cm, ph 7 8, m 1. 3 m 1. 5 m, 1. 5 cm,, , mm
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- Λωΐς Αλεβιζόπουλος
- 6 χρόνια πριν
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1 33 9 () V o l. 33 N o Jour. of N o rthw est Sci2T ech U niv. of A gri. and Fo r. (N aṫ Sci. Ed. ) Sep Ξ,,,, (, ) [ ] 750, 5 0 ( ), 50 (g ), 100 (g ), 150 (g ) 200 ggkg (g ),, (1) g, (P > 0. 05), 50 ggkg ; g (P < 0. 05), 50 ggkg (P < 0. 05); g g (P < 0. 05) (2) g, (P < 0. 05); g, 3 (P < 0. 05), (3), 50 ggkg (g ) [ ]; ; ; [] S [] A [ ] (2005) (M ed icag o sa tiva L. ),, [1 ], [2 4 ],,,, 4,, , mm, 600 mm, 14. 3, h 1, m 2, m,, , N H 32N m ggl, 8 12 m ggl, H 2S m ggl cm, ph 7 8, , , 1. 7 m 1. 3 m 1. 5 m, 1. 5 cm,,, ,,, 80 : ggkg, ggkg, ggkg, ggkg, ggkg, ggkg, ggkg, 4. 8 ggkg (CK), : 50 (g ), 100 (g ), 150 (g ) 200 ggkg (g ) 1, 2. 0 mm Ξ [ ] [ ] ( ) [ ] (1976- ),,,, [ ] (1955- ),,,,
2 9 : 25 ( 2), A Λg, D Λg, E 20 m g, K m g, B m g, B m g, Full2fat soybean Soybean m g, m g, Fe m g, Cu 2. 8 m g,m n m g, Zn m g T able 1 D ietary compo sition of different treatm ents Rapeseed Rapeseed cake F ish W heat m iddling and reddog R ice bran Co rn A lfalfa gluten CK g g g g Bow els residue W heat bran Soybean o il Calcium pho sphate monobasic L 2 L 2L ysine monohydro2 chlo ride M eth ionine Salt Bentonite ggkg Sesam e cake 1. 2% P rem ix CK g g g g g (M J kg - 1 ) D E 2 T able 2 N utrient ingredient of different treatm ents g CP g EE g CF g Ca g T P g A P CK g g g g g L ys g M et ( + ) g M et+ Cys g T h r g T rp g Salt CK g g g g , 5 (CK, g, g, g, g ), 3, 50, 750, 15, 1. 5 m , 10 d, , 60, (P > 0. 05),, 50, ( ) g, ( ) cm, ( ) cm ( ) 39 d, 0, d ;, 5, ,,, 4 ( 08: 00, 11: 00, 14: 00, 17: 00), m in, 2% 4%,
3 26 () 33 ( 10: 00), 1, 1 ( 30 cm ), 20 d 1, , d, : g(g d - 1 ( - ) ) = ; ( - ) g% = 100% ; (SGR ) g% = [ (ln - ln ) g ] 100% ; (FCR ) = ; g% = 100% (1) 5 10, ( ),, - 30,, [5 ], ( ) () (2), 10, (L (cm ) ), (W (g) ), K (K = 100 W gl 3 ) (3) ( gkg) : [ (kg) ( gkg) ] = [ (kg) ] 1. 5,, SA S (V er ), , 18 d 21 d, (P > 0. 05) ; 18 d, g, g, g, g, 21 d, g , 18 d, (P > 0. 05), g, g g (P < 0. 05), (P > 0. 05), , 18 d 21 d, g, g, g, g 18 d, g %, (P > 0. 05) ; g, g, g 6. 45%, % %, g (P < 0. 05), 3 (P > 0. 05), g g (P < 0. 05), g, g g (P < 0. 01)21 d, g, g, g, g 18 d, g g (P > 0. 05), g g (P < 0. 05), 18 d , 18 d,, g (P < 0. 05) ; g, g, (P > 0. 05) ; g (P < 0. 05), g (P < 0. 01), g (P < 0. 01) 21 d,, (P > 0. 05) 18 d , 18 d 21 d, g, g, g, g, 18 d, g %, (P > 0. 05) ; g, g, g %, % %, g (P > 0. 05), g (P < 0. 05), g (P < 0. 01), g, g, g, g (P < 0. 01), ; 21 d, g 21 d, g g
