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氨基酸副产物对青贮饲料发酵品质及消化率的影响 被引量:3
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作者 努尔哈提·斯拉甫尔 麦提图尔荪·阿卜杜克热木 乌斯满·依米提 《中国畜牧兽医》 CAS 北大核心 2020年第10期3183-3192,共10页
试验旨在研究氨基酸副产物(amino acid by-products,ABP)对全株红高粱和全株甜玉米发酵品质及消化率的影响,并通过扫描电镜(SEM)探讨ABP对青贮饲料发酵品质及消化率的作用机制。试验设无添加剂的对照组和添加2.0%ABP的试验组Ⅰ、2.0%AB... 试验旨在研究氨基酸副产物(amino acid by-products,ABP)对全株红高粱和全株甜玉米发酵品质及消化率的影响,并通过扫描电镜(SEM)探讨ABP对青贮饲料发酵品质及消化率的作用机制。试验设无添加剂的对照组和添加2.0%ABP的试验组Ⅰ、2.0%ABP与饲用菌混合添加的试验组Ⅱ,分别进行红高粱和甜玉米的发酵试验,检测其发酵品质及消化率。结果表明:①试验组Ⅰ红高粱和甜玉米青贮pH降至3.90和3.28,感官评定均属于优质青贮饲料。②对于红高粱青贮,与对照组相比,试验组干物质(DM)含量略有提高,但差异不显著(P>0.05),粗蛋白质(CP)含量显著高于对照组(P<0.05),试验组Ⅱ纤维成分略低于对照组,但差异不显著(P>0.05);各试验组乳酸和乙酸含量显著高于对照组(P<0.05),试验组Ⅱ丁酸含量显著低于其余组(P<0.05);试验组干物质和中性洗涤纤维(NDF)消化率均高于对照组,但差异不显著(P>0.05),酸性洗涤纤维(ADF)消化率显著高于对照组(P<0.05)。③对于甜玉米青贮,各试验组干物质和纤维含量均低于对照组,但差异不显著(P>0.05),粗蛋白质含量显著高于对照组(P<0.05);试验组Ⅰ乳酸含量显著高于其余组(P<0.05),试验组Ⅱ乙酸含量显著高于其余组(P<0.05),而各试验组丁酸含量显著高于对照组(P<0.05);试验组各养分消化率均低于对照组但高于未发酵原料,其中干物质和酸性洗涤纤维消化率差异显著(P<0.05)。④SEM结果表明,青贮过程中ABP通过破坏红高粱表面蜡质层促进饲用菌的黏附,并降解其细胞壁纤维成分而改善了青贮发酵品质并提高消化率;但ABP对青贮甜玉米蜡质层及细胞壁纤维结构破坏作用不明显。综上,添加ABP可提高红高粱青贮的发酵品质和养分消化率,但对甜玉米青贮的作用不大。 展开更多
关键词 氨基酸副产物(abp) 青贮 发酵品质 消化率 扫描电镜
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氨基酸副产物对蔬菜废弃物青贮饲料发酵品质及消化率的影响
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作者 米日扎提·艾热提 祖丽皮亚·玉努斯乌 斯满·依米提 《饲料研究》 CAS 北大核心 2021年第12期90-92,共3页
试验研究氨基酸副产物(ABP)对蔬菜废弃物混合饲料发酵品质及消化率的影响。原料的水分含量通过拌入麦秆调节。对照组无任何添加,试验1组添加2.5%ABP,试验2组添加2.5%ABP+1%尿素+2%氯化钠。发酵60d,测定相关指标。结果显示,试验组感官评... 试验研究氨基酸副产物(ABP)对蔬菜废弃物混合饲料发酵品质及消化率的影响。原料的水分含量通过拌入麦秆调节。对照组无任何添加,试验1组添加2.5%ABP,试验2组添加2.5%ABP+1%尿素+2%氯化钠。发酵60d,测定相关指标。结果显示,试验组感官评分均有显著提高(P<0.05),均属于良好饲料和优质饲料区间。试验组pH值均显著低于对照组(P<0.05)。试验2组粗蛋白(CP)含量显著高于对照组(P<0.05)。试验组乙酸(AA)和乳酸(LA)含量均显著高于对照组(P<0.05),试验组丁酸(BA)含量低于对照组(P>0.05)。试验组干物质(DM)和酸性洗涤纤维(ADF)消化率显著高于对照组(P<0.05)。试验组中性洗涤纤维(NDP)消化率高于对照组,但差异不显著(P>0.05)。研究表明,蔬菜废弃物中可利用的碳源和氮源满足不了添加菌的需要,ABP弥补碳源和氮源改善饲料发酵品质剂提高消化率。 展开更多
关键词 氨基酸副产物(abp) 青贮饲料 发酵品质 蔬菜废弃物 消化率
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Organic chloramines in chlorine-based disinfected water systems: A critical review 被引量:11
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作者 Zuo Tong How Ina Kristiana +2 位作者 Francesco Busetti Kathryn L.Linge Cynthia A.Joll 《Journal of Environmental Sciences》 SCIE EI CAS CSCD 2017年第8期2-18,共17页
This paper is a critical review of current knowledge of organic chloramines in water systems,including their formation, stability, toxicity, analytical methods for detection, and their impact on drinking water treatme... This paper is a critical review of current knowledge of organic chloramines in water systems,including their formation, stability, toxicity, analytical methods for detection, and their impact on drinking water treatment and quality. The term organic chloramines may refer to any halogenated organic compounds measured as part of combined chlorine(the difference between the measured free and total chlorine concentrations), and may include N-chloramines,N-chloramino acids, N-chloraldimines and N-chloramides. Organic chloramines can form when dissolved organic nitrogen or dissolved organic carbon react with either free chlorine or inorganic chloramines. They are potentially harmful to humans and may exist as an intermediate for other disinfection by-products. However, little information is available on the formation or occurrence of organic chloramines in water due to a number of challenges. One of the biggest challenges for the identification and quantification of organic chloramines in water systems is the lack of appropriate analytical methods. In addition, many of the organic chloramines that form during disinfection are unstable, which results in difficulties in sampling and detection. To date research has focussed on the study of organic monochloramines.However, given that breakpoint chlorination is commonly undertaken in water treatment systems, the formation of organic dichloramines should also be considered. Organic chloramines can be formed from many different precursors and pathways. Therefore, studying the occurrence of their precursors in water systems would enable better prediction and management of their formation. 展开更多
关键词 amino acids Disinfection by-products Organic chloramines N-chloramine Drinking water quality Organic bromamines Organic iodamines
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