Chemical composition, amino acid digestibility, and true metabolizable energy of cowpeas as affected by roasting and extrusion processing treatments using the cecectomized rooster assay-Reference-Cited by-同舟云学术

Chemical composition, amino acid digestibility, and true metabolizable energy of cowpeas as affected by roasting and extrusion processing treatments using the cecectomized rooster assay

Published:2016-03 Issue:1 Volume:25 Page:85-94
ISSN:1056-6171
Container-title:Journal of Applied Poultry Research
language:en
Short-container-title:Journal of Applied Poultry Research

Author:

Anjos F. Dos,Vazquez-Anon M.,Dierenfeld E.S.,Parsons C.M.,Chimonyo M.

Publisher

Elsevier BV

Subject

Animal Science and Zoology

Link

http://academic.oup.com/japr/article-pdf/25/1/85/6993192/pfv069.pdf

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3. Effects of Anti-nutritional Factors on Protein Digestibility and Amino Acid Availability in Foods;Gilani;Special guest editor section in Journal of AOAC International,2005

4. Amino acid digestibility and poultry feed formulation: expression, limitations and application;Bryden;Revista Brasileira. Zootecnica. [Online],2010

5. Comparison of amino acid digestibility of feedstuffs determined with the precision-fed cecectomized rooster assay and the standardized ileal amino acid digestibility assay;Kim;Poult. Sci.,2011

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1. The use of cowpeas (Vigna unguiculata [L] Walp) in poultry diets: A review;Archiva Zootechnica;2024-06-01

2. Assessing the effects of microencapsulated Lactobacillus salivarius and cowpea seed supplementation on broiler chicken growth and health status;Frontiers in Veterinary Science;2023-10-10

3. Comparison of metabolizable energy values of wheat, paddy, and brown rice in roosters determined by free‐feeding and tube‐feeding methods;Animal Research and One Health;2023-09-14

4. Effect of dietary cowpea (Vigna unguiculata [L] walp) and chickpea (Cicer arietinum L.) seeds on growth performance, blood parameters and breast meat fatty acids in broiler chickens;Italian Journal of Animal Science;2021-12-29

5. Optimization of Infrared Heating Conditions for Precooked Cowpea Production Using Response Surface Methodology;Molecules;2021-10-11