Effects of processing time and moisture content on amino acid composition and nitrogen characteristics of feather meal
- 1 May 1986
- journal article
- research article
- Published by Elsevier in Animal Feed Science and Technology
- Vol. 14 (3-4) , 279-290
- https://doi.org/10.1016/0377-8401(86)90100-8
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
- Feather and Hair Meals for Ruminants. I. Effect of Degree of Processing on Utilization of Feather MealJournal of Animal Science, 1983
- Protein-Amino Acid Evaluation of Steam-Processed Feather MealPoultry Science, 1981
- Effect of Moisture Content and Cooking Time on Soybean Meal Urease Index, Trypsin Inhibitor Content, and Broiler GrowthPoultry Science, 1980
- A Comparison of Six Protein Quality Assays Using Commercially Available Protein Meals , ,Poultry Science, 1979
- Mechanisms of heat damage in proteinsBritish Journal of Nutrition, 1976
- Methods for Determining the Nutritive Value of Feather MealsPoultry Science, 1966
- On the Determination of Cystine as Cysteic AcidJournal of Biological Chemistry, 1963
- Studies on the Amino Acid and Vitamin Composition of Feather MealPoultry Science, 1956
- The Exploration and Exploitation of Response Surfaces: Some General Considerations and ExamplesPublished by JSTOR ,1954
- Evaluation of Protein Quality in Cottonseed Meals by Chick Growth and by a Chemical Index MethodJournal of Nutrition, 1953