{"title":"瘤胃液用量和发酵时间对凡纳美对虾饲料蔬菜废青贮溶解蛋白水平的影响","authors":"Brenda Munyiva, Wahu Oyaya","doi":"10.47667/ijpasr.v2i2.110","DOIUrl":null,"url":null,"abstract":"Specifically, the goal of this research was to evaluate the dissolved protein content of vegetable waste generated during the incubation of rumen fluid for use in (Whiteleg) vannamei shrimp diet. The results of the analysis of the degree of protein hydrolysis of vegetable waste treated with the addition of rumen fluid enzymes and different fermentation times of rumen fluid revealed that the addition of rumen fluid enzymes and different fermentation times of rumen fluid had a statistically significant effect (p0.05) on the degree of protein hydrolysis of vegetable waste. But there was no significant difference in the length of fermentation time or the interaction between the dosage of rumen fluid and the length of time (p>0.05) between the two groups. Duncan's test of rumen fluid dosage revealed that the degree of hydrolysis at a 1 percent dose was considerably greater (p0.05) than at 2 percent and 3 percent doses, and that the degree of hydrolysis at a 3 percent dose was significantly lower than at 2 percent","PeriodicalId":14397,"journal":{"name":"International Journal Papier Advance and Scientific Review","volume":"46 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of Rumen Fluid Dosage and Fermentation Time on Dissolved Protein Levels of Vegetable Waste Silage for Vannamei Shrimp Feed\",\"authors\":\"Brenda Munyiva, Wahu Oyaya\",\"doi\":\"10.47667/ijpasr.v2i2.110\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Specifically, the goal of this research was to evaluate the dissolved protein content of vegetable waste generated during the incubation of rumen fluid for use in (Whiteleg) vannamei shrimp diet. The results of the analysis of the degree of protein hydrolysis of vegetable waste treated with the addition of rumen fluid enzymes and different fermentation times of rumen fluid revealed that the addition of rumen fluid enzymes and different fermentation times of rumen fluid had a statistically significant effect (p0.05) on the degree of protein hydrolysis of vegetable waste. But there was no significant difference in the length of fermentation time or the interaction between the dosage of rumen fluid and the length of time (p>0.05) between the two groups. Duncan's test of rumen fluid dosage revealed that the degree of hydrolysis at a 1 percent dose was considerably greater (p0.05) than at 2 percent and 3 percent doses, and that the degree of hydrolysis at a 3 percent dose was significantly lower than at 2 percent\",\"PeriodicalId\":14397,\"journal\":{\"name\":\"International Journal Papier Advance and Scientific Review\",\"volume\":\"46 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-10-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal Papier Advance and Scientific Review\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.47667/ijpasr.v2i2.110\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal Papier Advance and Scientific Review","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.47667/ijpasr.v2i2.110","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Effect of Rumen Fluid Dosage and Fermentation Time on Dissolved Protein Levels of Vegetable Waste Silage for Vannamei Shrimp Feed
Specifically, the goal of this research was to evaluate the dissolved protein content of vegetable waste generated during the incubation of rumen fluid for use in (Whiteleg) vannamei shrimp diet. The results of the analysis of the degree of protein hydrolysis of vegetable waste treated with the addition of rumen fluid enzymes and different fermentation times of rumen fluid revealed that the addition of rumen fluid enzymes and different fermentation times of rumen fluid had a statistically significant effect (p0.05) on the degree of protein hydrolysis of vegetable waste. But there was no significant difference in the length of fermentation time or the interaction between the dosage of rumen fluid and the length of time (p>0.05) between the two groups. Duncan's test of rumen fluid dosage revealed that the degree of hydrolysis at a 1 percent dose was considerably greater (p0.05) than at 2 percent and 3 percent doses, and that the degree of hydrolysis at a 3 percent dose was significantly lower than at 2 percent