Chemical and biological evaluation of protein quality of locally produced and processed full-fat soya bean flour from three tanzanian villages

1973 ◽  
Vol 24 (3) ◽  
pp. 333-341 ◽  
Author(s):  
H. Holm ◽  
K. Fossum ◽  
Wenche B. Eide
Keyword(s):  
Protein Quality ◽  
Biological Evaluation ◽  
Soya Bean ◽  
Bean Flour

Biological evaluation of protein quality of barley

1998 ◽  
Vol 61 (1-2) ◽  
pp. 35-39 ◽  
Author(s):  
Snehil Kalra ◽  
Sudesh Jood
Keyword(s):  
Protein Quality ◽  
Biological Evaluation

Protein quality of some Nigerian feedstuffs. II. Biological evaluation of protein quality

1973 ◽  
Vol 24 (12) ◽  
pp. 1515-1523 ◽  
Author(s):  
B. L. Fetuga ◽  
G. M. Babatunde ◽  
V. A. Oyenuga
Keyword(s):  
Protein Quality ◽  
Biological Evaluation

scholarly journals The Potential of Locally-Sourced European Protein Sources for Organic Monogastric Production: A Review of Forage Crop Extracts, Seaweed, Starfish, Mussel, and Insects

2021 ◽  
Vol 13 (4) ◽  
pp. 2303
Author(s):  
Marleen Elise van der Heide ◽  
Lene Stødkilde ◽  
Jan Værum Nørgaard ◽  
Merete Studnitz
Keyword(s):  
Amino Acid ◽  
Protein Quality ◽  
Brown Seaweed ◽  
Nutrient Utilization ◽  
Soya Bean ◽  
Forage Crop ◽  
Feed Ingredients ◽  
Amino Acid Requirements ◽  
Protein Rich

Organic monogastric agriculture is challenged because of a limited availability of regional and organic protein-rich ingredients to fulfill the amino acid requirements. The development of novel feed ingredients is therefore essential. The use of starfish (Asterias rubens), mussel (Mytilus edilus), insect, green and brown seaweed, and forage crop extracts exhibits different approaches to increase protein availability in a sustainable manner through improving the protein quality of existing ingredients, better use of under- or unutilized material, or development of circular bioeconomy. This review assessed limitations and opportunities of producing, processing, and using these novel ingredients in feed. The use of non-renewable resources and the effect on the environment of production and processing the feed ingredients are described. Protein concentration and amino acid quality of the feed ingredients are evaluated to understand their substitution potential compared with protein-rich soya bean and fishmeal. Feedstuffs’ effect on digestibility and animal performance is summarized. With the exception of seaweed, all novel ingredients show potential to partly substitute fishmeal or soya bean fulfilling part of the protein requirement in organic monogastric production. However, improvements during production and processing can be made to enhance protein quality, sustainability of the novel ingredients, and nutrient utilization of novel feed ingredients.

Biological Evaluation of Protein Quality of Radiation-Pasteurized Haddock, Flounder and Crab

1968 ◽  
Vol 33 (3) ◽  
pp. 335-337 ◽  
Author(s):  
ELWOOD F. REBER ◽  
MARK H. BERT ◽  
ELIZABETH M. RUST ◽  
ERIC KUO
Keyword(s):  
Protein Quality ◽  
Biological Evaluation
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