Chemical and digestive characteristics of tofu cake for feed of cattle
1994
Amari, M. (National Inst. of Animal Industry, Kukizaki, Ibaraki (Japan)) | Koga, T. | Abe, A.
Seventeen tofu cake samples were analyzed for crude protein (CP), ether extract (EE) and organic cell wall (OCW) among others. Considerable variation in all such respects was noted. CP content was found closely correlated with that of OCW. The rate of cell wall digestion was measured by the in vitro method together with timothy hay and beet pulp. The lineary of the semilogarithmic plots of undigested cell wall with time and correlation (r0.97) of what indicated first order kinetics for each samples. In the early stage of incubation within 12 hours, the rate constant of digestion was highest. Ether extract content was about 12% in the tofu cakes. Digestibility of OCW in defatted or non-treated tofu cake was assessed by the in vitro method. The digestibility of OCW in defatted tofu cake greatly exceeded that without treatment. A factor determining the digestibility of OCW in tofu cake was shown to be fat content
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