Influence of β ‐glucanase on feeding value of barley for poultry and moisture content of excreta
作者： B. Gohl , S. Aldén , K. Elwinger , S. Thomke
DOI: 10.1080/00071667808416440
关键词: Water content 、 Food science 、 Glucanase 、 Chemistry 、 Agronomy 、 Hydrolysis
摘要: 1. The cause of the sticky droppings and poor performance that can occur when barley is fed to poultry was investigated. 2. problems could be overcome by water‐treatment or addition β‐glucanase. 3. appear caused a viscous factor, which hydrolysed Water‐treatment allows hydrolysis enzymes in barley. 4. Heat‐treatment denatures hydrolytic prevents reduction viscosity.
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