玉米疯顶病种子传播研究

连续3a对不同来源的玉米种子,利用显微镜镜检和试种观察植株发病显症的方法,检测其携带玉米疯顶病病菌状况。结果表明,病株病穗籽粒、病株健穗籽粒、病田健株籽粒都有较高的带菌率。因此,病菌随种子调运远距离传播是造成各地病害突发的主要原因。     

氮素水平对单作和间套作小麦玉米叶片叶绿素含量及品质的影响

以间套作小麦玉米、单作小麦和单作玉米为研究对象,通过田间试验研究了氮素水平对单作和间套作小麦玉米叶片叶绿素及品质的影响。主要结果为:在同一施氮水平下,间套作小麦旗叶叶绿素含量大于相应单作;单作和间套作小麦开花期旗叶叶绿素含量和蛋白质含量、沉淀值之间都呈显著正相关(r分别为0.960*,0.948*,0.968*,0.957*)。在相同施氮水平下,单作玉米叶绿素含量高于相应间套作玉米;单作和间套作玉米孕穗期叶绿素含量与其蛋白质含量之间也呈显著正相关(r分别为0.861*和0.870*)。     

Bt玉米对中红侧沟茧蜂发育的间接影响及室内行为研究

利用Y-型嗅觉仪研究了中红侧沟茧蜂(Microplitis Mediator Haliday)对Bt玉米、常规玉米、粘虫幼虫和其虫粪及虫害苗挥发物的行为反应,同时研究了Bt玉米对中红侧沟茧蜂发育的影响。结果表明,两种玉米健康植株的挥发物对中红侧沟茧蜂均有引诱作用;中红侧沟茧蜂对两种玉米的健康植株及机械损伤株挥发物之间的选择性无显著差异;相对于Bt玉米,中红侧沟茧蜂更趋向于选择常规玉米的虫伤苗及玉米-粘虫幼虫-虫粪混合物的挥发物。与对照(寄生于取食常规玉米粘虫的中红侧沟茧蜂)相比,寄生于取食Bt玉米粘虫幼虫的中红侧沟茧蜂幼虫历期延长,出茧率、茧重、羽化率、蜂重均有显著降低,茧历期、蜂历期则差异不显著。     

Effect of gut stress induced by oxidized wheat gluten on the growth performance,gut morphology and oxidative states of broilers

This study was to investigate the effect of oxidized wheat gluten (OG) on growth performance, gut morphology and its oxidative states of broilers. One hundred and eighty‐day‐old male broilers (10 chicks/pen) were randomly allocated into three dietary treatments: control diet (CON), diet with 8% wheat gluten (WG) and diet with 8% OG with six pens/treatment. Body weight (BW) (21 and 35 days) and average daily gain (ADG) (1–21 days and 22–35 days) decreased (p < .05) and feed conversion ratio (FCR) (1–21 days and 22–35 days) increased (p < .05) in OG treatment. Feed intake (FI) decreased (p < .05) in WG and OG treatments during 22–35 days. However, FI was not influenced by dietary treatments during 1–21 days (p > .05). The OG‐fed broilers had a lower faecal pH value (p < .05) and higher faecal moisture content (p < 05) at 14, 21, 28 and 35 days. Villus height, crypt depth and V/C value were not different (p > .05) among treatments at 21 and 35 days. Lipid peroxidation (LPO) (21 and 35 days) and malondialdehyde (MDA) (35 days) content in crop of OG treatment increased (p < .05). Oxidized glutathione (GSSG) (21 days), LPO (21 and 35 days) and MDA (21 and 35 days) content in ileum of OG treatment increased (p < .05). The reduced glutathione/oxidized glutathione (GSH/GSSG) (21 days) and (GSH) (35 days) in ileum of OG treatment decreased (p < .05). The present findings indicate that OG might be a stressor for broiler gut, which could induce oxidative stress both in crop and in ileum, and the diarrhoea as well. The growth performance of broiler was consequently depressed.     

Processing traits and digestibility of extruded dog foods with soy protein concentrate

Soya bean protein concentrate (SPC) with two particle sizes were evaluated on extrusion parameters, kibble formation, digestibility and palatability of dog foods. Eight diets were extruded: PBM—control diet based on poultry by‐product meal (PBM); GM—a diet in which corn gluten meal (GM) replaced 45% of the diet protein; cSPC15%, cSPC30% and cSPC45%—diets in which SPC of coarse particle size (600 μm) replaced 15%, 30% and 45% of the diet protein; and sSPC15%, sSPC30% and sSPC45%—diets in which SPC of small particle size (200 μm) replaced 15%, 30% and 45% of the diet protein. The digestibility of nutrients was evaluated for the PBM, GM, cSPC45% and sSPC45% diets, using six dogs per food. The PBM, GM and cSPC45% diets were compared for palatability. Data were submitted for analysis of variance, and the means were compared by polynomial contrasts or Tukey's test (p < .05). The cSPC increased the specific mechanical energy (SME) application, extrusion temperature and pressure linearly, resulting in lower kibble density and higher expansion and starch gelatinization (SG) (p < .01). When comparing the PBM, GM, cSPC45% and sSPC45% diets, higher SME, extrusion temperature and pressure, SG and kibble expansion were verified for the cSPC45% diet (p < .05). The DM, fat and crude protein digestibility were similar among diets. Faecal pH, ammonia and lactate did not differ, demonstrating that the removal of oligosaccharides and soluble non‐starch polysaccharides of SPC produces an ingredient with mostly non‐fermentable fibre. Dogs preferred the PBM to the GM diet (p < .05), but consumed the PBM and cSPC45% foods equally. In conclusion, SPC exhibited good extrusion functionality, favouring kibble expansion and SG, with high digestibility, similar to that of PBM. The removal of soluble compounds from soya beans resulted in an ingredient with low fermentable fibre content, which did not alter faecal formation or characteristics.     

