Effect of Processing Methods and Amino Acid Supplementation on Dietary Utilization of Feather Meal Protein by Chicks
作者： Edward C. Naber , S.P. Touchburn , B.D. Barnett , C.L. Morgan
DOI: 10.3382/PS.0401234
关键词: Food science 、 Amino acid 、 Methionine 、 Histidine 、 Tryptophan 、 Lysine 、 Feather meal 、 Chemistry 、 Feather 、 Meal
摘要: Abstract INTRODUCTION THE keratin proteins have generally been considered to be of little nutritive value because their chemical structure which makes them insoluble and poorly digestible. Early attempts use powdered sources as dietary protein were only slightly successful even when amino acid supplements provided offset the deficiencies these proteins. Routh (1942) reported that chicken feathers, sole source for rats, capable supporting a moderate growth rate supplemented by tryptophan, methionine, histidine lysine. Balance experiments conducted Mangold Dubski (1930) failed show any digestion white goose feathers cats owls. Thus it appeared native feather was not seriously deficient in certain acids but also The development Binkley Vasak (1950) method processing into friable, high density meal stimulated new…
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