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- 2019-01-20 发布于上海
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内蒙古草原放牧肉牛育肥期补饲量的研究畜牧学动物营养与饲料科学专业论文
CoNTENTSAbstract
CoNTENTS
Abstract in Chinese -I
Abstract in English ··III
1.IntrOductiOn 1
1.1 Research background .. . · ·1 1.1.1 The general situation of beef caRle l
1.1.2 The main breeding mode ofbeefcattle z
1.1.3 Characters of production in grazing beef cattle z
1.1.4 The general situation of beef cattle in Inner Mongolia ·j
1.1.5 Characteristics ofbeefcattle production ·4
l。1。6 Existing problems in grazing beef cattle industry q
1.2 Supplementary feeding 4
1.3 Animal nutrition examination ··5
1.3.1 Formation and development in animal nutrition examination technology 5
1.3.2 Main tasks of animal nutrition examination technology ·.o
1.3.3 Testing contents ofanimal nutrition examination technology ··o
1.4 Research objective and significance ‘o
2.Materials and methods ·9
tattening
2.1 Determination of production performance and blood biochemical paramete。3
period of grazing beef cattle - · ‘ ‘ 。 。’
2.1.1 Experimental animals ··9
2.1.2 Experimental design and diets ·9
2.1.3 Feeding and management ·10
2。1.4 Indexes and methods -10
2
2.2 Effects of diflferent feeding amount the production performance of grazing beef cattle··1
2.2.1 Studv the supplementary feeding amount ofgrazing beefcattle in spring -12 2.2.2 Study the supplementary feeding amount of grazing beef cattle in 8umm‰ 一1
5
2.2.3 Studv the supplementary feeding amount of grazing beef caRle in autumn ··l/
3.ResuIts and analysis 20
3.1 Detemination of production performance and blood biochemical parameters
fattenmg
peri。d。f grazing beef cattle ··20
3.1.1 Detemination of growth performance of grazing beefcattle ·2u 3.1.2 Dete咖ination ofdietary nutrients parameters ofgrazing beefcattle 2r2
3.1.3 Detemlination of blood biochemical parameters of grazing beef cattle ·22 3.2 Effects of different feeding amount the production performance of旷azing beef c砌e··23
3.2.1 S砌y the supplementary feeding amount of grazing beef cattle in spring ·23
in 8ammer.. ’·r26
3.2。2 Studv the supplementary feeding amount of grazi
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