Pea seeds (Pisum sativum), faba beans (Vicia faba var. minor) and lupin seeds (Lupinus albus var. multitalia) as protein sources in broiler diets: effect of extrusion on growth performance

Author:

Diaz Duarte,Morlacchini Mauro,Masoero Francesco,Moschini Maurizio,Fusconi Giorgio,Piva Gianfranco

Publisher

Informa UK Limited

Subject

Animal Science and Zoology

Reference34 articles.

1. ALONSO, R., ORUE, E., MARZO, F., 1998. Effects of extrusion and conventional processing methods on protein and antinutritional factor contents in pea seeds. Food Chem. 63:505-512.

2. ALONSO, R., RUBIO, L.A., MUZQUIZ, M., MARZO, F., 2001. The effect of extrusion cooking on mineral bioavailability in pea and kidney bean seed meals. Anim. Feed Sci. Tech. 94:1–13.

3. BERTONI, G., TREVISI, E., CALAMARI, L., LOMBARDELLI, R., 1998. Additional energy and protein supplementation of dairy cows in early lactation: milk yield, metabolic-endocrine status and reproductive performances. Zoot. Nutr. Anim. 24:17–29.

4. BOND, D.A., DUC, G., 1993. Plant breeding as a means of reducing antinutritional factors in grain legumes. In: Recent advances of research in antinutritional factors in legume seeds, EAAP Publication N. 70, Wageningen Pers, Wageningen, The Netherlands, pp 379–396.

5. CARMONA, A., SEIDL, D.S., JAFFE, W.G., 1991. Comparison of extraction methods and assay procedures for the determination of the apparent tannin content of common beans. J. Sci. Food Agr. 56:291–301.

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