Chemical Composition and Nutritional Quality of Soybean Meals Prepared by Extruder/Expeller Processing for Use in Poultry Diets
- 26 September 2006
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 54 (21), 8108-8114
- https://doi.org/10.1021/jf061425t
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Relative bioavailability of phosphorus and true amino acid digestibility by poultry as affected by soybean extraction time and use of low-phytate soybeansPoultry Science, 2005
- Amino Acid, Carbohydrate, and Fat Composition of Soybean Meals Prepared at 55 Commercial U.S. Soybean Processing PlantsJournal of Agricultural and Food Chemistry, 2005
- Chemical and Nutritional Characteristics of United States Soybeans and Soybean MealsJournal of Agricultural and Food Chemistry, 2003
- Evaluating processing temperature and feeding value of extruded-expelled soybean meal on nursery and finishing pig growth performance1,2Journal of Animal Science, 2003
- Comparison of Quality Characteristics of Soybeans from Brazil, China, and the United StatesJournal of Agricultural and Food Chemistry, 2001
- Apparent ileal digestibility of amino acids and the digestible and metabolizable energy content of dry extruded-expelled soybean meal and its effects on growth performance of pigs.Journal of Animal Science, 2001
- Protein dispersibility index as an indicator of adequately processed soybean mealPoultry Science, 2000
- Anion-exchange high-performance liquid chromatography with conductivity detection for the analysis of phytic acid in foodJournal of Chromatography A, 2000
- Effect of temperature of wet extrusion on the nutritional value of full‐fat soyabeans for broiler chickensBritish Poultry Science, 1997
- Influence of caecectomy on digestibility of amino acids by roosters fed distillers' dried grains with solublesThe Journal of Agricultural Science, 1985