(M ed icag o sa tiva L. )

33 8 ( ) V o l. 33 N o. 8 2005 8 Jour. of N o rthw est Sci2T ech U niv. of A gri. and Fo r. (N aṫ Sci. Ed. ) A ug. 2005 Ξ,,,,,,,, (, 266109) [ ] (CF) (Ca) (P), 3 8, 8, 6, 61. 5, 101. 0, 136. 0, 170. 5, 198. 0, 225. 0, 23. 0 286. 0 ggkg (CF 6. 9, 51. 5, 60. 7, 77. 6, 81. 1, 95. 9, 109. 2 12. 1 ggkg), (M E) (CP) (Ca) (A P) (M et) (L ys), M E CP, 61. 5 286. 0 ggkg (CF 6. 9 12. 1 ggkg), CF 17. 15% 25. 35%, (ND F) 21. 0% 30. 71%, (AD F) 19. 10% 28. 08%, (HC) 37. 53% 72. 67% ; P, (P > 0. 05); Ca 101. 0 ggkg (P < 0. 05) [ ] ; ; ; ; ; [ ] S835. 5; S816. 32 [ ] A [ ] 167129387 (2005) 0820058205 (M ed icag o sa tiva L. ) [1, 2 ],, [3 ],,, (CP), (AA ),,,, (ND F), [ ], [5 7 ] - 70, (CF) Ho llister [8 ], (CF 22. 0 110. 1 ggkg) (AD F ) [9 ], 2 5 120. 0 ggkg CF, [10 ], [11 ],, [12 ], CF ( ) (M E), CF CF [13 ],,,, CF, CF, CF,,, (Ca) (P),, 1 1. 1, 3 8,, CF 280. 0 ggkg, CP 182. 6 ggkg Ξ [ ] 200212221 [ ] (2002BA 51A 20) ; (9969) [ ] (1959- ),,,,

8 : 59 1. 2 8 8, 6 Components 1 T able 1 Components and nutrient level in diet, M E CP Ca P ( 1) 1 2 3 5 6 7 8 g(g kg - 1 ) Co rn 610. 0 622. 0 628. 0 620. 0 590. 0 565. 0 537. 0 500. 0 g(g kg - 1 ) Soybean m eal 170. 0 161. 0 158. 0 158. 0 155. 0 15. 0 131. 0 111. 0 g(g kg - 1 ) Peanut m eal 10. 0 20. 0 20. 0 20. 0 20. 0 20. 0 20. 0 10. 0 g(g kg - 1 ) A lfalfa m eal 61. 5 101. 0 136. 0 170. 5 198. 0 225. 0 23. 0 286. 0 g(g kg - 1 ) W heat bran 110. 0 60. 0 30. 0 g g g g g g(g kg - 1 ) Salt 3. 5 3. 5 3. 5 3. 5 3. 5 3. 5 3. 5 3. 5 g(g kg - 1 ) CaCO 3 8. 7. 2 6. 1 5. 0. 1 3. 3 2. 7 1. 3 g(g kg - 1 ) CaH PO 13. 3 13. 6 13. 9 1. 1 1. 3 1. 5 1. 8 15. g(g kg - 1 ) O il g g 1. 0 5. 0 13. 0 21. 0 32. 0 1. 0 g(g kg - 1 ) F ish m eal g g g g g 3. 0 1. 0 30. 0 g(g kg - 1 ) P rem ix 2. 8 2. 8 2. 8 2. 8 2. 8 2. 8 2. 8 2. 8 g(g kg - 1 ) M et 10. 00 10. 00 10. 00 10. 00 10. 50 11. 00 10. 50 10. 00 g(g kg - 1 ) L ys 10. 50 11. 00 10. 50 9. 50 8. 50 8. 00 5. 50 2. 50 g(g kg - 1 ) Sum 989. 5 991. 1 999. 2 998. 9 1 000. 7 1 003. 0 1 000. 0 1 001. 0 N utrient level 1 2 3 5 6 7 8 g(m J kg - 1 ) M E 1. 10 10 1. 10 10 1. 10 10 1. 10 10 1. 09 10 1. 09 10 1. 10 10 1. 09 10 CP 3 g(g kg - 1 ) 1. 5 15. 0 15. 1 18. 16. 0 16. 8 18. 0 17. 8 CF 3 g(g kg - 1 ) 6. 9 51. 5 60. 7 77. 6 81. 1 95. 9 109. 2 12. 1 Ca 3 g(g kg - 1 ) 8. 9 8. 7 8. 8 8. 5 7. 5 8. 6 8. 5 9. 0 P 3 g(g kg - 1 ) 6. 