畜牧基础 - 副本（Livestock foundation - a copy）.docVIP

畜牧基础 - 副本（Livestock foundation - a copy） Volume one Interpretation: 1 rumen protein: feed protein that is not degraded by rumen microorganisms directly enters the posterior gastrointestinal tract, often referred to as a rumen protein, or as a protein degradation. 2 coarse fodder: refers to feed in dry matter, crude fiber content is greater than or equal to 18%, and in the form of air dried feed. 3 inbreeding: inbreeding has a close relationship with each other. The term pasturage refers to the general algebra of the common ancestor of the mating partners, which does not exceed 6 generations of mating. 4 suitable temperature: animals in this temperature range by physical regulation can maintain the temperature of the body temperature constant. 5 Cross: the process by which individuals of different types mate with each other and produce hybrids. 6 estrus: using hormone drugs, a group of female to centralized estrus in a short period of time, and can discharge the normal oocytes, in order to achieve the same breeding, fertilization, pregnancy, birth to. Fill in the blanks 1, according to routine analysis, the compounds of plant and animal body are water, crude ash, crude protein, crude fat, crude fiber and carbohydrate. Where CF stands for (crude fiber) and NFE stands for (no nitrogen extract). 2 straw chemical treatment methods are: (ammoniation treatment, sodium hydroxide treatment, sodium hydroxide + lime treatment), of which the first two are more commonly used. 3, when the temperature of the weather is close to or exceeds the temperature of the livestock and poultry, it is necessary to take the cooling method. The main methods are: (contact cooling, evaporative cooling, spray cooling) to achieve the purpose of cooling. 4 mineral in the feed if iron (iron, copper) is insufficient, it will easily lead to anemia in animals. 5 indicators of performance include: (live weight), economic precocity, fattening performance, (slaughter rate), net meat rate, (fat thickness, e