Heat damage, Maillard reactions, and measurement of reactive lysine in feed ingredients and diets

Published on: 09/10/2022
Author/s : Maryane S. F. Oliveira, Charmaine D. Espinosa, and Hans H. Stein / Department of Animal Science, University of Illinois, Urbana, IL, USA 61801.

IntroductionFeed cost represents 70% of the total cost of poultry and pork production (Patience et al., 2015); therefore, a number of processing techniques have been developed to maximize utilization of nutrients in feed ingredients and diets for optimum animal growth performance. Oilseed meals are commonly exposed to varying degrees of heat to remove solvents used during oil extraction, increase ...

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Giuseppe R. Bigliani
Giuseppe R. Bigliani
Bachelor of Science, Mechanical Engineer. Maste...
  Cumming, Georgia, United States
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