Effects of non-enzymatic browning reaction intensity on in vitro ruminal protein degradation and intestinal protein digestion of soybean and cottonseed meals-Reference-Cited by-同舟云学术

Effects of non-enzymatic browning reaction intensity on in vitro ruminal protein degradation and intestinal protein digestion of soybean and cottonseed meals

Published:2011-02 Issue:2-4 Volume:163 Page:255-259
ISSN:0377-8401
Container-title:Animal Feed Science and Technology
language:en
Short-container-title:Animal Feed Science and Technology

Author:

Can A.,Hummel J.,Denek N.,Südekum K.-H.

Publisher

Elsevier BV

Subject

Animal Science and Zoology

Reference21 articles.

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3. A three-step in vitro procedure for estimating intestinal digestion of protein in ruminants;Calsamiglia;J. Anim. Sci.,1995

4. Usage of xylose or glucose as non-enzymatic browning agent for reducing ruminal protein degradation of soybean meal;Can;Small Rumin. Res.,2002

5. Induced non-enzymatic browning of soybean meal. II. Ruminal escape and net portal absorption of soybean protein treated with xylose;Cleale;J. Anim. Sci.,1987

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