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Assessment of ergot (Claviceps purpurea) exposure in pregnant and postpartum beef cows

机译:孕妇和产后牛奶牛牛肉(Claviceps Purpurea)暴露的评估

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Cows were fed ration for 9 wk containing 5, 48, 201, and 822 mu g kg(-1) ergot alkaloids. The objective was to evaluate the impact of ergot consumption in beef cow-calf operations. Ergot alkaloids up to 822 mu g kg(-1) did not alter the weight of peripartum and postpartum beef cows (P = 0.93) or nursing calves (P = 0.08), rectal temperature (P = 0.16), or plasma prolactin concentrations (P = 0.30) at moderate ambient temperatures. Ergot did not influence the time (&1 ng mL(-1); P = 0.79) or the progesterone concentration (P = 0.38) at the time of first postpartum rise or the size of the first (14 +/- 0.6 mm; P = 0.40) and second (13 +/- 0.5 mm; P = 0.41) follicles to ovulate. The maximum size of the first postpartum corpus luteum (CL) was 4 mm larger in the 822 mu g kg(-1) ergot group compared with the control (P = 0.03) for the first ovulation post partum, but not for the second (P = 0.11). There was no effect of ergot exposure on the number of days until the appearance of the first (43 +/- 4 d; P = 0.95) or second (52 +/- 4 d; P = 0.98) CL post partum. Ergot alkaloid concentrations up to 822 mu g kg(-1) did not affect pregnancy rates (X-2 = 0.36). In conclusion, ergot alkaloid exposure for 9 wk to concentrations as high as 822 mu g kg(-1) did not alter performance in pregnant and postpartum beef cattle at moderate ambient temperatures.
机译:喂养奶牛的含量为9周,含有5,48,20和822 mu g kg(-1)麦氨酸生物碱。目的是评估麦克风消费在牛肉牛犊业务中的影响。麦角生物碱高达822μgkg(-1)没有改变Peripartum和产后牛肉牛的重量(p = 0.93)或护理犊牛(p = 0.08),直肠温度(p = 0.16)或血浆催乳素浓度( P = 0.30)在中等环境温度下。 ergot没有影响时间(& 1 ng ml(-1); p = 0.79)或首次产后上升时的孕酮浓度(p = 0.38)(14 +/- 0.6毫米; p = 0.40)和第二(13 +/- 0.5mm; p = 0.41)卵泡以排卵。对于第一个排卵后的对照(P = 0.03),在822μgkg(-1)麦格白序组中,第一个产后语料蛋体的最大尺寸为4毫米,对于第一个排卵后的Partum,但不是第二个排卵(p = 0.03) p = 0.11)。麦格白暴露在第一天(43 +/- 4d; p = 0.95)或第二(52 +/- 4 d; p = 0.98)Cl partum后直到出现的天数没有影响。 Ergot生物碱浓度高达822μggkg(-1)不影响妊娠率(x-2 = 0.36)。总之,Ergot生物碱暴露于9周至浓度高达822μg(-1)的浓度在适度的环境温度下怀孕和产后牛肉中的性能没有改变。

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