Hydrolyzed Soy Protein Isolate Sustains High Nutritional Performance in Veal Calves
نویسندگان
چکیده
منابع مشابه
Soy protein isolate extruded with high moisture retains high nutritional quality.
High-moisture extrusion of soy protein isolate generates a highly palatable meat substitute. No systematic evaluation of the nutritional quality of soy processed in this manner has been performed. This study compared the growth rate of male and female mice fed diets containing soy protein isolate without extrusion or with high-moisture extrusion. Other measures of overall growth and animal heal...
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Poor Color Costs the Veal Industry Millions According to the 1998 National Veal Quality Audit, poor color costs the veal industry $10.29 for every calf produced $6 million in 1998! This estimate was based on the cost of commonly occurring dark or very dark carcasses. There are two primary causes of dark color in veal meat: excessive iron supplementation and inadequate ventilation. This article ...
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Only small numbers of calves were fattened on whole milk alone, both in western Europe and Great Britain, until the 1960’s, d-hen suitable milk-substitute diets were developed. The lorn iron content of milk made calves anaemic (Blaxter, Sharman & MacDonald, ‘957) and lowered the myoglobin content of the muscle tissues. This resulted in white meat. In the course of time this whiteness bccame a m...
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Two experiments were conducted to test the effect of casein and soy protein isolate (SPI) on the nutritional status of vitamin B(6) in rats. Adult Long-Evans rats were fed with a casein or SPI diet at a 40% protein level with (control) or without (B(6)-deficient) 7 mg of pyridoxine/kg diet. Vitamin-B(6)-deficient rats were depleted of B(6) with (experiment 1) or without (experiment 2) deoxypyri...
متن کاملFoaming properties of soy protein isolate hydrolysates
Tensoactive species obtained by papain hydrolysis of soy protein were characterized structurally and physicochemically, and their foam-forming and -stabilizing capacity studied. Protein structural changes upon reaction ending were correlated with functional and interfacial properties and with the behaviour thereof with varying hydrolysis degree. Two different means of halting hydrolysis -pH red...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1995
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(95)76629-2