Back to results
University of Illinois at Urbana-Champaign
Effect of processing methods and raw material sources on protein quality of animal protein meals
Abstract
dc:descriptionExperiments were conducted to evaluate the effect of processing systems/temperature and raw material source on protein quality of five feather meals (FM), 32 meat and bone meals (MBM) and 12 poultry by-product meals (PBPM) using digestibility and chick growth assays. True digestibility of amino acids (AA) was influenced by raw material source and type of processing system. In addition, increasing the temperature during processing generally decreased protein quality of MBM and PBPM.
Degree
thesis:*- Name thesis:degree_name
- Ph.D.
- Level thesis:degree_level
- Dissertation
- Discipline thesis:degree_discipline
- Animal Sciences
- Grantor
- University of Illinois at Urbana-Champaign
- Year dc:date
- 2011
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Wang, Xincheng
- Contributors dc:contributor
-
- Parsons, Carl M.
Subjects
dc:subject × 1Rights
dc:rights- Statement dc:rights
-
- Copyright 1996 Wang, Xincheng
- Language dc:language
- eng
Identifiers
dc:identifier.*- Identifier
-
9780591254808
AAI9717343
(UMI)AAI9717343 - OAI identifier oai:identifier
- oai:www.ideals.illinois.edu:2142/23382