TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

The ADF-CP is associated with the portion of the [crude protein] that is unavailable to the animal as a result of heat damage. In forages[,] this can be natural heating of fermentation, whereas for some feed ingredients, such as distillers' grain, it is the actual heating process that occurs during grain processing.  2, record 1, English, - acid%20detergent%20fibre%2Dcrude%20protein

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

La protéine brute de la fibre au détergent acide (PB-FDA) est associée à la fraction de la [protéine brute] qui n'est pas assimilable par l'animal, car elle a été détruite par la chaleur. Dans le cas des fourrages, cette destruction peut être causée par la chaleur naturellement produite par la fermentation, alors que pour d'autres ingrédients, comme les drêches de distillerie, cela est attribuable à la chaleur produite durant le processus de transformation du grain.  2, record 1, French, - prot%C3%A9ine%20brute%20de%20la%20fibre%20au%20d%C3%A9tergent%20acide

Record number: 1, Textual support number: 1 OBS

protéine brute de la fibre au détergent acide : désignation habituellement utilisée au pluriel.  4, record 1, French, - prot%C3%A9ine%20brute%20de%20la%20fibre%20au%20d%C3%A9tergent%20acide

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Equivalent Crude Protein (ECP) [is] the proportion of crude protein that originated from sources of [non protein nitrogen (NPN)] such as urea.  3, record 2, English, - equivalent%20crude%20protein%20from%20non%2Dprotein%20nitrogen

Record 2,  Textual support,  French

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

The forage quality of broad-leaf carpet grass is poor, but higher than for A. affinis. Harrison (1942) recorded the dry-matter content of carpet grass (no stage mentioned) as 39 percent, the digestible crude protein at 1.8 percent, and the starch equivalent as 21.8 percent.  3, record 3, English, - digestible%20crude%20protein

Record number: 3, Textual support number: 2 CONT

As a supplemental source of fodder, the leaves are fairly high in digestible crude protein (17-22%), but low in mineral content.  4, record 3, English, - digestible%20crude%20protein

Record number: 3, Textual support number: 1 OBS

digestible crude protein; DCP: term and abbreviation extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  5, record 3, English, - digestible%20crude%20protein

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 OBS

protéine brute digestible; PBD : terme et abréviation extraits du «Glossaire de l’agriculture» et reproduits avec l’autorisation de l’Organisation de coopération et de développement économiques.  2, record 3, French, - prot%C3%A9ine%20brute%20digestible

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

The approximate amount of protein in foods calculated from the determined nitrogen content by multiplying by a factor (as 6.25 for many foods and 5.7 for wheat) derived from the average percentage of nitrogen in the food proteins, an appreciable error thus resulting if the nitrogen is derived from nonprotein material or from a protein of unusual composition.  3, record 4, English, - crude%20protein

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

On obtient les matières azotées totales (MAT) en multipliant la teneur en azote organique de l'aliment [...] par le coefficient 6,25 (c'est-à-dire 100/16). «On admet donc par là que toutes les matières azotées ainsi dosées contiennent 16 % d'azote, taux d'azote des protides. Ceci n'est pas très exact, mais commode. MAT = N total x 6,25. En fait les matières azotées totales comprennent : - les matières protéiques (protéines, polypeptides, acides aminés libres), - les matières non protéiques (amides, sels ammoniacaux)».  4, record 4, French, - prot%C3%A9ine%20brute

Record 4,  Textual support,  Spanish