About: The effect of the extrusion process on the digestibility of feed given to laying hens

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About: The effect of the extrusion process on the digestibility of feed given to laying hens Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The purpose of the study was to observe the effect of feeding extruded feed that contained rapeseed (that was extruded using the standard methods for large-scale production of extruded feed) on retention and coefficient of total tract apparent digestibility (CTTAD) in hens. The laying hens were divided into two groups NEX and EXT. The composition of the diets was the same in both groups (wheat 39%, rapeseed 13.5%, pea 13.5%, soya bean meal 6%, maize 14%, fish meal 3%, limestone 1%, premix 10%). But 0.45 kg of 1 kg of the diets EXT (wheat, pea and rapeseed) was extruded by dry extrusion at temperature 137 °C and at moisture from 12 to18% for 6s. A balance assay was conducted with four laying hens from the group NEX and eight from the group EXT when they were 61 week old. The CTTAD of fat, calcium and amino-acids, and the retention of the nitrogen were estimated using the indicator method. The significance between the means was evaluated by a t-test. The average egg mass production during the assay was The purpose of the study was to observe the effect of feeding extruded feed that contained rapeseed (that was extruded using the standard methods for large-scale production of extruded feed) on retention and coefficient of total tract apparent digestibility (CTTAD) in hens. The laying hens were divided into two groups NEX and EXT. The composition of the diets was the same in both groups (wheat 39%, rapeseed 13.5%, pea 13.5%, soya bean meal 6%, maize 14%, fish meal 3%, limestone 1%, premix 10%). But 0.45 kg of 1 kg of the diets EXT (wheat, pea and rapeseed) was extruded by dry extrusion at temperature 137 °C and at moisture from 12 to18% for 6s. A balance assay was conducted with four laying hens from the group NEX and eight from the group EXT when they were 61 week old. The CTTAD of fat, calcium and amino-acids, and the retention of the nitrogen were estimated using the indicator method. The significance between the means was evaluated by a t-test. The average egg mass production during the assay was (en) Efekt extruze na stravitelnost krmiv a krevní ukazatele (cs)
Title	Efekt extruze na stravitelnost krmiv a krevní ukazatele (cs) The effect of the extrusion process on the digestibility of feed given to laying hens The effect of the extrusion process on the digestibility of feed given to laying hens (en)
skos:prefLabel	Efekt extruze na stravitelnost krmiv a krevní ukazatele (cs) The effect of the extrusion process on the digestibility of feed given to laying hens The effect of the extrusion process on the digestibility of feed given to laying hens (en)
skos:notation	RIV/62156489:43210/04:00002307!RIV/2005/MSM/432105/N
http://linked.open.../vavai/riv/strany	313;318
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM 432100001)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2005
http://linked.open...aciTvurceVysledku	Klecker, Dalibor Zeman, Ladislav Kráčmar, Stanislav Lichovníková, Martina
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Mendelova univerzita v Brně / Agronomická fakulta
http://linked.open...dnocenehoVysledku	562064
http://linked.open...ai/riv/idVysledku	RIV/62156489:43210/04:00002307
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Amino acids;retention;total track apparent digestibility (en)
http://linked.open.../riv/klicoveSlovo	Amino acids total track apparent digestibility retention
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[E286CAA48ED8]
http://linked.open...i/riv/nazevZdroje	Animal Feed Science and Technology
http://linked.open...in/vavai/riv/obor	GH
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...UplatneniVysledku	2004
http://linked.open...v/svazekPeriodika	116
http://linked.open...iv/tvurceVysledku	Kráčmar, Stanislav Zeman, Ladislav Lichovníková, Martina Klecker, Dalibor
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20432100001
issn	0377-8401
number of pages	6 (xsd:int)
http://localhost/t...ganizacniJednotka	43210

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