Effect of faba bean seeds with different content of proanthocyanidins on growth of rats, caecal enzyme activity and metabolism indices
Author:
Publisher
Akademiai Kiado Zrt.
Subject
Food Science
Link
https://www.akademiai.com/doi/pdf/10.1556/aalim.32.2003.2.5
Reference23 articles.
1. Effect of tannin from faba beans on protein utilisation in rats.;C. Alzueta;J. Sci. Fd Agric.,1992
2. The nutritive value of ten inbred lines of faba bean (Vicia faba L.) in relation to their content of antinutritional constituents and protein quality.;B. Bjerg;Plant Breeding,1988
3. Biochemical-physiological properties of dietary fibres (DF) in pea compared to the properties of DF from other plants;Ch. Bjergegaard,1992
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2. The effect of varying levels of high- and low-tannin faba bean (Vicia faba L.) seeds on gastrointestinal function and growth performance in turkeys;Journal of Animal and Feed Sciences;2017-08-10
3. Insoluble-Bound Phenolics in Food;Molecules;2016-09-11
4. Effects of soaking, boiling and autoclaving on the phenolic contents and antioxidant activities of faba beans (Vicia faba L.) differing in seed coat colours;Food Chemistry;2014-01
5. A dose-response effects of tannic acid and protein on growth performance, caecal fermentation, colon morphology, and β-glucuronidase activity of rats;Journal of Animal and Feed Sciences;2011-12-06
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