Effect of raw material source, processing systems, and processing temperatures on amino acid digestibility of meat and bone meals-Reference-Cited by-同舟云学术

Effect of raw material source, processing systems, and processing temperatures on amino acid digestibility of meat and bone meals

Published:1998-06 Issue:6 Volume:77 Page:834-841
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Wang X,Parsons CM

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/77/6/834/4341276/poultrysci77-0834.pdf

Reference26 articles.

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3. Availability of lysine in meat meal, meat and bone meal and blood meal as determined by the slope-ratio assay with growing pigs, rats and chicks and by chemical techniques;Batterham;Br. J. Nutr.,1986

4. The amino acid composition of processed bones and meat;Eastoe;J. Sci. Food Agric.,1960

5. Docket 96 N-0135. Substances prohibited from use in animal food or feed; protein derived from ruminants prohibited in ruminant feed. Section 5;Food and Drug Administration,1996

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