Determinant production factors to the in vitro organic matter digestibility and protein oxidation of poultry by-product meal-Reference-Cited by-同舟云学术

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Determinant production factors to the in vitro organic matter digestibility and protein oxidation of poultry by-product meal

Published:2023-03 Issue:3 Volume:102 Page:102481
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Volpato Josiane Aparecida,Ribeiro Leonir Bueno^ORCID,Torezan Guilherme Baú,da Silva Ingrid Caroline^ORCID,Martins Isabela de Oliveira,Francisco Joyce Cristina Paiva,Genova Jansller Luiz^ORCID,de Oliveira Newton Tavares Escocard,Carvalho Silvana Teixeira,Carvalho Paulo Levi de Oliveira,Vasconcellos Ricardo Souza

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference54 articles.

1. – Associação Brasileira da Indústria de Produtos de para Animais de Estimação,2019

2. Effect of processing methods on nutritional and physico-chemical composition of fish: a review;Abraha;MOJ Food Proc. Tech.,2018

3. Oxidation of lipids in foods;Ahmed;Sarhad J. Agric.,2016

4. Official Methods of Analysis,2005

5. Relationship of rendering process temperature and time to selected quality parameters of poultry by-product meal;Awonorin;LWT-Food Sci. Tech.,1995

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