| 青霉素菌体蛋白营养价值评定及应用效果研究 |
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| 引用本文： | 李飞,呙于明,袁建敏.青霉素菌体蛋白营养价值评定及应用效果研究[J].中国畜牧杂志,1999,35(2):10-12. |
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| 作者姓名： | 李飞 呙于明 袁建敏 |
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| 作者单位： | 中国农业大学动物科技学院,北京,100094 |
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| 摘 要： | 分析结果表明：青霉素菌体蛋白含粗蛋白质４１．０％，钙１．４４％，总磷１．１１％，代谢能水平为９．９６ＫＪ／ｇ，５种主要的氨基酸含量如下：赖氨酸１．８４％，蛋氨酸０．６０％，胱氨酸０．６２％，苏氨酸１．７８％，色氨酸０．５０％；表观消化率分别为：８８．４％，９０．７％，６１．９％，８０．４％，９１．４％。通过饲养实验说明，在蛋鸡全价料中添加３％、５％、７％的青霉素菌体蛋白，可获得不低于玉米－豆粕日粮的生产成绩
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| 关 键 词： | 青霉素菌体蛋白 代谢能 氨基酸表观消化率 蛋鸡生产性能 |
Nutritoinal Evaluation and Use of Penicillin Fermentation Culture as a Feed Ingredient for Laying Hens |
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| Li Fei,Guo Yuming,Yuan Jianmin.Nutritoinal Evaluation and Use of Penicillin Fermentation Culture as a Feed Ingredient for Laying Hens[J].Chinese Journal of Animal Science,1999,35(2):10-12. |
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| Authors: | Li Fei Guo Yuming Yuan Jianmin |
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| Abstract: | The data of analyses for penicillin fermentation culture(PFC) are as follows:crude protein 41%;Ca 1.44%;total P 1.11%;metabolizable energy 9.96KJ/g;Lys 1.84%;Met 0.60%;Cys 0.62%;Thr 1.78%;Trp 0.50%;the apparent amino acid digestibility(AAAD) are Lys 88.4% Met90.7%,Cys 61.9%,Thr 80.4% and Trp 91.4%. The result of feeding trial showed that PFC can be used in layer diet at 3%～7% inclusion ratio and with no significant influence on performance of laying hens compared with the corn-soy bean diet with out PFC. |
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| Keywords: | Penicillin fermentation culture (PFC) Metabolizable energy Amino acid digestibility Laying performance |
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