全文获取类型
收费全文 | 185篇 |
免费 | 12篇 |
国内免费 | 2篇 |
专业分类
林业 | 2篇 |
农学 | 4篇 |
2篇 | |
综合类 | 89篇 |
农作物 | 18篇 |
水产渔业 | 14篇 |
畜牧兽医 | 60篇 |
园艺 | 10篇 |
出版年
2024年 | 2篇 |
2023年 | 2篇 |
2022年 | 2篇 |
2021年 | 9篇 |
2020年 | 12篇 |
2019年 | 10篇 |
2018年 | 2篇 |
2017年 | 7篇 |
2016年 | 6篇 |
2015年 | 8篇 |
2014年 | 16篇 |
2013年 | 2篇 |
2012年 | 16篇 |
2011年 | 14篇 |
2010年 | 9篇 |
2009年 | 8篇 |
2008年 | 11篇 |
2007年 | 24篇 |
2006年 | 4篇 |
2005年 | 4篇 |
2004年 | 3篇 |
2003年 | 4篇 |
2002年 | 2篇 |
2001年 | 6篇 |
2000年 | 2篇 |
1999年 | 7篇 |
1997年 | 1篇 |
1996年 | 2篇 |
1995年 | 3篇 |
1992年 | 1篇 |
排序方式: 共有199条查询结果,搜索用时 15 毫秒
1.
2.
文章旨在研究木薯渣发酵饲料及其发酵工艺与应用。将木薯渣、玉米面、豆粕、玉米皮、麸皮按照质量比50∶5∶10∶10∶25的比例混合,然后将乳酸菌和酵母菌按比例与一定量的水混合,再与木薯渣饲料混匀,装入带有呼吸阀的发酵袋中,密封,室温条件下发酵4 d即生产得到木薯渣发酵饲料。结果表明:乳酸菌和酵母菌混合比例为1∶2,接种量为0.1%,水分为40%~45%时,木薯渣发酵饲料pH<4.5,酸溶蛋白和总酸含量明显增加,具有明显的酸香气味,可提高适口性;可抑制霉菌生长,确保产品安全性;还可提高饲料的营养水平和猪只消化率,提高饲料利用率;提高猪只生产性能,降低圈舍氨气浓度,改善舍内环境;同时还为木薯渣资源化利用提供良好的前提条件。 相似文献
3.
微生物发酵豆粕对断奶仔猪生长、血清指标及肠道形态的影响 总被引:23,自引:0,他引:23
本文旨在研究微生物发酵豆粕对仔猪生长及血清指标的影响,并且根据肠道组织形态学的微观变化,评价了不同处理的豆粕对早期断奶仔猪肠道形态的影响.选用60头35日龄断奶体重为(8.62±0.21)kg的同窝杜×长×大仔猪,分为试验组和对照组,每组3个重复,每个重复10头,分别饲喂以普通豆粕为对照组,微生物发酵豆粕为试验组的日粮.试验结果表明:饲喂微生物发酵豆粕使仔猪料重比降低8.39%(P<0.05),腹泻指数降低39.96%(P<0.01),血清尿素氮含量降低39.47%(P<0.01),血清IgG含量降低6.35%(P<0.05).豆粕经微生物发酵后减轻饲粮中大豆蛋白对肠道的过敏损伤,使肠道维持良好的结构形态,从而促进营养物质的消化吸收. 相似文献
4.
In this study, sixteen wheat varieties for cultivation in China were examined for the flour characteristics using the farinograph, extensograph and rheofermentometer, uniaxial extensional rheology employing the extensograph and the Kieffer extensibility rig and biaxial extension by uniaxial compression of mixed dough with and without yeast, rested and fermented dough, and steamed bread quality including specific volume and texture properties. Three statistical analysis methods including Pearson correlation, principle component and stepwise multiple regression analysis were carried out to correlate dough properties with steamed bread quality. Biaxial extension viscosity was positively correlated with texture properties (hardness and chewiness) of steamed bread (r = 0.521–0.685, p < 0.05). Based on the correlation coefficients and the model (r2 = 0.852, p = 0.003) obtained using stepwise multiple regression analysis, the best predictors for specific volume of steamed bread were the maximum resistance to extension of rested dough (r = 0.664, p < 0.01) and total work for breakage of fermented dough (r = 0.662, p < 0.01). Principal component analysis of rheological properties of fermented dough and flour characteristics provided more useful information for discriminating wheat flour quality and help breeders to select most convenient wheat flour for the steamed bread making. 相似文献
5.
