仔猪初生重对育肥期生长性状及采食性状的影响

本试验旨在研究杜洛克种公猪初生重对其育肥期生长性状和采食性状的影响。选取230头杜洛克仔猪,按初生重分为高初生重组和低初生重组,在同一饲养标准下饲养至(100±5)kg体重,记录生长性状和采食性状表型数据,用于后续分析。结果表明:高初生重组的30～100 kg日增重、达到100 kg体重时眼肌面积、瘦肉率、体长、体高和管围等生长性状均显著高于低初生重组(P<0.05);而低初生重组的体重达100 kg所用时间显著长于高初生重组(P<0.01);而高初生重组的100 kg体重背膘厚和100 kg体重肌内脂肪含量与低初生重组无显著差异(P>0.05);高、低初生重组的平均日采食量、日采食时间、日采食次数、平均每次采食时间、平均每次采食量和平均采食速率等采食性状无显著差异(P>0.05);低初生重组在30～100 kg的耗料增重比极显著高于高初生重组(P<0.01)。高初生重的杜洛克仔猪相较于低初生重仔猪在育肥期表现出更快的生长速度和更低的耗料增重比,且体尺特征更加优秀。     

添加甲酸对白花草木樨青贮品质的影响

在收获后经过0、8和30h晾晒的初花期草木樨(干物质含量分别为27.36%、38.69%和44.98%)原料中,加入甲酸(添加量为2.5、4.0和5.5ml/kg)进行青贮。结果表明,添加甲酸能使草木樨青贮料氨态氮含量降低,并保存较多的可溶性糖;添加甲酸4.0ml/kg对三个干物质水平草木樨青贮均有良好效果,但以干物质含量27.36%组效果最好。     

大豆油对肉鸭脂肪沉积的影响研究

用 1日龄樱桃谷商品肉鸭 5 6 0只 ,采用两因素 ,每个因素三水平的完全随机设计 ,方法是在饲粮中添加 3%、6 %和 9%的大豆油 ,每个比例分别添饲 1周、2周、3周。结果表明 :试验组的皮脂率比对照组降低了 0 88%～ 2 5 5 % ;腹脂率降低了 1 2 0 5 %～ 1 6 5 7% ,瘦肉率提高了 1 4 2 1 %～ 39 2 1 % ,差异显著 (P <0 0 5 ) ;以 6 %的比例且投饲料 2周的效果最好 ,其皮脂率与腹脂率分别降低了 2 0 5 %、1 6 5 7%和瘦肉率提高了 39 2 1 %。     

菊苣酸对围产期放牧牦牛生长性能、血清生化指标及抗氧化能力的影响

试验旨在研究菊苣酸对放牧牦牛围产期生长性能、血清生化指标及抗氧化能力的影响。选择体况良好、体重接近(195～205kg)的围产期牦牛16头,随机分为2组,每组8头,对照组饲喂精料补充料+燕麦青干草,试验组饲喂精料补充料+燕麦青干草+0.15kg/d菊苣酸。试验期60d(从产前30d到产后30d),于产前第15天、产前第7天、分娩当天、产后第7天、产后第15天采集血液,进行相应指标的测定。结果显示:在产后第15天,试验组牦牛血清尿素氮(BUN)显著低于对照组(P<0.05);在分娩当天和产后第7天,试验组牦牛血清葡萄糖(GLU)含量、碱性磷酸酶(ALP)活性及总抗氧化能力(T-AOC)显著高于对照组(P<0.05),谷草转氨酶(AST)活性显著低于对照组(P<0.05);在分娩当天,试验组牦牛血清谷胱甘肽过氧化物酶(GSH-Px)、超氧化物岐化酶(SOD)活性显著高于对照组(P<0.05),血清丙二醛(MDA)含量显著低于对照组(P<0.05)。综合试验结果,添加菊苣酸能有效缓解围产期放牧牦牛氧化应激状态,提高其抗氧化能力。     

氨基葡萄糖调控仔猪初生重和均匀度的应用及机理

养猪生产中产（活）仔数和胎儿初生重是影响母猪繁殖生产效率的主要因素,但产仔数和初生重呈负相关关系,近年来母猪繁殖生产的研究重点之一便是如何提高仔猪初生重并降低初生重变异。氨基葡萄糖是一种饲料原料,其制作原料广泛存在于自然界中,近期研究发现氨基葡萄糖应用于母猪妊娠后期可调控仔猪的胎盘发育和初生重。文章介绍了近年来有关氨基酸和蛋白质、能量、功能性添加剂在调控仔猪初生重和均匀度中的应用及其效果,简述了氨基葡萄糖的性质、来源及合成方法,重点阐述了母猪妊娠后期使用氨基葡萄糖在维持胎儿果糖浓度稳定、促进母猪胎盘发育和改善胎盘功能等方面的效果,分析了氨基葡萄糖通过促进胎盘基质和胎褶双分子层发育、刺激胎盘滋养层细胞增殖、增强胎盘功能等途径调控胎盘发育、仔猪初生重和均匀度可能的机理;提出了氨基葡萄糖在调控仔猪初生重和均匀度方面未来的研究方向,以期为在生产实践中调控仔猪初生重和均匀度提供理论参考和实践依据。     