黄土坡面结皮对土壤水稳性团聚体的稳定性和可蚀性的影响

为了探析微地形下土壤受雨滴打击后产生的结皮类型及团聚体组成差异。通过人工模拟降雨,研究坡面不同位置的结皮土壤水稳性团聚体分布特征、稳定性以及土壤可蚀性的变化情况。结果表明：（1）土壤水稳性团聚体以大团聚体（粒径>0.25 mm）含量为指标,原状土、结构结皮、沉积结皮、过渡带结皮>0.25 mm粒级的水稳性团聚体分别占37.28%、43.58%、36.69%、40.34%;（2）以降雨历时5 min为例,原状土、结构结皮、沉积结皮、过渡带结皮的水稳性团聚体的破坏率分别为：51.49%、46.00%、62.76%、51.02%;（3）原状土、结构结皮、沉积结皮、过渡带结皮的水稳性团聚体的平均重量直径分别为：0.15、0.20、0.14、0.17 mm;（4）原状土、结构结皮、沉积结皮、过渡带结皮土壤可蚀性K值的大小分别为：0.223、0.200、0.229、0.205。微地形下产生结皮差异使得水稳性团聚体分布有所区别,因此土壤水稳性团聚体稳定性和可蚀性存在差异。     

基于模糊数学感官评价和混料设计的低度甜糯玉米酒原料配方优化

为了优化以鲜食甜糯玉米为主要原料制备甜糯玉米酒的原料配方。试验运用模糊数学原理,将甜糯玉米酒感官品质数学抽象量化,以量化后的感官品质为指标,通过混料试验设计,建立原料配方与感官品质之间的回归模型。结果表明:该模型的拟合程度好(R=0.984 4,P0.001),可用于预测和分析甜糯玉米酒的感官品质。经模型优化可得,感官品质评价为"好"的甜糯玉米酒原料配方为鲜食糯玉米(66%)、鲜食甜玉米(17%)和糯米(17%)。本研究酿造的甜糯玉米酒的酒精度仅为4.75%,远低于一般低度酒,符合现代人的饮酒需求。     

基于机器视觉的玉米秸秆行实时定位机器人设计

为了实现机器人玉米秸秆行的精确定位,对耕作玉米机器人的结构进行了改进,并提出了一种基于泰勒级数展开式的RSSI定位方法,提高了机器人玉米秸秆行的定位精度。定位系统使用高清晰度的摄像机采集图像,并采用PID闭环反馈的方式控制机器人的位移,利用PC主控端图像处理,实现了实时定位功能。为了验证机器人玉米秸秆行定位的可靠性,采用田间试验的方法对机器人的性能进行了测试。结果表明:RSSI定位方法的定位精度较高,且图像处理系统可以准确地标定玉米秸秆行,实现机器人在玉米田中的精确定位,避免了机器人在作业过程中对农作物造成损害。     

糯玉米新品种河糯612的选育及高产栽培技术

河糯612是以自交系 HN601作为父本，与自主选择自交系 HN16作为母本，经杂交选育而成的糯玉米杂交种，于2018年5月30日通过广西壮族自治区农作物品种审定委员会审定。河糯612幼苗长势旺盛、整齐，植株穗位、株高较为整齐，果穗均匀、穗长较长，结实好，行排列整齐，行间紧致，出籽率比较高，色泽好。可在广西全区种植。     

超甜玉米子粒果皮柔嫩度的变化规律

为了探讨超甜玉米果皮柔嫩度在子粒发育进程中的变化规律,以10份超甜玉米自交系为材料,采用硬度计法测定子粒发育过程中果皮柔嫩度值,分析果皮柔嫩度在不同环境条件下的变化。结果表明,10份参试材料在果皮柔嫩度上存在梯度差异,其中PE10果皮柔嫩性最好,T105中等,S33205最差;在湖北武汉(2014年春)、海南陵水(2014年冬)两种环境下,在授粉后第12~24天,PE10、T105、S33205的果皮柔嫩度值均呈上升趋势,且各测定时间点的柔嫩度均值由大到小的顺序均为S33205、T105、PE10;随着子粒的发育,相同材料在不同环境条件下果皮柔嫩度差异呈现先增大后缩小最后又趋于一致的规律;2014年湖北武汉春季与海南陵水冬季相比,同一材料最适采收期相差4 d,但最适采收期的果皮柔嫩度值差异不显著,说明环境改变会影响果皮嫩度变化速率,但果皮柔嫩度的好坏本质上仍决定于材料本身。