Relevant bibliographies by topics / Poultry Amino acids. Fat

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Poultry Amino acids. Fat'

Author: Grafiati
Published: 4 June 2021
Last updated: 4 February 2022

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Journal articles on the topic "Poultry Amino acids. Fat"

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Castro, Fernanda Lima de Souza, and Woo K. Kim. "Secondary Functions of Arginine and Sulfur Amino Acids in Poultry Health: Review." Animals 10, no. 11 (2020): 2106. http://dx.doi.org/10.3390/ani10112106.

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Amino acids such as arginine, methionine, and cysteine are the precursors of essential molecules that regulate growth and health, being classified as functional amino acids. This review describes the metabolism of arginine and the sulfur amino acids and how they modulate, directly or indirectly, different tissues. Emphasis is placed on their effects in supporting health during challenging conditions, such as heat stress and Eimeria infection. The use of arginine has been shown to reduce abdominal fat pad in ducks and increase lean tissue and bone mineral density in broilers. Additionally, the
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Zhumanova, Gulnar, Maksim Rebezov, Bakhytkul Assenova, and Eleonora Okuskhan. "Prospects of Using Poultry by-Products in the Technology of Chopped Semi-Finished Products." International Journal of Engineering & Technology 7, no. 3.34 (2018): 495. http://dx.doi.org/10.14419/ijet.v7i3.34.19367.

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In this paper the technology of preparation the protein-fat emulsion and its effect to sensory, physicochemical and microbial characteristics of meat cutlets are presented. The protein-fat emulsion consists of 75% of the chicken crests, 15% of the vegetable oil and 10% water. The protein, fat and ash content of emulsion are 9.53%, 6.38% and 0.95%, respectively. The amino acid composition of the protein-fat emulsion includes a complete set of essential amino acids - 36.2%. Adding of protein-fat emulsion as an ingredient in meat cutlets increase the total protein content, improves the sensory pa
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Sander, Jean E., Tiande Cai, and Harold M. Barnhart. "Evaluation of Amino Acids, Fatty Acids, Protein, Fat, and Ash in Poultry Carcasses Fermented with Lactobacillus Bacteria." Journal of Agricultural and Food Chemistry 43, no. 3 (1995): 791–94. http://dx.doi.org/10.1021/jf00051a043.

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Egorov, Ivan Afanasevich, Vladimir Georgievich Vertiprakhov, Tatyana Nikolaevna Lenkova, et al. "Use of full-fat soy flour in mixed feeds for baseline’s meat chickens and broiler chickens selecting by BGC “Smena”." Agrarian Scientific Journal, no. 12 (December 15, 2019): 47–53. http://dx.doi.org/10.28983/asj.y2019i12pp47-53.

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The article presents the results of studies on the use of full-fat soy flour in mixed feeds for meat chickens of three baselines and broiler chickens selecting by BGC “Smena”. The feed was balanced in amino acids and other nutrients, which allowed increasing the productivity of poultry and digestibility of nutrients in the diet by increasing metabolism.
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Капитонова, Е. А., and В. В. Янченко. "Amino Acid Composition Determination of the Regulatory Complex "Baipas" by Capillary Electrophoresis Method." Vestnik APK Verhnevolzh`ia, no. 1(53) (March 30, 2021): 52–56. http://dx.doi.org/10.35694/yarcx.2021.53.1.009.

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Отрасль птицеводства играет ведущую роль в обеспечении населения полноценными продуктами питания. Признавая тот факт, что продуктивность сельскохозяйственной птицы напрямую зависит от уровня кормления, учёным приходится изыскивать резервы кормовой базы для полноценного обеспечения гранулы комбикорма всеми необходимыми питательными элементами. Нами был изучен аминокислотный профиль многокомпонентного регуляторного комплекса «Байпас», который полностью восполняет потребность птицы в аминокислотах. Нашими исследованиями установлено, что ядро аминокислотной составляющей кормовой добавки представля
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Danilova, I. S. "Influence of heat treatment on amino acid composition of snails meat." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 20, no. 88 (2018): 69–71. http://dx.doi.org/10.32718/nvlvet8812.

