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The digestibility of protein and lipid was considerably lowered when CGM replaced more than 30% of the fatty matter (FM) (P 0.005). The rise in CGM content was associated with a significant initial enhancement, subsequently followed by a marked decrease, in the digestion efficiency of energy and dry matter (P 0.005). In the 30%, 40%, and 60% groups, the assimilation of all amino acids, save for methionine, arginine, and serine, proved significantly less efficient than in the control group
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