The apparent digestibility of amino acids had a positive correlation with apparent digestibility of crude protein for a given test ingredient.
各原料氨基酸表观消化率的变化趋势与蛋白质表观消化率的趋势一致。
Fermentation technologies are used to produce nutrients (such as particular essential amino acids or complete proteins) or to improve the digestibility of animal feeds.
利用发酵技术来生产营养剂(如某些必需氨基酸或全价蛋白质)或提高动物饲料的消化率。
In this case, the interacting variables of protein level, amino acid composition, digestibility, and absorption of the amino acids all contribute to determine biological value.
此时，蛋白质含量，氨基酸组成，消化性能以及氨基酸吸收之间的相互作用均会影响生物学价值的测定。
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