The Experts below are selected from a list of 198 Experts worldwide ranked by ideXlab platform
Robert E. Serfass - One of the best experts on this subject based on the ideXlab platform.
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hydrothermal cooking affects Protein Efficiency Ratio and zinc bioavailability of soymilk based diets in rats
Journal of Food Science, 1996Co-Authors: Makuba A. Lihono, Robert E. SerfassAbstract:Hydrothermally cooked (HTC) and conventionally processed soymilks were compared with respect to Protein Efficiency Ratio (PER) and zinc bioavailability in Sprague-Dawley rats fed isocaloric, isonitrogenous diets. When dietary zinc was 50 mg/kg, PER (mean ± SD, n = 12) was greater for HTC (processed 20 sec) (2.69 ± 0.34) than for conventional soymilk (2.39 ± 0.17). When dietary zinc was 20 mg/kg, PER (n = 10) was less for HTC processed 40 sec (1.86 ± 0.17) than for conventional soymilk (2.08 ± 0.19). Processing (HTC vs conventional) did not affect zinc bioavailability by the slope Ratio bioassay procedure. PER of HTC processed 20 sec was higher than that of reference casein and conventional soymilk when dietary zinc was near recommended levels ; pancreatic hypertrophy was not observed.
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Hydrothermal Cooking Affects Protein Efficiency Ratio and Zinc Bioavailability of Soymilk‐Based Diets in Rats
Journal of Food Science, 1996Co-Authors: Makuba A. Lihono, Robert E. SerfassAbstract:Hydrothermally cooked (HTC) and conventionally processed soymilks were compared with respect to Protein Efficiency Ratio (PER) and zinc bioavailability in Sprague-Dawley rats fed isocaloric, isonitrogenous diets. When dietary zinc was 50 mg/kg, PER (mean ± SD, n = 12) was greater for HTC (processed 20 sec) (2.69 ± 0.34) than for conventional soymilk (2.39 ± 0.17). When dietary zinc was 20 mg/kg, PER (n = 10) was less for HTC processed 40 sec (1.86 ± 0.17) than for conventional soymilk (2.08 ± 0.19). Processing (HTC vs conventional) did not affect zinc bioavailability by the slope Ratio bioassay procedure. PER of HTC processed 20 sec was higher than that of reference casein and conventional soymilk when dietary zinc was near recommended levels ; pancreatic hypertrophy was not observed.
Makuba A. Lihono - One of the best experts on this subject based on the ideXlab platform.
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hydrothermal cooking affects Protein Efficiency Ratio and zinc bioavailability of soymilk based diets in rats
Journal of Food Science, 1996Co-Authors: Makuba A. Lihono, Robert E. SerfassAbstract:Hydrothermally cooked (HTC) and conventionally processed soymilks were compared with respect to Protein Efficiency Ratio (PER) and zinc bioavailability in Sprague-Dawley rats fed isocaloric, isonitrogenous diets. When dietary zinc was 50 mg/kg, PER (mean ± SD, n = 12) was greater for HTC (processed 20 sec) (2.69 ± 0.34) than for conventional soymilk (2.39 ± 0.17). When dietary zinc was 20 mg/kg, PER (n = 10) was less for HTC processed 40 sec (1.86 ± 0.17) than for conventional soymilk (2.08 ± 0.19). Processing (HTC vs conventional) did not affect zinc bioavailability by the slope Ratio bioassay procedure. PER of HTC processed 20 sec was higher than that of reference casein and conventional soymilk when dietary zinc was near recommended levels ; pancreatic hypertrophy was not observed.
