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不同补饲水平对肉乳兼用型西门塔尔杂种牛育肥效果的研究 被引量:1

Research on the Effect of Different Supplymentary Level on Simental Crossing-breed Cattle with Double Purpose of Meat and Dairy
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摘要 选取60头月龄分别为七月龄、九月龄、十五月龄西门塔尔肉乳兼用杂种牛,按不同月龄分为试验1组、试验2组、试验3组及对照组(CN1、2、3),在放牧+补饲育肥下分别按每头日2.5、3.0、3.5 kg的水平补饲精料,90d育肥达到十、十二、十八月,试验结果表明,育肥组的增重水平和育效益明显优于对照组(CN),其中试验组1、2、3(七、九、十五月龄)经90d短期育肥分别达到73.8kg、85.68kg、88.65kg,较对照组58.50kg、60.75kg、59.76kg,分别提高26%、41%、48%,差易极显著(P<0.01),表明在放牧补饲条件下能提高育肥增重,缩短育肥时间,增加肉牛育肥效益。 There are 60 Simental crossing-breed cattle with double purpose of meat and dairy are selected with different ages of 7 months, 9 months and 15 months. They are divided into treatment groups of No 1, No 2, No 3 and control groups (CN1,2,3) in accordance with their different ages. Under the condition of grazing with feed fattening, they are fed with supplymentary feed at the rate of 2. 5, 3. 0, and 3. 5 kg per cattle per day respectively for 90 days. And their age will be at 10, 12 and 18 months separately. The experiment result shows that the bodyweight of the treatment groups is remarkable higher than that of the control groups. Of which, the average bodyweight of treatment groups of No 1, No 2 and No 3 (7, 9 and 15 months) are amount to 73. 8 kg, 85. 68 kg and 88. 65 kg respectively after 90 days. And they are increased by 26%, 41% and 48% respectively than the control groups of 58. 50 kg, 60. 75 kg and 59. 76 kg. The difference is significant (P<0. 01). The result shows that it is possible to increase the bodyweight of beef cattle and its benefit as well as decreasing the duration of feed fattening under the condition of grazing with supplymentary.
出处 《草食家畜》 2004年第2期34-35,共2页 Grass-Feeding Livestock
关键词 补饲 西门塔尔杂种牛 育肥 肉乳兼用型 增重 效益 The purpose of meat and dairy simental crossing-breed cattle fattening
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  • 2Qiu Huai,Ju Zhiyong,Chang Zhijie.A survey of cattle production in China[C]//,More attention to animal genetic resources,FAO,1993. 被引量:1
  • 3Nutrient Requirements of Dairy Cattle[M].Seventh Revised Edition,USA,NRC,2001:281-314. 被引量:1
  • 4Nutrient Requirements of Swine[M].10th Revised Edition,USA,NRC,1998:97-102. 被引量:1
  • 5M.R.L.Scheeder,M.Casutt,fatty acid composition,cooking loss and texture of beef patties from meat of bulls fed different fats[J].Meat Science,2001,(58):321-328. 被引量:1
  • 6Nutrient Requirements of beef Cattle[M]:Seventh Revised Edition,USA,NRC,1996:3-15. 被引量:1
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