Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

More documents

Recommendations

Info

1 st WorkshopXIII International Feed Technology Symposiummeaning that this feed component, with respect to its granulometric composition,belongs to finely granulated feeds, with the bushel weight of 654 mg/m 3 .Table 1. Chemical and granulometric compositions of corn gritsQuality parameter Content (%)Moisture content 13.36Crude ash content 0.24Crude proteins content 6.88Total sugars content 2.23Reducing sugars content 0.49Starch content 75.23Crude fat content 1.14Energetic valuekJ/100 gEnergetic value determined with calorimeter 1544Granulometric analysis Content (%)Particles > 550 μm 9.8Particles 250 μm 550 mm 81Particles < 63μm 9.2Bushel weight (kg/m 3 ) 654 kg/m 3Table 2 shows microorganism counts and mycotoxin contents in the corn grits.Analyses results show that with microbiological analyses were not found Salmonella sp.,coagulase-positive staphylococci, sulphite reducing clostridia, proteus spp., Escherichiacoli In 1 g of sample count of molds was 80, and total count of microorganisms was 500.Mycotoxicological analysis showed aflatoxins content
1 st WorkshopXIII International Feed Technology SymposiumTable 2. Counts of microorganisms and mycotoxin contents in the corn gritsMicroorganisms Sample size CountSalmonella spp. 50 g Not foundCoagulase-positive staphylococci 50 g Not foundSulphite reducing clostridia 1g Not foundProteus spp. 50 g Not foundEscherichia coli 50 g Not foundTotal yeasts count 1 g Not foundTotal molds count 1 g 80Total microorganisms count 1 g 500Mycotoxin content (ELISA)µg/kg• Aflatoxins B1+G1+B2+G2
Page 2 and 3:
1 st WorkshopXIII International Fee
Page 4 and 5:
Page 6 and 7:
Page 8 and 9:
Page 10 and 11:
Page 12 and 13:
Page 14 and 15:
Page 16 and 17:
Page 18 and 19:
Page 20 and 21:
Page 22 and 23:
Page 24 and 25:
Page 26 and 27:
Page 28 and 29:
Digestibility (%)1 st WorkshopXIII
Page 30 and 31:
Page 32 and 33:
Page 34 and 35:
Page 36 and 37:
Page 38 and 39:
Page 40 and 41:
Page 42 and 43:
Page 44 and 45:
Page 46 and 47:
Page 48 and 49:
Page 50 and 51:
Page 52 and 53:
Page 54 and 55:
Page 56 and 57:
Page 58 and 59:
Page 60 and 61:
Page 62 and 63:
Page 64 and 65:
Page 66 and 67:
Page 68 and 69:
Page 70 and 71:
Starch disappearance (%)1 st Worksh
Page 72 and 73:
Page 74 and 75:
Page 76 and 77:
Page 78 and 79:
Page 80 and 81:
Page 83 and 84:
Page 85 and 86:
Page 87:
Page 90 and 91:
Page 92 and 93:
Page 94:
Page 97 and 98:
Page 99 and 100:
Page 101 and 102:
Page 103 and 104:
Page 105 and 106:
Page 107 and 108:
X Axis Title1 st WorkshopXIII Inter
Page 109 and 110:
Page 111 and 112:
Page 113 and 114:
Page 115 and 116:
Page 117 and 118:
Page 119 and 120:
Page 121 and 122: dehulledhulledFusarium spp.Alternar
Page 123 and 124: 1 st WorkshopXIII International Fee
Page 131: 1 st WorkshopXIII International Fee
Page 196 and 197: Ash content, %1 st WorkshopXIII Int
Page 204: 1 st WorkshopXIII International Fee
Page 209 and 210: conversion of food (kg)1 st Worksho
Page 222 and 223:
Page 224 and 225:
Page 226 and 227:
Page 228 and 229:
Page 230 and 231:
Page 232 and 233:
Page 234 and 235:
Page 236 and 237:
Page 238 and 239:
Page 240:
Page 243 and 244:
Page 245 and 246:
Page 247 and 248:
Page 249 and 250:
Page 251 and 252:
Page 253 and 254:
Page 255 and 256:
Page 257 and 258:
Page 259 and 260:
Page 261 and 262:
Page 263 and 264:
Page 265 and 266:
production of fat correctedmilk 3,5
Page 267 and 268:
Page 269 and 270:
Page 271 and 272:
Page 273 and 274:
Page 275 and 276:
Page 277 and 278:
Page 279 and 280:
Page 281 and 282:
Page 283 and 284:
Page 285 and 286:
Page 287 and 288:
Page 289 and 290:
Page 291 and 292:
Page 293 and 294:
Page 295 and 296:
Page 297 and 298:
Page 299 and 300:
Page 301 and 302:
Page 303 and 304:
Page 305 and 306:
Page 307 and 308:
Page 309 and 310:
Page 311 and 312:
Page 313 and 314:
Page 315 and 316:
Page 317 and 318:
Page 319 and 320:
Page 321 and 322:
Page 323 and 324:
kg feed/kg body weignt1 st Workshop
Page 325 and 326:
Page 327 and 328:
Page 329 and 330:
Page 331 and 332:
Page 333 and 334:
Page 335 and 336:
Page 337 and 338:
Page 339 and 340:
Page 341 and 342:
Page 343 and 344:
Page 345:
show all

Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?