کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2420874 1104833 2007 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Lysine reactivity and starch gelatinization in extruded and pelleted canine diets
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم دامی و جانورشناسی
پیش نمایش صفحه اول مقاله
Lysine reactivity and starch gelatinization in extruded and pelleted canine diets
چکیده انگلیسی

Fifteen dry adult canine diets (i.e., dinners, extrudates, pellets) were collected from retailers in Wageningen, The Netherlands, and chemically and physically characterized. Quality measurements were lysine O-methylisourea (OMIU) reactivity and starch gelatinization degree (SGD). In general, extruded diets had a higher crude fat and starch content than pellets. Mean values for starch gelatinization were higher in pellets and ranged between 0.78 and 0.91. The mean reactive/total lysine ratio in extrudate samples was about 5–10% higher than in pellet samples, suggesting the presence in commercial diets of about 200 g bound lysine/kg in pellets and 120 g/kg in extrudates with bound lysine levels of canine dinners about 170 g/kg. Variation of analysed nutrients in pellets was larger than in extrudates. Inclusion of animal or vegetable ingredients, and the process variables during extrusion or pelleting, are the likely causative factors for the variation in lysine reactivity and starch gelatinization.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Animal Feed Science and Technology - Volume 138, Issue 2, 22 October 2007, Pages 162–168
نویسندگان
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