Impacts of different spices on in vitro rumen dry matter disappearance,fermentation and methane of wheat or ryegrass hay based substrates

Two completely randomised experiments compared the impact of different spices, each at 30 mg/g substrate DM, on the in vitro dry matter disappearance (IVDMD), methane, ammonia and volatile fatty acids (VFA) from either wheat flour (wheat) (experiment 1) as highly or hay based mixtures (experiment 2) as moderately fermentable substrates. Experiment 1 tested the effects of adding cinnamon, clove, coriander, cumin and turmeric, individually, on the rumen fermentation during their in vitro incubations with wheat for 24 h. All spices reduced methane (P < 0.05) from wheat as compared to the spice-free wheat (control). Coriander reduced methane more followed by turmeric, cumin and cinnamon than the control. The IVDMD of wheat did not differ for most spices except cinnamon where IVDMD was reduced (P < 0.05) as compared to the control. Whilst, rumen ammonia was greatest for cumin (P < 0.01) followed by coriander and turmeric, it was lowest for clove (P < 0.01). The spices did not affect the pH and total VFA of rumen fluid for wheat. However, the presence of clove reduced acetic acid (P < 0.05). Experiment 2 tested the effect of only three (coriander, cumin and turmeric) spices individually or together on the in vitro fermentation of hay based mixtures during 96 h of incubation. Whilst all the individual spices or their mixture reduced methane from the hay based mixtures (P < 0.05), the extent of this reduction was highest for turmeric, second highest for coriander and lowest for cumin. It appeared that most spices modified methane emission from wheat as a single ingredient or hay based mixtures without having detrimental effect on diet disappearance or fermentation in vitro. However, the extent of this modification depended on the type of a spice and substrate. Therefore, careful selection of a spice to suit specific feeds would be essential before their in vivo use to modify the fermentation efficiency of ruminant diets.     

鲁厚甜1号厚皮甜瓜果实发育规律及日光温室栽培相关技术研究

本文对鲁厚甜1号厚皮甜瓜开展了果实发育规律,以及在日光温室条件下打顶节位、留瓜节位、栽培密度等方面的研究,结果表明,在授粉后的3-21天鲁厚甜1号果实膨大最快,打项的适宜节位为主蔓第27节,坐瓜节位为主蔓第14节左右,栽培的适宜密度为每667m21600-1800株。     

创新应用信息技术 促进蔬菜种苗产业发展

从蔬菜产业发展对穴盘育苗的需求出发,综述了中国育苗技术的研究与发展。通过分析穴盘育苗的技术瓶颈,提出了以信息技术、智能装备和种苗质量管理多目标控制技术为核心的关键技术突破点;阐述了幼苗生长-环境-执行设备的信息获取与解析、精量播种、智能灌溉、温室物流、多点管理和多目标控制的育苗质量管理等关键技术与装备的创新驱动对种苗产业发展的支撑。     

泸西县发展大棚蔬菜产业的思考

通过对泸西县大棚蔬菜发展现状和存在问题的剖析,提出了发展泸西大棚蔬菜应从加大资金投入、科技培训力度,扶持加工型龙头企业,引导农民集约化、规模化栽培等方面着手,力求找出一条有利于泸西县发展支柱产业的健康之路,做大做强大棚蔬菜产业,使泸西县的蔬菜产业能够走向国内外市场。     

芹菜新品种YZ09-14的Logistic模型研究

为探索芹菜生长发育规律,选用示范园区最新引进的芹菜品种YZ09-14,对其质量、高度、叶柄长度、叶柄粗度、叶片数目和发生分蘖数量等指标进行观测,并对结果进行Logistic生长曲线方程拟合。结果表明,芹菜的生长发育与定植时间的关系可以用Logistic曲线方程表示,二者之间达到了极显著水平。各个指标生长都呈现单"S"形曲线,各个曲线的拐点出现时间均是其生长的关键时期。     

熊蜂授粉对大棚蔬菜产量和品质的影响

为了解熊蜂授粉对大棚蔬菜产量和品质的影响,开展自然授粉和熊蜂授粉对比试验。试验结果表明,熊蜂授粉可提高大棚试验农作物坐果率30%以上,单株产量提高17%以上;试验蔬菜维生素C、总糖、可溶性固形物含量均有所提高;熊蜂授粉可显著提高大棚蔬菜株产量和品质,增加大棚农作物种植效益。     

不同覆盖方式对植烟土壤有机质及烟叶品质影响的初步研究

为提高烟叶品质,进行了对植烟土壤不同覆盖方式的比较试验,结果表明:高C/N比秸秆与地膜双覆盖能够协调烤烟生长全过程的土壤温度,并且地温日变化幅度小,蓄水保墒作用显著,有机质积累明显,腐殖化作用强,使得烟叶内在化学成分比例更协调,产值高。秸秆单覆盖对土壤性状改良与秸秆和地膜双覆盖相似,烟叶内在化学成分较协调,品质较好,但由于在烤烟生长前期不能提高土壤温度,使得烟叶生长速度较慢,产量下降,产值与地膜单覆盖差异不显著;由于没有新鲜的有机质补充,地膜单覆盖对土壤性状改良不及秸秆单覆盖和秸秆与地膜双覆盖,从而使得烟叶品质较不协调,但产量较高,产值也较高。     

绿化中应用树状花木的构想

针对目前行道树种类不够丰富 ,美化、香化环境树种缺乏的现状 ,认为未来园林绿化应加大彩乔、花乔和绿乔行道树的应用 ,并归纳了地栽树状花木的造型设计及园林应用。     

温室辣椒水肥耦合效应研究

采用三因素二次回归通用旋转组合设计,研究了灌水量、施N量、施K量的耦合效应对辣椒产量的影响,得到辣椒产量对3因素的回归数学模型.结果表明: 3因素影响辣椒产量的顺序为施N量＞灌水量＞施K量.各因素间存在交互作用,灌水量与施N量、灌水量与施K量、施N量和施K量在低于0.500和1.682、0.501和0.000、1.685和 -1.345水平时对产量存在正相关关系,在分别高于以上水平时又会呈负相关关系.经过计算机模拟,得到辣椒最高产量达52.75 t/hm2时,相对应的灌水量、施N量、施K量分别为2627.2 m3/hm2、2156.3 kg/hm2、580.3 kg/hm2.对试验结果进行的验证表明,构建的模型准确可靠.     

云南设施土壤盐分累积特征研究

研究了云南不同区域、不同种植年限的大棚设施土壤的盐分累秘特征.结果表明:云南设施土壤耕层盐分含量为0.50～4.22 g/kg,平均为1.76 g/kg;大棚种植年限长的地区,土壤表层盐分含量累积明显;随着大棚种植年限的延长,盐分含量、EC值呈上升趋势;随着土壤层次的加深,盐分含量、EC值逐渐降低;Na离子(交换性Na和可溶性Na)不是导致设施土壤盐害的决定性因素.