Amino acid digestibility and metabolisable energy of spring and winter faba beans grown on two sites and effects of dehulling in caecectomised laying hens.
amino acid digestibility
dehulling
faba beans
laying hens
metabolisable energy
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
Feb 2022
Feb 2022
Historique:
revised:
28
06
2021
received:
06
04
2021
accepted:
08
07
2021
pubmed:
9
7
2021
medline:
15
1
2022
entrez:
8
7
2021
Statut:
ppublish
Résumé
The variation in amino acid (AA) digestibility and metabolisable energy (ME Ranges and levels of digestibility of the hulled variants differed widely among AA with the lowest and highest range determined for Arg (90-93%) and Cys (-12-65%), respectively. ME The results indicated that the digestible AA and ME
Sections du résumé
BACKGROUND
BACKGROUND
The variation in amino acid (AA) digestibility and metabolisable energy (ME
RESULTS
RESULTS
Ranges and levels of digestibility of the hulled variants differed widely among AA with the lowest and highest range determined for Arg (90-93%) and Cys (-12-65%), respectively. ME
CONCLUSIONS
CONCLUSIONS
The results indicated that the digestible AA and ME
Substances chimiques
Amino Acids
0
Types de publication
Comparative Study
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
920-930Subventions
Organisme : German Federal Ministry of Food and Agriculture (BMEL)
ID : 2815EPS065
Informations de copyright
© 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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