4 9 : 27 (P > 0. 05) ; g g (P < 0. 05) ; g, g g (P > 0. 05) 18 d, g, g g (P < 0. 05), 3 T able 3 Effect of different level alfalfa on grow th perfo rm ance of Cy rinus carp io gd D ay g% Survival rate g A verage individual w eight g A verage feed intale g (g d - 1 ) A verage individual daily w eigh t gain CK ABbc b ABbc A bc BCcd g Bc b Bc Bc Cd g ABab ab ABabc ABbc ABCbc g A ab a ABab ABab ABab g A a a A a A a A a gd D ay g% W eigh t gain rate g% Relative grow th rate Feed conversion CK ABb BCb ABab ab BCbc BCbc ABab g Bc Cc A a a A ab ABab A a g A ab ABab BCbc ab ABab ABab ABCbc g A ab ABab BCcd ab ABa ABa BCbc g A a A a Cd b A a A a Cc : (P < 0. 05), (P < 0. 01), (P > 0. 05) N o te:m eans in a co lum n w ith different superscrip ts are different, a sm all letter m eans the significant difference (P < 0. 05), a cap ital letter m eans extrem e difference (P < 0. 01), w ith the sam e letters o r no letter m ean the non2significant differences (P > 0. 05). It is sam e in the fo l2 low ing table , g, 3 (P < 0. 05),,, g, g (P < 0. 05), g (P < 0. 01), g g (P > 0. 05),,,,,, g, , g
5 28 () gkg,,,, 4 T able 4 Effect of different level alfalfa on quality of fish body and econom ic p rofit of Cy rinus carp io s g% Relative fatness g CP g EE g(kg - 1 ) W eigh t co st 3 CK ab a Bc A Ba g ab b ABbc A a g b b ABab BCb g ab b ABab CD b g a ab A a D c [6, 7 ],, A,, ;,,,,, E,,,,,, [8 ],, E E,, , [9 ],,,,,, 21 d, g, g,,, ggkg, 175 ggkg, ;,, ggkg;, C E, [10 ], 50 ggkg, 22. 5%, 10%, 29. 3% [11 ],, [12 ] 100 ggkg,, ;, 228 ggkg,, [13 ],,,,,, [14 ],,, ;,,,,,,, (50 ggkg), 50 ggkg18 d, 21 d,
6 9 : 29,, ;,, 21 d,,, 100, ggkg,,,,,,, 50 ggkg ( ggkg),, 3. 2,, [15 ],,,,,, Jo r2 gen sen [16 ],,, Stah ly [17 ], 1% (ND F), cm,,,,,, [18 ] [19 ], [20 ],,,,,,,,,,,,,,,, m ggkg, 60 m ggkg, [21 23 ] [24 ],,, 3. 3, g gkg, g, g g, 50 ggkg,,,, 50ggkg,, [ 1 ],. [M ]. :, [ 2 ]. [J ]., 2000, (1) : [ ] [ 3 ],,,. [J ]., 2001, 22 (8) : [ 4 ]. [J ]., 2000, (9) : [ 5 ],,,. [J ]., 2000, 30 (1) : [ 6 ],,. [J ]., 2002, (3) : [ 7 ],. Β2 [J ]., 2001, (1) :
7 30 () 33 [ 8 ],,. E [J ]., 2001, 47 (S1) : [ 9 ],,. [J ]., 1999, 16 (4) : [ 10 ]. [J ]., 1996, (5) : 29. [ 11 ],,. (U GF) [J ]., 1994, 30 (1) : 3-4. [ 12 ],,,. [J ]., 1993, 23 (3) : [ 13 ]. [M ].,,. :, [ 14 ]. [M ]. :, [ 15 ]. [M ]. :, [ 16 ] Jo rgensen W, Zhao X, Eggum B O. T he influence of dietary fiber and environm ental temperature on the developm ent of gastro intestinal tract, digestibility, degree of ferm entation in the h ind2gut and energy m etabo lism in p igs[j ]. B r J N utr, 1986, 75: [ 17 ] Stah ly T S, Gromw ell G L. Response to dietary addition of fiber (alfalfa ) in grow ing p igs boused in a co ld w arm o r ho t therm al en2 vironm ent[j ]. A nim Sci, 1986, 63: [ 18 ] W