Water plays a critical role in beef cattle production. Current methods used to estimate the blue water footprint of beef cattle are largely based on generic values that do not make provision for different production s...Water plays a critical role in beef cattle production. Current methods used to estimate the blue water footprint of beef cattle are largely based on generic values that do not make provision for different production systems within different regions. Total production cycle measurements should therefore be considered to accurately assess the blue water footprint of beef cattle grazing natural rangeland. The aim of the study was to measure water intake of extensive Bonsmara cattle grazing Marikana Thornveld over a full production cycle at the ARC-Roodeplaat Research Station. Measurements commenced at weaning (June 2017) and continued until the heifers weaned their first calves at approximately 210 days of age (July 2019). Water consumption differed between 21.4 litre per animal per day when the heifers were still growing to 54.3 litres during lactation, relating to between 6.7% and 12.0% of live weight. The blue water footprint over the total production cycle was calculated to be 27,147 litres.展开更多
[Objectives]This study aimed to investigate the effects of whole-crop maize silage harvested at different stages on growth and economic benefits of beef cattle.[Methods]A total of 30 Simmental crossbred cattle weighin...[Objectives]This study aimed to investigate the effects of whole-crop maize silage harvested at different stages on growth and economic benefits of beef cattle.[Methods]A total of 30 Simmental crossbred cattle weighing about 378 kg were randomly divided into three groups,respectively fed for 70 days with whole-crop maize silage harvested at milk stage(GroupⅠ),dough stage(GroupⅡ)and physiological maturity stage(GroupⅢ).Moreover,the cattle in all groups were given the same concentrate diet.[Results]There were significant differences in dry matter,crude protein and neutral detergent fiber between whole-crop maize silages harvested at different stages(P<0.05).The dry matter in GroupⅡandⅢwas significantly higher than that in GroupⅠ(P<0.05).The crude protein content peaked in GroupⅡ,up to 6.37%,which was significantly higher than that in GroupⅠ(by 12.74%,P<0.05)and GroupⅢ(by 9.26%,P<0.05).Starch content significantly increased with the postponing of maize harvest(P<0.05).The content of neutral detergent fiber in Group I was significantly higher than that in GroupⅡ(P<0.05)and GroupⅢ(P<0.05).The average daily weight gain in GroupⅡwas 8.53%higher than that in GroupⅠ(P<0.05)and 3.70%higher than that in GroupⅢ(P>0.05).The dry matter intake in GroupⅡwas significantly higher than that in GroupⅠ(P<0.05)and GroupⅢ(P<0.05).There was no significant difference in feed/gain ratio between the groups(P>0.05).The economic benefit in GroupⅡwas the highest,up to 9.99 yuan/day per capita.,followed by that in GroupⅢ,9.79 yuan/day per capita,and that in GroupⅠwas the lowest,only 8.03 yuan/day per capita.[Conclusions]The whole-crop maize silage harvested at dough stage has the best quality and produces the highest economic returns for beef cattle.展开更多
【目的】探究肉葡萄球菌制作发酵牛肉香肠的优化工艺,旨在改善产品风味、提高营养价值。【方法】通过不同肉葡萄球菌接种量、加盐量和发酵温度下发酵牛肉香肠的微生物生长量、pH值和感官评分,综合评价了发酵条件对发酵牛肉香肠的影响。...【目的】探究肉葡萄球菌制作发酵牛肉香肠的优化工艺,旨在改善产品风味、提高营养价值。【方法】通过不同肉葡萄球菌接种量、加盐量和发酵温度下发酵牛肉香肠的微生物生长量、pH值和感官评分,综合评价了发酵条件对发酵牛肉香肠的影响。结合单因素试验的结果,以香肠的感官评分为响应值,设计三因素三水平响应面试验。【结果】最终确定制作发酵牛肉香肠最佳的工艺参数为肉葡萄球菌接种量7.2 lg CFU·g^(-1),发酵温度29℃,加盐量2.1%,最终得到的感官评分平均值为78.23,接近验证试验结果。【结论】验证试验说明三因素三水平响应面模型能够较好地用于优化发酵牛肉香肠的制作工艺,并且在此工艺参数下制作的发酵牛肉香肠感官品质良好,肉质紧实度和色泽鲜艳度与自然发酵无显著差异,最终既保证了产品的鲜美口感,又使产品的品质得到保障。展开更多
文摘Water plays a critical role in beef cattle production. Current methods used to estimate the blue water footprint of beef cattle are largely based on generic values that do not make provision for different production systems within different regions. Total production cycle measurements should therefore be considered to accurately assess the blue water footprint of beef cattle grazing natural rangeland. The aim of the study was to measure water intake of extensive Bonsmara cattle grazing Marikana Thornveld over a full production cycle at the ARC-Roodeplaat Research Station. Measurements commenced at weaning (June 2017) and continued until the heifers weaned their first calves at approximately 210 days of age (July 2019). Water consumption differed between 21.4 litre per animal per day when the heifers were still growing to 54.3 litres during lactation, relating to between 6.7% and 12.0% of live weight. The blue water footprint over the total production cycle was calculated to be 27,147 litres.
