Effects of Heat Treatment of Green Protein on in Situ Protein Disappearance and in Vitro Fatty Acid Biohydrogenation-Reference-Cited by-同舟云学术

Effects of Heat Treatment of Green Protein on in Situ Protein Disappearance and in Vitro Fatty Acid Biohydrogenation

Published:2018-07-03 Issue:30 Volume:66 Page:8169-8178
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chowdhury Mohammed Rashed¹,Lashkari Saman¹^ORCID,Jensen Søren Krogh¹,Ambye-Jensen Morten²,Weisbjerg Martin Riis¹

Affiliation:

1. Department of Animal Science, Aarhus University, AU Foulum, Blichers Alle 20, Post Box 50, DK-8830 Tjele, Denmark

2. Department of Engineering, Aarhus University, Hangøvej 2, 8200 Aarhus N, Denmark

Funder

Innovationsfonden

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b02176

Reference57 articles.

1. Miller, E. Protein nutrition requirements of farmed livestock and dietary supply. FAO Animal Production and Health Proceedings, 2004.

2. Damborg, V. K. Protein yields and amino acid characterization of juice and pulp from white clover, red clover, lucerne and ryegrass. Master’s Thesis, Aarhus University, Denmark, 2014.

3. Protein Degradation in the Forestomachs of Ruminants

4. Comparison of Grass and Legume Silages for Milk Production. 1. Production Responses with Different Levels of Concentrate

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