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Amino acids are organic compounds that are the structural component of the protein. That is, protein is the main building material of the tissues of the body. It is needed for muscle mass growth and is indispensable in fat burning – all about amino acids, of which protein is formed. The main source of amino acids are food that is rich in protein. However, based on the content of one or another amino acid proteins contained in food, can be divided into complete and inferior. Complete proteins contain all the essential amino acids. These products include, primarily, products of animal origin: me
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Ashworth, Raymond B. "Ion-Exchange Separation of Amino Acids with Postcolumn Orthophthalaldehyde Detection." Journal of AOAC INTERNATIONAL 70, no. 2 (1987): 248–52. http://dx.doi.org/10.1093/jaoac/70.2.248.

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Abstract Moore's and Stein's classical ion-exchange separation of amino acids remains the standard by which all methods are judged. The adaptation of liquid chromatography (LC) equipment to amino acid analysis was inevitable because microprocessor control of gradients allowed almost infinite variation in gradient shape, producing superior resolution with only 2 buffers. The versatility of LC equipment allowed the instruments to be used for other assays. Adaptation of orthophthalaldehyde (OPA) to amino acid analysis increased detection sensitivity to the picomole range. A method for essential a
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Tangendjaja, Budi. "NUTRIENT CONTENT OF SOYBEAN MEAL FROM DIFFERENT ORIGINS BASED ON NEAR INFRARED REFLECTANCE SPECTROSCOPY." Indonesian Journal of Agricultural Science 21, no. 1 (2020): 39. http://dx.doi.org/10.21082/ijas.v21n1.2020.p39-47.

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Near infrared reflectance spectroscopy (NIRS) has become common techniques to estimate chemical composition of feed ingredient for poultry. Two experiments were performed: first was to compare the capability of NIRS system from three laboratories (E, A and T) to measure nutrient composition of soybean meal (SBM); and the second was to evaluate nutrient composition and quality of 59 samples of SBM from Argentine, Brazil and US using NIRS from T-laboratory. Thirty samples of SBM was used in the first study and the result showed that all NIRS systems were able to estimate proximate, amino acids,
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Igbasan, F. A., W. Guenter, and B. A. Slominski. "Field peas: Chemical composition and energy and amino acid availabilities for poultry." Canadian Journal of Animal Science 77, no. 2 (1997): 293–300. http://dx.doi.org/10.4141/a96-103.

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Twelve pea cultivars (yellow-, green- and brown-seeded) were evaluated for chemical composition and digestibility in poultry. The evaluation involved analyses for protein, amino acids (AAs), fat, starch, dietary fibre, ash, calcium, phosphorus and tannins. True metabolizable energy [nitrogen corrected (TMEn) and uncorrected (TME)] and true AA bioavailability values were also determined with adult cockerels. The cultivars showed a wide range of protein (207.5–264.0 g kg−1) and starch (385.3–436.8 g kg−1) contents which were not related to the seed coat colours. The concentrations of several AAs
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Razaev, S. V., G. N. Vyayzenen, N. V. Popova, et al. "Productivity and biochemical parameters of broiler chickens blood of cross Ross 508." Kormlenie sel'skohozjajstvennyh zhivotnyh i kormoproizvodstvo (Feeding of agricultural animals and feed production), no. 12 (December 1, 2020): 43–55. http://dx.doi.org/10.33920/sel-05-2012-05.

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The growth of production and consumption of dietary poultry meat causes an urgent need to develop and use new and more effective elements of technologically complete compound feed and broiler chicken rearing in the regions. In order to increase the range of non-traditional feed products and feed additives and reduce the deficit of raw protein, amino acids and vitamins, it is advisable to use non-traditional methods to increase the efficiency of compound feed use when broilers rearing. One of the available non-traditional methods for increasing the efficiency of using compound feed in meat prod
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Dissertations / Theses on the topic "Poultry Amino acids. Fat"

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BACO, ABDUL-AZIZ ISHAK. "TALLOW FOR LAYING HENS (POULTRY, FAT, PERFORMANCE, AMINO ACIDS)." Diss., The University of Arizona, 1985. http://hdl.handle.net/10150/188112.

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Effects of tallow supplementation on dietary nutrient and minimal amino acid utilization in the laying hen were studied in two experiments. In the first experiment diets contained six levels of animal tallow ranging from 0 to 10%. Percent egg production and egg mass were not significantly affected by tallow. Body weight was significantly increased by 2% tallow was maximum at 6%. Addition of up to 6% fat improved feed conversion without adversely affecting other production characteristics. Metabolizable energy (ME) intake increased from 305.1 to 322.4 kcal/hen/d over the range of 0 to 6% tallow
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Short, Fiona Jane. "Digestibility of amino acids from wheat by young chickens." Thesis, University of Nottingham, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.243683.

