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Factors Affecting the Nutritional Quality of Soybean Products Fed to Swine and Chicks

出版	University of Florida, 1986
URL	http://books.google.com.hk/books?id=QRRGAAAAYAAJ&hl=&source=gbs_api

註釋Eleven experiments were conducted to evaluate several factors that could influence the nutritional quality of soybean products fed to swine and chicks. The effects of increasing moisture content of soybeans prior to roasting and varying roasting temperature on the nutritional value of soybeans fed to starting swine (5 kg) were determined by feeding diets containing soybean meal or "full-fat" soybeans (unheated or roasted at 110 or 125 C with 0 or 10% water added prior to roasting) (Exp. 1). Growth of pigs fed the diet containing soybean meal was superior (P