[Comparison of the methods for the calculation of food energy value]
2000
Jankauskas, B. | Jankauskiene, G. (Lithuanian Inst. of Agriculture, Kaltinenai (Lithuania). Kaltinenai Research Station)
Six methods for the calculation of food energy value were evaluated on the basis of research data from field experiments and production areas. Calculation of gross and metabolizable (available) energy content was done using the analytical data of Tamulis T.(N 1), modified formula of Axelson (N 2), and equations of : Nering K. - Zincenko L.I. (N 3), Cattle-breeding Institutes of Belorussia, Lithuania, Latvia, Estonia (N 4), Bogdanova G.A. (N 5) and authors of this publication (N 6). There was established identity, compatibility and a very close correlation of results by the methods N 1, N 2, N 3, N 5 and N 6 (R2 = 0.94-0.99). Correlation of results calculated by the method N 4 was not so close (R2 = 0.48-0.79) therefore this method was not recomended for the calculation of food enrgy value. There were suggested equations for the calculation results of gross and metabolizable energy from one to other investigated methods
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