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作 者:刘长忠[1] 陈红霞 谢德华[3] 王自良[1] 崔建勋
机构地区:[1]河南科技学院动物科学学院,河南新乡453003 [2]辉县市动物卫生监督所,河南新乡453600 [3]河南科技学院图书馆,河南新乡453003 [4]河南天地鹅业有限公司,河南新乡453003
出 处:《粮食与饲料工业》2010年第5期49-51,共3页Cereal & Feed Industry
基 金:校博士研究基金项目(2007013);国家科技部科技攻关项目(99-022-02-03);中国绿色农业协会项目(2007-5-4)
摘 要:采用体外消化试验方法研究在鹅基础日粮中分别添加0.2%和0.4%的NSP酶制剂对粗蛋白质、粗纤维、粗脂肪、粗灰分、干物质和氨基酸的体外消化率及还原糖生成量的影响。结果显示:0.2%与0.4%的NSP酶对还原糖生成量提高幅度分别为16.18%与23.93%(P<0.05);对粗纤维体外消化率提高幅度分别为23.87%、28.73%(P<0.05),对粗蛋白质体外消化率提高幅度分别为4.50%、5.03%(P<0.05),对干物质体外消化率提高幅度分别为6.14%、9.44%(P<0.05),对粗灰分体外消化率提高幅度分别为1.85%(P>0.05)、6.84%(P<0.05),对粗脂肪体外消化率无显著影响(P>0.05);对氨基酸体外消化率结果显示:对异亮氨酸体外消化率提高幅度分别为7.41%、10.69%(P<0.05),对谷氨酸体外消化率提高幅度分别为6.98%、10.25%(P<0.05),而对其它氨基酸体外消化率无显著影响(P>0.05)。The effects of 0.2% and 0.4% NSP enzyme preparations added into the basal diets for gooses on in--vitro digestibility of crude protein, crude fiber, crude fat, crude ash, dry matter and produced amount of reducing sugar were studied through in--vitro digestion test. The results showed that 0.2 % and 0.4 % NSP enzymes could increase the produced amount of reducing sugar by 16.18%/00 and 23.93% (P〈0.05) respectively, the in--vitro digestibility of crude fiber by 23. 870/00 and 28.73% (P〈0.05) respectively, the in--vitro digestibility of crude protein by 4.50% and 5.03% respectively (P〈0.05), the in--vitro digestibility of dry matter by 6.14% and 9.44% respectively (P〈0.05), the in--vitro digestibility of crude ash by 1.85% (P 〈0.05) and 6.84% (P〈0.05) respectively, and the in--vitro digestibility of crude fat was not significantly effected. The results of in--vitro digesti- bility of amino acids indicated that 0.2 % and 0.4 % NSP enzymes increased the in--vitro digestibility of isoleucine by 7.41% and 10. 69% (P〈0. 05) respectively and the in--vitro digestibility of glutamic acid by 6. 98% and 10.25 % (P〈0.05) respectively, but effected the in--vitro digestibility of other amino acids not significantly.
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