Reactive lysine content in commercially available pet foods

The Maillard reaction can occur during processing of pet foods. During this reaction, the ε-amino group of lysine reacts with reducing sugars to become unavailable for metabolism. The aim of the present study was to determine the reactive lysine (RL; the remaining available lysine) to total lysine (...

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Detalles Bibliográficos
Autores principales: van Rooijen, Charlotte, Bosch, Guido, van der Poel, Antonius F. B., Wierenga, Peter A., Alexander, Lucille, Hendriks, Wouter H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Cambridge University Press 2014
Materias:
WALTHAM Supplement
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4473178/
https://www.ncbi.nlm.nih.gov/pubmed/26101604
http://dx.doi.org/10.1017/jns.2014.29

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4473178/
https://www.ncbi.nlm.nih.gov/pubmed/26101604
http://dx.doi.org/10.1017/jns.2014.29

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