Influence of grinding on the nutritive value of peas for ruminants: comparison between in vitro and in situ approaches

In ruminant nutrition, peas are characterized by high protein solubility and degradability, which impair its protein value estimated by the official in situ method. Grinding can be used as a technological treatment of pea seeds to modify their nutritional value. The aim of this study was to compare...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food Science & Nutrition 2014-07, Vol.2 (4), p.308-320
Hauptverfasser:	Giger‐Reverdin, Sylvie, Maaroufi, Chiraze, Chapoutot, Patrick, Peyronnet, Corinne, Sauvant, Daniel
Format:	Artikel
Sprache:	eng
Schlagworte:	Ammonia Analysis Carbohydrates Degradability Degradation Dry matter Fermentation Flour Food and Nutrition Gas production Grinding in situ method in vitro method In vitro methods and tests In vivo methods and tests Incubation Intestine Life Sciences Methods Natural gas Nutrition Nutritive value Oil and gas production Original Research Particle size pea Peas Proteins Proteolysis ruminant Ruminant nutrition Seeds
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!