紫花苜蓿受冻害后促进根颈枝条再生方法的研究     

张宝田  穆春生  李志坚  周道玮 《中国草地学报》2003,25(5):48-51

对蔚县苜蓿根颈冻害后切除冻伤部分处理的比较研究结果表明,处理区的根颈苗数、地上高度、地上生物量、分蘖丛数是对照区的1.6～2倍;处理区苜蓿的各个数量指标的b值大于对照处理苜蓿b值,说明除冻害根颈后苜蓿的生长比不除冻害根颈部分的苜蓿生长更为合理。通过除去苜蓿冻害部位,防止根系继续腐烂,保护了未冻害部分,增加了苜蓿发芽的有效部位。同时,使根系与地面的距离变短或露出地面,增加光照强度,提高地温,促使未冻害苜蓿根系发芽,返青提前增加产量。  相似文献   

Insemination with Stallion Semen Frozen in 0,5 ml Straws     

R. Thomassen 《Reproduction in domestic animals》1993,28(4):289-293

Contents: An insemination trial using frozen semen is described. The freezing procedure was slightly modified from the Hannover method. The insemination dose consisted of 7 medium straws containing approx 1 10⁹ spermatozoa. A total of 28 mares of the Norwegian Trotter breed were inseminated during the 1991 season. During oestrus the mares were examined at 12 hour intervals, and the insemination was carried out after detection of ovulation. The pregnancy rate was 43% after the first insemination, increased to 68% after second and further to 75% after the third and last insemination. The foaling rate was 61.5%.  相似文献   

水牛牛巴贝斯虫体外培养的研究：Ⅱ.冷冻血清的应用和筛选     

赵俊龙  姚宝安 《中国兽医学报》1994,14(2):118-120

应用冷冻血清对１株采自自然感染的水牛牛巴贝斯虫进行了长达７２ｄ的体外连续培养，共继代２０次，培养７２ｈ红细胞染虫率最高达１４．１％，平均为８％～１０％。培养２０ｄ和３０ｄ的牛巴贝斯虫经液氮保存复苏后，接种于去脾水牛犊均引发了严重的牛巴贝斯虫病，从而说明已建立了水牛牛巴贝斯虫的体外连续培养，且经培养后的牛巴贝斯虫致病力没有改变。本试验利用６头份的冷冻健康水牛血清同时进行培养，结果发现，并非所有的健康水牛血清均适合于体外培养牛巴贝斯虫。这一发现对建立水牛牛巴贝斯虫的体外培养和研究水牛牛巴贝斯虫病均具有重要意义  相似文献   

Artificial Insemination with Frozen Semen in Ewes at Different Times of the Breeding Season     

K. Andersen Berg  J. Aamdal 《Reproduction in domestic animals》1991,26(1):27-30

Totally 13575 ewes of two different breeds, Dala and Spel, were inseminated with semen, frozen in straws and thawed at 70°C for 8 sec. An insemination dose of 0.2 ml containing approx. 150 × 10⁶ spermatozoa with at least 45 to 50% progressive motility was imerted 5 to 12 mm into the cervix. The insemination was performed once between 12 and 30 h after the onset of heat. The NR rate of the Dala ewes increased significantly during the season. The NR rate of the ewes inseminated before 15. November was 44.3%, from 15. to 20. November 52.2%. from 20. to 25. November 55.3% and from 25. November and later 61.4%. The corresponding values for the ewes of the Spel breed were 57.3, 58.7, 61.5 and 71.0% respectively, and only the difference between the two last values was statistically significant. The difference between the fertility of the two breeds was significant within each of the periods .  相似文献   

冻融中土壤的水热动态     

张转放  赵小雯  华孟 《中国农业大学学报》1992,(3):287-292

根据在北京郊区的试验,认为土壤水冻融过程可分为三阶段,其中第二阶段有聚墒现象,平均聚墒8.6mm,所聚的墒在融化过程中又逐渐消失。气温回升至-2℃左右是冻层下部由冻到融的转折温度。冬灌水保存到来年春季的数量有限,本试验中1m 土层内平均不足20mm。  相似文献   

影响绵羊冻胚移植妊娠率的因素分析     

余文莉  李树静  付静涛  李培源  白音 《中国畜牧杂志》2006,42(7):12-14

本研究对胚胎质量、胚胎移植数量、胚胎发育阶段、冷冻方法、移植方法及饲养管理水平等因素对移植产羔率的影响进行研究,以提高绵羊胚胎移植效率。结果表明:采用1.5mol/L乙二醇做冷冻保护剂对胚胎进行常规冷冻,冻前A级胚胎冷冻/解冻后可用胚率、存活率、降级率均高于B级,差异极显著(P<0.01)。移植1枚冷冻解冻后A级、B级或2枚(A+B)胚胎的受体移植产羔率分别为44.48%、46.84%和44.81%。经χ2检验分析,三者之间无显著差异(P>0.05)。移植双胚的受体双羔率为22(%53/241),以胚胎为单位计算,产羔率仅为33.40%。A级囊胚和桑椹胚的产羔率之间无显著差异(P>0.05)。1.5 mol/L乙二醇常规冷冻保存的体内胚胎移植产羔率高于EFS40玻璃化冷冻保存,但经统计学分析,二者无显著差异(P>0.05)。子宫手术移植和腹腔内窥镜法子宫移植之间产羔率不具统计学差异(P>0.05)。在牧场条件下大规模移植的平均产羔率为43.95%,范围在20%￣70%之间,受体饲养管理水平对绵羊移植产羔率有较大影响。  相似文献   

现代集约化肉羊业主要关键技术研究与应用     

赵有璋  李发弟  姚军  张子军  王玉琴  蔡原  陈亚明  祝淑英  李永连  赵宗蕾  王敏芬  冯涛  郭健  杨富民 《中国草食动物》2005,25(2):3-9

