Примеры использования Digestibility на Английском языке и их переводы на Русский язык
{-}
-
Official
-
Colloquial
Why Amino Acid Digestibility Matters.
Digestibility of rice starch and protein is 95,5.
Increased carbohydrates digestibility due to starch gelatinization.
You can plainly see that extruded rice bran has improved digestibility.
Good digestibility, easy and low calorie.
The most important factor collagen replenishment,is its digestibility.
Better crop digestibility for animals and humans;
Effect of soy oligosaccharides on amino acid digestibility(protein) in swine.
By digestibility in the first place are the curds and the kefir from the baby food.
Pelleted, fresh, and rancid rice brans all had lower digestibility values.
It also has high amino acid digestibility, fiber quality and by-pass protein.
Effect of incremental dosage of the waxy gene of sorghum on digestibility// J.
The authors calculated digestibility values, which will be used for diet formulation.
A recent study has cast some doubt on these digestibility assumptions.
The digestibility of food substances depends on their ability to be absorbed from the gastrointestinal tract.
Different levels of light may have a different impact on the digestibility of feed broilers.
Good digestibility can enrich your body with phosphorus, iodine, calcium, magnesium, iron and sodium.
Various animal models have been developed to measure digestibility for example, see here.
O3 can also reduce digestibility and nutritive food value of crops though metabolic processes.
The losses were mainly due to the negative effects of O3 on the digestibility of the forage.
Influence of natural sorbents on the digestibility and nutrient exchange ration of broiler chickens АВУ 8-2011.
Among priceless characteristics of this product can be highlighted easy digestibility and very low calories.
Lastly, digestibility is important for ruminants, such as dairy animals, but in the opposite way initially.
Leucine, one of the branched-chain amino acids, digestibility was improved about 3 percentage units.
This is what digestibility attempts to do- estimate the percentage of each amino acid available for protein building.
Pay attention primarily on the nutritive value and digestibility of food, and then to its caloric value.
Digestibility is a common measure of the amount of particular nutrient that exits the digestive tract and enters the body.
Fats, even when excessive admission offer excellent digestibility and enhance the palatability of food produced.
It is characterized in total absence of so-called anti-nutrition(bitter)substances and excellent digestibility of nutrients.
Soybean meal improves the digestibility of nutrients of animal feed, increases the daily gain, milk production, reduces mortality.