Impact of Particle Size, Thermal Processing, Fat Inclusion and Moisture Addition on Pellet Quality and Protein Solubility of Broiler Feeds

查看全文 作　　者：Keysuke [1]Muramatsu;Alex [1]Maiorka;Isabel Cristina Mores [2]Vaccari;Renata Nuernberg [3]Reis;Fabiano [4]Dahlke;Adelar Almeida [3]Pinto;Uislei Antonio Dias [3]Orlando;Marcelo [3]Bueno;Momca [3]Imagawa 机构地区：[1]Department of Animal Production, Faculty of Veterinary and Animal Science, Universidade Federal do Parana, Curitiba80035-050, Brazil;[2]Department of Animal Production, Faculty of Animal Sciences, lnstituto Federal Goiano, Rio Verde 75901-970, Brazil;[3]Animal Science Researchers, Curitiba 82305-100, Brazil;[4]Department of Animal Production, Faculty of Agronomy and Animal Science, Universidade Federal Santa Catarina,Florian6polis 88034-000, Brazil 出　　处：《Journal of Agricultural Science and Technology(A)》索引2013年第3卷第12期,共12页 关 键 词：蛋白质溶解度 热加工处理 肉鸡饲料 包容性 水分 粒度 球团质量 脂肪