夏季和冬季肉牛棚舍发酵床饲养模式的研究

Investigation on the beef hovel fermentation bed feeding modes in summer and winter seasons

本试验旨在通过对肉牛棚舍发酵床饲养模式调查,以期为牛用发酵床的应用提供理论依据。研究分为冬夏两期,夏季评价发酵床饲养模式对畜舍环境及肉牛生理指标的影响;冬季测试发酵床状态对其床体不同深度温度变化的影响,依据不同发酵状态区分为高温组、中温度组、低温度组,剖析其不同深度的温度变化特性。结果表明,夏季发酵床组相对湿度与温湿指数显著高于水泥地面组(P<0.05);肉牛的呼吸数、皮温和直肠温度亦显著高于水泥地面组(P<0.05)。因此,夏季发酵床会加重高温的影响。冬季发酵床不同深度的温度呈现出先升高后降低的趋势。高温组20~60 cm深度区域的温度大于35℃,显著高于0~10 cm表层(P<0.01);中温组25~45 cm区域的温度高于25℃,显著高于0~10cm和65~80 cm区域的温度(P<0.05)。床温可反应发酵实态,调查结果提示,20~45 cm区域为发酵床进行有氧发酵的主要区域。

This research aims to investigate the beef hovel fermentation bed feeding modes and provide a theoretical basis for the application of fermentation bed for beef. The whole study was divided into summer and winter. In summer,evaluation of fermentation bed method effects on the environment and physiological index of beef was made. In winter,main effects of fermentation bed status on change the bed temperature of different depth was made according to different state fermentation which could be divided into high temperature group,medium temperature group,low temperature group,and analyzes the different depth of the temperature change characteristics. The results showed that in summer,the fermentation bed group relative humidity and temperature humidity index,beef breath rates,skin temperature and rectal temperature were significantly higher than that in the cement ground group（ P0. 05）. Therefore,fermentation bed will further aggravate the heat stress of beef in summer. In winter,the different depth of fermentation bed temperature was increased and then decreased. The high temperature group 20-60 cm depth area temperature beyond 35 ℃ was significantly higher than that of 0 ~ 10 cm（ P 0. 01）; medium temperature group 25 ~ 45 cm depth area temperature beyond 25 ℃ was significantly higher than that of 0 ~ 10 cm,65 ~ 80 cm（ P 0. 05）. The 20 ~ 45 cm area was a main area of aerobic fermentation.