Effect of preservatives, heating and methionine supplementation on the nutritive value of lucerne juice protein
1983
Dumanska, K. | Koreleski, J. | Kubicz, M. | Telk, L. (Instytut Zootechniki, Krakow (Poland))
A lucerne juice, natural or preserved with ammonia acetic acid, active carbon and sodium pyrosulphite or treated by heating supplemented or not with DL-methionine were added to a basal diet offered to rats. The preservatives affected saponine content but there was no correlation between the nutritive value of juice and the saponine content in it. Enrichment of juice with DL-methionine improved supplementary value of its proteins. Heating did not improve supplementary value of precipitated juice protein comparing with the natural juice, while the whey fraction of juice markedly retarded growth of rats
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