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In vitro study of limiting factors of nutritive value of olive cake: effects of fats and secondary metabolites

机译:橄榄饼营养价值限制因素的体外研究:脂肪和次生代谢产物的影响

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摘要

Threeinvitroexperimentswerecarriedouttostudylimitingfactorsofolivecake.nbsp;Thefirstexperimentrevealedasignificant(P0,05)effectofolivecakefatontheinvitronbsp;drymatterdigestibilityofolivecake.nbsp;Theexperiment2showedadepressiveeffectofthefataddition(incorporatedto5,10and15%oftheincubatedsubstrate)ontheorganicmatterdigestibility(OMD)ofahayoftareoatsmeasuredwithanenzymaticmethod;theoliveoilsignificantlyreduced(p0.05)theOMDofthehaystartingfromthedoseof10%against15%forthesunfloweroil.Thefallofdigestibility(6.9to14%)inducedbythecrudeextractwithhexaneremainnonsignificant(p0.05)duetoprobabilityoftheeffectivequantityoffatbroughtbythiscrudeextract.nbsp;Intheexperiment3,thesignificantimprovements(p0.05)ofproperdigestibilityoftheolivecake(followingtheextractionwithmethanol)ormixtureof#8220;Soyabeanmeal+olivecake#8221;(afterextractionwithacetonewater)aswellasthebeneficialeffect(p0.05)oftheadditionofpolyethyleneglycol(PEG)onthedigestibilityofthesamemixturerevealednbsp;thepresenceofactiveinhibitingsubstances(simplephenoliccompoundsorcomplexcompoundsastannins)intheolivecakeandimpliedinthelownutritivevalueofthiscakeandthedepressiveeffectofthisby-productonthedigestibilityofthefeedstowhichitisincorporated.
机译:Threeinvitroexperimentswerecarriedouttostudylimitingfactorsofolivecake.nbsp; Thefirstexperimentrevealedasignificant(PLT; 0,05)effectofolivecakefatontheinvitronbsp; drymatterdigestibilityofolivecake.nbsp; Theexperiment2showedadepressiveeffectofthefataddition(incorporatedto5,10and15%oftheincubatedsubstrate)ontheorganicmatterdigestibility(OMD)ofahayoftareoatsmeasuredwithanenzymaticmethod; theoliveoilsignificantlyreduced(PLT; 0.05)theOMDofthehaystartingfromthedoseof10%against15%forthesunfloweroil.Thefallofdigestibility(6.9to14%) inducedbythecrudeextractwithhexaneremainnonsignificant(PGT; 0.05)duetoprobabilityoftheeffectivequantityoffatbroughtbythiscrudeextract.nbsp; Intheexperiment3,thesignificantimprovements(PLT; 0.05)ofproperdigestibilityoftheolivecake(followingtheextractionwithmethanol)ormixtureof#8220; Soyabeanmeal + olivecake#8221;(afterextractionwithacetonewater)aswellasthebeneficialeffect(PLT; 0.05)oftheadditionofpolyethyleneglycol(PEG)onthedigestibilityofthesamemixturerevealednbsp; thepresenceofa蛋糕中的抑制活性物质(简单的酚类化合物或复方黄酮类化合物),暗示该蛋糕的营养价值低,并降低了副产品对饲料消化性的抑制作用。

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