Chemical Compositions of "An-Kasu" (Lees from "An") and its Digestibility Coefficient.

概要

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In the manufacture of "Koshi-An" (filtered "An"), the beans are boiled and pressed for the purpose of breaking up their pericarps to force out their cotyledons and then by adding water the pericarps which float are taken. This is called "An-Kasu". The red "An" is made from the Indian bean (Phaseolus mungo, L.) and the white "An" from the common kidney bean (Phaseolus vulgaris, L.), and both are extensively used as a material for making Japanese toats. In big cities, the "An" is prepered in a large quantitiy, and consequently the "An-Kasu" is produced in a great deal and generally used for feeding milk cows.The following is the result of our research regarding the determinative of the chemical compositions of Indian bean and common kidney bean "An-Kasu", and their digestibility coefficient for sheep (Merino).Chemical compositions.Constituents of crude ash. (%)Digestibility coefficient.Digestible nutrients in 100 parts
公益社団法人日本畜産学会の論文