| The text studied the content of nutritional ingredient and mimosine in branches and leaves,of the Leucea(Leucaena.leucocephala(Lam.) de Wit) in different place of produce,season,and in branches and leaves,seeds and hulls of the Leucea in different tissiu.The impact of ammonification on the nutritional ingredient and mimosine and combination effect were investigated among Leucea,maize and straw in order to enlargement exploitation of Leucea in nanjiang brown goat.This study was divided into three test:Test one,an experiment was conducted to determine the routine nutritional ingredients,amino acids and mimosine of the branches and leaves,seeds and hulls of the Leuceanathat were sampled inNingnan of Xichang,Yaan,Suining and Kangding in Sichuan province.The result showed as follow:①The branches and leaves of the Leuceana growing in different places of produce in Sichuan belonged to protein forage. The content of CP was the highest and CF was the lowest in Yaan.②The content of mimosine in branches and leaves:Suining's was markedly lower than Yaan and Xichang's,summer's was significant higher than spring and autum's(P＜0.05).③The CP of branches and leaves of the Leuceana in summer was significant higher than that in spring and autumn in Ya'an.The CF in spring was markedly lower than that in summer(P＜0.05),extremely markedly lower than that in autumn(P＜0.01).④The content of mimosine in branches and leaves:summer's was significant higher than spring and autum's(P＜0.05 ).It was summarized that the nutrition value of Leuceana was the highest when sampled in summer.⑤The CP of branches and leaves,seeds,hulls were 27.33%,27.37%and 6.02%,the CF were 16.9%,12.85%and 47.59%,and the content of mimosine were 2.75%,4.5%,0.22%,respectively.⑥The ration of EAA/TAAwere 53.2%,47.7%in branches and leaves,seeds respectively,and the ration of TAA/CP were 81.3%,85.4%.Branches and leaves,seeds of Leucaena in Sichuan had the high nutritional value and the content of EAA,TAA.Methionine was the first restricte amino acid.Test two,an experiment was conducted to determine the routine nutritional ingredients and mimosine of the branches and leaves,seeds and hulls of the Leuceana, the effect of ammonification on Leuceana routine nutritional ingredients and mimosine. A 3×2 factorial experiment design was used to compare the influence of ammonification on fermentation parameters with dual-outflow continuous culture system,the four treatments are ammonification Leuceana;ammonification Leuceana and corn;Leuceana;Leuceana and com.The result showed as follow:①The CP was significantly increased after ammonification(P＜0.05),while mimosine and EE content was dramatically decreased(P＜0.01),and NDF was significantly decreased (P＜0.05).②The pH of rumen was positively influenced and the liberation speed of NH3 was accelerated after ammonification.Ammonification with corn was in favor of stabilizing rumen pH and the utilization efficiency of ammonium nitrogen by microorganisms in rumen.Ammoniation improved the quality of Leucaena and fermentation characteristics.Test three,nine rations of ration formulation,each contained maize,Leucaena and rice straw,were subject to in vitro gas production experiment,for developing an effective way of rational use of Leucaena and straw.The result showed as follow:①The cumulative gas production of all the rations increased with the elevated maize and concentrate level after 12 h incubation.②The maximum associative effect attained at 24 h incubation when the ratio between concentrate and roughage were 45:55,55:45,and after 24h when the ratio was 65:35.The positive associative effect occurred at different time for different rations.③Parameter b and(a+b),which represent the slow gas production and potential gas production,respectively,were markedly reduced with the increasing of Leucaena(P＜0.01).pH of rumen fluid dropped with decrease of concentrate and Leucaena 48h fermentation.The concentration of ammonia nitrogen increased with increasing of concentration,differences were significantly in other rations except ration5,ration6 and ration8(P＜0.01).The content of three main types of fermentation of volatile fatty acids and the order of changes magnitude in the size were acetic acid＞propionic acid＞butyric acid after the fermentation,and type of fermentation was not affected.When the ratio between concentrate and roughage were 45:55 and 55:45,the changes in trends of three acids and total volatile fatty acid was consistent, the content was highest when the ration of maize and Leucaena was 1:1.6,and the 65:35 was increasing trend.The acetic acid/propionic acid of ration6 was significantly lower than the value of the other combinations.④The degradation of mimosine was affected both by the ratio between roughage and concentrate,and by the ratio between maize and Leucaena,without regularity.The best rations were:concentrate/roughage was 55:45, malze/Leucaena was 1:1.6,and concentrate/roughage was 65:35,malze/Leucaena was 1:1.6 or 1:0.8.The ration between NDF and CP was 3.5～4.3.But the degradability of mimosine was not the maximum under such condition.Combination of feed impacted on the degradation of mimosine in Leucaena.
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