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21.
The experiment was conducted to study the effects of fermented soybean residues on growth performance, apparent nutrient digestibility, meat quality and blood physiological indexes of Hu sheep, and to investigate the value of fermented soybean residues in the production of meat sheep. In the present study, twenty-one healthy male Hu sheep with similar body weight were selected and randomly allocated into a basal diet (control) group, a soybean residue group (basal diet+20% soybean residue, SR) or a fermented soybean residues group (basal diet+20% fermented soybean residues, FSR), with 7 animals in each group. The experiment lasted for 49 days, including a 7-day adaptation period. The results were as follows: 1)Compared with the control and SR groups, addition of 20% fermented soybean residues in the diet (FSR) significantly increased the average daily weight gain of Hu sheep (P< 0.05) and significantly reduced the weight gain cost (P<0.05). 2) The apparent digestibility of dry matter (DM), crude protein (CP) and neutral detergent fiber (NDF) of Hu sheep in the fermented soybean residues group was significantly higher than that in other groups (P<0.05). 3) Compared with the SR group, the carcass weight of the FSR group was increased (P<0.05), while the dressing percentage, meat redness values of the FSR group were greater than those of the other groups (P<0.05), and the drip loss was lower than other groups (P<0.05). 4) Compared with the control and SR groups, the serum total protein content of the FSR group was increased (P< 0.05), and the urea nitrogen content was reduced (P<0.05). Compared with the SR group, the serum albumin content of the FSR group was increased significantly (P<0.05). In conclusion, the addition of fermented soybean residues in the diet significantly improved the average daily gain of Hu sheep, reduced the feed cost, improved the apparent digestibility of DM, CP and NDF, and improved the meat quality and serum biochemical indexes. © 2022 Editorial Office of Acta Prataculturae Sinica. All rights reserved. 相似文献
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试验旨在研究不同发酵方式对豆渣发酵品质、营养组成和微生物菌群组成的影响。试验设自然发酵豆渣(NF)组和复合菌发酵(CF)组(加入活性≥1×108 CFU/mL的植物乳杆菌、枯草芽孢杆菌和酿酒酵母对豆渣进行发酵),采集样品用于发酵品质、营养组成和16S rRNA分析。结果表明:与NF组相比,CF组的pH、乙酸和丁酸的含量均下降(P<0.05),乳酸含量提高(P<0.05),粗蛋白质和酸溶蛋白含量提高(P<0.05);微生物多样性的结果表明,NF组和CF组的细菌菌群完全分开,且复合发酵提高了豆渣细菌菌群的丰富度(P<0.05);相关性结果表明,乳酸含量与Lactobacillus、Streptococcus、Enterococcus和Unclassified Cyanobacteria的相对丰度呈正相关(P<0.05),与Pediococcus和Weissella的相对丰度呈负相关(P<0.05);乙酸和丁酸的含量与Pediococcus和Weissella的相对丰度呈正相关(P<0.05)。由此可见,与自然发酵相比,复合菌发酵豆渣更有利于动物采食... 相似文献
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复合NPV-棉铃虫病毒杀虫剂防治棉铃虫药效试验周青,范阳(安阳市农业科学研究所,安阳455000)(汤阴县生物农药厂)近十年来,由于棉铃虫对化学农药抗性剧增,对其防治难度增加,因而造成连年严重发生危害。生物农药NPV一棉铃虫病毒杀虫剂能较好地弥补化学... 相似文献
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