苹果渣替代麦麸饲喂雏鸡效果试验

选用400只商品代尼克红母雏,随机分为4组,每组100只,设5个重复,每个重复 20只。试验组日粮分别由基础日粮和用风干未发酵苹果渣粉、半干发酵苹果渣粉、膜发酵苹果 渣粉分别替代基础日粮中5％的麸皮。试期为6周。结果显示,添加半干发酵苹果渣粉组和膜 发酵苹果渣粉组试鸡6周龄平均体重及日增重显著高于喂基础日粮的对照组和风干未发酵苹 果渣粉组(P<0．05),喂基础日粮的对照组略高于风干未发酵苹果渣粉组,差异不显著 (P>0．05)。表明发酵苹果渣粉对雏鸡生长发育有显著的促进效果。     

日粮补充苹果渣或有机矿对鹅生产性能、蛋品质及繁殖性能的影响

本研究旨在评估日粮单独添加苹果渣或补充苹果渣和有机微量元素对鹅生产、繁殖性能及蛋品质的影响。试验将产蛋期的360只鹅随机分为3组,每组120只(30只/重复),对照组饲喂基础日粮,处理组分别饲喂苹果渣日粮和苹果渣+有机微量元素日粮,试验持续14周。结果:苹果渣补充或不补充有机矿较对照组显著提高了孵化率和仔鹅存活率(P<0.05),苹果渣+有机矿组较其他两组显著提高了蛋长度、蛋壳尖端和钝端厚度(P<0.05),但显著降低了蛋型指数、蛋壳重量和蛋黄重量(P<0.05)。日粮添加苹果渣同时补充有机矿较对对照组显著提高了鹅蛋中甘油二酯、胆固醇、胆固醇酯的含量(P<0.05),但苹果渣补充或不补充有机矿磷脂含量较对照组显著降低了13.17%和20.08%(P<0.05)。与苹果渣组相比,日粮添加苹果渣补充有机矿非酯化脂肪酸含量显著提高了31.76%(P<0.05)。结论:日粮添加苹果渣同时补充有机铜和锌可显著改善鹅的繁殖性能、蛋品质及蛋中脂肪组分。     

Characterization of Pilot Scale Processed Canadian Organic Cranberry (Vaccinium macrocarpon) and Blueberry (Vaccinium angustifolium) Juice Pressing Residues and Phenolic-Enriched Extractives

This work examined the processing yields, physico-chemical characteristics, and bioactive properties of Canadian organic cranberry and blueberry pomace and phenolic-enriched extractives. The ethanol extracts from each berry contained three to four times the soluble solids and sugar contents compared to the pomace. The lipid content of organic cranberry pomace (4.44%), cranberry ethanol extractives (3.86%), and blueberry ethanol extractives (4.44%) were significantly lower than the lipid content of the organic blueberry pomace (5.42%). The organic blueberry pomace showed higher protein content (8.41%) than organic cranberry pomace (5.76%); however, both organic cranberry and blueberry ethanol extracts showed similarly low protein contents. Significant differences were observed in the mineral and elemental contents of both pomaces and their extractives. Total phenolics, tartaric esters, flavonols, anthocyanins, and antioxidant activities were increased by two to three times in both organic cranberry and blueberry ethanol extracts compared to their respective pomaces. The major anthocyanins detected in organic blueberry pomace and ethanol extracts were peonidin 3-glucoside, malvidin 3-galactoside, malvidin 3-glucoside, and cyanidin 3-arabinoside. Peonidin 3-galactoside, cyanidin 3-galactoside, cyanidin 3-arabinoside, and peonidin 3-arabinside were the major anthocyanins in the organic cranberry and ethanol extacts. Results indicated that cranberry and blueberry pomace could be used to develop bioactives with antioxidant activity for potential health benefit and/or bioenergy production.     

Effects of apple pomace proportion levels on the fermentation quality of total mixed ration silage and its digestibility,preference and ruminal fermentation in beef cows

Four Japanese black beef cows were used in a 4 × 4 Latin square to evaluate the fermentation quality, digestibility, ruminal fermentation and preference of total mixed ration (TMR) silages prepared with differing proportions of apple pomace (AP). Experimental treatments were the control (no AP added, CAP), 5% (low, LAP), 10% (medium, MAP) and 20% (high, HAP) of TMR dry matter (DM) as AP. All TMR silages were well preserved. Ethanol was produced in silages containing AP and the amount increased with the proportion of AP (P < 0.05). Nutrient digestibility with LAP, MAP and HAP treatment was lower than that with CAP treatment (P < 0.05). The ruminal molar proportion of acetic acid increased (P < 0.05), but the ruminal ammonia‐N concentration decreased (P < 0.05) as the proportion of AP increased. The preference of the animals was highest for HAP, followed by MAP, CAP and LAP. This study demonstrates that decrease in nutrient digestibility might be related to the ethanol produced naturally from AP. Therefore, the proportion of AP in TMR silages should be less than 5% of dietary DM.     