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Hydrothermal Cooking Affects Protein Efficiency Ratio and Zinc Bioavailability of Soymilk‐Based Diets in Rats
Journal of Food Science, 1996Co-Authors: Makuba A. Lihono, Robert E. SerfassAbstract:Hydrothermally cooked (HTC) and conventionally processed soymilks were compared with respect to Protein Efficiency Ratio (PER) and zinc bioavailability in Sprague-Dawley rats fed isocaloric, isonitrogenous diets. When dietary zinc was 50 mg/kg, PER (mean ± SD, n = 12) was greater for HTC (processed 20 sec) (2.69 ± 0.34) than for conventional soymilk (2.39 ± 0.17). When dietary zinc was 20 mg/kg, PER (n = 10) was less for HTC processed 40 sec (1.86 ± 0.17) than for conventional soymilk (2.08 ± 0.19). Processing (HTC vs conventional) did not affect zinc bioavailability by the slope Ratio bioassay procedure. PER of HTC processed 20 sec was higher than that of reference casein and conventional soymilk when dietary zinc was near recommended levels ; pancreatic hypertrophy was not observed.
Paul B. Brown - One of the best experts on this subject based on the ideXlab platform.
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Use of Corn-Derived Ethanol Coproducts and Synthetic Lysine and Tryptophan for Growth of Tilapia (Oreochromis niloticus) Fry
Journal of Agricultural and Food Chemistry, 1997Co-Authors: Ronald R. Rosati, Paul B. BrownAbstract:Corn gluten meal, corn gluten feed, and corn distillers' grains with solubles, the coproducts from ethanol fermentation of corn, were incorporated in tilapia diets with 32 and 28% Protein. The diets were balanced in amino acid composition by addition of soy flour and/or synthetic lysine and tryptophan. The diets were fed to tilapia fry of average initial weight of 0.5 g in aquaria for 8 weeks. Weight gain expressed as percentage increase after 56 days were best (P 0.05) as the control 32% Protein diet. Fish fed 28% Protein diet with 82% corn distillers' grains with solubles and synthetic lysine and tryptophan and 28% Protein diet with 67% corn gluten feed and 26% soy flour also resulted in the same feed conversion Ratio and Protein Efficiency Ratio (P > 0.05) as the control diet. Fish fed the remaining two 28% Protein diets exhibited higher feed conversion Ratio and lower Protein Efficiency Ratio (P < 0.05) than fish fed the control diet. It appears the 28% Protein diet with 67% corn gluten feed and 26% soy flour is adequate for tilapia fry based on weight gain, feed conversion Ratio, and Protein Efficiency Ratio.
M L Johnson - One of the best experts on this subject based on the ideXlab platform.
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effects of raw material source ash content and assay length on Protein Efficiency Ratio and net Protein Ratio values for animal Protein meals
Poultry Science, 1997Co-Authors: M L Johnson, C M ParsonsAbstract:Abstract Experiments were conducted to determine the Protein Efficiency Ratio (PER) and net Protein Ratio (NPR) of meat and bone meals containing 24 or 34% ash, poultry by-product meals containing 7 or 16% ash, lamb meals containing 15 or 24% ash, a lamb meal analog containing 19% ash (mixture of lamb meal and turkey meal), and two meat and bone meals processed at either a low or a high temperature. The PER values (weight gain per unit of Protein intake) and NPR values (PER corrected for maintenance) were determined using a chick growth assay in which chicks were fed a N-free diet or 10% CP diets containing one of the animal meals as the only source of dietary Protein for 6, 9, or 13 d. The PER of the lamb meal analog was greater (P
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Effects of raw material source, ash content, and assay length on Protein Efficiency Ratio and net Protein values for animal Protein meals. Poultry Sci
1997Co-Authors: M L Johnson, C M ParsonsAbstract:ABSTRACT Experiments were conducted to deter-mine the Protein Efficiency Ratio (PER) and net Protein Ratio (NPR) of meat and bone meals containing 24 or 34 % ash, poultry by-product meals containing 7 or 16% ash, lamb meals containing 15 or 24 % ash, a lamb meal analog containing 19 % ash (mixture of lamb meal and turkey meal), and two meat and bone meals processed at either a low or a high temperature. The PER values (weight gain per unit of Protein intake) and NPR values (PER corrected for maintenance) were determined using a chick growth assay in which chicks were fed a N-free diet or 10 % CP diets containing one of the animal meals as the only source of dietary Protein for 6, 9, or 13 d. The PER of the lamb meal analog was greater (P < 0.05) than that of the other meals, and the PER values of th