Replacing fish oil and astaxanthin by microalgal sources produced different metabolic responses in juvenile rainbow trout fed 2 types of practical diets

Dietary fish oil supplementation provides n-3 long-chained polyunsaturated fatty acids for supporting fish growth and metabolism and enriching fillet with eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; c22:6n-3). Two experiments were performed as a 3 × 2 factorial arrangement of dietary treatments for 16 wk to determine effects and mechanisms of replacing 0%, 50%, and 100% fish oil with DHA-rich microalgae in combination with synthetic vs. microalgal source of astaxanthin in plant protein meal (PM)- or fishmeal (FM)- based diets for juvenile rainbow trout (Oncorhynchus mykiss). Fish (22 ± 0.26 g) were stocked at 17/tank and 3 tanks/diet. The 100% fish oil replacement impaired (P < 0.0001) growth performance, dietary protein and energy utilization, body indices, and tissue accumulation of DHA and EPA in both diet series. The impairments were associated (P < 0.05) with upregulation of hepatic gene expression related to growth (ghr1and igf1) and biosynthesis of DHA and EPA (fads6 and evol5) that was more dramatic in the FM than PM diet-fed fish, and more pronounced on tissue EPA than DHA concentrations. The source of astaxanthin exerted interaction effects with the fish oil replacement on several measures including muscle total cholesterol concentrations. In conclusion, replacing fish oil by the DHA-rich microalgae produced more negative metabolic responses than the substitution of synthetic astaxanthin by the microalgal source in juvenile rainbow trout fed 2 types of practical diets.     

基于AHP-CRITIC复合加权法评价不同发育期苦水玫瑰品质

运用AHP-CRITIC复合加权法评价不同发育期苦水玫瑰的品质。以不同发育期的苦水玫瑰为研究对象,测定总多糖、总黄酮、总多酚含量及抗氧化活性,采用AHP-CRITIC复合加权法综合评价不同发育期苦水玫瑰的品质。结果发现抗氧化IC50、总黄酮、总多酚、总多糖4个指标成分的复合权重分别为0.294 1、0.152 3、0.158 8、0.394 8;幼蕾期、花蕾期、盛开期苦水玫瑰质量综合评分分别为54.362 0、38.451 9、33.801 9,即幼蕾期苦水玫瑰的质量最好,花蕾期次之,盛开期较差。说明通过化学成分和生物活性作用综合评价不同发育期苦水玫瑰的品质,幼蕾期苦水玫瑰品质最好。     

Possibility of amino acid nutrition in broiler

The consumption of poultry meats exceeds 50% of total meat consumption. With the outbreak of bovine spongiform encephalopathy and foot and mouth disease, the consumption of poultry meat is set to increase. The use of meat bone meal derived from cattle and pigs is prohibited. Therefore, plant protein has to be used more frequently and the importance of the study of amino acid nutrition is increasing. In order to improve dietary efficiency, it is necessary to elucidate the exact amino acid requirements of poultry. The amino acid requirements are not constant and are affected by various factors. By using the plasma amino acid concentration as a parameter, it is possible to predict the amino acid requirements within a short period using a small number of animals repeatedly. By satisfying the amino acid requirements through supplementing crystalline amino acids, it is possible to reduce dietary protein and excretory nitrogen simultaneously. However, when the dietary protein is reduced, the abdominal fat tends to increase. This is solved by deciding the optimum dietary protein level, but it is difficult to control the taste of poultry meat by dietary amino acids.     

Effects of feeding fermented fish on egg cholesterol content in hens

This study was conducted to investigate the effects of feeding fermented fish (FF) to layers on laying performance, and polyunsaturated fatty acid and cholesterol levels in eggs and plasma. A total of 96, 13-week-old Babcock B380 pullets were used in this study. They were randomly assigned to four numerically equal groups with eight replicates per treatment, three birds per replicate. All the birds were housed in individual cages. The dietary treatments were: Control diet, without FF; FF3 diet containing 3% (w/w) FF, FF6 diet containing 6% (w/w) FF and FF9 diet containing 9% (w/w) FF. The study was carried out for 16 weeks inclusive of two weeks of adjustment. Weekly feed intake and egg production were recorded. Blood plasma cholesterol and fatty acid profiles were assayed at the end of the experiment. FF did not enhance ( P  > 0.05) egg mass but ( P  < 0.05) decreased egg weight slightly. However, egg yolk cholesterol and plasma cholesterol concentrations were reduced ( P  < 0.05) by FF. The n-6:n-3 fatty acids ratio in the egg yolk (Control = 7.9, FF9 = 6.2) and plasma (Control = 10.6, FF9 = 6.2) were decreased by feeding FF. Moreover, FF was able to increase ( P  < 0.05) the docosahexaenoic acid (DHA) concentrations in egg yolk and plasma. In conclusion, this study demonstrated that FF increased DHA and reduced egg yolk cholesterol in poultry eggs.