Nutrient intake of horses in Thoroughbred and Standardbred stables     

LL SOUTHWOOD  DL EVANS†  WL BRYDEN‡  RJ ROSE 《Australian veterinary journal》1993,70(5):164-168

SUMMARY Twenty-five Thoroughbred (TB) and 25 Standardbred (SB) stables were visited to determine their feeding practices. The ingredients of the main feed of the day for a mature gelding of average size in full training were weighed at each stable. Nutrient content of diets was calculated using published data for the individual ingredients. Results are expressed as mean±sd. The estimated body weight of TB horses was 493±34 kg and 437±32 kg for SB horses. There was considerable variation in diet composition and nutrient intake between stables. The TB trainers fed 11.0±2.4 kg and SB trainers 11.8±2.5 kg per day. The concentrate component of the diet weighed 7.8±1.6 and 7.7±2.3 kg for TB and SB stables, respectively, and the roughage component for TB horses 3.3±1.4 and SB horses 4.1±1.4 kg per day. The digestible energy intake of horses at TB stables was 129±29 MJ per day and at SB stables 132±31 MJ per day. Crude protein intake of TB horses was 1452±363 g and SB horses 1442±338 g per day. There were differences in some feeding practices at TB and SB stables. Standardbred trainers fed more roughage than TB trainers. Standardbred trainers fed chaffed lucerne (alfalfa) and cereal hays as the major roughage, whereas TB trainers fed more hay. The major hay type fed by TB trainers was lucerne, whereas many SB trainers preferred clover hay. Both trainers fed oats as the major grain, but TB trainers fed slightly more maize (corn) than SB trainers. The SB trainers fed barley as part of the concentrate component of the diet, whereas TB trainers usually fed boiled barley and linseed oil in winter only. Although many trainers used vitamin and mineral supplements, this appeared unnecessary in many Instances, especially with respect to Iron. Calcium and NaCI supplementation was necessary for some diets. We concluded that while there was a wide range in feed intake and diet composition for both TB and SB horses, average nutrient intakes were similar to National Research Council (1989) recommendations for horses performing intense work.  相似文献   

Hepatic vasculopathy and encephalopathy in Brahman-type calves     

PA GILL  WL TOWNSEND 《Australian veterinary journal》1993,70(2):69-69

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Quantification of DNA of citrus huanglongbing pathogen in diseased leaves using competitive PCR     

Kunimasa Kawabe  Nguyen Thi Ngoc Truc  Bui Thi Ngoc Lan  Le Thi Thu Hong  Masatoshi Onuki 《Journal of General Plant Pathology》2006,72(6):355-359

A quantification system for huanglongbing pathogen using a competitive polymerase chain reaction method and image-analyzing software were developed to obtain precise results. Significant differences in the quantity of pathogen were thus determined in leaves of two citrus cultivars commonly cultivated in southern Vietnam. Less pathogen-related DNA was detected from the tissue of citrus cultivars that are believed to be more tolerant than susceptible cultivars. The quantification system will be used in studies on pathogen proliferation and movement inside citrus tissue.  相似文献   

Effects of microsized rice straw on soil clay dispersibility     

Thu T. T. Tran  Trang T. Dao  Van M. Dinh  Trang T. T. Vu  Hue T. Nguyen  Phuong M. Nguyen  Thu H. A. Ngo  Minh N. Nguyen 《European Journal of Soil Science》2022,73(3):e13246

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Ciguatoxin in moray eels raising the risk for seafood safety in Viet Nam     

Dao  Ha Viet  Le  Hy Ho Khanh  Le  Thao Thi Thu  Pham  Ky Xuan  Bui  Minh Quang  Chan  Leo Lai 《Fisheries Science》2022,88(6):821-830

Fisheries Science - Recently, suspected ciguatera fish poisoning (CFP) cases caused by the consumption of moray eels, popular seafood for locals and tourists, have been reported in Viet Nam....  相似文献   

Osteodystrophy in a kitten     

ADJ WATSON  WL PORGES 《Australian veterinary journal》1997,75(1):16-16

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役馬的新飼養標準     

吳仲賢 《中国农业大学学报》1956,(2)

一.緒言現行的役馬飼養標準,為數甚多。由於工作的計算困難,大都祇對於某種農業情况,加以大約的估計,因此用量的大小極不一致,而又無適當可行的辦法加以比較,以便抉擇。此中情況,林敦氏(1950)有言,"最好的方法是按照下述的辦法來飼養,如感覺馬的體情退化則增加飼量,如馬有長肥的傾向則減少之"。同樣波波夫亦謂,"必須不斷地注意馬的體况,並根據觀察結果,經常調整馬的日糧"(1954)。似此,則役馬的飼養仍處於一種技術修養的狀態,談不到定額矣。本文的目的在提出一衡量工作的尺度,根據此尺度,測驗各家的標準,並從而求出一比較合理的標準,此標準不但要按照飼養乳牛的辦法,計役授糧,而且要應用簡便,易於實行。此外,不同輕重及種類的工作,經測定各種的常數以後,亦可以納入本方法之中,俟一一論及之。  相似文献   

An outbreak of fatal verminous pneumonia in cattle in north Queensland     

WL TOWNSEND  GW JONES  NP STEWART 《Australian veterinary journal》1992,69(9):231-231

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Prevalence of Salmonella spp. in pigs, chickens and ducks in the Mekong Delta, Vietnam   总被引：1，自引：0，他引：1  

Tran TP  Ly TL  Nguyen TT  Akiba M  Ogasawara N  Shinoda D  Okatani TA  Hayashidani H 《The Journal of veterinary medical science / the Japanese Society of Veterinary Science》2004,66(8):1011-1014

In order to determine the prevalence of Salmonella spp. in domestic animals in 6 provinces of the Mekong Delta, Vietnam, 1,098 fecal or intestinal content samples from pigs, chickens, and ducks were examined in the period from July to October, 2000. Salmonella spp. were isolated from 78 (7.1%) of the total samples, which included 23 (5.2%) of 439 pigs, 24 (7.9%) of 302 chickens, and 31 (8.7%) of 357 ducks. From those samples, 80 Salmonella strains were isolated and 25 serovars were identified. The predominant serovars were S. Javiana, S. Derby, and S. Weltevreden. S. Javiana and S. Weltevreden were detected together in pigs, chickens, and ducks. These results indicate that the serovars of Salmonella are widely distributed in domestic animals in the Mekong Delta, Vietnam.  相似文献   

Effect of sodium chloride on gluten network formation,dough microstructure and rheology in relation to breadmaking     

Thu H. McCann  Li Day 《Journal of Cereal Science》2013

Sodium chloride (NaCl) is an essential ingredient to control the functional properties of wheat dough and bread quality. This study investigated the effect of NaCl at 0, 1 and 2%, (w/w, flour base) on the gluten network formation during dough development, the dough rheology, and the baking characteristics of two commercial flours containing different levels of protein (9.0 and 13.5%) and with different glutenin-to-gliadin ratios. Examination of the dough structure by confocal microscopy at different stages of mixing show that the gluten network formation was delayed and the formation of elongated fibril protein structure at the end of dough development when NaCl was used. The fibril structure of protein influenced the dough strength, as determined by strain hardening coefficient and hardening index obtained from the large deformation extension measurements. NaCl had a greater effect on enhancing the strength of dough prepared from the low protein flour compared to those from the high protein flour. The effect of NaCl on loaf volume and crumb structure of bread followed a similar trend. These results indicate that the effect of NaCl on dough strength and bread quality may be partially compensated by choosing flour with an appropriate amount and quality of gluten protein.  相似文献