Effects of Dietary Protein Levels on the Nutrient Digestibility at Different Sites of Chicken Intestines
Effects of Dietary Protein Levels on the Nutrient Digestibility at Different Sites of Chicken Intestines
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DOI：
10.2141/jpsa.46.193
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发表时间：
2009-07-01
影响因子：
1.5
通讯作者：
Hasegawa, Shin
中科院分区：
文献类型：
--
作者：
Kamisoyama, Hiroshi;Honda, Kazuhisa;Hasegawa, Shin
本试验研究了饲粮蛋白质水平（0、10、15、20和30%）对瘘管鸡肠道不同部位粗蛋白、粗脂肪、无氮浸出物和灰分消化率的影响。将空肠中段（MJ）和空肠远端（DJ）分别造瘘。回肠中部、回肠远端或直肠远端。从肠的每个部位收集肠粘膜。测定了粗蛋白、粗脂肪、无氮浸出物和灰分的含量。1096组MJ、DJ和15%组MJ时肠粘膜粗蛋白质真消化率显著低于30%组。MJ和DJ时0和10%组的粗脂肪消化率显著低于其他组。无氮浸出物的消化率在0%组MJ、DJ和10%组MJ显著低于其他组。各肠段灰分消化率以0%组最低。这些结果清楚地表明，日粮蛋白质水平影响蛋白质、脂肪、碳水化合物和灰分在鸡肠道中的消化率。
The present study was conducted to investigate the effects of dietary protein levels (0, 10, 15 20 and 30%) oil the digestibilities of crude protein, crude fat, nitrogen-free extract and ash at different sites of fistulized chicken intestines. Chickens were fistulized to either the middle part of jejunum (MJ), distal end of jejunum (DJ). middle part of ileum, distal end of ileum or distal end of rectum. Intestinal digesta were collected from each site of intestine. and contents of crude protein, crude fat, nitrogen-free extract and ash were measured. The true digestibility of crude protein in intestinal digesta at MJ and DJ in the 1096 group and at MJ in the 15% group was significantly lower than those in the 30% group. The digestibility of crude fat in intestinal digesta at MJ and DJ in both the 0 and 10% groups were significantly lower than those in other groups. The digestibility of nitrogen-free extract at MJ and DJ in the 0% group and at MJ in the 10% group were significantly lower than those in other groups. The digestibility of ash at all sites of intestines in the 0% group showed the lowest value among groups. These results clearly demonstrate that dietary protein level influences the digestibilities of protein, fat, carbohydrate and ash in chicken intestines.