日粮中添加柑桔皮粉对产蛋后期蛋鸡钙磷代谢的影响

将 48周龄黄金褐蛋鸡 10只随机分成两组 ,对照组喂基础日粮 ,试验组用 2 5 %的柑桔皮粉等量替代基础日粮中的玉米 ,结果表明 :试验组钙磷表观代谢率为 65 79%、46 3 9% ,钙比对照组 (62 3 0 % )提高了 3 49个百分点 (P <0 0 5 ) ,磷比对照组 (4 7 5 2 % )降低了 1 13个百分点 (P >0 0 5 )。     

设施油桃根系的生理生化代谢动态

研究了设施栽培条件下曙光油桃根系的碳氮物质代谢、POD和SOD活性的动态变化。结果表明,在新根的生长季节,根系中可溶性糖、蛋白质含量、游离氨基酸总量、POD、SOD活性的变化与新根的生长具有相同的趋势,淀粉则相反。粗根的淀粉、可溶性糖含量、POD活性高于细根,而蛋白质含量、游离氨基酸总量和SOD活性则变化较大。     

围产期奶牛能量代谢障碍性疾病的防治进展

奶牛代谢性疾病给奶牛饲养业造成重大经济损失。因此 ,如何搞好奶牛的饲养管理 ,减少代谢病的发生 ,充分发挥其生产潜力 ,是当前奶牛代谢病防治工作中亟待解决的问题。本文主要阐述了围产期奶牛能量代谢障碍病的危害、病因及防治措施     

单宁对反刍动物营养代谢的影响

单宁是一类广泛分布于植物中的多酚类化合物，具有多种生理活性。本文主要对单宁的理化性质、单宁在植物尤其饲料作物中的分布以及单宁对反刍动物营养代谢的影响以及应用作一综述。     

酵母铬与L-肉碱对蛋鸡生产性能及脂质代谢的影响

选用21周龄海兰褐壳蛋鸡288只,随机分为9组,每组32只,采用3×3(铬×L-肉碱)2因子3水平有重复交叉试验设计,预试2周后,在玉米-豆粕型日粮的基础上添加不同水平的酵母铬(以铬计:0、400、600μg/kg)与L-肉碱(0、50、100mg/kg),以饲喂基础日粮组为对照组,用以研究二者对蛋鸡生产性能及脂质代谢的影响,并初步探讨二者的互作效应,试验期7周。结果表明:600μg/kg铬或100mg/kgL-肉碱对脂质代谢多数指标效果显著(P<0.05或0.01);二者同时添加对蛋黄胆固醇、肝脏甘油三酯及腹脂率等均产生显著互作效应(P=0.0003～0.0500),且400μg/kg铬和100mg/kgL-肉碱混合添加对降低蛋黄胆固醇比其它各组均表现出优势,400μg/kg铬和50mg/kgL-肉碱混合添加对降低腹脂率比其它各组均表现出优势。铬或(与)L-肉碱在降低蛋鸡肝脂、腹脂及蛋黄胆固醇的同时并未影响蛋鸡的生产性能。     

黄牛血糖测定三种不同方法的比较研究

选择10～36月龄的役用母黄牛5头。用邻甲苯胺(o-TB)法、葡萄糖氧化酶(GOD)法和福-吴(Folin-Wu)二氏法进行血糖含量的测定。结果分别是:3.76±0.29mmoL/L、3.73±0.21mmoL/L和3.71±0.24mmoL/L。经统计分析,三种不同方法测定血糖的结果差异不显著(P>0.05),其中以邻甲苯胺法较为理想,它具有所需试剂种类少、测定时间短和操作简单的优点。建议以其作为黄牛血糖测定的首选方法。     

光氮互作对草地早熟禾碳氮代谢的影响

以草地早熟禾的3个品种为试验材料,研究了高低光照下不同的施氮水平对植株体内碳氮代谢的影响。对可溶性糖和硝酸还原酶的含量测定结果显示:高低光强下早熟禾的氮素同化能力均随着氮水平的升高呈现先升高后降低的趋势,碳代谢的中间产物可溶性糖随着氮水平的升高呈现先降低后升高的趋势,高低光下糖的含量随着氮水平的升高其品种间差异逐渐减小;在低氮条件下,植物的氮素同化能力较弱,光合碳代谢相对较强,糖含量较高,随着氮水平的增大,光合产物逐渐流向氮素代谢,硝酸还原酶含量升高。     

24月龄生长母水牛绝食代谢的研究

用传统开路式牛用呼吸面具对24月龄母水牛绝食产热(Fasting heat production,FHP)进行研究。结果表明:①24月龄母水牛FHP为306.013kJ/kgW0.75·d;每天排出内源尿氮(EUN)为39.66g;单位代谢体重每天排出EUN为0.48g;蛋白分解产热占总产热量为17.13%;EUN与FHP比值为1.60mg/kJ。②24月龄母水牛维持净能需要:NEm=397.817kJ/W0.75·d。     

硒和维生素E在热应激猪自由基代谢中的作用

在平均温度为 (34.89± 5 .6 2 )℃的猪舍内 ,选择 10 0日龄长大二元杂交商品生长猪 (去势公猪 ) 4 0头 ,随机分为 4组 ,通过日粮添加不同水平的硒 (Se)和维生素 E(VE)作为对照组、低水平组、中水平组和高水平组 ,测定与自由基代谢有关的血清丙二醛 (malondialdehyde,MDA )含量、超氧化物歧化酶 (superoxide dismutase,SOD)、谷胱甘肽过氧化物酶 (glutathione- peroxidase,GSH- Px)活性。结果表明 ,补充 Se和 VE 可降低 (P<0 .0 5 )或显著降低 (P<0 .0 1)血清MDA含量 ;升高 (P<0 .0 5 )或显著升高 (P<0 .0 1)血清 SOD和 GSH- Px活性 ,从而证明 Se和 VE可减少热应激猪体内自由基的数量 ,缓解猪热应激时的自由基损伤 ,提高猪抗热应激的能力     

Early and 24 h post-mortem thigh (ilio tibialis) muscle metabolism and meat quality in two genetic types of turkeys and their reciprocal crosses,raised under semi-confined conditions

1. The experiment was conducted in order to determine the effect of the direction of turkey crossing on quality traits of their thigh muscle.

2. In total, 1358 turkeys of slow- (SG) and fast-growing (FG) lines as well as SF crosses (SG × FG) and FS crosses (FG × SG) were reared with access to free range to 21 weeks of age in the case of males and 15 weeks of age in the case of hens.

3. After slaughter of 15 males and 15 hens from each genetic line, their thigh muscles were examined and the following traits were measured after 5-min, 45-min, 2-h and 24-h post-mortem: temperature, pH, glycogen content (G), lactate content (L) and electrical conductivity (EC). Quality attributes were evaluated based on chemical composition, water holding capacity, cooking loss (%) and colour.

4. The rate of post-mortem changes in temperature, G, L and pH in muscles differed among the 4 lines of turkeys, with the highest metabolic rate determined for muscles of SG turkeys, followed by muscles of SF, FS and FG birds. A more beneficial muscle water holding capacity of both sexes of turkeys and better results of cooking loss in male muscles were found in SG and SF turkeys. The thigh muscles of the crosses were characterised by a higher content of protein and a lower content of fat compared to the muscles of FG turkeys, and in the case of the males also by a higher protein content compared to the muscles of SG birds.

5. Owing to the faster post-mortem metabolism, better water holding capacity, lower cooking loss and fat content at a similar content of protein, the thigh muscles of SF crosses raised in the free range system represent a better quality of meat for consumers compared to the thigh muscles of FS turkeys.