体外产气法评定青海省豌豆的营养价值  

Study on Nutritive Value of Pea from Qinghai Province by Gas Production Method in Vitro

作　　者：柴沙驼[1,2,3] 郝力壮[1,2,4,3] 崔占鸿[1,2,4,3] 赵月平[1,2,4,3] 张晓卫[1,2,4,3] 吴克选[1,2,4,3] 刘书杰[1,2,4,3] 

机构地区：[1]青海省高原放牧家畜动物营养与饲料科学重点实验室,青海西宁810016 [2]青海省畜牧兽医科学院,青海西宁810016 [3]青海高原牦牛研究中心,青海西宁810016 [4]青海大学畜牧兽医科学院,青海西宁810016

出　　处：《家畜生态学报》2010年第3期46-49,共4页Journal of Domestic Animal Ecology

基　　金：青海省科技厅基金项目(2004-Z-611)

摘　　要：试验选用3头安装永久性瘤胃瘘管的4岁大通牦牛为瘤胃液固定供给动物,在相同饲养管理条件下,应用人工瘤胃(体外产气法)技术评定了熟化后豌豆和生豌豆的营养价值,研究了青海当地精饲料在牦牛瘤胃中的动态发酵情况,为充分利用青海省当地精饲料,制定高寒地区放牧家畜的补饲措施提供参考。For this test,four-year old Datong yaks（three） with permanent rumen fistula that provide rumen fluid were conducted at the same feeding management condition.The main purpose is to assess cooked pea and crude pea by using gas production method in vitro,and gain the dynamical changes of gas production from fermentation of the cooked pea and crude pea.The result of this test provides reference data for making full use of native original feedstuff in Qinghai Province and formulating measures of supplementary feeding of Livestock Grazing in Alpine-cold area.

关 键 词：体外产气法 豌豆 营养价值 

分 类 号：S811.5[农业科学—畜牧学]