Ninety six pigs average weight 9.15 kg were used to study the effects of feeding diets containing multiple sources of dietary fiber （DF） on weight gain and concentration of fermentation products in the digestive tra...Ninety six pigs average weight 9.15 kg were used to study the effects of feeding diets containing multiple sources of dietary fiber （DF） on weight gain and concentration of fermentation products in the digestive tract. The experiment employed four diets and four pens diet1. Diets included a low fiber diet （LFD）, as control and three antibiotic free high-fiber diets （HFD） containing a 1：2, 1：1 or 2：1 oats：barley ratios. At the end of the 70 d feeding trial three pigs of comparable weight diefI were slaughtered. Digesta taken from the stomach, cecum and colon were used for the determination of volatile fatty acids （VFA）. Results indicated that inclusion of HFD increased （P 〈 0.05） feed intake but not weight gain. As revealed by the higher feed intake the nutritional value of HFD was approximately 88% of LFD. Also, as the amount of oats in the diet was increased, VFA concentration was also increased while isobutyrate decreased （P 〈 0.05）. Lower concentration of isobutyrate may indicate parallel reduction in other putatively toxic products of protein fermentation in the digestive tract. Thus, inclusion of multiple sources of fiber in the diet impacted feed intake and the products of gut fermentation in growing pigs.展开更多
The catering industry is an important industry related to the growth of the national economy and the needs of daily life.After 2012,the central government has successively introduced and implemented a series of polici...The catering industry is an important industry related to the growth of the national economy and the needs of daily life.After 2012,the central government has successively introduced and implemented a series of policies to limit the official consumption and catering waste.These policies have had a huge impact on China’s catering industry,especially the development of high-end catering.Based on expert scoring and interviews with government managers,the catering industry organizations,catering enterprises,researchers and consumers,this paper studies the impacts of the policies before and after 2012 on the sustainable development of the catering industry.The results show that:(1)Policies after 2012 have been very strong in their strength and duration,and this can ensure that the policies can effectively perform their restraint and management functions in the long term.(2)As affected by policies after 2012,the frequency and amounts of public expenditures in China have dropped significantly,and mass consumption is developing faster.(3)The impact of policies on income is quite controversial.On the whole,the policies have continued to promote the increasing of catering income after 2012,and have played a significant role in optimizing the catering structure and reducing food waste.However,the policies have had little effect on the improvement of industry standards and environmental protection.(4)The sustainable development of the catering industry requires the efforts of the government,industry organizations,restaurants and consumers.Steady income growth,a reasonable and healthy industry structure,sound industry standards,and low food waste are important standards and goals for the sustainable development of the catering industry.展开更多
文摘Ninety six pigs average weight 9.15 kg were used to study the effects of feeding diets containing multiple sources of dietary fiber （DF） on weight gain and concentration of fermentation products in the digestive tract. The experiment employed four diets and four pens diet1. Diets included a low fiber diet （LFD）, as control and three antibiotic free high-fiber diets （HFD） containing a 1：2, 1：1 or 2：1 oats：barley ratios. At the end of the 70 d feeding trial three pigs of comparable weight diefI were slaughtered. Digesta taken from the stomach, cecum and colon were used for the determination of volatile fatty acids （VFA）. Results indicated that inclusion of HFD increased （P 〈 0.05） feed intake but not weight gain. As revealed by the higher feed intake the nutritional value of HFD was approximately 88% of LFD. Also, as the amount of oats in the diet was increased, VFA concentration was also increased while isobutyrate decreased （P 〈 0.05）. Lower concentration of isobutyrate may indicate parallel reduction in other putatively toxic products of protein fermentation in the digestive tract. Thus, inclusion of multiple sources of fiber in the diet impacted feed intake and the products of gut fermentation in growing pigs.
基金The National Natural Science Foundation of China(71874178)。
文摘The catering industry is an important industry related to the growth of the national economy and the needs of daily life.After 2012,the central government has successively introduced and implemented a series of policies to limit the official consumption and catering waste.These policies have had a huge impact on China’s catering industry,especially the development of high-end catering.Based on expert scoring and interviews with government managers,the catering industry organizations,catering enterprises,researchers and consumers,this paper studies the impacts of the policies before and after 2012 on the sustainable development of the catering industry.The results show that:(1)Policies after 2012 have been very strong in their strength and duration,and this can ensure that the policies can effectively perform their restraint and management functions in the long term.(2)As affected by policies after 2012,the frequency and amounts of public expenditures in China have dropped significantly,and mass consumption is developing faster.(3)The impact of policies on income is quite controversial.On the whole,the policies have continued to promote the increasing of catering income after 2012,and have played a significant role in optimizing the catering structure and reducing food waste.However,the policies have had little effect on the improvement of industry standards and environmental protection.(4)The sustainable development of the catering industry requires the efforts of the government,industry organizations,restaurants and consumers.Steady income growth,a reasonable and healthy industry structure,sound industry standards,and low food waste are important standards and goals for the sustainable development of the catering industry.
