Nonenzymatically browned soybean meal for lactating dairy cows

Fifty-four high producing Holstein cows were used to determine the value of nonenzymatic browning of soybean meal to support milk production. Soybean meal was heated with 5% sulfite liquor (containing 20% xylose) as the source of sugar for the browning reaction. Cows were assigned randomly to one of...

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Veröffentlicht in:	Journal of dairy science 1992-12, Vol.75 (12), p.3519-3523
Hauptverfasser:	Nakamura, T. (University of Nebraska, Lincoln), Klopfenstein, T.J, Owen, F.G, Britton, R.A, Grant, R.J, Winowiski, T.S
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences COMPOSICION QUIMICA COMPOSITION CHIMIQUE DECHET INDUSTRIEL DESECHOS INDUSTRIALES DIETA Food industries Fundamental and applied biological sciences. Psychology INGESTION DE PIENSO LAIT LECHE Milk and cheese industries. Ice creams PRISE ALIMENTAIRE (ANIMAUX) REACCION DE MAILLARD REACTION DE MAILLARD REGIME ALIMENTAIRE RENDEMENT LAITIER RENDIMIENTO LECHERO TORTAS DE SOJA TOURTEAU DE SOJA UREA UREE VACAS LECHERAS VACHE LAITIERE
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