| 不同大豆粕(饼)样品粗蛋白质含量差异的分析 |
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| 引用本文： | 曹颖霞,王思珍,武迎红,贾伟星.不同大豆粕(饼)样品粗蛋白质含量差异的分析[J].内蒙古民族大学学报(自然科学版),2002,17(3):240-241. |
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| 作者姓名： | 曹颖霞 王思珍 武迎红 贾伟星 |
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| 作者单位： | 1. 内蒙占民族大学动物科技学院,内蒙古,通辽,028042
2. 通辽市畜牧兽医研究所,内蒙古,通辽,028000 |
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| 摘 要： | 对 39个被测大豆粕 (饼 )样品 (A组 )的粗蛋白质含量进行了分析 ,其最高为 47 9%,最低为 2 9 4 %,全距、标准差、变异系数分别为 18 5 ,3 80 2 7和 9 0 8%.《中国饲料成分及营养价值表》中 16个豆粕 (饼 )样品 (B组 )的粗蛋白质含量最高为 47 7%,最低为 40 7%,全距、标准差、变异系数分别为 7 0 ,1 9332 %和 4 4 6 %.结果表明A组粗蛋白质含量的变异程度比B组大 .
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| 关 键 词： | 饲料 营养成分 |
| 文章编号： | 1671-0185(2002)03-0240-02 |
| 修稿时间： | 2002年3月18日 |
Analysis on Different Total Protein Content in Different Bean Cake |
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| CAO Ying-xia ,WANG Si-zhen ,WU Ying-hong ,JIA Wei-xing.Analysis on Different Total Protein Content in Different Bean Cake[J].Journal of Inner Mongolia University for the Nationalities(Natural Sciences),2002,17(3):240-241. |
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| Authors: | CAO Ying-xia WANG Si-zhen WU Ying-hong JIA Wei-xing |
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| Institution: | CAO Ying-xia 1,WANG Si-zhen 1,WU Ying-hong 1,JIA Wei-xing 2 |
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| Abstract: | In this experiment,39 total protein content of bean cake samples(group A) was examined.The highest and the lowest content were 47.9% and 29.4% respectively.Range,standard deviation and coefficient of variation were 18.5,3.802 7 and 9.08% respectively.The highest and the lowest content of 16 bean cake samples (group B) in Tables of Feed Composition and Nutritive Value in China were 47.7% and 40.7% respectively.Range,Standard deviation and coefficient of variation were 7.0,1.933 2 and 4.46% respectively.The results showed that total protein of group A was much more than that of group B. |
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| Keywords: | Feed Total protein |
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