Assessment of Postruminal Amino Acid Digestibility of Roasted and Extruded Whole Soybeans with the Precision-Fed Rooster Assay

Journal of Animal Science

Volumn 75, Issue 11, 1997, Pages 3046-3051

  Aldrich, C G ^a,b   Merchen, N R ^a   Parsons, C M ^a   Hussein, H S ^a   Ingram, S ^a   Clodfelter, J R ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b IAMS COMPANY   (United States)

Author keywords

Amino acids; Extrusion; Fowls; Roasting; Soybeans; Trypsin inhibitors

Indexed keywords

BOS TAURUS; GALLIFORMES; GLYCINE MAX;

AMINO ACID; ESSENTIAL AMINO ACID; TRYPSIN INHIBITOR;

ANALYSIS OF VARIANCE; ANIMAL; ANIMAL FOOD; ARTICLE; CATTLE; CECUM; CHEMISTRY; CHICKEN; DIGESTION; DUODENUM; FERMENTATION; FOOD HANDLING; HEAT; MALE; METABOLISM; METHODOLOGY; PHYSIOLOGY; POACEAE; RUMINANT STOMACH; SOYBEAN;

AMINO ACIDS; AMINO ACIDS, ESSENTIAL; ANALYSIS OF VARIANCE; ANIMAL FEED; ANIMALS; CATTLE; CECUM; CHICKENS; DIGESTION; DUODENUM; FERMENTATION; FOOD HANDLING; HEAT; MALE; POACEAE; RUMEN; SOYBEANS; TRYPSIN INHIBITORS;

EID: 0031265408     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/1997.75113046x     Document Type: Article

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