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Chong, Chen Hiung. "Improving utilization of poultry feedstuffs with supplemental amino acids and enzymes." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape2/PQDD_0021/NQ48619.pdf.

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Bowman, Alan Stuart. "The role of dietary fat in increasing egg weight in the domestic hen (Gallus dometicus)." Thesis, University of Edinburgh, 1990. http://hdl.handle.net/1842/23736.

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Wen, Jinlei. "Effect of amino acids and vitamin D3 on performance and biological responses in poultry." Diss., Virginia Tech, 2018. http://hdl.handle.net/10919/83506.

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As productive performance is improved by breed selection, amino acid requirements may change to support this higher performance in poultry. The first objective of this dissertation was to update the valine and tryptophan requirement of small-framed laying hens and the lysine requirement of young broilers using empirical dose-response methods. The tryptophan requirement was estimated as 155.8 mg/d for egg mass, 153.2 mg/d for egg production and 140.4 mg/d for feed conversion ratio using a linear broken line model. For valine, the requirement was highest for egg mass, 597.3 mg/d, followed by egg
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Zhang, Bo Zhi. "Reducing Nutrient Excretion via Improved Nutrient Utilization by Supplementing Pig and Poultry Diets with Phytase Enzyme." Diss., Virginia Tech, 1999. http://hdl.handle.net/10919/26245.

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This study was conducted to investigate the efficacy of phytase for improving the nutrient utilization for pigs and poultry. Two experiments, one with broilers and one with pigs, were conducted to compare the efficiency of transgenic microbial (Natuphosà ) and plant (Phytaseedà ) phytase for enhancing the utilization of phytate P in corn-soybean diets fed to young broilers and pigs, and to evaluate the safety of Phytaseedà phytase. Three levels of the two sources of phytase (250, 500 and 2,500 U/kg of diet) were added to a corn-soybean meal basal diet containing 0.21 and 0.26% nonphytate P, re
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Rack, Amanda L. "The effect of genotype, choice-feeding and season on organically-reared broilers fed diets devoid of synthetic methionine." Morgantown, W. Va. : [West Virginia University Libraries], 2008. https://eidr.wvu.edu/etd/documentdata.eTD?documentid=5707.

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Thesis (M.S.)--West Virginia University, 2008.<br>Title from document title page. Document formatted into pages; contains iii, 50 p. : ill. Includes abstract. Includes bibliographical references (p. 43-50).
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Stinefelt, Beth M. "Uric acid as an antioxidant and the effect of changes in plasma uric acid concentrations on broiler susceptibility to ascites and the effect of diet and strain on growth, feed efficiency, and amino acid retention in hybrid bluegill /." Morgantown, W. Va. : [West Virginia University Libraries], 2003. http://etd.wvu.edu/templates/showETD.cfm?recnum=3021.

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Thesis (M.S.)--West Virginia University, 2003.<br>Title from document title page. Document formatted into pages; contains vii, 88 p. : ill. (some col.). Includes abstract. Includes bibliographical references.
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McGill, Elizabeth Ruth Firman Jeffre D. "Effects of low crude protein diets with amino acid supplementation on broiler performance in the starter period." Diss., Columbia, Mo. : University of Missouri--Columbia, 2009. http://hdl.handle.net/10355/6457.

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Title from PDF of title page (University of Missouri--Columbia, viewed on Feb 18, 2010). The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Thesis advisor: Dr. Jeffre Firman. Includes bibliographical references.
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Lancaster, Phillip A. "Distillers dried grains with solubles as a protein and fat source for beef cattle /." free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p1422939.

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Books on the topic "Poultry Amino acids. Fat"

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Concentrated fat-burners. Instant Improvement, 1988.

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Institute of Medicine (U.S.). Standing Committee on the Scientific Evaluation of Dietary Reference Intakes. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids. National Academy Press, 2002.

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Okolelova, Tamara, and Syergyey YEngashyev. Scientific basis of feeding and keeping poultry. Publishing Center RIOR, 2021. http://dx.doi.org/10.29039/02037-1.

