鸡饲料中的营养成分及功能档（Nutrients and functional files in chicken feed）.docVIP

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鸡饲料中的营养成分及功能档（Nutrients and functional files in chicken feed）.doc

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鸡饲料中的营养成分及功能档（Nutrients and functional files in chicken feed）

鸡饲料中的营养成分及功能档（Nutrients and functional files in chicken feed） Nutrients and functions in chicken feed: carbohydrates -------------------------------------------------------------------------------- Release time: 2005-11-21 20:19:36 source: Chicken mixed feed Carbohydrates are composed of carbon, hydrogen, oxygen and 3 elements, in which the hydrogen atom and oxygen atoms between the ratio of 2:1, and the composition of the same water, it is collectively referred to as carbohydrates. Carbohydrate is the main component of plant feed, because it is cheap, is the most economical energy sources in chicken, which is composed of chicken feed nutrient in the largest number, accounting for 50% ~ 80% in feed. Carbohydrates mainly include starch, cellulose, hemicellulose, lignin, and some soluble sugars. Its classification is as follows: Carbohydrates are broken down in chicken (mainly starch and sugar) to produce heat, which is used to maintain body temperature and supply the energy needed for organs to move. When the carbohydrate content in the diet is insufficient, it will affect the growth and egg production of chickens, but after a long time, the remaining part can be changed into fat and deposited in the body, resulting in excessive fat in the chicken body. In addition, crude fiber can promote gastrointestinal peristalsis, help digestion, lack of coarse fiber in the feed will cause chicken constipation, and reduce the digestion rate of other nutrients. However, due to the short duration of the feed in the digestive tract of the chicken and the small amount of intestinal microorganisms, the chicken can hardly digest and absorb the crude fiber in the diet. If there is too much crude fiber in the diet, it will lower its nutritional value. Generally speaking, The suitable content of crude fiber in the diet (calculated according to dry matter) was not more than 5%, and that of chicken was 2% to 3%. ------------------------------------------------------------------------------