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Effects of Raw Material Source, Ash Content, and Assay Length on Protein Efficiency Ratio and Net Protein Ratio Values for Animal Protein Meals
Poultry science, 1997Co-Authors: M L Johnson, Carl M ParsonsAbstract:Experiments were conducted to determine the Protein Efficiency Ratio (PER) and net Protein Ratio (NPR) of meat and bone meals containing 24 or 34% ash, poultry by-product meals containing 7 or 16% ash, lamb meals containing 15 or 24% ash, a lamb meal analog containing 19% ash (mixture of lamb meal and turkey meal), and two meat and bone meals processed at either a low or a high temperature. The PER values (weight gain per unit of Protein intake) and NPR values (PER corrected for maintenance) were determined using a chick growth assay in which chicks were fed a N-free diet or 10% CP diets containing one of the animal meals as the only source of dietary Protein for 6, 9, or 13 d. The PER of the lamb meal analog was greater (P < 0.05) than that of the other meals, and the PER values of the poultry by-product meals were generally greater than those for the lamb and meat and bone meals. The PER values for the lamb meals were higher than those for most of the meat and bone meals. The PER of the 34% ash meat and bone meal was lower (P < 0.05) than the PER of the 24% ash meat and bone meal (1.03 vs 1.63, respectively, at 9 d). Further experiments showed that the lower PER of the high ash meat and bone meal was not due to its high Ca and P content. Ash content had no significant effect on PER of the poultry by-product and lamb meals. The PER of the low-temperature meat and bone meal was higher (P < 0.05) than the PER of the high-temperature meat and bone meal. The relative differences in NPR values among the animal meals were similar to those observed for PER values. Decreasing the length of the assay from 13 to 6 d increased the PER and NPR of all meals but had little or no effect on the ranking of values among meals. The results of this study indicated that PER and NPR values of animal meals were influenced by raw material source, and that ash content and processing temperature affected the PER and NPR of meat and bone meal. The results also indicated that PER and NPR assays could be reduced to 6 d without reducing sensitivity.
C M Parsons - One of the best experts on this subject based on the ideXlab platform.
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effects of raw material source ash content and assay length on Protein Efficiency Ratio and net Protein Ratio values for animal Protein meals
Poultry Science, 1997Co-Authors: M L Johnson, C M ParsonsAbstract:Abstract Experiments were conducted to determine the Protein Efficiency Ratio (PER) and net Protein Ratio (NPR) of meat and bone meals containing 24 or 34% ash, poultry by-product meals containing 7 or 16% ash, lamb meals containing 15 or 24% ash, a lamb meal analog containing 19% ash (mixture of lamb meal and turkey meal), and two meat and bone meals processed at either a low or a high temperature. The PER values (weight gain per unit of Protein intake) and NPR values (PER corrected for maintenance) were determined using a chick growth assay in which chicks were fed a N-free diet or 10% CP diets containing one of the animal meals as the only source of dietary Protein for 6, 9, or 13 d. The PER of the lamb meal analog was greater (P
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Effects of raw material source, ash content, and assay length on Protein Efficiency Ratio and net Protein values for animal Protein meals. Poultry Sci
1997Co-Authors: M L Johnson, C M ParsonsAbstract:ABSTRACT Experiments were conducted to deter-mine the Protein Efficiency Ratio (PER) and net Protein Ratio (NPR) of meat and bone meals containing 24 or 34 % ash, poultry by-product meals containing 7 or 16% ash, lamb meals containing 15 or 24 % ash, a lamb meal analog containing 19 % ash (mixture of lamb meal and turkey meal), and two meat and bone meals processed at either a low or a high temperature. The PER values (weight gain per unit of Protein intake) and NPR values (PER corrected for maintenance) were determined using a chick growth assay in which chicks were fed a N-free diet or 10 % CP diets containing one of the animal meals as the only source of dietary Protein for 6, 9, or 13 d. The PER of the lamb meal analog was greater (P < 0.05) than that of the other meals, and the PER values of th
