Ingredient Classification According to the Digestible Amino Acid Profile: An Exploratory Analysis

The objective of this work was to determine apparent and true digestibility coefficients of crude protein and mean amino acids of corn, wheat, soybean meal, corn gluten 60 and fish

The apparent digestibility coefficients of the following six protein ingredients were tested: meat and bone meal, fish meal, hydrolyzed feather meal, poultry by-product meal,

The treatments consisted of four diets formulated according to two different energy systems (AMEn and TMEn), and ontotal amino acid (TAA) or digestible amino acid(DAA) basis for

Sapucaia (Lecythis pisonis Camb.) raw nuts collected from Brazil were analyzed to determine the proximate composition, amino acid profile of protein fractions, in vitro

However, the Nile tilapia meal used had 5.82% fat, and despite the lack of difference in lipid content, it can be verified changes in the fatty acid profile of the rolls, according

This study evaluated the effect of different protein sources (soybean meal, cottonseed meal, peanut meal and sunflower meal) on dry matter and nutrient intake, productive

However, the Nile tilapia meal used had 5.82% fat, and despite the lack of difference in lipid content, it can be verified changes in the fatty acid profile of the rolls, according

The replacement of fish meal with local plant sources (low protein fish meal plus corn gluten meal, wheat gluten meal, soybean meal and bagasse kenna mix) will not be only