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Pea protein and amino acid ileal digestibility in growing pig

被引：0
|
作者：
Grosjean, F
Jondreville, C
VanCauwenberghe, S
Williatte, I
Gatel, F
Peyronnet, C
机构：
来源：
DIGESTIVE PHYSIOLOGY IN PIGS | 1997年 / 88期
关键词：
pig; pea; digestibility; protein; amino acid; trypsin inhibitor activity;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
Protein and amino acid ileal digestibility was measured in 18 smooth and tannin free pea batches then studied in relation with their chemical characteristics (starch, fibre, ash and fat contents, trypsin inhibitor activity) and their variety. Each batch was tested on four castrated males, from 30 to 90 kg liveweight, fitted with an end to end ileo-rectal anastomosis. Protein and amino acid ileal digestibility is higher for peas with TIA lower than 5 units/g DM than for peas with TIA above 10 units/g DM. Among batches with TIA lower than 5 units, digestibility is not correlated to any analysed criteria.
引用
收藏
页码：372 / 376
页数：5
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