961 (1.2×10 8CFU / g); the plant lactobacillus type is BNCC336421 (1.7 x 10 7 CFU / g).

[0042] In a specific embodiment of the present application, the basic diet is composed of the following raw materials:

[0043] 23.5 parts of corn, 14.8 parts of soybean meal, 5.2 parts of wheat bran, 40 parts of rice straw, 5 parts of fat powder, 1 part of premix, and 0.5 parts of salt.

[0044] The present application is a method for feeding ruminants with low fat and high quality based on silage of piquia pentacantha feed grass resources.

[0045] When the ruminant is a sheep, the pre-weaning period is 15 days to 2 months, the fast growth period is 2-6 months, the pre-fattening period is 7-9 months, and the mid-late fattening period is 10-12 months.

[0046] When the ruminant is a sheep, the pre-weaning period is 15 days to 2 months, the fast growth period is 2-12 months, the pre-fattening period is 12-18 months for a cow, and the mid-late fattening period is 19-24 months for a cow.

[0047] The present application will be further described below with reference to examples.

[0048] Example 1

[0049] A method for preparing a silage of piquia pentacantha feed grass resources, comprising the following steps:

[0050] (1) The whole plant of fresh piquia pentacantha is crushed to 1-2 cm, and then mixed with Lactobacillus plantarum, Lactobacillus buchneri and inulin at a mass ratio of 100:0.05:0.015:2.5, and then placed in a fermentation barrel.

[0051] (2) The fermentation barrel is placed in a cool and dry place for normal temperature silage for 60 days to obtain the fermented piquia pentacantha feed grass resources.

[0052] Example 2

[0053] A method for preparing a silage of piquia pentacantha feed grass resources, comprising the following steps:

[0054] (1) The whole plant of fresh piquia pentacantha is crushed to 1-2 cm, and then mixed with Lactobacillus plantarum and inulin at a mass ratio of 100:0.05:5, and then placed in a fermentation barrel.

[0055] (2) The fermentation barrel is placed in a cool and dry place for normal temperature silage for 60 days to obtain the silage of piquia pentacantha feed grass resources.

[0056] Example 3

[0057] A method for preparing a silage of piquia pentacantha feed grass resources, comprising the following steps:

[0058] (1) The whole plant fresh moringa is crushed to 1-2 cm, and it is mixed with lactobacillus plantarum and sterol at a mass ratio of 100:0.05:5, and is put into a fermentation barrel;

[0059] (2) The fermentation moringa is obtained by ensiling for 60 days at room temperature in a cool and dry place.

[0060] Example 4

[0061] A preparation method of the ensiled moringa feed resource, the steps are as follows:

[0062] (1) The whole plant fresh moringa is crushed to 1-2 cm, and it is mixed with lactobacillus plantarum and sterol at a mass ratio of 100:0.05:5, and is put into a fermentation barrel;

[0063] (2) The fermentation moringa is obtained by ensiling for 60 days at room temperature in a cool and dry place.

[0064] The specific component content (%) of the fresh moringa and the fermentation ensiled mixture in Example 1 is determined, and the results are shown in Table 1.

[0065] Table 1

[0066] Fresh moringa Fermented silage mixture Dry matter (DM) 20.43% 21.25% Crude protein (CP) 10.93% 11.36% Neutral detergent fiber (NDF) 61.89% 58.81% Acid detergent fiber (ADF) 43.11% 39.76% Fat (EE) 2.63% 2.61%

[0067] The ensiled moringa feed resource prepared in Example 4 is mixed with the basic daily ration to obtain a complete daily ration (denoted as complete daily ration A); the ensiled moringa feed resource prepared in Example 4 is replaced with an equal amount of fresh whole plant moringa, and mixed with the basic daily ration to obtain a complete daily ration (denoted as complete daily ration B). The complete daily ration A and the complete daily ration B are used for breeding experiments of Liuyang black goats:

[0068] 1. Test animals and design:

[0069] (1) 30 healthy and good Liuyang black goat castrated male goats with an average body weight of 15±2 kg and similar body weight are selected and randomly divided into an experimental group (M group) and a control group (C group), 15 goats in each group, 5 replicates in each group, and 3 goats in each replicate.

