Effect of pressure processing on amino acid digestibility of meat and bone meal for poultry

Author:

Shirley R.B.,Parsons C.M.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference35 articles.

1. Official Methods of Analysis;Association of Official Analytical Chemists,1980

2. Relationship of rendering process temperature and time to selected quality parameters of poultry by-product meal;Awonorin;Food Sci. Technol. (ZUR).,1995

3. D-cystine utilization by the chick;Baker;Poultry Sci.,1978

4. Effect of pressure and temperature on the availability of lysine in meat and bone meal as determined by slope-ratio assay with growing pigs, rats and chicks and by chemical techniques;Batterham;Br. J. Nutr.,1986

5. Mechanisms of heat damage in proteins. 2. Chemical changes in pure proteins;Bjarnason;Br. J. Nutr.,1970

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