Reactive lysine content in commercially available pet foods

The Maillard reaction can occur during processing of pet foods. During this reaction, the ε-amino group of lysine reacts with reducing sugars to become unavailable for metabolism. The aim of the present study was to determine the reactive lysine (RL; the remaining available lysine) to total lysine (...

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Bibliografische gegevens
Gepubliceerd in:J Nutr Sci
Hoofdauteurs: van Rooijen, Charlotte, Bosch, Guido, van der Poel, Antonius F. B., Wierenga, Peter A., Alexander, Lucille, Hendriks, Wouter H.
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Cambridge University Press 2014
Onderwerpen:
WALTHAM Supplement
Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4473178/
https://ncbi.nlm.nih.gov/pubmed/26101604
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1017/jns.2014.29
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