[0070] (2) The M group is fed with the complete daily ration A, and the C group is fed with the complete daily ration B, which is fed in a fixed amount and time every day, and the feeding is continued for 4 months (the first feeding time is 8:00 am, and the second feeding time is 16:00 pm every day.

[0071] During the experiment, the addition amount of the ensiled moringa feed resource or the fresh whole plant moringa in the complete daily ration A and the complete daily ration B is adjusted according to different growth stages, and the specific method is as follows:

[0072] When the black goat is before weaning (15 days old-2 months old), the addition amount of silage capsaicin grass resources or fresh whole capsaicin is 3% of the dry matter of the complete daily ration; as the complete daily ration of young ruminants before weaning, and feeding, the immunity of young ruminants is improved and the weaning stress is reduced;

[0073] When in the rapid growth period (sheep 2-6 months old), or the addition amount of fresh whole capsaicin is 5% of the dry matter of the complete daily ration; as the complete daily ration of ruminants in the growth period, the growth performance of ruminants in the growth period is improved;

[0074] In the early fattening period (sheep 7-9 months old), or the addition amount of fresh whole capsaicin is 8% of the dry matter of the complete daily ration; as the complete daily ration of ruminants in the early fattening period, the muscle and fat deposition of ruminants in the early fattening period is improved;

[0075] In the middle and late fattening period (sheep 10-12 months old), or the addition amount of fresh whole capsaicin is 12% of the dry matter of the complete daily ration; as the complete daily ration of ruminants in the late fattening period, the lipid redistribution of ruminants in the late fattening period is improved, and the deposition of "waste fat" such as abdominal and subcutaneous fat is reduced.

[0076] (3) The feeding environment of the test sheep is consistent, and the immunization, sanitation and disinfection procedures are carried out according to the unified standard breeding system.

[0077] After 120 days of feeding experiment, the results are as follows:

[0078] 1. The consumption of each repetition during the test period was counted, and the average daily gain (ADG), average daily feed intake (ADFI) and feed conversion ratio (daily feed intake / daily body weight gain, F / G) were calculated, and the statistical results are shown in Table 2.

[0079] Table 2

[0080] Growth performance index Control group (C) Experimental group (M) p-value Standard error SEM Final body weight (kg) 23.8±2.83 22.51±1.92 0.1873 0.48 Average daily gain (g / d) 71.57±21.64 62.24±16.20 0.225 7.50 Average daily feed intake (g / d) 826.23±37.39 992.38±40.39 <0.0001** 16.93 Feed conversion ratio (F / G) 9.78±3.88 10.62±3.02 0.538 0.66

[0081] As can be seen from Table 2, the daily feed intake of the experimental group (M) sheep is significantly increased compared with the control group (C), which indicates that the addition of fermented capsaicin improves the palatability of feed, and other data have no significant change.

[0082] 2. After the feeding experiment, the sheep were slaughtered after 8 hours of fasting and water deprivation, and the carcass weight (the weight of the remaining trunk part after removing the head, hoof, tail, internal organs, usually retaining the kidney and surrounding fat, blood and fur) was weighed and the dressing percentage (carcass weight / live weight before slaughter x 100%) was calculated, and the statistical results are shown in Table 3.

[0083] Table 3

[0084] Slaughter performance index Control group 2 (C) Experimental group (M) p-value Standard error SEM Pre-slaughter live weight (kg) 23.8±2.83 22.51±1.92 0.1873 0.48 Carcass weight (kg) 12.75±1.59 11.58±1.45 0.0619 0.31 Dressing percentage (%) 53.74±0.75a 52.62±1.26b 0.0148* 0.24

[0085] As can be seen from Table 3, the slaughter rate shows significant difference, and the M group is slightly lower than the C group, which may be related to the fat data in Table 4, and other data have no obvious difference.

[0086] 3. Subcutaneous fat, visceral fat content: After slaughter, the back fat thickness (the thickness of the subcutaneous fat layer on the back of the animal, usually measured at the 10th rib or the last rib), the abdominal fat thickness (the thickness of the subcutaneous fat layer on the abdomen, reflecting the amount of visceral fat deposition), and the mesenteric fat (mesenteric fat, i.e. fat tissue wrapped around the intestines), perirenal fat (perirenal fat, such as plate oil), intramuscular fat (fat deposited between muscle fibers, directly affecting the marbling score), and its coefficient were calculated, and the statistical results are shown in Table 4.