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The book covers the basic principles of nutrient rationing for poultry. The data on the needs of all types of poultry, taking into account age, in nutrients, minerals and biologically active substances are given. The characteristic of the main feed means and rational norms of their inclusion in the compound feed for poultry are given. Modern data on the role of vitamins, macro- and microelements, enzyme preparations, probiotics, prebiotics, phytobiotics, organic acids, antioxidants, fat emulsifiers and other sources of biologically active substances in poultry nutrition are presented. Attentio
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Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. National Academies Press, 2005. http://dx.doi.org/10.17226/10490.

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Institute of Medicine (U.S.). Panel on Macronutrients. and Institute of Medicine (U.S.). Standing Committee on the Scientific Evaluation of Dietary Reference Intakes., eds. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids. National Academies Press, 2005.

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Hartman, Adam L. Amino Acids in the Treatment of Neurological Disorders. Edited by Dominic P. D’Agostino. Oxford University Press, 2016. http://dx.doi.org/10.1093/med/9780190497996.003.0035.

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Studies of metabolism- and diet-based therapies in epilepsy and neuroprotection have focused primarily on the quality and quantity of fat supplementation or carbohydrate restriction. However, protein is another key dietary component that has not been as thoroughly studied. A number of amino acids have been shown to stop, terminate, or prevent seizures. In addition, some have been shown to exert neuroprotective effects in other neurological disorders. Amino acids (and their metabolites) may exert their effects by acting at membrane or cytoplasmic receptors, serving as substrates for membrane tr
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A Report of the Panel on Macronutrients, Subcommittees on Upper Reference Levels of Nutrients and Interpretation and Uses of Dietary Reference Intakes, and the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients) (Dietary Reference Intakes). National Academies Press, 2005.

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Book chapters on the topic "Poultry Amino acids. Fat"

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Geraert, P. A., M. L. Grisoni, S. Guillaumin, C. Law, and M. Larbier. "Amino acids as energy sources in genetically fat and lean chickens." In Amino Acids. Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-011-2262-7_142.

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Xie, Yuran, and Zhonglin Xie. "Experimental Models of High Fat Obesity and Leucine Supplementation." In Branched Chain Amino Acids in Clinical Nutrition. Springer New York, 2015. http://dx.doi.org/10.1007/978-1-4939-1923-9_18.

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He, Wenliang, Peng Li, and Guoyao Wu. "Amino Acid Nutrition and Metabolism in Chickens." In Advances in Experimental Medicine and Biology. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-54462-1_7.

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AbstractBoth poultry meat and eggs provide high-quality animal protein [containing sufficient amounts and proper ratios of amino acids (AAs)] for human consumption and, therefore, play an important role in the growth, development, and health of all individuals. Because there are growing concerns about the suboptimal efficiencies of poultry production and its impact on environmental sustainability, much attention has been paid to the formulation of low-protein diets and precision nutrition through the addition of low-cost crystalline AAs or alternative sources of animal-protein feedstuffs. This necessitates a better understanding of AA nutrition and metabolism in chickens. Although historic nutrition research has focused on nutritionally essential amino acids (EAAs) that are not synthesized or are inadequately synthesized in the body, increasing evidence shows that the traditionally classified nutritionally nonessential amino acids (NEAAs), such as glutamine and glutamate, have physiological and regulatory roles other than protein synthesis in chicken growth and egg production. In addition, like other avian species, chickens do not synthesize adequately glycine or proline (the most abundant AAs in the body but present in plant-source feedstuffs at low content) relative to their nutritional and physiological needs. Therefore, these two AAs must be sufficient in poultry diets. Animal proteins (including ruminant meat &amp; bone meal and hydrolyzed feather meal) are abundant sources of both glycine and proline in chicken nutrition. Clearly, chickens (including broilers and laying hens) have dietary requirements for all proteinogenic AAs to achieve their maximum productivity and maintain optimum health particularly under adverse conditions such as heat stress and disease. This is a paradigm shift in poultry nutrition from the 70-year-old “ideal protein” concept that concerned only about EAAs to the focus of functional AAs that include both EAAs and NEAAs.
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Toldrá, Fidel, and María Concepción Aristoy. "Essential Amino Acids." In Handbook of Processed Meats and Poultry Analysis. CRC Press, 2008. http://dx.doi.org/10.1201/9781420045338.ch12.

