Lim, Fairda (1985) Nutritive Value And Bioavailability Of Protein Feedstuffs For Broiler Chickens. Masters thesis, Universiti Pertanian Malaysia.
Three experiments were conducted to evaluate the nutritive value and biological availability of nutrients in proteinaceous feedstuffs for broiler chickens. These include Thai fish meal ( FSM ) , Peruvian FSM, China soybean meal ( SBM ) , two locally-processed SBM , Federal Flour Mill ( FFM ) and Soon Soon ( SS ) , respectively, and single-cell protein "Pruteen" . In Experiment 1 , the nutritive values of these feedstuffs were subjected to the following chemical analyses: proximate, minerals, detergent fibre, amino acids and in vitro digestibility . Crude protein ( CP ) contents of fish meals ( on dry matter basis ) were 54.17% for Thai F SM and 60.98 % f or Peruvian FSM . Ash content in Thai FSM was higher ( 25.86%) than Peruvian FSM (15.51%). Gross energy in Peruvian F SM (4,488 kcal /g ) was higher than Thai FSM (3,781 kcal/g) , attributing mainly to higher fat content in the Peruvian FSM (10.37%) than in the Thai FSM (7.59%) . In vitro evaluation of fish meals showed that the digestible CP (DCP ) was higher for Thai FSM ( 4 2 . 2 % ) than the Peruvian FSM ( 40.0%) . SBM of China origin showed highest protein content (44.41%) followed by FFM SBM (43 . 09%) and SS SBM (41.04%) . However , the amino acid profile s showed that China SBM had the lowest total amino acid value (42.81%) and SS the highest (44.08%) . In vitro evaluation showed that China SBM had the highest DCP (38.33%) and that of the two locally-processed SBM were comparable (35.15and 35.64% ) . Pruteen had a high CP value (71.94%) and DCP (61.0%) , but low in crude fibre (/ 1 %) , and high in gross energy (4,527 kcal /g ) .
|Item Type:||Thesis (Masters)|
|Subject:||Poultry - Feeding and feeds|
|Chairman Supervisor:||Professor Dr. Rudy I. Hutagalung|
|Call Number:||FPV 1985 2|
|Faculty or Institute:||Faculty of Veterinary Medicine|
|Deposited By:||Mohd Nezeri Mohamad|
|Deposited On:||13 Jul 2011 07:31|
|Last Modified:||13 Sep 2011 03:34|
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