In vitro rumen fermentation and digestibility of buffaloes as influenced by grape pomace powder and urea treated rice straw supplementation

This study aimed to investigate the effect of grape pomace powder levels and roughage sources on gas kinetics, digestibility and fermentation of swamp buffaloes by using in vitro techniques. The experimental design was a 2 × 4 factorial arrangement in a completely randomized design. Factor A was two sources of roughage (untreated rice straw, RS, and 3% urea treated rice straw, UTRS) and factor B was four levels of grape pomace powder (GPP) supplementation (0, 2, 4, 6% of substrate) on a dry matter basis. Results revealed that GPP supplementation at 2, 4 and 6% of substrate influenced gas kinetics. Cumulative gas production tended to be lower in the supplemented group. In vitro true digestibility was higher in the GPP supplementation at 2% with UTRS while microbial mass was higher in the supplemented groups. Supplementation of GPP significantly increased the total volatile fatty acids, especially propionate. Calculated methane production was subsequently decreased in the supplemented groups. Bacterial population was higher while protozoal population was lower by GPP supplementation. It could be concluded that supplementation of GPP at 2% of the substrate with UTRS improved in vitro true digestibility, rumen fermentation end‐products as well as reducing methane production.     

Effects of apple pomace‐mixed silage on growth performance and meat quality in finishing pigs

We measured the growth performance and meat quality of 10 crossbred (Yorkshire × Duroc × Landrace) neutered male pigs to evaluate the effects of apple pomace‐mixed silage (APMS). The pigs were divided into two groups and were respectively fed the control feed and the AMPS ad libitum during the experiment. No difference was found in the finished body weight, average daily gain, carcass weight, back fat thickness or dressing ratio between the control and the AMPS treatments, but average dairy feed intake (dry matter) was significantly lower and feed efficiency was significantly higher using the APMS treatment (P < 0.05). With regard to meat quality, the APMS increased the moisture content but decreased the water holding capacity (P < 0.05) compared with the control treatment. Furthermore, the APMS affected the fatty acid composition of the back fat by increasing linoleic acid (C18:2n6), linolenic acid (C18:3) and arachidic acid (C20:0) levels, while decreasing palmitic acid (C16:0), palmitoleic acid (C16:1) and heptadecenoic acid (C17:1) levels, compared with the control treatment. These results indicate that feeding fermented apple pomace to finishing pigs increases the feed efficiency and affects the meat quality and fatty acid composition of back fat.     

The influence of polyphenol rich apple pomace or red-wine pomace diet on the gut morphology in weaning piglets

Alternative food ingredients, e.g. secondary plant compounds, are discussed to have beneficial effects and improve gut health. In this study, the effect of three different diets - normal piglets starter without additives, with apple pomace or with red-wine pomace - on the intestinal morphology was investigated from 3 days prior to weaning to 4 weeks post-weaning. At five time points, six piglets from each treatment group were slaughtered; at first time point only six animals from control group were slaughtered. Villus height, crypt depth and breadth of villi and crypts were determined in the jejunum, ileum and colon in 78 piglets. Additionally, the area of the Peyer's patches in the ileum was measured. In jejunum (p < 0.01) and ileum (p < 0.001) the villus length in the control group decreased after weaning but increased over the entire feeding experiment (p < 0.001). In the two-pomace groups, no decrease was measured after weaning. In jejunum, an increase in villi breadth occurred, 73% in the control group and approximately 10% in both treatment groups. A 35% increase was found in the ileum in all groups. Peyer's patches area increased approximately 21% in the control group over 26 days of treatment, whereas in other groups no significant differences were found. Different polyphenol rich pomaces have diverse effects in the gastrointestinal tract. Red-wine pomace has an inhibitory effect on the jejunum villi growth, whereas apple and red-wine pomace have stimulating effect on crypt size in piglet colon. Apple and red-wine pomace can reduce the GALT activation via the Peyer's patches in the ileum. In conclusion, the flavanoids rich feeding regimen showed positive effects on villi morphology, GALT activation and can improve pig health.     

Short-Term Agronomical Effects of Olive Oil Pomace Composts on Pisum arvense L. and Trifolium subterraneum L. and Impacts on Soil Properties

Olive oil pomace (OLP) contains organic matter and nutrients that could be recycled by composting and supplying it to crops, solving the problem of disposal.

The effects of two OLP composts (C1 and C2) were assessed on two leguminous forage crops commonly cropped in the local livestock farms. In particular, C1 was applied on proteic pea and C2 on clover, compared with a mineral fertilizer (Min) and a commercial organic–mineral fertilizer (Org-min). The influence of composts on some soil chemical properties was also investigated.

The application of C1 significantly increased proteic pea dry weight at the end of the cycle by 27.2% and 52.0% and grain yield by 23.2% and 43.6%, in comparison with Org-min and Min, respectively. The clover dry weight during the entire cycle was lower in C2, in comparison with the other treatments, while no significant difference was found between C2 and the Org-min treatment both in yield and plant height.

Soil nitrate decreased from the beginning to the end of the trial in C1 and C2 plots by 22.8% and 50.9%, respectively. Soil phosphorous content significantly increased in Min by 32.4 and 41.7% compared to C1 and C2, respectively. These results showed that the substitution of commercial fertilizers with compost could be an environmentally sustainable solution. The high presence of heavy metals in compost should not affect soil application at least in this short-term trial.     

脱羧腰果壳液在涂料中的应用

采用天然植物油（脱羧腰果壳液）、己二异异氰酸酯和聚乙二醇在较温和的条件下反应，制得了水溶性的氨基甲酸酯加成物，以此和低醚化度甲醚三聚氰氨甲醚甲醛树脂制备了水性涂料。研究了配方和性能的关系，确定了最佳配方，产品性能为：D工0．56，冲击强度50kg.cm;附着力2级；柔性性0．5mm；耐100℃沸水合格。该工艺为腰果壳液的综合利用开辟了一条新的途径。