Physical and chemical changes of rapeseed meal proteins during toasting and their effects on in vitro digestibility

BACKGROUND: Toasting during the production of rapeseed meal (RSM) decreases ileal crude protein (CP) and amino acid (AA) digestibility. The mechanisms that determine the decrease in digestibility have not been fully elucidated. A high protein quality, low-denatured, RSM was produced and toasted up t...

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Detalhes bibliográficos
Publicado no:J Anim Sci Biotechnol
Main Authors: Salazar-Villanea, Sergio, Bruininx, Erik M. A. M., Gruppen, Harry, Hendriks, Wouter H., Carré, Patrick, Quinsac, Alain, van der Poel, Antonius F. B.
Formato: Artigo
Idioma:Inglês
Publicado em: BioMed Central 2016
Assuntos:
Research
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5070089/
https://ncbi.nlm.nih.gov/pubmed/27777764
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s40104-016-0120-x
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