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Updated: Feb 14, 2026

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不同大豆品种和/或成熟度组的肉中原蛋白和氨基酸消化度值

Alexis McDade1, Md Raihanul Hoque2, Virginia R Sykes3

  • 1Department of Food & Animal Sciences, College of Agriculture. Tennessee State University, Nashville, TN 37209, USA.

Poultry science
|February 12, 2026
PubMed
概括

大豆成熟度 (MG) 4.5 和 5 组对家禽的营养价值有所改善. 这些大豆品种在肉饮食中提供更好的氨基酸消化能力和料转换比率.

关键词:
大豆品种 大豆品种氨基酸的消化性氨基酸的消化性brojler 肉 肉 肉 是一个成交期组的到期期组的到期期组.

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