Effects of Autoclaving Soy-Free and Soy-Containing Diets for Laboratory Rats on Protein and Energy Values Determined In Vitro and In Vivo

Autoclaving diminishes the nutritional value of rat diets, depending on the duration and temperature of the process and the type of dietary protein. We evaluated in vivo and in vitro the effects of autoclaving on the protein and energy values of soy-free and soy-containing rat diets. The true digest...

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Bibliografiske detaljer
Udgivet i:J Am Assoc Lab Anim Sci
Main Authors: Taciak, Marcin, Tuśnio, Anna, Święch, Ewa, Barszcz, Marcin, Staśkiewicz, Łukasz, Skomiał, Jacek, Paradziej-Łukowicz, Jolanta, Pastuszewska, Barbara
Format: Artigo
Sprog:Inglês
Udgivet: American Association for Laboratory Animal Science 2015
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Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4587618/
https://ncbi.nlm.nih.gov/pubmed/26424248
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