Digestibility of crude protein of selected varieties of cereal crops and legumes detected by the in vivo method in pigs
1996
Nitrayova, S. | Sommer, A. | Ceresnakova, Z. (Vyskumny Ustav Zivocisnej Vyroby, Nitra (Slovakia))
Nutrient and amino acid content was determined in nine wheat varieties, two triticale varieties, seven pea varieties and two horse bean varieties. The ratio of crude protein average content in the crops was as follows: wheat:triticale:pea:horse bean = 100:107:178:213. Crude protein digestibility was determined in vivo. In the cereals, the digestibility by pepsin and HCl was five times higher than in the legumes. The intestinal digestibility of crude cereal protein was ten times lower than that of legume protein. This is caused by the different "availability" of cereal proteins and leguminous proteins for digestion by pepsin and trypsin resulting mainly from differing amino acid contents in these feeds
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