Extrusion of lupines with or without addition of reducing sugars: Effects on the formation of Maillard reaction compounds, partition of nitrogen and Nε-carboxymethyl-lysine, and performance of dairy cows-Reference-Cited by-同舟云学术

Extrusion of lupines with or without addition of reducing sugars: Effects on the formation of Maillard reaction compounds, partition of nitrogen and Nε-carboxymethyl-lysine, and performance of dairy cows

Published:2023-11 Issue:11 Volume:106 Page:7675-7697
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Manzocchi E.^ORCID,Ferlay A.^ORCID,Mendowski S.,Chesneau G.,Chapoutot P.,Lemosquet S.^ORCID,Cantalapiedra-Hijar G.^ORCID,Nozière P.^ORCID

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference58 articles.

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4. Effects of a supply of raw or extruded white lupin seeds on protein digestion and amino acid absorption in dairy cows;Benchaar;J. Anim. Sci.,1994

5. Anaerobic degradation of N-ε-carboxymethyllysine, a major glycation end-product, by human intestinal bacteria;Bui;J. Agric. Food Chem.,2019

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