3 6. 1 6. 0 6. 2 5. 6 6. 1 6. 3 5. 8 g(g kg - 1 ) A P. 0. 0. 0. 0. 0. 0. 0. 0 3 g(g kg - 1 ) L ys 8. 0 8. 6 8. 8 8. 0 8. 5 7. 8 8. 3 8. 3 + 3 g(g kg - 1 ) M et+ Cys 6. 9 6. 8 6. 5 6. 7 7. 2 6. 9 7. 7. 3 : 3, N o tes: 3 stands fo r the tested values, the rests are the academ ic values. 1. 3, 25 cm 5 cm 50 cm,, 7 d, 8 d, 120 g 8 d,,,, 65 75, 2 h,, Ca, P, 1 d ;,, CP AA 1. CF ND F AD F AN KOM AN KOM 200 F iber A nalyzer (N Y150), (HC ) [1 ] ; P B iospec21601 ; Ca 12C ; CP Sw eden FO SS T ECA TOR QUAL IT Y A SSU RAN CE ; AA 83529 AA 1. 5 SA S, O new ay ANOVA 2 2. 1 2, 61. 5 286. 0 ggkg, CF, ND F, AD F HC 17. 15% 25. 35%, 21. 0% 30. 71%, 19. 10% 28. 08% 37. 53% 72. 67%, CF (P > 0. 05), ND F, AD F HC ( P < 0. 05) CF AD F [15 ] (CF AD F 19. 91% 28. 02% 18. 15% 25. 10% ) ;

60 ( ) 33 ND F [16 ] (16% 3% ) 2, 61. 5 Group s 2 CF,ND F,AD F HC ggkg, CF, ND F, AD F HC ; 23. 0 286 ggkg, T able 2 D igestibility of CF,ND F,AD F, HC and the differences among the group s g(g kg - 1 ) D ietary A lfalfa m eal g% D igestibility CF ND F AD F HC 1 61. 5 25. 35 9. 6 a 30. 71 9. 39 a 28. 08 9. 78 a 68. 11. 19 ab 2 101. 0 17. 15 5. 13 a 21. 08 3. 96 b 19. 10. 03 b 37. 53. 50 e 3 136. 0 19. 30 0. 2 a 23. 28 1. 69 ab 20. 60 2. 0 ab 72. 67 2. 2 a 170. 5 20. 15 1. 08 a 23. 97 1. 97 ab 21. 86 1. 8 b 60. 2 5. 27 c 5 198. 0 17. 90 1. 95 a 21. 99 3. 15 b 20. 28 2. 79 ab 37. 80. 6 e 6 225. 0 17. 80. 15 a 21. 0 5. 38 b 19. 81. 67 ab 0. 87 1. 05 e 7 23. 0 20. 55 2. 55 a 2. 7 3. 38 ab 22. 87 3. 13 ab 51. 11. 99 d 8 286. 0 21. 25 2. 78 a 23. 93 3. 33 ab 22. 36 3. 5 ab 65. 70 1. 9 c : (P > 0. 05), (P < 0. 05) (P < 0. 01) N o tes: T he sam e letter on the righ t side of the data in a sam e row m eans there is no statistical difference betw een them (P > 0. 05), the ad2 jacent letters m eans the statistical difference (P < 0. 05) and the letters be apart m eans the tam al statistical difference (P < 0. 01)., CF, ND F AD F (P < 0. 05) rcf2adf= 0. 91 7, rcf2ndf= 0. 832, rndf2adf = 0. 83 3 Ho llister [8 ] ( AD F CF ) 2. 2 Ca P C 2O 2- Ca 2. 2. 1 Ca P 3, 101. 0 ggkg, P, Ca 101. 0 ggkg, P 8 (P > 0. 05) ; Ca 2 3 Group s (P > 0. 05), 1 (P < 0. 05), (P < 0. 01), 101. 0 ggkg, Ca P, Ca CF (P < 0. 01),, ND F AD F (P < 0. 05) : rca2cf = - 0. 835 6, rca2 = - 0. 800 6, rca2ndf = - 0. 825 8, rca2adf = - 0. 822 6 P CF, ND F, AD F, (P > 0. 