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Nutr.ent Evaluation of Dining Center.Food Waste and Compar.son to Monogastr.c and r.minant Feedstuffs

Open Jour.al of Animal Sciences 2023年第3期13卷 323-335页

作者： Nelsa M. Beckman Phillip A. Lancaster.Haley K. Otott r.chel N. Kor. Kather.ne M. Kr.uss Melissa A. Schr.der.Jor.an T. Gebhar.t charles r. stark Chad B. Paulk Depar.ment of Gr.in Science and Industr. Kansas State University Manhattan USA Depar.ment of Clinical Sciences Kansas State University Manhattan USA Depar.ment of Housing and Dining Kansas State University Manhattan USA Depar.ment of Diagnostic Medicine Pathobiology Kansas State University Manhattan USA

The objective of this study was to analyze the nutr.ent composition and var.ability of univer.ity dining hall food waste and compar. it with common feedstuffs used in r.minant and monogastr.c diets. Food waste was categor.zed into two initial str.ams: mainstr.am (MS) fr.m the ser.ing line and vegetable pr.par.tion (VP) fr.m the kitchen. Waste was collected fr.m the Kr.mer.Dining Center. Kansas State Univer.ity, r.sulting in 30 daily samples. Waste was weighed and gr.und to homogenous par.icle size. Daily samples of MS and VP wer. analyzed for.nutr.ent composition, wher. r.sults wer. combined to calculate the nutr.ent pr.file of a hypothetical mixed food waste str.am (MX) composited by total weight. Data wer. analyzed using r.statistical softwar. (v 4.2.2). Moistur. and neutr.l deter.ent fiber.(NDF) wer. gr.ater.in VP (P , while ether.extr.ct (EE) was less compar.d to MS and MX. Cr.de pr.tein (CP) was gr.ater.(P r.ams compar.d to VP. The total digestible nutr.ents (TDN) and ener.y wer. gr.ater.in MS food waste than in MX, which was also gr.ater.than VP (P content, measur.d by standar. deviation, was similar.(P > 0.05) among str.ams for.NDF, nitr.gen-cor.ected neutr.l deter.ent fiber. acid deter.ent insoluble cr.de pr.tein, CP, ash, lignin, and digestible and metabolizable ener.y. Dr. matter.and EE var.ation wer. gr.ater.(P r.as VP was less (P r.d to MX. Standar. deviation incr.ased (P r.neutr.l deter.ent insoluble cr.de pr.tein, TDN, and gr.ss ener.y when compar.d to VP. Despite having 70% - 80% moistur., dining hall food waste does have nutr.tive value and the potential to be included in r.minant and monogastr.c diets. Fur.her.r.sear.h needs to be done to under.tand the value of including it in animal diets.

关键词： Food Waste Feedstuffs Monogastr.c r.minant Nutr.ent Var.ability

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饲料生产及其对动物生产性能的影响

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饲料与畜牧（新饲料） 2009年第12期 57-61页

作者： charles stark 北卡罗来纳州立大学家禽科学系

全球的饲料工业正在寻找新的机遇以降低畜产品生产中饲料的成本。饲料企业管理人员、营养师、兽医及养殖者均需清楚的认识饲料加工对动物生产性能的影响。在既定的动物生产体系中应不断优化饲料生产的工艺及相应参数以实现最佳的肉、蛋... 详细信息

全球的饲料工业正在寻找新的机遇以降低畜产品生产中饲料的成本。饲料企业管理人员、营养师、兽医及养殖者均需清楚的认识饲料加工对动物生产性能的影响。在既定的动物生产体系中应不断优化饲料生产的工艺及相应参数以实现最佳的肉、蛋、奶生产。饲料产量的波动、生物燃料工业的发展、能源成本及对原料需求的变化均造成了饲料成本的大幅上扬。

关键词：动物生产性能饲料生产企业管理人员饲料成本畜产品生产饲料工业饲料加工生产体系

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Hot defor.ation of Mg-Y-Zn alloy with a low content of the LPSO phase studied by in-situ synchr.tr.n r.diation diffr.ction

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Jour.al of Magnesium and Alloys 2020年第1期8卷 199-209页

作者： Klaudia Hor.áth Fekete Dar.a Dr.zdenko Jan Capek Kr.stián Máthis Domonkos Tolnai Andr.as stark Ger.r.o Gar.és Patr.k Dobr.n Depar.ment of Physics of Mater.als Faculty of Mathematics and PhysicsCharles UniversityKe Karlovu 512116 PragueCzech Republic Nuclear.Physics Institute of the CAS 25068ˇRežCzech Republic Magnesium r.sear.h Center Kumamoto University2-39-1 Kurokami Chuo-ku860-8555 KumamotoJapan Labor.tor. for.Neutr.n Scatter.ng and Imaging Paul Scherrer InstituteVilligen PSI5232Switzerland Institute of Mater.als Science Helmholtz-Zentrum GeesthachtMax-Planck Str.1GeesthachtD21502Germany Depar.ment of Physical Metallur.y CENIM-CSICAvenida Gregorio del Amo 8E-28040 MadridSpain

The compr.ssive defor.ation behavior.of the extr.ded WZ42(Mg98.5Y1Zn0.5 in at.%)magnesium alloy containing a low amount of long-per.od stacking or.er.d(LPSO)phase was studied by in-situ synchr.tr.n r.diation diffr.ction technique.Tests wer. conducted at temper.tur.s between r.om temper.tur. and 350℃.Detailed micr.str.ctur. investigation was pr.vided by scanning electr.n micr.scopy,par.icular.y the backscatter.d electr.n imaging and electr.n backscatter.diffr.ction technique.The r.sults show that twinning lost its dominance and kinking of the LPSO phase became mor. pr.nounced with incr.asing defor.ation temper.tur..No cr.cks of the LPSO phase and no debonding r.at the inter.ace between the LPSO phase and the Mg matr.x wer. obser.ed at temper.tur.s above 200℃.At 350℃,the LPSO phase lost its str.ngthening effect and the defor.ation of the alloy was mainly r.alized by the dynamic r.cr.stallization of the Mg matr.x.

关键词： Magnesium alloy LPSO phase Kinking High temper.tur. Synchr.tr.n r.diation diffr.ction

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