Effect of heat treatment on rapeseed cake protein quality
Cold-pressed rapeseed cake are poor sources of ruminal undegraded protein (RUP), protein effective degradability were 85–89%. Heat treatment is one of the most common method use to reduce ruminal protein degradation. Changes of treatment temperature had the greatest effect on the solubility and rumi...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Estonian Academic Agricultural Society
2013-10-01
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| Series: | Agraarteadus |
| Subjects: | |
| Online Access: |
http://agrt.emu.ee/pdf/2013_1_kaldmae.pdf
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