נגישות
menu      
Advanced Search
Syntax
Search...
Volcani treasures
About
Terms of use
Manage
Community:
אסיף מאגר המחקר החקלאי
Powered by ClearMash Solutions Ltd -
Studies of the digestibility and retention of nitrogen and amino acids in rats fed raw or heated soy flour
Year:
1976
Source of publication :
Journal of Nutrition
Authors :
Nitsan, Zafrira
;
.
Volume :
106
Co-Authors:
Nitsan, Z., Dept. Biochem., Coll. Biol. Sci., Univ. Minnesota, St Paul, Minn. 55108, United States
Liener, I.E., Dept. Biochem., Coll. Biol. Sci., Univ. Minnesota, St Paul, Minn. 55108, United States
Facilitators :
From page:
292
To page:
299
(
Total pages:
8
)
Abstract:
Apparent digestibility and absorption of nitrogen and amino acids from raw and heated soy flour were studied in rats. The apparent digestibility of all the amino acids from raw soybean was lower than from the heated flour. The net absorption was also significantly lower in the group fed raw soy flour for most of the amino acids, with the exception of cystine and methionine. The pattern of the amino acids along the digestive tract showed that while the levels of amino acids from heated soy flour started to decline in the jejunum and continued to decline in the ileum, in the group fed raw soy flour, the decline in levels of the amino acids did not begin until the ileum. The delay in the absorption might affect the overall absorption and utilization of the amino acids, and might explain the lower percentage retention of total nitrogen and amino acids in the carcasses of rats fed raw soy flour as compared with those fed heated soy flour. The raw soybean fed rats showed a lower cystine retention.
Note:
Related Files :
amino acid
Amino Acids
Animal
body composition
body weight
Intestine, Small
Male
methionine
nitrogen
soybean
stomach
Show More
Related Content
More details
DOI :
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
28299
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:38
You may also be interested in
Scientific Publication
Studies of the digestibility and retention of nitrogen and amino acids in rats fed raw or heated soy flour
106
Nitsan, Z., Dept. Biochem., Coll. Biol. Sci., Univ. Minnesota, St Paul, Minn. 55108, United States
Liener, I.E., Dept. Biochem., Coll. Biol. Sci., Univ. Minnesota, St Paul, Minn. 55108, United States
Studies of the digestibility and retention of nitrogen and amino acids in rats fed raw or heated soy flour
Apparent digestibility and absorption of nitrogen and amino acids from raw and heated soy flour were studied in rats. The apparent digestibility of all the amino acids from raw soybean was lower than from the heated flour. The net absorption was also significantly lower in the group fed raw soy flour for most of the amino acids, with the exception of cystine and methionine. The pattern of the amino acids along the digestive tract showed that while the levels of amino acids from heated soy flour started to decline in the jejunum and continued to decline in the ileum, in the group fed raw soy flour, the decline in levels of the amino acids did not begin until the ileum. The delay in the absorption might affect the overall absorption and utilization of the amino acids, and might explain the lower percentage retention of total nitrogen and amino acids in the carcasses of rats fed raw soy flour as compared with those fed heated soy flour. The raw soybean fed rats showed a lower cystine retention.
Scientific Publication
You may also be interested in