中国畜牧杂志

2022, v.58(07) 1-7

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玉米加工方式对肉牛淀粉利用率和生产性能影响的研究进展
Research Progress on the Effects of Corn Processing Methods on Beef Starch Utilization and Production Performance

史长笑;李英齐;苏华维;
SHI Changxiao;LI Yingqi;SU Huawei;State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University;

摘要(Abstract):

玉米是肉牛生产中主要的能量饲料,一定的加工方式可以提高玉米能值和淀粉利用程度,进而提高肉牛的生产性能,但是在实际生产中往往因加工方式选择不当造成了玉米浪费。本文综述了反刍动物利用淀粉的机理、不同客观性质及加工方式的玉米对肉牛生产性能和淀粉利用的影响、淀粉消化率预测模型的建立,并重点关注干加工、蒸汽压片、湿贮等工艺对玉米产生的具体效果,为生产者选择玉米加工方式提供参考。
Corn is the main energy feed in beef cattle production. A certain processing method can improve the energy value and starch utilization of corn, and then improve the production performance of beef cattle. However, in the actual production often due to improper selection of processing methods caused by the waste of corn. In this paper, the mechanism of starch utilization by ruminants, the effects of corn with different objective properties and processing methods on the production performance and starch utilization of beef cattle, and the establishment of starch digestibility prediction model were reviewed.The specific effects of dry processing, steam compression and wet storage on corn were focused and compared. It provides a reliable reference for producers to choose corn processing methods.

关键词(KeyWords): 肉牛;玉米;加工方式;淀粉利用率
Beef cattle;Corn;Processing method;Starch utilization

Abstract:

Keywords:

基金项目(Foundation): 国家重点研发计划项目(2018YFD0501800);; 宁夏自治区重点研发计划项目(2017BY078);; 国家现代农业产业技术体系(CARS-37)

作者(Authors): 史长笑;李英齐;苏华维;
SHI Changxiao;LI Yingqi;SU Huawei;State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University;

DOI: 10.19556/j.0258-7033.20210706-04

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