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GOUS, R. M., and F. J. KLEYN. "RESPONSE OF LAYING HENS TO ENERGY AND AMINO ACIDS." In Recent Developments in Poultry Nutrition. Elsevier, 1989. http://dx.doi.org/10.1016/b978-0-407-01513-5.50017-2.

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Whitacre, M. E., and H. Tanner. "Methods of Determining the Bioavailability of Amino Acids for Poultry." In Absorption and Utilization of Amino Acids. CRC Press, 2018. http://dx.doi.org/10.1201/9781351069441-8.

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Jacob Nte, Iyakutye, and Hollinshead Holly Gunn. "Cysteine in Broiler Poultry Nutrition." In Biosynthesis [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.97281.

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The SAAs are limiting in the major poultry feed ingredients, ranking first and fifth in soya bean meal and maize, respectively. Feed ingredients rich in protein, in particular and other nutrients, enhance Energy supply and protein accretion. Modern commercial broilers have reduced maintenance needs and high amino acid requirements, and are more responsive to protein (amino acids) than energy. Cysteine is a semi-essential amino acid belonging to the SAAs. It plays essential roles in protein synthesis, structure and function, causing growth depressing effects in broiler chicks when there is methionine:cysteine imbalance. Genetically predetermined amino acid sequences in proteins are essential for production of adequate quantities of meat, milk and eggs. Therefore, ideal amino acid ratios which conform to the requirements of broilers should be utilized. In nutrition, amino acids are equivalent to proteins, hence the shift in focus from proteins to individual amino acids, expressed as ideal ratios to lysine. The SAAs are practically relevant and have critical nutritional roles in animal nutrition with over 90% production being used to fortify animal (particularly poultry) diets. A balance in the methionine:cysteine ratio is necessary to ensure efficient utilization of the SAAs for proper growth and development in broiler poultry.
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BACH KNUDSEN, K. E., and H. JØRGENSEN. "USE OF SYNTHETIC AMINO ACIDS IN PIG AND POULTRY DIETS." In Recent Advances in Animal Nutrition. Elsevier, 1986. http://dx.doi.org/10.1016/b978-0-407-01162-5.50019-8.

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Bogatko, Alyona, and Vasil Lyasota. "ASSESSMENT OF SAFETY AND FAT QUALITY OF BIRDS ‘CARCASES DURING THEIR PRODUCTION AND STORAGE ACCORDING TO DEVELOPED METHODS." In Priority areas for development of scientific research: domestic and foreign experience. Publishing House “Baltija Publishing”, 2021. http://dx.doi.org/10.30525/978-9934-26-049-0-41.

