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，草魚對干物質(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升高，牙鲆的特定生長率有逐漸下降的趨勢，但各處理組間無顯著差異（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.
通過小白鼠和鱸魚實(shí)驗(yàn)，比較測定3組蛋白源的蛋白消化率和蛋白沉積率。