Evaluation of the furosine and homoarginine methods for determining reactive lysine in rumen-undegraded protein
Author:
Funder
West Central
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference18 articles.
1. Boucher, S. E., S. Calsamiglia, C. M. Parsons, H. H. Stein, M. D. Stern, P. S. Erickson, P. L. Utterback, and C. G. Schwab. 2009a. Intestinal digestibility of amino acids in rumen undegraded protein: I. Soybean meal and SoyPlus. J. Dairy Sci. Accepted. doi:10.3168/jds.2008-1884
2. Boucher, S. E., S. Calsamiglia, C. M. Parsons, H. H. Stein, M. D. Stern, P. S. Erickson, P. L. Utterback, and C. G. Schwab. 2009b. Intestinal digestibility of amino acids in rumen undegraded protein: II. Distillers dried grains with solubles and fish meal. J. Dairy Sci. Submitted. doi:10.3168/jds.2008-1885
3. Forty years of furosine – Forty years of using Maillard reaction products as indicators of the nutritional quality of foods;Erbersdobler;Mol. Nutr. Food Res.,2007
4. Determining optimal heat treatment of soybeans by measuring available lysine chemically and biologically with rats to maximize protein utilization by ruminants;Faldet;J. Nutr.,1992
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