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The urgency of the work is the need to establish criteria for assessing the safety and quality of poultry meat at facilities for its production and storage, due to the development of new express and improved common methods of controlling the safety and quality of poultry meat for risks (biological, chemical, physical) their life cycle. Studies have assessed the safety and quality of poultry carcasses using new and improved methods for determining the acid and peroxide levels of fat compared to conventional methods for determining the degree of freshness of poultry meat. Organoleptic evaluation of fresh poultry meat was established – for storage in a refrigerated chamber at a temperature of 0−4 °С for 5 days; doubtful degree of freshness – birds for storage in a refrigerator at a temperature of 0−4 °C for 6–7 days; stale – for storage in a refrigerator at a temperature of 0−4 °C for more than 7 days on the appearance of the carcass, color, odor on the surface of the carcass and near the bones, the state of the thoracic cavity, subcutaneous and internal adipose tissue, muscle consistency, broth for cooking samples. There is a high probability of acid number of poultry fat of moderate freshness – 1.76±0.12 mg of NaOH (p≤0.001) and stale fat – 2.83±0.07 mg of NaOH (p≤0.001) compared to the acid number of fresh fat poultry (0.72±0.04 mg NaOH), as well as indicators of volatile fatty acids (VFA) in poultry meat of moderate degree of freshness – 6.62±0.43 mg KOH (p≤0.001) and stale fat – 11.05±0.37 mg KOH (p≤0.001) compared to the content of VFA of fresh poultry meat (2.61±0.24 mg KOH). Studies have established a high reliability of determining the indicators of volatile fatty acids in poultry meat – in 98.2–99.7 % and the results of studies on the indicators of the microscopic method for determining the number of bacteria in poultry meat – in 98.5–99.8 % compared to the acid number as determined by the developed method. The reliability of the indicators for determining the acid number of poultry fat was according to the developed method was 99.9 %. Therefore, the developed method for determining the acid number of poultry fat can be used to determine the quality of poultry meat, because the quality of meat depends on the quality of fat: the acid number of fresh poultry fat – up to 1.0 mg of NaOH; questionable degree of freshness – from 1.1 to 2.5 mg of NaOH; stale – more than 2.5 mg of NaOH. There is a high probability of peroxide content of poultry fat of the appropriate degree of freshness – 0.029 ± 0.002% J (p≤0.001) and stale fat – 0.063±0.003 % J (p≤0.001) compared to the peroxide value of fresh poultry fat (0.010±0.0007 % J), as well as indicators of volatile fatty acids (LFA) in poultry meat of moderate degree of freshness – 6.40±0.48 mg KOH (p≤0.001) and stale fat – 10.43±0.23 mg KOH (p≤0,001) compared to the VFA content of fresh poultry meat (2.58±0.23 mg KOH). The results showed that more reliable data compared to the results of studies for the determination of volatile fatty acids in poultry meat – 98.5–99.7 % and the results of studies on the indicators of the microscopic method for determining the number of bacteria in poultry meat – 99.0–99.6 % were obtained using the developed improved method. The reliability of the indicators for determining the peroxide value of poultry fat according to the developed improved method was 99.9 %. Therefore, the developed improved method for determining the peroxide value of poultry fat can be used to determine the quality of poultry meat, because the quality of meat depends on the quality of fat: peroxide value of fresh poultry fat – up to 0.010 % iodine of questionable degree of freshness – from 0.010 to 0.040 % iodine; stale – more than 0.040% iodine. The developed methods for determining the safety and quality of poultry carcass fat can be used by state veterinary inspectors as simple test methods to carry out appropriate state risk-based control of poultry meat production and storage facilities.
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Dozier III, William A., and Paul B. Tillman. "Advances in understanding and improving the role of amino acids in poultry nutrition." In Achieving sustainable production of poultry meat Volume 2. Burleigh Dodds Science Publishing, 2017. http://dx.doi.org/10.19103/as.2016.0011.07.

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Conference papers on the topic "Poultry Amino acids. Fat"

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Yanchenko, V. V., and E. A. Kapitonova. "RESULTS OF ORGANOLEPTIC AND TASTING EVALUATION OF POULTRY MEAT WHEN INTRODUCING THE REGULATORY COMPLEX "BYPASS" INTO THE DIET." In "International Scientific and Practical Conference" THEORY AND PRACTICE OF VETERINARY PHARMACY, ECOLOGY AND TOXICOLOGY IN AIC ", dedicated to the centenary of the Department of Pharmacology and Toxicology, SPbSUVM. FSBEI HE St. Petersburg SUVM, 2021. http://dx.doi.org/10.52419/3006-2021-2-253-256.

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Stimulation of the body of poultry by the regulatory complex "Bypass" allowed us to obtain a high-quality product. The removal of synthetic amino acids from the feed helps to improve the taste of the meat of broiler chickens of the «Ross-308» cross.
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Gaivoronskaya, Irina, and Valenitna Kolpakova. "MATHEMATICAL MODELS FOR THE SYNTHESIS OF PLANT-BASED COMPOSITIONS WITH IMPROVED AMINO ACID COMPOSITION." In GEOLINKS Conference Proceedings. Saima Consult Ltd, 2021. http://dx.doi.org/10.32008/geolinks2021/b1/v3/12.

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The aim of the work was to optimize the process of obtaining multicomponent protein compositions with high biological value and higher functional properties than the original vegetable protein products. Was realized studies to obtain biocomposites on the base of pea protein-oat protein and pea protein-rice protein. Developed composites were enriched with all limited amino acids. For each of the essential amino acids, the amino acid score was 100% and higher. Protein products used in these compositions are not in major allergen list, which allows to use these compositions in allergen-free produ
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Reports on the topic "Poultry Amino acids. Fat"

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Blok, M. C., and R. A. Dekker. Table ‘Standardized ileal digestibility of amino acids in feedstuffs for poultry’. Wageningen Livestock Research, 2017. http://dx.doi.org/10.18174/426333.

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