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ผลงานตีพิมพ์ในวารสารวิชาการBy-product of tropical vermicelli waste as a novel alternative feedstuff in broiler dietsผู้แต่ง: Rungcharoen, P.,  Dr.Nantawan Therdthai, Associate Professor , Dr.PISIT DHAMVITHEE, Assistant Professor , Dr.Seksom Attamangkune, Assistant Professor , Dr.Yuwares Ruangpanit, Associate Professor , Ferket, P.R., Dr.Natchanok Amornthewaphat, Assistant Professor , วารสาร:  
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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Amino Acid Supplementation of High Mungbean Meal Vermicelli By-product Diets for Growing-finishing Pigs) ผู้เขียน:Ronachai Sitthigripong, P. F. Alcantara สื่อสิ่งพิมพ์:pdf AbstractSince the mungbean meal vermicelli by-product (MBMV) had very low nutrient digestibility values, this experiment was conducted to study the effect of amino acid supplementation of high MBMV rations on production performance and carcass characteristic of growing-finishing pigs. Thirty-two purebred Large White barrows averaging 30 kg were randomly assigned into four dietary treatments composed of corn-soy diet (positive control) and three treatment groups of 30 percent MBMV diet containing with and without (negative control : MBMV) amino acid balance based on NRC (1988) requirement (MBMVAA) and with high nutrient density (105 percent of corn-soy diet : hi-den MBMV). Results indicated that addition of amino acid in low protein diet with high MBMV failed to improve production performance and carcass characteristic of the animals. Amino acids supplementation at level equivalent to 105 percent NRC requirement improve the production performance and carcass characteristic in terms of average feeding period, daily gain, protein efficiency ratio, feed conversion ratio, loin eye area and lean cut yield of the high level MBMV diet in growing-finishing pigs, but was not comparable to cornsoy diet. It requires higher nutrient density in the diet especially crude protein or increase more amino acid level supplementation in high MBMV diet. |
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หัวเรื่อง:การศึกษาการผลิตข้าวฟ่างเสริมโปรตีน โดยใช้แป้งถั่วเหลืองชนิดพร่องไขมัน สื่อสิ่งพิมพ์:pdf AbstractStudies on the production of sorghum vermicelli supplemented with different levels of defatted soy flour indicated that the nutritive value of the products were markly improved. The protein content of the defatted soy bean flour supplemented sorghum vermicelli were 2-3 fold higher than that of the commercial vermicelli, i.e. 12.4%, 17.1% and 20.4% protein for 10%, 20% and 30% defatted soy bean flour supplemented sorghum vermicelli respectively. The protein quality is comparable to that of reference protein. The acceptability of the vermicelli was carried out by organoleptic test. The results obtained showed that all the samples tested were acceptable in all the parameters tested, i.e. color, flavor and texture. However, it was also found that the more the defatted soy flour supplemented, the higher the rehydration capacity, while the strength of the product was found decreased when the amount of defatted soy flour supplemented increased. In addition the shelflife of the products also found improved better than sorghum vermicelli supplemented with the full fat soy flour. |
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