Nutritive characteristics for ruminants of a sunflower cake
1999
Ferruzzi, G. | Pistoia, A. | Serra, A. | Mele, M. (Pisa Univ. (Italy). Dipartimento di Agronomia e Gestione dell'Agroecosistema)
إنجليزي. [The major nutritive traits of a cake worked out by entire seeds by cold pressing were evaluated. The in vivo digestibility trials were performed with five rams, while the in situ degradability trials were carried out with three cannulated ewes. The cake has a nutritive value of 0.68 UFL/kg of DM, with a good protein level (16.66%), a still high oil content (19.16%), with prevailing unsaturated acids (90.9%). Dry matter had a very low degradability (actual degradability: 40.9) and digestibility (dOM: 49.61) for the high lipid and fibre percentage with a high lignin content (14.97%). Protein digestibility was good (66.42%) and actual degradability was high (74.3)]
اظهر المزيد [+] اقل [-]إيطالي. Sono state valutate le principali caratteristiche nutrizionali di un panello proveniente da semi integrali di girasole pressati a freddo. Le prove di digeribilita' in vivo sono state effettuate con cinque arieti; quelle di degradabilita' in situ con tre pecore fistolate. Il panello presenta un valore nutritivo di 0,68 UFL/kg di SS con un buon contenuto proteico (16,66%), un'elevata percentuale di lipidi residui (19,16%), costituita prevalentemente da acidi grassi insaturi (90,9%). La sostanza secca e' risultata poco degradabile (degradabilita' effettiva: 40,9) e scarsamente digeribile (dSO: 46,91) a causa dell'alta percentuale di lipidi e di fibra con un elevato tenore di lignina (14,97%). Per la proteina si e' invece ottenuta una buona digeribilita' (66,42%) ed un'elevata degradabilita' effettiva (74,3)
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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تم تزويد هذا السجل من قبل Istituto di Servizi per il Mercato Agricolo Alimentare