饮水温度和环境因素对冬季肉牛产热量的影响  

Effects of drinking water temperature and environmental factors on heat production of beefs in the winter

作　　者：李婧[1] 颜培实[1] 

机构地区：[1]南京农业大学动物科技学院,江苏南京210005

出　　处：《畜牧与兽医》2015年第5期38-41,共4页Animal Husbandry & Veterinary Medicine

基　　金：公益性行业(农业)科研专项(201303145)

摘　　要：本试验利用呼吸代谢装置在定量饲喂条件下先后测试5头(374±42.24)kg的日本和牛饮用冷水和温水时的产热量。结果显示:冬季肉牛饮用温水可减少畜体产热量,但温水期与冷水期生长牛的产热量无显著差异。因采食量一定,寒冷季节下肉牛饮用温水所致生产性能改善非温水蓄热量之一,瘤胃微生物与消化环节的作用有待进一步剖析。此外,在江淮地区,环境温度在肉牛等热区内,风速为影响热量关键因素。The heat productions of 5 fattening beefs of （374±42.24） kg with different drinking water were determined by an open circuit respiratory calorimetric system. The results showed that drinking warm water reduced heat production of beefs, but the heat productions of beefs with different drinking water temperature were not significant differences. Rumen microorganism and digestive process rather than warm drinking water might be the key of high daily gain under conditions of the same feed intake. Furthermore, the ambient temperature in Jianghuai area was in the zone of thermoneutrality, wind speed was the key factor affecting the heat production.

关 键 词：寒冷环境 饮水温度 肉牛 产热量 环境因素 

分 类 号：S815.4[农业科学—畜牧学]