coefficient of digestibility

基本解释

The apparent digestibility coefficient of dry matter, crude protein and crude lipid decreased with the increasing of DLRM level.
随着双低菜籽粕替代量的增加，草鱼对干物质、粗蛋白质、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).
随着饲料中植酸含量的升高，牙鲆的特定生长率有逐渐下降的趋势，但各处理组间无显著差异（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.
通过小白鼠和鲈鱼实验，比较测定3组蛋白源的蛋白消化率和蛋白沉积率。