Evaluating Nutritional Quality of Single Stage- and Two Stage-fermented Soybean Meal
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چکیده
منابع مشابه
Evaluating Nutritional Quality of Single Stage- and Two Stage-fermented Soybean Meal
This study investigated the nutritional quality of soybean meal (SBM) fermented by Aspergillus (FSBMA) and/or followed by Lactobacillus fermentation (FSBMA+L). Both fermented products significantly improved protein utilization of SBM with higher trichloroacetic acid (TCA) soluble true protein content, in vitro protein digestibility and available lysine content, especially in FSBMA+L. Moreover, ...
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Nutritional Value of Soybean Meal
Protein feeds in the European Union (EU) cover only 25% demand for protein, what oblige the particular members to import feeds with a high protein content, where the main place have soybean meal. The share of this feed in total quantity of feeds utilization in EU is about 9%. Yearly consumption of soybean meal in EU is about 32mln ton, from what 5.6% it falls on Poland (Rynek Pasz, 2010). Polan...
متن کاملNutritional Quality of Fermented Foods
A great number of fermented foods primarily" derived from plant materials have been an indispensable dietary element in many parts of the world. In the Far East where fermented foods have a long and strong tradition, these foods are uniquely made from soybeans and molds. The fermentation, however, may have a substrate consisting of both soybeans and cereals and an inoculum consisting of yeasts,...
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ژورنال
عنوان ژورنال: Asian-Australasian Journal of Animal Sciences
سال: 2010
ISSN: 1011-2367,1976-5517
DOI: 10.5713/ajas.2010.90341