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Ingredient classification according to the digestible amino acid profile: an exploratory analysis
(Fundação APINCO de Ciência e Tecnologia Avícolas, 2005-09-01)
This study aimed: 1) to classify ingredients according to the digestible amino acid (AA) profile; 2) to determine ingredients with AA profile closer to the ideal for broiler chickens; and 3) to compare digestible AA profiles ...
Amino acid digestibility of protein and energy ingredients of plant origin in bullfrog (Lithobates catesbeianus)
(2020-11-01)
Due to increasing demand of ingredients of animal origin, studies on the availability of nutrients in ingredients of plant origin are worthy in carnivorous species including bullfrog. This study aimed to determine apparent ...
Ingredient classification according to the digestible amino acid profile: an exploratory analysis
(Fundação APINCO de Ciência e Tecnologia Avícolas, 2014)
Perspective Chapter: Technological Strategies to Increase Insect Consumption – Transformation of Commodities Meal and Oil into Food/Functional Ingredients
(IntechOpen, 2023)
Insects have been proposed as an alternative source of nutrients to conventional foods, mainly protein sources because they have excellent nutritional quality and are sustainable. However, there are multiple barriers to ...
Ingredient classification according to the digestible amino acid profile: an exploratory analysis
(Fundação APINCO de Ciência e Tecnologia Avícolas, 2005-09-01)
This study aimed: 1) to classify ingredients according to the digestible amino acid (AA) profile; 2) to determine ingredients with AA profile closer to the ideal for broiler chickens; and 3) to compare digestible AA profiles ...
Apparent digestibility coefficients for amino acids of feed ingredients in tambaqui (Colossoma macropomum) diets
(Revista Brasileira Zootecnia Brazilian Journal Animal Sci, 2020-01-01)
This study evaluated the apparent digestibility coefficients (ADC) of essential (EAA) and non-essential (NEAA) amino acids of 13 ingredients for tambaqui (Colossoma macropomum) diets. Proteic and energetic ingredients were ...
Prediction of apparent protein digestibility of ingredients and diets by in vitro pH-stat degree of protein hydrolysis with species-specific enzymes for juvenile Pacific white shrimp Litopenaeus vannamei
(ELSEVIER SCIENCE BV, 2009)
Aquafeed production faces global issues related to availability of feed ingredients. Feed manufacturers require greater flexibility in order to develop nutritional and cost-effective formulations that take into account ...
Apparent digestibility of protein, energy, and amino acids in some selected feed ingredients for pacu Piaractus mesopotamicus
(Wiley-Blackwell, 2008-08-01)
The apparent digestibility coefficients (ADCs) of amino acids (AA), protein, and energy in six feed ingredients (Brazilian fish meal, soybean meal, corn gluten meal, alcoholic yeast, corn, and wheat bran) we evaluated for ...
Apparent digestibility of protein, energy, and amino acids in some selected feed ingredients for pacu Piaractus mesopotamicus
(Wiley-Blackwell, 2008-08-01)
The apparent digestibility coefficients (ADCs) of amino acids (AA), protein, and energy in six feed ingredients (Brazilian fish meal, soybean meal, corn gluten meal, alcoholic yeast, corn, and wheat bran) we evaluated for ...
Development of an ingredient containing apple peel, as a source of polyphenols and dietary fiber
(2010)
Apple peel is a waste product from dried apple manufacture. The content of phenolic compounds, dietary fiber, and mineral are higher in apple peel, compared to other edible parts of this fruits. The objective of this study ...