专门化肉用种羊选定、引进后，通过适应性研究，在较大规模养羊业生产实践中。对现代集约化肉羊业的主要关键技术进行研究、完善和创新，组装集成并应用于生产。技术研究应用结果既为市场提供了大批专门化肉用种羊和优质安全的杂种肉羊，取得了高水平的研究成果及显著的经济效益和社会效益．又为我国目前正在迅速发展的集约化肉羊业提供了可靠的技术支持和理想的生产模式：从适宜的专门化肉羊品种到运用高效母羊快速扩繁技术．建立和完善有效的肉羊杂交利用体系，普遍应用种羊鲜、冻精生产大批肉用杂种羔羊，种植高产优质饲草及其科学加工调制和利用．建立严格兽医防疫制度．实行放牧 补饲或全舍饲的精细管理和集约化育肥，至生产优质、安全、标准肉羊，获得显著的经济效益和社会效益。  相似文献   

不同送风和载物方式作用下冲击式速冻设备中虾仁冻结过程的比较     

舒志涛  谢晶  杨大章  陈聪 《上海海洋大学学报》2020,29(4):602-610

以明虾虾仁为研究对象,利用数值模拟结合实验验证的方法,研究两种送风方式(单侧送风和双侧送风)和两种载物方式(板带载物和网带载物)对虾仁冻结过程的影响,找到使虾仁冻结时间最短的送风和载物方式。研究发现:对于虾仁冻结来说,采用双侧送风+网带载物可以使虾仁表面流场流速更大,有利于提高换热效率,减少虾仁冻结时间,相对于其他送风方式和载物方式来说可缩短虾仁冻结时间的14%～25%;双侧送风有助于低速侧形成提高虾仁下表面流速的涡流,而网带载物可以避免在虾仁下侧面与网带交界处以及虾仁头部形成射流"真空区",上述均有助于提高虾仁表面风速,缩短虾仁冻结时长;但是冻结速度越快,虾仁冻结均匀性则越差。在本次实验中,虾仁内外最大温差出现在实验组D(双侧送风+网带载物),最大温差可达13.02℃。  相似文献   

冲击式速冻设备上下送风速度对虾仁冻结过程的影响   总被引：1，自引：1，他引：0  

谢晶  舒志涛  杨大章  陈聪 《农业工程学报》2020,36(6):276-283

随着人们对速冻食品品质的要求不断提高,商家对食品速冻技术的要求也在不断提高,冲击式速冻技术作为目前先进的速冻技术之一成为研究热点。但由于其高速射流冲击导致的内部换热区流场的不均匀会造成设备换热效率差,能效比低等问题。为找到使得设备换热区流场最优的送风速度,该文以明虾虾仁为研究对象,利用数值模拟结合试验验证的方法研究了冲击式速冻设备中上下送风速度对虾仁冻结过程的影响,分为上下两侧风速保持一致且同时改变;上侧送风速度为15 m/s、下侧为0~15 m/s;以及下侧送风速度为15 m/s、上侧为0~15 m/s 3个试验组进行研究。研究结果为:当冲击式速冻设备两侧送风速度保持一致时,随着风速的增大,虾仁冻结时长缩短但减小幅度也会不断减小;当上下两侧送风速度大小相差悬殊时,两股冲击射流相对冲击会在低速侧形成促进虾仁表面流场流动的涡流,提高换热效率,减小虾仁冻结时长;当上下两侧送风速度大小相差不大时,两股冲击射流相对冲击会在虾仁表面形成流速较低的射流"真空区",降低虾仁换热效率,增大虾仁冻结时长;在试验的两侧送风速度范围内,当上侧送风速度为15 m/s,下侧送风速度为2 m/s时,虾仁对流换热强度最大,冻结时长最短。  相似文献   

Effect of aging at different temperatures on LAOS properties and secondary protein structure of hard wheat flour dough     

《Journal of Cereal Science》2020

The effects of aging from t = 0–108 h at two different temperatures (4 and 25 °C) on the non-linear viscoelastic rheological properties and secondary protein structure of hard wheat flour dough (HWD) were investigated using large amplitude oscillatory shear tests (LAOS) coupled with Fourier transform infrared spectroscopy (FTIR) and SDS-PAGE. Storage (G') and loss (G'') moduli rapidly decreased during aging at 25 °C. Subjecting HWD to progressively longer aging times at 25 °C caused dramatic changes in the non-linear viscoelastic properties demonstrated by strain softening (negative values of e₃/e₁) and shear thinning (negative values of v₃/v₁) behavior. Elastic Lissajous curves of the unaged control dough showed clockwise turn and wider elliptical trajectories as dough aging proceeds especially at higher temperatures. Other non-linear LAOS parameters (G'_M-G''_L, η'_M-η'_L, S and T) supported that aging process at higher temperature caused a progressive change in dough structure from strain stiffening to strain softening behavior while dough samples aged at 4 °C showed fairly close behavior with the control dough sample. FTIR spectra indicated that the relative content of β-sheet and β-turn structures decreased while the content of α-helix structure increased for all dough samples as a result of dough aging. SDS-PAGE results supported the breakdown of high molecular weight (HMW) and low molecular weight (LMW) glutenin subfractions. Aging at the higher temperature of 25 °C decreased the HMW/LMW ratio from 0.77 to 0.59, while the ratio was 0.73 for the dough aged at 4 °C which is fairly close to the control sample. Our results show that the degradation rate of gluten/starch network was triggered by aging at higher temperature, longer aging time, and natural fermentation which resulted in increasing acidity and increase in endogenous proteolytic and amylolytic activity, and also increasing gluten solubility and break down of intermolecular disulfide bonds at acid pH.  相似文献