[0087] Table 4

[0088] Fat apparent index Control group 2 (C) Experimental group (M) p-value Standard error SEM Back fat thickness (cm) 1.45±0.2 1.12±0.33 0.0110* 0.065 Abdominal fat thickness (cm) 12.93±1.77 11.19±1.3 0.0087** 0.34 Net fat (g) 638.33 621.67 0.0457* 61.96 Net fat ratio to body weight coefficient (g / g, %) 3.38 2.64 0.0429* 0.18 Perirenal fat (g) 395.83 333.33 0.0078** 44.042 Perirenal fat ratio to body weight coefficient (g / g, %) 2.2 1.52 0.0152* 0.14 Intramuscular fat (%) 11.03 9.55 0.0362* 0.39

[0089] As can be seen from Table 4, the treatment measures have a significant effect on the distribution and composition of animal body fat. The data shows that the M group shows statistical difference (P <0.05 or P <0.01) in key indicators such as back fat thickness, abdominal fat thickness, mesenteric fat, perirenal fat and intramuscular fat compared with the C group. From the production point of view, the fat distribution pattern of the M group is more in line with the demand of modern animal husbandry for "high lean meat rate and low waste fat".

[0090] 4. Meat quality indicators:

[0091] Meat color: L* value (lightness), a* value (redness), b* value (yellowness);

[0092] Drip loss: The amount of natural juice exuded from the muscle after slaughter under non-pressurized conditions due to protein denaturation and cell structure damage, reflecting the static water holding capacity. Meat samples were taken from a specific part, weighed (W1), and then hung in a 4°C environment for 24 and 48 hours. After wiping off the surface moisture, they were re-weighed (W2), and the drip loss calculation formula is as follows:

[0093] Drip loss = (W1-W2) / W1 x 100 (1)

[0094] Cooking loss: The weight loss of muscle during heating due to protein denaturation, water evaporation and fat melting, reflecting the heat processing water holding capacity. The meat samples were weighed (W3), then sealed in a cooking bag, heated in a water bath at 75-80°C until the center temperature reached 70°C, then cooled and wiped off and weighed (W4), and the cooking loss calculation formula is as follows:

[0095] Cooking loss = (W3-W4) / W3 x 100 (2)

[0096] The results of the back muscle sheep meat quality are shown in Table 5, and the results of the leg muscle sheep meat quality are shown in Table 6.

[0097] Table 5

[0098]

[0099] Table 6

[0100]

[0101] The back muscle of the experimental group M was as follows Figure 1 The back muscle of the control group C was as follows Figure 2 The HE staining diagram of the back muscle muscle tissue section of the experimental group M was as follows Figure 3 The HE staining diagram of the back muscle muscle tissue section of the control group C was as follows Figure 4 .

[0102] From Table 5 and Table 6, it can be seen that by comparing the differences in muscle quality indicators of the back muscle and leg muscle of the M group and the C group, the influence characteristics of different treatments on muscle quality are revealed. The data shows that the experimental group shows significant improvement in multiple key indicators, and the experimental group M significantly improves the meat color score, and the meat color of the leg muscle also has a similar trend, which may indicate that feeding silage of pimenta racemosa has a positive impact on meat color, especially the back muscle. In terms of drip loss, the back muscle of the M group is 3.92, and the C group is 5.70, P = 0.0168, the M group significantly reduces the drip loss, indicating that the water retention is enhanced. The drip loss of the leg muscle of the two groups is not significantly different, but the cooking loss of the back muscle and the leg muscle is extremely significantly reduced, indicating that the treatment may improve the water holding capacity of the muscle, reduce the water loss during cooking, and improve the meat quality.

[0103] 5. Rumen fermentation gas indicators:

[0104] Rumen fermentation gas indicators are important parameters for evaluating the digestion and metabolism of ruminants and the health of the rumen, directly related to the control of the carbon footprint of animal husbandry, affecting feed conversion rate through energy loss, and more helpful in understanding the microbial metabolism mechanism through dynamic monitoring. Through 48h detection statistics, the results of the influence of each group on the rumen fermentation gas of sheep are shown in Table 7.

