Influence of Varying Dietary Protein Levels on Glycation of Albumin, Tryptophan and Valine in the Plasma of Chickens

Glycation is a chemical reaction in which reducing sugars bind non-enzymatically to compounds containing amino groups. Avian species like chickens are hyperglycemic animals and have high body temperature compared to mammalian species, which enables avian species to accelerate the glycation of protei...

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Detalles Bibliográficos
Autores principales: Honma, Ayaka, Ogawa, Chiaki, Sugahara, Misaki, Fujimura, Shinobu, Kita, Kazumi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Japan Poultry Science Association 2017
Materias:
Research Note
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7477214/
https://www.ncbi.nlm.nih.gov/pubmed/32908432
http://dx.doi.org/10.2141/jpsa.0160146

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7477214/
https://www.ncbi.nlm.nih.gov/pubmed/32908432
http://dx.doi.org/10.2141/jpsa.0160146

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