The effect of enzymatic treatment on amino acid content and nitrogen characteristics of feather meal

Animal Feed Science and Technology

Volumn 16, Issue 1-2, 1986, Pages 151-156

  Papadopoulos, M C ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 38249040324     PISSN: 03778401     EISSN: None     Source Type: Journal    
DOI: 10.1016/0377-8401(86)90058-1     Document Type: Article

References (11)

1. Feather and hair meals for ruminants. I. Effect of degree of processing on utilization of feather meal
2. Solubility and in vitro digestibility of soy flours concentrates and isolates
3. Influence of growth of Streptomyces fradiae on pepsin-HCl digestibility and methionine content of feather meal
4. Mechanisms of heat damage in proteins. 7. The significance of lysine containing isopeptides and of lanthionine in heated proteins
5. Prediction of nutrient losses and optimalization of processing conditions
6. Decomposition of native keratin by Streptomyces fradiae
7. Processed chicken feathers as feedstuff for poultry and swine
8. The effect of varying autoclaving conditions and added sodium hydroxide on amino acid content and nitrogen characteristics of feather meal
9. Effects of processing time and moisture content on amino acid composition and nitrogen characteristics of feather meal
10. Enzymatic modifications of proteins applicable to foods