Results 1 to 10 of about 1,615,993 (252)
Variation among arthropod taxa in the amino acid content of exoskeleton and digestible tissue
Ecology and Evolution, 2023 Arthropod consumption provides amino acids to invertebrates and vertebrates alike, but not all amino acids in arthropods may be digestible as some are bound in the exoskeleton.
Jamie T. Reeves +5 more
doaj +3 more sources
Brazilian Journal of Poultry Science, 2012 The study was conducted to evaluate carcass yield and chemical composition of thigh and breast muscles of broilers fed three different lysine requirement levels: high lysine (+10% NRC), standard (NRC) and low lysine (-10% NRC) and two ways of expressing ...
J Nasr, F Kheiri
doaj +2 more sources
Digestible Indispensable Amino Acid Score and Digestible Amino Acids in Eight Cereal Grains [PDF]
British Journal of Nutrition, 2014 To determine values for the digestible indispensable amino acid score (DIAAS), it is recommended that ileal amino acid (AA) digestibility values obtained in growing pigs are used to characterise protein quality in different foods. Therefore, an experiment was conducted to determine the standardised ileal digestibility (SID) of AA in eight cereal grains
Yanhong Liu, Hans H Stein
exaly +3 more sources
Determination of True Ileal Amino Acid Digestibility in the Growing Pig for Calculation of Digestible Indispensable Amino Acid Score (DIAAS). [PDF]
Journal of Nutrition, 2020 Digestible indispensable amino acid score (DIAAS) has been recommended by the FAO for the evaluation of protein quality in human foods, but the application of DIAAS is currently limited because of a lack of published data on the true ileal amino acid (AA) digestibility of AAs in foods. The importance of DIAAS is highlighted.
Wouter H Hendriks +2 more
exaly +4 more sources
Available Versus Digestible Dietary Amino Acids [PDF]
British Journal of Nutrition, 2012 Available amino acids are those absorbed from the gastrointestinal tract in a form suitable for body protein synthesis. True ileal digestible amino acids are determined based on the difference between dietary amino acid intake and unabsorbed dietary amino acids at the terminal ileum.
Paul Moughan, Shane M Rutherfurd
exaly +3 more sources
The amino acid composition of human milk corrected for amino acid digestibility [PDF]
British Journal of Nutrition, 1998 Human milk was collected from women in their 10th–14th weeks of lactation, and was analysed for amino acids. Corrections were made for losses of amino acids which were presumed to occur during acid hydrolysis, using a non-linear mathematical model that describes the simultaneous processes of amino acid yield and decay.
A J, Darragh, P J, Moughan
openaire +2 more sources
True ileal amino acid digestibility and digestible indispensable amino acid scores (DIAASs) of plant-based protein foods [PDF]
Food Chemistry, 2021 Plant-based protein foods are increasingly common, but data on their nutritional protein quality are scarce. This study evaluated it for seitan (wheat-based food), tofu (soya-based food), soya milk, and a pea emulsion. The true ileal digestibility (TID) of their amino acids was determined in minipigs, to calculate the digestible indispensable amino ...
Reynaud, Yohan +9 more
openaire +4 more sources
Determination of Dietary Amino Acid Digestibility in Humans [PDF]
The Journal of Nutrition, 2019 Dietary amino acid digestibility is a fundamental measure of importance in protein quality evaluation. Determining amino acid digestibility in humans, as the disappearance of an amino acid across the total digestive tract, has been discredited. Extensive cecal and colonic microbial metabolism renders fecal estimates of amino acids misleading.
Paul J Moughan, Robert R Wolfe
openaire +2 more sources
The digestibility of amino acids in the small intestine of the sheep [PDF]
British Journal of Nutrition, 1981 1. The digestibilities of microbial and food proteins in the small intestine were studied in three sheep fitted with re-entrant cannulas in the proximal duodenum and terminal ileum.2. The quantities of microbial and food proteins at the small intestine were varied by infusion of a microbial isolate or by dietary manipulation and the balance of amino ...
M V, Tas, R A, Evans, R F, Axford
openaire +2 more sources
Poultry Science, 2020 : Cobb 400, male broilers (n = 4,752) were housed in 12 pens/diet and 33 birds/pen. There were 3 levels of phytate P (0.24, 0.345, or 0.45%) and 4 phytase doses (0, 500, 1,000 or 2,000 phytase units (FTU)/kg) to evaluate the influence of phytate and ...
C.L. Walk, S.V. Rama Rao
doaj +1 more source