ESTIMATION OF PROTEIN DIGESTIBILITY .2. IN-VITRO ASSAY OF PROTEIN IN SALMONID FEEDS

被引：45

作者：

DIMES, LE

HAARD, NF

DONG, FM

RASCO, BA

FORSTER, IP

FAIRGRIEVE, WT

ARNDT, R

HARDY, RW

BARROWS, FT

HIGGS, DA

机构：

[1] UNIV WASHINGTON,SCH FISHERIES,SEATTLE,WA 98105

[2] NATL MARINE FISHERIES SERV,SEATTLE,WA 98105

[3] FISHERIES & OCEANS CANADA,W VANCOUVER LAB,W VANCOUVER V7V 1N6,BC,CANADA

[4] US FISH & WILDLIFE SERV,CTR FISH TECHNOL,BOZEMAN,MT 59715

来源：

COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY A-PHYSIOLOGY | 1994年 / 108卷 / 2-3期

关键词：

PROTEIN DIGESTIBILITY; SALMONID FEEDS;

D O I：

10.1016/0300-9629(94)90107-4

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The in vitro digestibility of protein in various salmonid feeds was determined by pH-stat using enzyme fractions from trout pyloric ceca. Data were compared with in vivo digestibility and growth of fish by linear regression analysis. Results indicated that there were good agreements between the degree of hydrolysis of most feed samples and growth of fish. The pH-stat method is not suited for feed samples that have been partially hydrolyzed during their preparation.

引用

页码：363 / 370

页数：8

共 16 条

[1]

Bodwell C. E., 1977, FOOD TECHNOL, V8, P188

[2] ESTIMATION OF PROTEIN DIGESTIBILITY .1. DEVELOPMENT OF AN IN-VITRO METHOD FOR ESTIMATING PROTEIN DIGESTIBILITY IN SALMONIDS (SALMO-GAIRDNERI) [J].