Abstract
Traditional methods to follow protein digestibility do not take into account that two variables interfere with the results: 1) the microbial activity in the gut, and 2) the variation of endogenous protein secretion.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Bergner U, Uecker E, Rossow N, Simon O, Bergner H (1984) Untersuchungen zu endogenen N-Umsatzprozessen an 15N markierten Schweinen. 4. Mitt Arch Tierernähr 34: 593–605
Greenstein JP (1938) A synthesis of homoarginine. J Org Chem 2: 480–483
Hagemeister H, Erbersdobler H (1985) Chemical labelling of dietary protein by transformation of lysine to homoarginine: a new technique to follow intestinal digestion and absorption. Proc Nutr Soc 44:133 A
Maga JA (1981) Measurement of available lysine using the guanidination reaction. J Food Sci 46: 132–134
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1989 Dr. Dietrich Steinkopff Verlag GmbH & Co. KG, Darmstadt
About this chapter
Cite this chapter
Hagemeister, H., Schmitz, M., Erbersdobler, H. (1989). Reliability and Limitations of the Homoarginine Method for Evaluation of Protein Digestibility in the Pig. In: Barth, C.A., Schlimme, E. (eds) Milk Proteins. Steinkopff. https://doi.org/10.1007/978-3-642-85373-9_7
Download citation
DOI: https://doi.org/10.1007/978-3-642-85373-9_7
Publisher Name: Steinkopff
Print ISBN: 978-3-642-85375-3
Online ISBN: 978-3-642-85373-9
eBook Packages: Springer Book Archive