EFFECTS OF PROCESSING TIME AND MOISTURE-CONTENT ON AMINO-ACID-COMPOSITION AND NITROGEN CHARACTERISTICS OF FEATHER MEAL

被引：102

作者：

PAPADOPOULOS, MC ^{[1
]}

ELBOUSHY, AR ^{[1
]}

ROODBEEN, AE ^{[1
]}

KETELAARS, EH ^{[1
]}

机构：

[1] AGR UNIV WAGENINGEN DEPT ANIM SCI,6700 AH WAGENINGEN,NETHERLANDS

来源：

ANIMAL FEED SCIENCE AND TECHNOLOGY | 1986年 / 14卷 / 3-4期

关键词：

D O I：

10.1016/0377-8401(86)90100-8

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：279 / 290

页数：12

共 28 条

[1] FEATHER AND HAIR MEALS FOR RUMINANTS .1. EFFECT OF DEGREE OF PROCESSING ON UTILIZATION OF FEATHER MEAL [J].

ADERIBIGBE, AO ;

CHURCH, DC .

JOURNAL OF ANIMAL SCIENCE, 1983, 56 (05) :1198-1207

[2]

[Anonymous], 1975, OFFICIAL METHODS ANA

[3] PROTEIN-AMINO ACID EVALUATION OF STEAM-PROCESSED FEATHER MEAL [J].

BAKER, DH ;

BLITENTHAL, RC ;

BOEBEL, KP ;

CZARNECKI, GL ;

SOUTHERN, LL ;

WILLIS, GM .

POULTRY SCIENCE, 1981, 60 (08) :1865-1872

[4]

BENDER AE, 1977, FOOD QUALITY NUTRITI, P411

[5]

BLUESTEIN PM, 1975, NUTRITIONAL EVALUATI, P289

[6] THE EXPLORATION AND EXPLOITATION OF RESPONSE SURFACES - SOME GENERAL CONSIDERATIONS AND EXAMPLES [J].

BOX, GEP .

BIOMETRICS, 1954, 10 (01) :16-60

[7]

DAVIS JG, 1961, USDA ARS3 UT RES REP

[8] STUDIES ON THE AMINO ACID AND VITAMIN COMPOSITION OF FEATHER MEAL [J].

GREGORY, BR ;

WILDER, OHM ;

OSTBY, PC .

POULTRY SCIENCE, 1956, 35 (01) :234-235

[9] MECHANISMS OF HEAT DAMAGE IN PROTEINS .7. SIGNIFICANCE OF LYSINE-CONTAINING ISOPEPTIDES AND OF LANTHIONINE IN HEATED PROTEINS [J].

HURRELL, RF ;

CARPENTER, KJ ;

SINCLAIR, WJ ;

OTTERBURN, MS ;

ASQUITH, RS .

BRITISH JOURNAL OF NUTRITION, 1976, 35 (03) :383-395

[10] COMPARISON OF 6 PROTEIN-QUALITY ASSAYS USING COMMERCIALLY AVAILABLE PROTEIN MEALS [J].

JOHNSTON, J ;

COON, CN .

POULTRY SCIENCE, 1979, 58 (04) :919-927

← 1 2 3 →