The true availabilily of crude protein, dry matter and the AME, AMEn, TME, TMEn value of wheat bran were improved by 64.88%, 10.60%, 9.48%, 5.34%, 8.46%, 6.46% respectively.

• 麦麸加酶分别提高蛋白质和干物质的真利用率为64.；88%25和10