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首页> 外文期刊>Tropical Animal Health and Production >Chemical composition and some anti-nutrient content of raw and processed bitter vetch (Vicia ervilia) seed for use as feeding stuff in poultry diet
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Chemical composition and some anti-nutrient content of raw and processed bitter vetch (Vicia ervilia) seed for use as feeding stuff in poultry diet

机译：用作家禽饲料的原料和加工的苦processed菜种子的化学组成和一些抗营养成分

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An experiment was conducted to determine chemical composition of raw and treated bitter vetch seed for use in poultry diets. Processing methods were: soaked in water for 12 h, then autoclaved and dried (SA); coarsely ground, soaked in water for 24 h, autoclaved and dried (GSA); coarsely ground, soaked in water for 47 h with exchange of water every 12 h, cooked and dried (GSC); coarsely ground, soaked in solution of 1% acetic acid for 24 h at 60 degrees C and dried (GAA). Raw bitter vetch seed was contained 94.52, 26.56, 0.4, 58.86, 3.38, 5.32, 12.28 and 14.20 percent DM, CP, EE, NFE, Ash, CF, ADF and NDF, respectively. Its GE, AME, AMEn, TME and TMEn values were 18.10, 13.15, 14.38, 14.10 and 14.69 MJ/kg, respectively. Results indicated that bitter vetch is a good source of Fe (340 ppm) and Cu (46.7 ppm). It s amino acid profile was suitable and methionine was the first limiting amino acid when compared with broiler and layer chicks requirements. Its canavanine and tannin content were 0.78 and 6.7 mg/kgDM, respectively. Processing methods improved CP and in some cases AMEn. All processing methods especially GSC resulted in a significant (P < 0.05) reduction in canavanine and tannin.
机译：进行了一项实验，以确定用于家禽日粮的生和处理过的苦v菜种子的化学成分。加工方法为：在水中浸泡12 h，然后高压灭菌并干燥（SA）;粗磨，在水中浸泡24小时，高压灭菌并干燥（GSA）;粗磨，在水中浸泡47小时，每12小时更换一次水，煮熟并干燥（GSC）;粗磨，在60°C的1％乙酸溶液中浸泡24小时，然后干燥（GAA）。未加工的苦v菜种子分别含有94.52、26.56、0.4、58.86、3.38、5.32、12.28和14.20％的DM，CP，EE，NFE，灰分，CF，ADF和NDF。其GE，AME，AMEn，TME和TMEn值分别为18.10、13.15、14.38、14.10和14.69 MJ / kg。结果表明苦v菜是Fe（340 ppm）和Cu（46.7 ppm）的良好来源。与肉鸡和蛋鸡相比，蛋氨酸是合适的氨基酸，蛋氨酸是第一个限制性氨基酸。其小can碱和单宁含量分别为0.78和6.7 mg / kgDM。处理方法改善了CP，有时还改善了AMEn。所有加工方法，特别是GSC，均导致卡那碱和丹宁酸的含量显着降低（P <0.05）。

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