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不同遗传基础肉牛增重效果和血液指标的比较研究
引用本文:武斌,胡成华,张国梁,赵玉民.不同遗传基础肉牛增重效果和血液指标的比较研究[J].安徽农业科学,2011(10):5889-5892,5904.
作者姓名:武斌  胡成华  张国梁  赵玉民
作者单位:吉林农业大学;吉林省农业科学院畜牧分院
基金项目:国家科技支撑项目(2007BAD55B02);国家肉牛牦牛产业技术体系资助项目
摘    要:目的]研究遗传基础、营养水平及其互作对杂交肉牛增重效果及血液指标的影响。方法]试验采用4×2双因子试验设计,选取4种不同遗传基础肉牛(夏洛来牛、德国黄牛、红安格斯牛和利木赞牛)分别与西杂母牛杂交的后代44头,饲喂2种不同营养水平日粮,试验期为140 d。结果]在低营养水平下,安西杂牛的日增重显著高于夏西杂牛(P〈0.05)。在高营养水平下,利西杂牛的白蛋白含量极显著高于夏西杂牛和德西杂牛(P〈0.01);在低营养水平下,利西杂牛的白蛋白含量显著高于德西杂牛(P〈0.05)。在高营养水平下,利西杂牛的总蛋白含量显著高于夏西杂牛(P〈0.05);安西杂牛的甘油三酯含量显著高于德西杂牛(P〈0.05);夏西杂牛的乳酸脱氢酶活性显著高于德西杂牛(P〈0.05)。在低营养水平下,利西杂牛的尿素氮含量显著高于夏西杂牛和安西杂牛(P〈0.05);安西杂牛的尿素氮含量,高营养组极显著高于低营养组(P〈0.01)。在低营养水平下,利西杂牛的碱性磷酸酶活性极显著高于安西杂牛(P〈0.01),显著高于夏西杂牛和德西杂牛(P〈0.05);低营养组利西杂牛的碱性磷酸酶活性显著高于高营养组(P〈0.05)。结论]杂交牛的日增重、碱性磷酸酶活性和乳酸脱氢酶活性受遗传因素影响显著,白蛋白和尿素氮含量受遗传和营养双重因素影响。

关 键 词:遗传基础  营养水平  增重效果  血液指标

Comparative Study on Weight Increment Effect and Blood Index of Beef Cattle under Different Genetic Bases
Institution:WU Bin et al(Jilin Agricultural University,Changchun,Jilin 130118)
Abstract:Objective] The aim was to study the influence of genetic bases,nutrition level and the interaction on weight increment effect and blood index of hybrid beef cattle.Method] Based on 4×2 double-factor design,forty-four heads of filial generation were obtained from the hybridization between 4 heads of beef cattle(Charolais,Gelbvieh,Angus and Limousin) with different genetic bases and female simmental crossbreed cattle,then,2 levels of daily nutrition ration were fed,moreover,the test period was 140 d.Result] Under lower nutrition level,average daily gain of Angus-simmental crossbred beef was higher than that of Charolais-simmental crossbred beef(P<0.05).Under higher nutrition level,albumin content in Limousin-simmental crossbred beef was higher than that in Charolais-simmental crossbred beef and Gelbvieh-simmental crossbred beef(P<0.01).Under lower nutrition level,albumin content in Limousin-simmental crossbred beef was higher than that in Gelbvieh-simmental crossbred beef(P<0.05).Under higher nutrition level,Total protein content in Limousin-simmental crossbred beef were higher than that in Charolais-simmental crossbred beef(P<0.05);TG in Angus-simmental crossbred beef was higher than that in Gelbvieh-simmental crossbred beef(P<0.05);LDH in Charolais-simmental crossbred beef was higher than that in Gelbvieh-simmental crossbred beef(P<0.05).Under lower nutrition level,urea nitrogen content in Limousin-simmental crossbred beef was higher than that in Charolais-simmental crossbred beef and Angus-simmental crossbred beef(P<0.05);BUN in Angus-simmental crossbred beef under higher level of nutrition was higher than that of lower nutrition(P<0.01).Under lower nutrition level,AKP in Limousin-simmental crossbred beef was higher than that in Angus-simmental crossbred beef(P<0.01) and that of Charolais-simmental crossbred beef and Gelbvieh-simmental crossbred beef(P<0.05).AKP in Limousin-simmental crossbred beef under lower level of nutrition was higher than that of higher nutrition(P<0.05).Conclusion] Daily gain,AKP and LDH were influenced by genetic factor significantly,ALB and BUN were influenced by genetic and nutritional factores.
Keywords:Genetic basis  Nutritional level  Weight increment effect  Blood index
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