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Agricultural and Biological Chemistry Volume 49, 1985 - Issue 4
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Food & Nutrition

In Vitro Enzymatic Determination of the Protein Nutritional Value and the Amount of Available Lysine in Extruded Cereal-based Products

Inger BjörckFood Chemistry, Chemical Centre, University of Lund, Sweden
,
Teruyoshi MatobaResearch Institute for Food Science, Kyoto University, Uji, Kyoto611, Japan
&
Baboo M. NairFood Chemistry, Chemical Centre, University of Lund, Sweden
Pages 945-951 | Received 02 Jul 1984, Published online: 09 Sep 2014

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Songqiao Lv, Defa Li$suffix/text()$suffix/text(), Jianjun Xing, Yongxi Ma, Deshi Huang & Jun Li. (2006) Effects of extrusion of corn on growth performance, nutrient digestibility and short-chain fatty acid profiles in the hindgut of weaned piglets. Archives of Animal Nutrition 60:2, pages 170-179.
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D.W. Liu, J.J. Zang, L. Liu, N.W. Jaworski, Z.J. Fan, T.T. Wang, D.F. Li & F.L. Wang. (2014) Energy content and amino acid digestibility of extruded and dehulled-extruded corn by pigs and its effect on the performance of weaned pigs. Czech Journal of Animal Science 59:2, pages 69-83.
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