Results 261 to 270 of about 2,868,191 (296)

Digestible amino acids for poultry and swine

Animal Feed Science and Technology, 1996
Abstract A review and comparison of feedstuff amino acid digestibility values for poultry and swine is presented and the use of amino acid digestibility and availability is discussed. The effect of overprocessing on amino acid digestibility of oilseed meals is also reviewed.
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Ileal digestibility of amino acids in feed ingredients for broilers

World's Poultry Science Journal, 2004
To more precisely formulate feed and predict animal performance, it is important to base both the recommendations and feed formulations on digestible rather than total amino acid contents. Most published data on the digestibility of amino acids in feed ingredients for poultry are based on excreta digestibility. Ileal digestibility is an alternative and
Lemme, A., Ravindran, V., Bryden, W. L.
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Mechanisms Involved in Kjeldahl Microwave Digestion of Amino Acids

Journal of Agricultural and Food Chemistry, 1997
The high flexibility of open vessel microwave digestion gives one the opportunity to follow the stepwise degradation of amino acids in the presence of H2SO4 and H2O2.
Suard, C.L., Mourel, R.M., Didenot, D., Feinberg, M.H.   +3 more
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In vitro amino acid digestibility of food proteins as measured by the digestion cell technique

Plant Foods for Human Nutrition, 1989
The digestibility of proteins and individual amino acids of nineteen selected foods was determined by an in vitro assay. Samples were hydrolysed with pepsin for 30 minutes in an acidic medium; the pH was then raised to 7.5 and the mixture poured into the dialysis bag (molecular weight cut-off 1000) of a digestion cell with pancreatin.
L, Savoie, R, Charbonneau, G, Parent
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Dietary Free Amino Acids and the Gastric Phase of Digestion

Current Pharmaceutical Design, 2014
In the stomach, pre-absorptive perception of food constituents is of particular importance in maintaining secretion and motility that matches the quantity and quality of nutrients. Products of food protein hydrolysis, free amino acids and short peptides, are the most potent chemical stimulants of the gastric phase of digestion. They are recognized by a
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ROLE OF THE DIGESTIVE TRACT IN THE UTILIZATION OF PROTEIN AND AMINO ACIDS

Journal of the American Medical Association, 1957
Report to the Counci l The modern renaissance in the study of the chemistry and physiology of the proteins is vigorous, universal, and greatly significant for health. Mulder, the Dutch chemist, was profoundly prophetic in 1839 when he coined the term "protein" to denote the primary importance of these compounds for the animal organism.
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A comparison of amino acid digestibility bioassays for broilers

British Poultry Science, 1984
Abstract 1. Apparent amino acid digestibilities determined in the lower ileum of broilers given free access to a diet containing normal or heat‐damaged soya protein were similar to “true” digestibilities determined with excreta using the Sibbald rapid bioassay. 2.
I. R. Wallis, D. Balnave
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FATALITY ASSOCIATED WITH THE ADMINISTRATION OF AMINO ACID DIGEST

Journal of the American Medical Association, 1945
The more recent literature on the parenteral administration of amino acid (protein digests) reveals that only occasionally are mild to moderate reactions encountered. Furthermore, it has been demonstrated that these reactions will subside either on reduction of the rate of flow of the infusion or on discontinuance of its administration.
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The digestion of protein – amino acid digestibility

2018
P.J. Moughan, W. Miner-Williams, R. Jha
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Protein Digestion and Amino Acid Absorption in the Cayman

The Journal of Nutrition, 1970
R A, Coulson, T, Hernandez
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