發(fā)布時(shí)間：2018-05-13 10:17

  本文選題：飼草 + 組合效應(yīng)�。� 參考：《內(nèi)蒙古農(nóng)業(yè)大學(xué)》2016年博士論文

【摘要】：貫徹落實(shí)黨中央國務(wù)院在2015年中央一號文件中提出的發(fā)展“草牧業(yè)”政策,除了優(yōu)化種植結(jié)構(gòu),增加優(yōu)質(zhì)飼草原料種植比例,提高優(yōu)質(zhì)飼草資源供給能力之外,通過科學(xué)合理的飼草加工技術(shù),提高現(xiàn)有飼草資源的飼用轉(zhuǎn)化利用效率,也是一條必由之路。為此,論文以玉米秸稈、苜蓿干草和燕麥干草為研究材料,以單種原料營養(yǎng)特性為依據(jù),飼草組合效應(yīng)優(yōu)化為方法,發(fā)酵型全混合日糧調(diào)制為手段,肉羊高效轉(zhuǎn)化利用為目的,綜合運(yùn)用草學(xué)、飼料學(xué)和動(dòng)物營養(yǎng)學(xué)等學(xué)科領(lǐng)域的相關(guān)理論和研究方法,研究探討了提高三種飼草飼用轉(zhuǎn)化利用效率的理論依據(jù)和技術(shù)方法。論文試驗(yàn)主要采用單因素和雙因素區(qū)組對比試驗(yàn)設(shè)計(jì),結(jié)合回歸分析和聚類分析等統(tǒng)計(jì)分析方法,系統(tǒng)研究了苜蓿干草、燕麥干草和玉米秸稈的營養(yǎng)特性、組合效應(yīng)、發(fā)酵品質(zhì)以及畜產(chǎn)品生產(chǎn)能力,得出如下結(jié)論：1、在飼草品質(zhì)評價(jià)指數(shù)方面,雖然RFV指數(shù)具有簡單快捷評價(jià)飼草品質(zhì)的優(yōu)勢,但是在區(qū)分不同種類飼草的品質(zhì)差異時(shí),GI指數(shù)更為精確,更適合多種飼草的優(yōu)化組合設(shè)計(jì)；2、結(jié)合三種飼草的品質(zhì)特性,將三種飼草按不同比例混合后,其混合飼草的GI值(X)與IVDOM(Y)存在正相關(guān)性,回歸方程分別為,y=1.2732x+28.274(R2=0.9077,P0.0001,N=20)：混合飼草的GI值(X)和多項(xiàng)組合效應(yīng)值(Y)存在正相關(guān)性,y=0.0717x-0.5513(R2=0.7833,P0.0001,N=20)；經(jīng)綜合評價(jià)和聚類分析,R組合為最優(yōu)組合：即玉米秸(50%)+苜蓿干草(30%)+燕麥干草(20%)；3、全混合日糧經(jīng)過發(fā)酵處理后,可明顯提高TMR的營養(yǎng)價(jià)值；隨著FTMR貯藏時(shí)間的延長,FTMR的IVDMD和有氧穩(wěn)定性顯著高于(P0.05)對照組,在裹包貯藏45d后FTMR營養(yǎng)成分和發(fā)酵品質(zhì)趨于穩(wěn)定；4、采用飼草型FTMR飼喂試驗(yàn)羊,其育肥性能和屠宰性能顯著高于(P0.05)TMR組和CS(玉米秸稈)組,生產(chǎn)性能最高;FTMR組羔羊肉的鮮味氨基酸量、氨基酸總量(TAA)和脂肪酸顯著高于(P0.05)TMR組和CS(玉米秸稈)組,羔羊肉的風(fēng)味最好。
[Abstract]:To implement the policy of developing "grass and animal husbandry" put forward by the CPC Central Committee and the State Council in the first document of the CPC Central Committee in 2015, in addition to optimizing the planting structure, increasing the proportion of high-quality forage raw materials planted, and improving the supply capacity of high-quality forage resources, It is also a necessary way to improve the efficiency of forage conversion and utilization through scientific and reasonable forage processing technology. Therefore, in this paper, corn straw, alfalfa hay and oat hay were used as the research materials, based on the nutritional characteristics of single raw material, the optimization of forage combination effect was used as the method, the fermentation type of total mixed diet was used as the means, and the meat sheep was converted and utilized efficiently. Based on the relevant theories and research methods in the fields of herbology, feed science and animal nutrition, the theoretical basis and technical methods for improving the conversion and utilization efficiency of three forage were studied. In this paper, the nutritional characteristics and combined effects of alfalfa hay, oat hay and corn straw were studied systematically by single factor and double factor block contrast test design, combined with regression analysis and cluster analysis. The fermentation quality and the production capacity of livestock products are as follows: 1. In the aspect of forage quality evaluation index, although RFV index has the advantage of simple and quick evaluation of forage quality, However, the GI index is more accurate in distinguishing the quality differences of different forage species, and is more suitable for the optimum combination design of various forage grasses. In combination with the quality characteristics of the three forage grasses, the three forage grasses are mixed in different proportions. There was a positive correlation between GI value (X) of mixed forage grass and IVDOMY). The regression equations were 1.2732x 28.274r20.9077P0.0001P0.0001N ~ (20): the GI value of mixed forage grass (X) and the multiple combination effect value (YY). There was a positive correlation between 0.717x-0.5513r2n 0.78333P0.0001N2020; the best combination was evaluated and the cluster analysis showed that R combination was the best combination: that is, corn straw 50m), alfalfa hay (3030m). After fermenting the diet, With the prolongation of FTMR storage time, the IVDMD and aerobic stability of FTMR were significantly higher than that of P0.05) control group. The nutritional composition and fermentation quality of FTMR tended to be stable after 45 days of storage. The experimental sheep were fed with forage type FTMR. Its fattening performance and slaughter performance were significantly higher than those of P0.05 TMR group and CSC group, and the content of fresh amino acids, total amino acids and fatty acids of lambs in FTMR group were significantly higher than those in P0.05 TMR group and CS5 TMR group, and the contents of total amino acids and fatty acids in lamb meat in FTMR group were significantly higher than those in P0.05 TMR group and CS5 TMR group. Lamb meat has the best flavor.
【學(xué)位授予單位】：內(nèi)蒙古農(nóng)業(yè)大學(xué)
【學(xué)位級別】：博士
【學(xué)位授予年份】：2016
【分類號】：S816

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