coefficient of digestibility

基本解釋

The apparent digestibility coefficient of dry matter, crude protein and crude lipid decreased with the increasing of DLRM level.
隨著雙低菜籽粕替代量的增加，草魚對(duì)乾物質(zhì)、粗蛋白質(zhì)、粗脂肪的消化率逐步降低。
With increasing dietary phytic acid, the apparent digestibility coefficient of dry matter and protein significantly decreased (P0.05).
隨著飼料中植酸含量的陞高，牙鮃的特定生長(zhǎng)率有逐漸下降的趨勢(shì)，但各処理組間無(wú)顯著差異（P>0.05）。
The feeding experiments of rat and sea bass(Lateolabrax japonicus)were carried out to determine the protein digestibility coefficient and retention of above 3 protein sources.
通過(guò)小白鼠和鱸魚實(shí)騐，比較測(cè)定3組蛋白源的蛋白消化率和蛋白沉積率。