[0105] Table 7

[0106]

[0107] Based on the data in Table 7, the methane and carbon dioxide emission characteristics analysis showed that the M treatment group significantly changed the rumen gas metabolism pattern compared with the control group (C group). In terms of methane emission, the M group showed a sustained inhibitory effect (reduction of 29.4%-62.3%) throughout the whole period, with extremely significant differences at 5:00 and 11:00. It is worth noting that the control group showed a peak methane emission at 11:00 (3.18±0.33 g / h), while the M group still maintained a low level (1.2±0.07 g / h), which was coupled with the active period of rumen microbial circadian rhythm metabolism, suggesting that the intervention measures could effectively inhibit the functional expression of methanogens. However, the treatment effect weakened at 14:00-17:00 (P>0.2), which may be related to the decrease in substrate availability after chyme emptying. Carbon dioxide emission showed more complex diurnal fluctuation characteristics, with the control group reaching a peak at 11:00, increasing by 105.5% compared with the baseline period (2:00). Although the M group showed a decrease in CO2 emission at most time periods, only 2:00 and 20:00 reached a significant level. It is worth noting that at 14:00, the CO2 emission of the M group exceeded that of the control group, and combined with the high SEM value at this time period, it was speculated that the intervention measures might change the VFA generation path (such as promoting propionic acid generation), leading to the dynamic adjustment of CO2 / H2 metabolic coupling relationship.

[0108] The above only describes the preferred embodiments of the present application, and it should be noted that for those skilled in the art, without departing from the principles of the present application, several improvements and refinements can be made, and these improvements and refinements should also be considered as the protection scope of the present application.

Claims

1. A method for reducing lipid and improving the quality of ruminant feeding based on silage Moringa oleifera forage resources, characterized in that: The following steps are involved: Fresh Moringa oleifera mixed with probiotics and prebiotics is used to form Moringa oleifera silage forage resources, which are mixed with the basic diet to obtain a complete diet. Ruminants are fed with the complete diet 2-3 times a day, with an interval of 4-8 hours between the two times. During the feeding process, the dosage of Moringa oleifera silage forage resources is adjusted according to the different growth stages of the ruminants: When ruminants are in the early stage of weaning, the amount of silage Moringa forage resources added is 2.5~3.5% of the dry matter of the complete diet; when they are in the rapid growth period, the amount of silage Moringa forage resources added is 3.5~6.5% of the dry matter of the complete diet; in the early stage of fattening, the amount of silage Moringa added is 6.5~8.5% of the dry matter of the complete diet; in the middle and late stages of fattening, the amount of silage Moringa added is 8.5~12.5% ​​of the dry matter of the complete diet.

2. The lipid-lowering and quality-improving feeding method for ruminants based on silage Moringa forage resources according to claim 1, wherein The basic diet includes the following raw materials in parts by weight: 23-28 parts of corn, 14-18 parts of soybean meal, 5-10 parts of wheat bran, 40-45 parts of rice straw, 5-7 parts of fat powder, 1-1.5 parts of premix, and 0.5-0.6 parts of salt.

3. The lipid-lowering and quality-improving feeding method for ruminants based on silage Moringa forage resources according to claim 2, characterized in that, The preparation method of the silage Moringa forage resource comprises the following steps: (1) Crush the whole fresh Moringa plant into 1-2 cm pieces, mix it evenly with probiotics and prebiotics, and place it in a fermentation tank; (2) Store the silage in a cool and dry place at room temperature for 60 days to obtain silage Moringa forage resources.

4. The lipid-lowering and quality-improving feeding method for ruminants based on silage Moringa forage resources according to claim 3, wherein The probiotics in step (1) are at least one of Lactobacillus buchneri and Lactobacillus plantarum.

5. The lipid-lowering and quality-improving feeding method for ruminants based on silage Moringa forage resources according to claim 3, wherein The prebiotic in step (1) is inulin.

6. The lipid-lowering and quality-improving feeding method for ruminants based on silage Moringa forage resources according to claim 3, characterized in that: The mass ratio of the fresh Moringa oleifera, probiotics and prebiotics in step (1) is 100:0.01~0.1:0~10.

7. The lipid-lowering and quality-improving feeding method for ruminants based on silage Moringa forage resources according to claim 2, wherein: The fat powder is rumen bypass fat powder, in which the content of palmitic acid is ≥70%, the content of stearic acid is 5-6%, and the content of oleic acid is 18%.

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