کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2454445 | 1110390 | 2009 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of Degradable Intake Protein Level on Performance of Feedlot Steers Fed Dry-Rolled Corn- or Barley-Based Finishing Diets
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم دامی و جانورشناسی
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Effect of Degradable Intake Protein Level on Performance of Feedlot Steers Fed Dry-Rolled Corn- or Barley-Based Finishing Diets Effect of Degradable Intake Protein Level on Performance of Feedlot Steers Fed Dry-Rolled Corn- or Barley-Based Finishing Diets](/preview/png/2454445.png)
چکیده انگلیسی
The effects of grain type (corn and barley) and level of degradable intake protein (DIP) on the performance of finishing steers was evaluated using 240 beef steers (BW = 381 kg) in a randomized block design with a 2 à 3 factorial arrangement of treatments, which included corn- or barley-based finishing diets formulated to contain 11.5, 12.75, or 14% CP (DM basis). Soybean meal and urea were used as the protein sources. No differences were detected (P > 0.05) between treatments for initial BW, days on feed, or internal fat. Corn-fed steers had greater (P < 0.05) DMI and ADG and improved (P < 0.05) feed conversion compared with steers fed barley-based finishing diets. As dietary DIP levels increased, total BW gain and ADG increased linearly (P < 0.05). No effect (P > 0.05) of DIP level was detected for final BW and feed conversion. A grain type à DIP level interaction was detected for DMI. As DIP level increased in the barley diet, there was a quadratic effect on DMI (P < 0.05), with DMI decreasing from 9.4 (low DIP) to 9.1 kg/d (medium DIP), and then increasing to 10.2 kg/d (high DIP). Steers fed corn-based diets had greater (P < 0.05) hot carcass weights, subcutaneous fat, ribeye area, and USDA QG and YG than steers fed barley-based finishing diets. Growth performance variables of the grain type main effect were not interactive with DIP level, suggesting starch fermentability did not affect the DIP requirement.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: The Professional Animal Scientist - Volume 25, Issue 6, December 2009, Pages 762-767
Journal: The Professional Animal Scientist - Volume 25, Issue 6, December 2009, Pages 762-767
نویسندگان
L.R. Kennington, J.I. Szasz, C.W. Hunt, D.D. Hinman, S.J. Sorensen,