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The aim of this experiment was to compare the metabolizable energy value and apparent metabolic rate of nutrients between corn and wheat in AA broilers and yellow-feathered broiler, so as to provide theoretical basis for the application of corn and wheat diets in poultry production. Two metabolic tests were conducted on AA broilers and yellow-feathered broiler with the same age and similar body weight: (same age test) at the age of 18 days, 96 birds were selected from each of the AA broilers and yellow-feathered broilers, for a total of 192 birds. AA broilers and yellow-feathered broiler were randomly divided into two experimental treatment groups, each treatment group had 8 replicates, and each replicate had 6 chickens; (same weight test) 96 AA broilers and 96 yellow-feathered broiler were selected respectively when the body weight of the experimental chickens reached 600 g. the experimental design group was consistent with that of the same age test. The results showed that the AME, AMEn, apparent metabolic rate of crude protein and crude fat of corn in AA broilers were significantly higher than those of yellow-feathered broiler with the same body weight (P<0.05), but there was no significant difference compared with yellow-feathered broiler of the same age; AME, AMEn, the apparent digestibility of crude protein and crude fat of wheat in AA broilers were higher than those of the same age and in the same body weight, AME was significantly different (P<0.05), but the apparent digestibility of corn and wheat in AA Broilers and yellow-feathered broiler had no significant difference (P>0.05). In conclusion, the energy value and nutrient metabolism rate of corn in AA broilers were higher than that of yellow-feathered broiler with the same body weight, while the energy and nutrient apparent metabolic rate of wheat in AA broilers were higher than that of yellow-feathered broiler of the same age and weight. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To solve the problem that the traditional mechanical seed metering device was difficult to replace during working, the structural parameters of the key components of the seed metering device were determined by theoretical analysis method to design a combined seed metering device. EDEM discrete element software was used to complete the universal orthogonal rotation combination test with the rotation speed of seed metering, the diameter of hole and the depth of hole as influence factors. The design data were analyzed by Design Expert 8.0.6 software, and the influence factors were obtained. The regression model among the performance indicators was ranked, and the target parameters were optimized based on the regression model to determine the optimal combination parameters. The results show that when the rotation speed of the seeding wheel is 40.38 r·min-1 with the hole diameter of 9.94 mm and the hole depth of 8.47 mm, the predicted yield is 96.24%. Based on the results, the bench test can be carried out and can verify the simulation results. [ABSTRACT FROM AUTHOR]

Mechanical precision seed metering device is widely used in precision seeding technology because of its simple structure and uniform seed metering. Seed filling process is the key link of the whole operation process of seed metering device. The precision metering device is mainly divided into internal filling, side filling, external filling, and the combination of side filling and external filling according to the seed filling mode. In the operation process, the internal filling mode mainly completes the seeding operation through the process of type-hole filling and gravity clearing, and the seed motion parameters close to the type-hole directly affect the seeding quality of the machine. The rotary type-hole cotton precision seed metering device is a kind of mechanical precision seed metering device. In order to solve the problem of missing seed in the process of filling, the influence of the motion parameters of rotary type-hole cotton precision seed metering device on the filling performance by establishing the kinematic model of the seed filling process in this paper. Using the discrete element simulation software to analyze the speed change trend of cotton seed falling into the type-hole and the influence of seed wheel vibration frequency on seed group disturbance. Taking the vibration frequency of seed wheel, vibration offset angle of seed wheel and rotating speed of metering device as the test factors, and taking the qualified rate of seed spacing, replaying rate and missing rate as the test indexes, three factors and five levels of positive traffic rotation combined test are carried out to explore the influence of each factor on seed metering performance. Design expert 8.0.6 software is used to analyze the test results and optimize the regression model. Single factor simulation test results show that the instantaneous speed of cotton seed increases with the increase of the rotating speed of the seed wheel, the instantaneous speed of the cotton seed is less than that of the seed wheel when it is filled into the type-hole, the cotton seeds with lower relative speed have better filling effect. When the vibration frequency of the seed wheel is 7 Hz, the average value of the normal force of the seed group is the smallest, which is 0.75 N, at this time, the internal friction of the seed goup is the smallest, the cotton seed is easy to be taken by the type-hole, and the seed filling performance of the seed metering device is improved. The simulation results of quadratic regression general rotation combination show that when the rotating speed of the seed metering device is 12.59 r/min, the vibration offset angle of seed wheel is 8.06° and the vibration frequency of seed wheel is 6.08 Hz, the qualified rate of seed spacing reaches the maximum of 94.5%, and the leak seeding rate is 2.9%, the repaly rate is 3.3%. On this basis, the platform validation test was carried out with Xinluzao No.61 cotton seed as the test object. The test results showed that when the rotating speed of the seed metering device was 12 r/min, the maximum qualified rate of the seed spacing was 94.65%, the error between the rotating speed of the seed metering device and the simulation test is 5.4%, which verifies the accuracy of the simulation results. This study can provide a reference for the structural optimization of the key components of the rotary type-hole cotton precision metering device. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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