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%.

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.

Effect of expanding on in-vitro protein digestibility and starch gelatinization of feedstuff

Results indicate that: Before conditioning,in-vitro protein digestibility is negatively correlated with particle size(P<0.

The influence of drying methods on nutritive value and in vitro digestibility of forages;

Research on effects of in vitro digestibility of two screw extrusion peanut protein;

Study on the in vitro digestibility of baled alfalfa silage;

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,.

1MJ1kg;protein digestibility is up to 78.

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.