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The true availabilily of crude protein, dry matter and the AME, AMEn, TME, TMEn value of wheat bran were improved by 64.88%, 10.60%, 9.48%, 5.34%, 8.46%, 6.46% respectively. 麥麩加酶分別提高蛋白質和乾物質的真利用率爲64.;88%25和10