This experiment was conducted to investigate the effects of 1alpha-hydroxycholecalciferol (1alpha-OH D3) on the growth performance, tibia and plasma parameters, nutrient utilization, meat quality of the breast and thigh, and type IIb sodium phosphate cotranspoter gene expression of broilers. A total of 96 males of 1-d-old Arbor Acres broilers were randomly assigned to 8 cages of 12 birds each. Two dietary treatments were applied to 4 cages each. Diet 1 was prepared as the basal diet (nonphytate phosphorus, 0.21%), whereas diet 2 was the basal diet supplemented with 5 microg/kg of 1alpha-OH D3. Results showed that supplementation of the basal diet with 1alpha-OH D3 increased growth performance, tibia ash and strength, plasma inorganic phosphate concentration, utilization of total phosphorus and nonphytate phosphorus, lightness and yellowness of the breast and thigh meat, and intestinal type IIb sodium phosphate cotranspoter mRNA expression, whereas it decreased the shear force and water-holding capacity of the thigh meat. These data suggest that the addition of 1alpha-OH D3 might improve growth performance, tibia development, and meat quality in 1- to 21-d-old broilers by increasing the absorption and retention of phosphorus.

The objective of this study was to evaluate the effects of physically effective NDF (peNDF) in goat diets containing alfalfa hay as the sole forage source on feed intake, chewing activity, ruminal fermentation, and nutrient digestibility. Four rumen-fistulated goats were fed different proportions of chopped and ground alfalfa hay in a 4 × 4 Latin square design. Diets were chemically similar but varied in peNDF content: low, moderate low, moderate high, and high. Dietary peNDF content was determined using the Penn State Particle Separator with 2 sieves (8 and 19 mm) or 3 sieves (1.18, 8, and 19 mm). The dietary peNDF content ranged from 1.9 to 11.7% using the 2 sieves and from 15.2 to 20.0% using the 3 sieves. Increasing forage particle length increased intake of peNDF, but decreased DMI linearly (P = 0.05). Ruminating and total chewing time (min/d) were increased linearly (P = 0.001 and 0.007, respectively) with increased dietary peNDF, resulting in a linear reduction (P < 0.001) in the duration of time that ruminal pH was less than 5.8 (10.9, 9.0, 1.2, and 0.3 h/d, respectively). Increasing dietary peNDF tended to increase the molar proportion of propionate linearly (P = 0.08) and decrease the molar proportion of butyrate (P = 0.09), but did not affect total VFA concentration. Increasing dietary peNDF linearly decreased the apparent digestibility of OM, NDF, and ADF in the total tract (P = 0.009, 0.003, and 0.008, respectively). This study demonstrated that increasing the dietary peNDF contained in alfalfa hay forage stimulated chewing activity and improved ruminal pH status, but reduced nutrient intake and efficiency of feed use.

To ascertain the levels of urease activities (UA) and their relationships with soil physicochemical properties in salt-affected soils during reclamation, soil transects of a saline-sodic soil with different planting years under drip irrigation were intensively sampled. An enhanced soil UA in root zone (0-40 cm beneath drip emitter) was found as the planting years increased. In all transects, soil UA ranged from 0.38 to 8.53 µg NH 4 +-N released g-1 dry soil h-1 at 37 ºC, and showed a large spatial variability within transect. R 2 of multiple regressions increased gradually with planting years, indicating that variations in UA could be better predicted after amelioration. Path analysis showed that the negative direct effects of soil pH on UA were clearly dominant, with the direct path coefficients of-0.357 ~-0.666 (p < 0.05). Soil organic matter yielded greater positive indirect path coefficients through pH and total nitrogen. An exponential relationship was found between soil UA and pH values (p < 0.01). Our findings demonstrate that after the cultivation under drip irrigation for 3 years, soil biological activities and fertility level increased, with the decrease of soil salinity and sodicity.