2) Protein digestibility
蛋白质消化率
1.
The results showed that the laying rate ,egg weight and laying yield of the treatment groups increased remarkably and the energy utilization and protein digestibility were improved greatly,.
结果表明 :加酶组产蛋率、蛋重和产蛋量明显提高 ,能量利用率和蛋白质消化率有较大改善 ,其中以试验CE1组为最适酶配方
2.
1MJ1kg;protein digestibility is up to 78.
1兆焦/千克，蛋白质消化率可达78。
3.
The results show that the in vitro protein digestibility of canopla meal determined by this procedure agrees very well with recently reported 70% and 72% values determined in vitro at the ileal lev.
采用胃蛋白酶 胰蛋白酶两步水解双低菜籽饼粕样品 ,并用特定分子量拦截值的透析袋移出小分子的酶解产物的方法 ,离体测定了 3个中国双低菜籽饼粕与 1个加拿大卡诺拉饼粕的蛋白质消化率。
3) in vitro protein digestibility
蛋白体外消化率
1.
Results: The sorghum flour forms fine porous sponge body after the extrusion processing,and its gelatinization degree,water absorption index,water solution index,and in vitro protein digestibility obviously increase after the extrusion,and tannin acid content reduces by more than 50%.
比较三种高粱粉挤压产品的质量,辽宁白高粱挤压产品具有最小容重,具备一定的膨化度和硬度,其水溶性、蛋白体外消化率均明显高于内蒙白高粱挤压产品(P<0。
2.
05)and the effect of the 4th zone temperature on the water solution index and in vitro protein digestibility,the effect of material moisture content on expansion ratio,bulk density,the water solution index and in vitro protein digestibility,the effect of feed rate on all the qualities of the products and the effect of screw speed on bulk density and the water solution index were significant(p<0.
05);Ⅳ区温度对产品的水溶性指数、蛋白体外消化率的影响,水分对膨化度、容重、水溶性指数和蛋白体外消化率的影响,喂料速度对产品的各项品质特性的影响以及螺杆转速对容重、水溶性指数的影响均显著(p<0。
补充资料：蛋白消化
蛋白消化
食物中的蛋白质在消化道内的分解过程。蛋白质的消化是从胃内开始的，胃液中的胃蛋白酶能水解蛋白质，其主要产物是胨和胨，亦能产生少量的多肽和氨基酸。胰液中的胰蛋白酶和糜蛋白酶是消化蛋白质的主要酶类，二者都能将蛋白质分解为胨和胨，共同作用于蛋白质时，可将蛋白质分解为小分子多肽和氨基酸，肠液中的肠肽酶再分解多肽为氨基酸，从而在小肠内完成蛋白质的消化。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条