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 หัวเรื่อง:การใช้กากมันสำปะหลังจากการผลิตแอลกอฮอล์ในอาหารไก่ไข่ ผู้เขียน: Wirachai Polrome, Usa Klinhom, Chusri Talabmook สื่อสิ่งพิมพ์:pdf AbstractThe experiment was conducted to determine the effect of utilization of ethanol fermented cassava products (EFCP) with yeast cake in laying hen rations on performance and quality of products of laying hen (ISABROWN). EFCP was replaced for corn at levels of 0, 10, 20,30 and 40 percent of layer diets. Studying nutrient utilization of EFCP of laying hens by usnig completely randomized design and linear regression. The apparent metabolizable energy (AME) and apparent net protein utilization (ANPU) of the EFCP were 2229.85 Kcal/kg and 24.93 percent respectively. About the effects of EFCP on performance and quality products of laying hens, it was found that there was no significantly different in production performance between the controlled group and the groups fed with EFCP in the rations (P>0.05). But the cost of the EFCP rations was lower than that of the controlled group. As for the quality of eggs, there was no significant difference in weight of eggs, thickness of egg shell and haugh unit value of eggs between controlled group and the group fed with EFCP in the rations (P>0.05). Yolk colour of the EFCP fed groups was lighter than that of the controlled group (P<0.05). |
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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Quality and Quantity of Protein in Certain Kinds of Edible Mushroom in Thailand) ผู้เขียน: นางสาวเยาวดี คุปตะพันธ์ , นางสาวดวงจันทร์ เฮงสวัสดิ์ , ดร.วันเพ็ญ มีสมญา , Sompoch Yaieiam สื่อสิ่งพิมพ์:pdf AbstractThe chemical composition and nutritional value were determined in four edible mushroom species from Thailand, namely Nang Rom mushroom (Pleurotus sajorcaju) Pao Heo mushroom (Pleurotus ostreatus) Hom mushroom or Shitake (Lentinus edodes) and Kra dang mushroom (Lentinus lepidus). Protein, fat, crude fiber and carbohydrate were 19.59-24.68, 0.25-1.42, 12.29-18.52 and 49.42- 55.42% dry weight, respectively. The corrected protein efficiency ratio (C-PER), net protein utilization (NPU), biological value (BV) and true digestibility (TD) were 0.03-1.29, 30.32-40.20, 63.72-77.18 and 47.32-52.16, respectively, compared to values in casein of 2.50, 75.27, 85.98 and 87.49, respectively. Amino acid analysis showed that the protein contained nutritionally useful quantities of essential amino acids, while tryptophan was the limiting amino acid in all the samples. The protein digestibility corrected amino acid score (PDCAAS) of the four mushroom species ranged between 0.32 and 0.45. The results showed that the Hoom mushroom or Shitake had better nutritional protein qualities than the other species studied. |
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 Researcherดร. ศุภชาติ ปานเนียมที่ทำงาน:โรงพยาบาลสัตว์ มหาวิทยาลัยเกษตรศาสตร์ หนองโพ คณะสัตวแพทยศาสตร์ สาขาที่สนใจ:herd health and farm management in dairy and beef cattle, small ruminant, epidemiology of infectious diseases in ruminant Resume |