基金Supported by the Fourth Batch of High-end Talent Project in Hebei ProvinceHebei Provincial Forage Innovation Team Building from the Earmarked Fund for China Agriculture Research System(HBCT2018160403)。
文摘[Objectives]This study aimed to investigate the effects of whole-crop maize silage harvested at different stages on growth and economic benefits of beef cattle.[Methods]A total of 30 Simmental crossbred cattle weighing about 378 kg were randomly divided into three groups,respectively fed for 70 days with whole-crop maize silage harvested at milk stage(GroupⅠ),dough stage(GroupⅡ)and physiological maturity stage(GroupⅢ).Moreover,the cattle in all groups were given the same concentrate diet.[Results]There were significant differences in dry matter,crude protein and neutral detergent fiber between whole-crop maize silages harvested at different stages(P<0.05).The dry matter in GroupⅡandⅢwas significantly higher than that in GroupⅠ(P<0.05).The crude protein content peaked in GroupⅡ,up to 6.37%,which was significantly higher than that in GroupⅠ(by 12.74%,P<0.05)and GroupⅢ(by 9.26%,P<0.05).Starch content significantly increased with the postponing of maize harvest(P<0.05).The content of neutral detergent fiber in Group I was significantly higher than that in GroupⅡ(P<0.05)and GroupⅢ(P<0.05).The average daily weight gain in GroupⅡwas 8.53%higher than that in GroupⅠ(P<0.05)and 3.70%higher than that in GroupⅢ(P>0.05).The dry matter intake in GroupⅡwas significantly higher than that in GroupⅠ(P<0.05)and GroupⅢ(P<0.05).There was no significant difference in feed/gain ratio between the groups(P>0.05).The economic benefit in GroupⅡwas the highest,up to 9.99 yuan/day per capita.,followed by that in GroupⅢ,9.79 yuan/day per capita,and that in GroupⅠwas the lowest,only 8.03 yuan/day per capita.[Conclusions]The whole-crop maize silage harvested at dough stage has the best quality and produces the highest economic returns for beef cattle.
文摘【目的】探究肉葡萄球菌制作发酵牛肉香肠的优化工艺,旨在改善产品风味、提高营养价值。【方法】通过不同肉葡萄球菌接种量、加盐量和发酵温度下发酵牛肉香肠的微生物生长量、pH值和感官评分,综合评价了发酵条件对发酵牛肉香肠的影响。结合单因素试验的结果,以香肠的感官评分为响应值,设计三因素三水平响应面试验。【结果】最终确定制作发酵牛肉香肠最佳的工艺参数为肉葡萄球菌接种量7.2 lg CFU·g^(-1),发酵温度29℃,加盐量2.1%,最终得到的感官评分平均值为78.23,接近验证试验结果。【结论】验证试验说明三因素三水平响应面模型能够较好地用于优化发酵牛肉香肠的制作工艺,并且在此工艺参数下制作的发酵牛肉香肠感官品质良好,肉质紧实度和色泽鲜艳度与自然发酵无显著差异,最终既保证了产品的鲜美口感,又使产品的品质得到保障。