illiam D A. Study of athero sclero sis regression in m acaca m ulatta[j ]. Am J Patho l, 1980, 100: [ 19 ],,,. AA [J ]., 2002, (18) : [ 20 ],. [J ]., 1999, 12 (2) : [ 21 ] B inkow sk i F P, Sedm ak J J, Jo lly S O. A n evaluateon of Phaffia yeast as a p igm ent source fo r salmonids[j ]. A quaculm ag, 1993, 19: [ 22 ] To rrissen O J. P igm entation of salmono ids: interactions of astaxanth in and canthaxanth in on p igm ent depo sition in rainbow trout [J ]. A quaculture, 1989, 79: [ 23 ] To rrissen O J, Ch ristiansen R. Requirem ents fo r caro teneo ids in fish diets[j ]. A pp l Ich thyo l, 1995, 11: [ 24 ] Scalia S, Isak sen M, F rancis G W. Caro teno ids of the A rctic charr, S alvelinus alp inus (L ) [J ]. F ish B io l, 1989, 34: Effect of differen t level alfalfa on grow th perfo rm ance and qu lity of fish body of Cy rinus ca rp io ZHANG Chun-m e i,w ANG Cheng-zhang, HU X i-feng, HE Y un,l IU Quan-we i (College of A nim al S cience, H enan A g ricultural U niversity, Zhengzhou, H enan , China) Abstract: A n experim en t w as conducted u sing 750 Cy rinus ca rp io to study the effect of alfalfa on p roduction perfo rm ance and qu lity of fish body. Carp s w ere random ly divided in to five treatm en ts acco rding to a random facto rial arrangem en ṫ Carp s w ere fed diet w ith 0, 50, 100, 150 and 200 ggkg alfalfa du ring the ph rase of 39 dayṡ T he resu lts show ed that (1)Carp s added 50 ggkg alfalfa w ere superio r in aver2 age individual daily w eigh t gain,w eigh t gain rate, relative grow th rate than tho se of no treatm en t (P > 0. 05). A lthough the tw o group s had no sign ifican t differences, it also show ed that 50 ggkg alfalfa had an active effect on p roduction perfo rm ance. Carp s added 100 ggkg alfalfa w ere inferio r than tho se of no treatm en t, bu t the tw o group s had no sign ifican t differences too (P > 0. 05). But average individual daily w eigh t gain,w eigh t gain rate, relative grow th rate and feed conversion rate of carp s fed alfalfa at 150 ggkg and 200 ggkg in diet sign ifican tly decreased (P < 0. 05). (2) C rude p ro tein con ten t of m u scle w as sign ifican tly imp roved excep t group 4 and EE w as sign ifican tly decreased w hen amoun t of alfalfa w as increased (P < 0. 05). It show ed that alfalfa cou ld imp rove the qu lity of fish body of carp ṡ (3) Eco2 nom ic p rofit of carp s fed diets w ith 50 ggkg alfalfa w as besṫ Key words: alfalfa ; common carp; p roduction perfo rm ance; qu lity of fish body
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Parts Manual. Trio Mobile Surgery Platform. Model 1033
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