05), : rp2cf = - 0. 28 1, rp2 = - 0. 226 3, rp2ndf = - 0. 229 9, rp2adf = - 0. 277 9 3 Ca, P T able 3 A pparent digestibility of Ca, P and the betw een the differences among the group s g(g kg - 1 ) D ietary A lfalfa m eal Cag(g kg - 1 ) Ca content in diet Pg(g kg - 1 ) P content in diet g% A pparent digestibility 1 61. 5 8. 9 6. 3 9. 5 8. 51 bc 23. 77 8. 6 a 2 101. 0 8. 7 6. 1 72. 71 6. 07 a 28. 61 8. 69 a 3 136. 0 8. 8 6. 0 62. 86 8. 26 ab 27. 57 8. 39 a 170. 5 8. 5 6. 2 39. 88 0. 9 cd 20. 2. 50 a 5 198. 0 7. 5 5. 6 36. 0 16. 56 cd 21. 53 8. 82 a 6 225. 0 8. 6 6. 1 3. 90 8. 15 cd 2. 07 6. 38 a 7 23. 0 8. 5 6. 3 35. 19 6. 3 cd 18. 78. 00 a 8 286. 0 9. 0 5. 8 25. 58 0. 15 d 27. 66 0. 89 a 2. 2. 2 (C 2O 2- ) Ca Ca, [17 ] C 2O 2-, 198. 0 ggkg, C 2O 2- Ca (P > 0. 05), ( 61. 5 170. 5 ggkg) 3 ( 225. 0 286. 0 ggkg) (P < 0. 05),, C 2O 2-, Ca P

8 : 61, C 2O 2- CF (P < 0. 01), : rc 2 O 2-0. 755 9 2 = 0. 757 7, rc 2 O 2-2CF = C 2O 2- T able C 2O 2- Content in each experim ental group and com parison betw een the differences among the group s D ietary A lfalfa m eal C2O 2- C2O 2- content of the A lfalfa pow der C2O 2- D ietary C2O 2- content 1 61. 5 72. 7. 3 7. 56 a 2 101. 0 72. 52. 6 7. 5 a 3 136. 0 72. 53. 6 7. 25 a 170. 5 72. 59. 8 6. 1 a 5 198. 0 72. 6. 1 5. 98 ab 6 225. 0 72. 72. 5 5. 36 b 7 23. 0 72. 7. 6 5. 26 b 8 286. 0 72. 75. 7. 73 b ggkg 3, CF T imm ler [18 ], ND F 21. % 0. 86%, AD F 5. 5% 31. 72%, HC 27. 8% 90. 5%, 10. 07% 31. 95%,,,, CF 21. 25% 25. 35%, ND F 23. 97% 30. 71%, AD F 22. 36% 28. 08%, HC 68. 11% 72. 67%, HC,,, ( ) ( ) [19 ] CF, HC [13 ], HC, 0%, 68. 11% 72. 67%, HC, (N SP ) N SP,, [20 ] N SP, HC ( Β2 ),, [21 ],,, Ca P, Ca P,,, CF, P, P (rp2cf = - 0. 28 1, rp2ndf = - 0. 229 9, rp2adf= - 0. 277 9), P [22 ],, 1% C 2O 2-, Ca, C 2O 2- Ca, Ca, C 2O 2-,, Ca, Ca,,, Ca P, Ca,

62 ( ) 33 [ ] [ 1 ] Peterson P R, Sheaffer C C, H sll M H. D rough t effects on perennial fo rage legum e yield and quality [J ]. A gronom y Journal, 1992, 8: 77-779. [ 2 ] John F ram e. A dvance in fo rage legum e techno logy[j ]., 2001, 10 (9) : 1-17. [ 3 ],,,. [J ]., 2003, 20 (9) : 16-19. [ ]. [J ]., 2003, (1) : 27-28. [ 5 ],,,. [J ]., 200, 26 (2) : 201-205. [ 6 ],,,. [J ]., 200, 35 (5) : 510-515. [ 7 ],,,. [J ]., 2002, 2 (18) : 28-32. [ 8 ] Ho llister A G, N akaue H S, A rsco tt G H. Studies w ith con2 finem ent2reared