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Research on the Effect of the Degradability of Soybean Meal Proteins by Glucose Treatment and by the Orthogonal Experiment Design

Wang Weibo1,2, Zhao Guoqi1, Chang Yufeng2, Wang Jifeng2, Wang Ling2 (1.Animal Science and Technology College, Yang Zhou University, Yangzhou 225009; 2.The Bureau of Tongshan County; Tongshan 221116)  
This study was carried out to determine the effects of glucose treatments of soybean meal(SBM)which was under different factors on degradability characteristics in situ rumen. In the experiment, three ruminally cannulated Holstain cows were used to measure the degradability characteristics of dry matter(DM)and crude protein(CP)of soybean meal samples at different times. It was concluded that SBM proteins can be effectively protected from degradation in the rumen by glucose treatment. the degradation of protein were significant affect by the addition of glucose, temperature, the time of heat and the content of water. temperature was the most important factor, time of heat was the second, the next was addition of glucose, the content of water was the last. the degradation of DM, CP was gradually reduced with increasing the content of glucose, temperature and the time of heat.
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