建立反相高效液相色谱(HPLC)法测定杜仲叶发酵液中绿原酸的含量。色谱条柱SymmetrySheildRP18柱(3.9mm×300mm,5μm),以水-甲醇-乙酸(88∶12∶1.2,V/V)为流动相,流速1.0ml/min,检测波长326nm,柱温25℃。绿原酸对照品在2.24~11.2μg范围内线性关系良好(r=0.9993)。该方法简便、准确、线性范围宽,可用于含绿原酸的原料及产品的质量控制。 相似文献
6.
7.
为了研究发酵处理对豆粕营养价值的影响和在断奶仔猪日粮中的应用,将(25±3)日龄,体质量相近,临床健康的杜×长×大三元杂交断奶仔猪108头,随机分为3个组,即对照组、试验1组和试验2组,分别饲喂普通豆粕、新鲜发酵豆粕和风干发酵豆粕,每组3个重复,每个重复12头猪,观察发酵豆粕对仔猪生长性能、健康状况、抗氧化性能及免疫功能的影响。结果表明:经过发酵处理后,豆粕中β-伴大豆球蛋白含量、脲酶活性显著降低,蛋白质水解度显著增加;试验前期,饲喂发酵豆粕的断奶仔猪日增质量显著高于对照组,料质量比则显著降低;仔猪血清SOD和GSH活性显著升高,饲喂发酵豆粕能显著提高血清IgG水平,显著降低仔猪腹泻率。总体来看,风干发酵豆粕在断奶仔猪的应用效果与新鲜发酵豆粕相当。 相似文献
8.
We have evaluated four commercially available mold starters (SP-01, NY, M1, and “for kome miso”) for fermented fish pastes with the aim of determining the effect of different koji molds on the nutritional and sensory characteristics of the fermented product. Comparative studies among different fermented
fish and bean pastes were also conducted. Protein contents were considerably higher in the fermented fish pastes (22.7–24.1%)
than the fermented bean pastes (8.2–12.8%). Free amino acids, oligopeptides, organic acids, mineral content, and sensory scores
of the fermented fish pastes were superior to those of the bean pastes in terms of nutritional aspects. Sensory evaluation
of fermented fish and bean pastes clearly indicated that different koji molds used as starters had little effect on the taste of the fermented fish pastes. However, in terms of nutritional and
sensory characteristics, fermented fish pastes from trash fishes were found to be both commercially valuable and a potential
gain to food processing firms among the many new generic fermented food products becoming available. 相似文献
9.
通过对平菇(Pleurotus ostreatus)玉米芯培养料进行发酵处理,监测玉米芯发酵料的堆温和pH值变化,对不同发酵阶段进行微生物区系分析并测定了发酵过程中脱氢酶和碱性磷酸酶的变化。结果表明,在玉米芯培养料的发酵过程中,堆温先升高后降低,而pH值先降低后升高。微生物主要以细菌和放线菌为主,真菌数量很少。随着发酵的进行,细菌和放线菌数量,脱氢酶以及碱性磷酸酶的活性呈逐渐上升趋势。 相似文献
10.
Fermented liquid feed and fermented grain to piglets- effect on gastrointestinal ecology and growth performance 总被引:1,自引:0,他引:1
A study was carried out to determine the microbial and nutritional characteristics of dry feed, liquid feed containing fermented liquid cereal grain, and fermented liquid compound feed, and their effect on gastrointestinal ecology and growth performance of piglets. Three dietary treatments were designed: dry feed (DRY); fermented liquid cereal grain feed (FLG); and fermented liquid feed (FLF). The FLF was prepared by removing three times daily 50% of the mixture (feed and water) stored in a tank at 20 °C and replacing it with an equal amount of fresh feed and water. The FLG was similarly prepared but fermenting only the cereals (barley and wheat) and adding the remaining ingredients immediately before feeding. One hundred and twenty weaners were fed the diets during 6 weeks from weaning. The dietary content of lysine (g/100 g protein) was 6.01 in the DRY diet, 6.21 in the FLG diet, and 5.46 in the FLF diet. Feeding piglets with the FLG diet resulted in a higher density of yeasts, a higher concentration of ethanol in the GIT, and a change of the bacterial population of the stomach compared to feeding FLF. The FLG group had a numerically higher daily feed intake and daily body weight gain compared to the FLF group, but the values were not significant. Feeding liquid feed containing fermented liquid cereal grains as a means of avoiding microbial degradation of free amino acids in the feed and increasing feed intake by improving palatability seems promising. 相似文献