go slings: 1. Effects of feeding h igh levels of dehydrated alfalfa and Kentucky blue grass to grow ing go slings[j ]. Poultry Sci, 198, 63: 532-537. [ 9 ]. [D ]. :, 1992. [ 10 ]. [J ]., 2002, (3) : 23-2. [ 11 ],. [J ]., 2003, (2) : 51. [ 12 ],,,. [J ]., 1995, 28 ( ) : 171-176. [ 13 ],. [J ]., 1992, 15 () : 86-89. [ 1 ] V an Soest P J,W ine R H. U se of detergents in the analysis of fibrous feeds. g. D cterm ination of p lant cell w all constituents[j ]. Journal of the AOA C, 1967, 50: 50-55. [ 15 ],,,. [J ]., 200, 37 (12) : 1911-1916. [ 16 ],. [J ]., 2001, (9) : 8-9. [ 17 ],. [J ]., 199, 1 (2) : 59-61. [ 18 ] T imm ler R, Rodehutsco rd M. Do se2response relationsh ip s fo r valine in the grow ing w h ite pek in duck [J ]. Poultry Sci, 2003, 82: 1755-1762. [ 19 ]. g [J ]., 1993, 2 (3) : 303-309. [ 20 ]. [J ]., 2001, (6) : 0. [ 21 ],,. [J ]., 2001, (5) : 13-15. [ 22 ]. g [J ]., 199, 25 (2) : 196-208. Effects of the CF, calcium and pho spho ru s digesting rate in diets in goo se of alfalf pow der con ten t W ANG Bao-we i, ZHANG Xu-hui,W U X iao-p ing, J IA X iao-hui,l IU Guang- le i, ZHANGM ing-a i,long Fang-yu,YANG Zh i-gang,w ANG L e i (Faculty of A nim al S cience and V eterinary M ed icine,l aiy ang A g ricultural College, Q ingdao, S handong 266109, China) Abstract: T he trivial w ere conducted to determ ine the effects of dietary CF levels on the u tilization s of fiber, Calcium and Pho spho ru sin grow ing Goo se. Fo rty2eigh t healthy 32mon th2o ld geese w ere divided in to 8 group s (6 in each group ). and w ere fed w ith diets w h ich con tained differen t alfalfa green hay pow der p ro2 po rtion s of 61. 5, 101. 0, 136. 0, 170. 5, 198. 0, 225. 0, 23. 0 and 286. 0 ggkg respectively (the CF w ere 6. 9, 51. 5, 60. 7, 77. 6, 81. 1, 95. 9, 109. 2 and 12. 1 ggkg in tu rn). T he resu lts indicated that: on the basis of the sam e CP, Ca, A P,M et, L ys,m E level, CF digestib ility changed in the range of 17. 15% - 25. 35%, ND F in 21. 0% - 30. 71%, AD F in 19. 10% - 28. 08% and HC in 37. 53% - 72. 67% ; T here w as no sign ifican t dif2 ference in the P apparen t digestib ility betw een the eigh t group s (P > 0. 05) ; the apparen t digestib ility of Ca in differen t group s detracted w ith the increasing level of alfalfa m eal. Key words: goo se; alfalfa m eal; CF; Ca; P; digestion coefficien t