2017 2016

( )


.
:
.
:
.

50 55 %

20 23%
6 8%

0 4%

0 1.5%

.
:

H-C-O-N+ S+P
%

55 -50
8 -6
23 - 20
18 - 15
4 -0
1.5 0

:

.
: 20 2 ( )
: 100 -20 ( )
100

( )

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( )

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%90
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urease


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 NPN

( )4-2

()

(
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(
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(
).

(
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:


.

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) -( ) +(
20

19

18

17

16

15

14

13

12

11

10

Val

Tyr

Trp

Thr

Ser

Pro

Phe

Met

Lys

Leu

Ile

His

Gly

Gln

Glu

Cys

Asp

Asn

Arg

Ala

+a

+a

+a

+a

+b

+c

a: Gly or Ser is indispensable; b: Required for maximal growth; c :Not required by adult animals

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.

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Liebigs Barrel
:



.


1
2

5
6

:
( ).

().
() .

= 6.25


): (NPN

Non-protein-Nitrogn

 ( )


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( . ) ..

( )5-4 () .

.

.
.

( CO2-
) N2

.%46.7
. %42 .

% 262.5 = 6.25 42

 6.25
%262.5
( %42 ) .

.


30

(-3.5
)4.5 .




NH3

.

: CO2




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( )

(2.63)(2.4)
.
%1 = 2.63 = 100 / 263 1

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 .
( )%13-12
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3/1 %12
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( + )
pH
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%3 .


.

.

* %35-30
( . 150 /).
* %1
150 .
* 30 100
25 100
60-50

* %3

115-70
.

3-1 .

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4-3 %5
:

1-0.5 .
Mg Ca
( 16 50
).





.
.pH=8

.
pH
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.

 A .
.
150 5
%3 . 10 0.5
5 15
.
10
100 10.
.

.


1 5.7


%16
% protein = % N x 100/16 or % N x 6.25
True conversion factors range from 5.3 to 6.38
But, the use of a single factor works well
because:
(1) Normal diets contain a mixture of proteins.
(2) Average true conversions are often close to
6.25. d) Special factors to be used?
5.70 for wheat products & 6.38 for milk
products.

Food ................................................ Factor

Animal origin: ..........................................
Navy................................................6.25
Eggs.............................................. 6.25
Soybeans .........................................5.71
Gelatin .......................................... 6.25
Velvetbeans.....................................6.25
Meat.............................................. 6.25
Peanuts................................................5.46
Milk .............................................. 6.38
Nuts:
Grains & cereals: .....................................
Almonds.............................................5.18
Barley ........................................... 5.83
Brazil..................................................5.46
Corn.............................................. 6.25
Butternuts..........................................5.30
Millets........................................... 5.83
Cashew..............................................5.30
Oats............................................... 5.83
Chestnuts...........................................5.30
Rice............................................... 5.95
Coconuts ...........................................5.30
Rye................................................ 5.83
Hazelnuts ..........................................5.30
Sorghums...................................... 6.25
Hickory .............................................5.30

Wheat: .................................................
Pecans ...............................................5.30
Whole-kernel........................... 5.83
Pinenuts.............................................5.30
Bran......................................... 6.31
Pistachio............................................5.30
Embryo.................................... 5.80
Walnuts .............................................5.30
Endosperm .............................. 5.70
Seeds:
Legumes: ..................................................
Cantaloup ..........................................5.30
Beans: ..................................................
Cottonseed ........................................5.30
Adzuki..................................... 6.25
Flaxseed ............................................5.30
Castor...................................... 5.30
Hempseed..........................................5.30
Jack ......................................... 6.25
Pumpkin ............................................5.30
Lima........................................ 6.25
Sesame ..............................................5.30
Mung....................................... 6.25
Sunflower..........................................5.30

:NPN

.
NPN

.

CP

NPN
.