Poultry by-product meals commercialised in Spain may vary considerably in their protein value and fat quality
Solanas, E.
Castrillo González, Carlos
Hervera Abad, Marta
Pérez, E.
Baucells Sánchez, María Dolores (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)

Date: 2006
Abstract: Among the meat by-products, those coming from poultry arc usually considered as excellent sources of protein. However, different grades of rendered poultry products arc available and its composition and nutritional value can be quite variable depending on carcass, head, feet, viscera and even feather proportions in raw material, and on rendering process. This work shows the variation on amino acids and fatty acids content of different products commercialised in Spain as poultry by-product or poultry meals.
Rights: Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial i la comunicació pública de l'obra, sempre que no sigui amb finalitats comercials, i sempre que es reconegui l'autoria de l'obra original. No es permet la creació d'obres derivades. Creative Commons
Language: Anglès.
Document: conferenceObject
Subject: Aviram ; Aliments
Published in: , 2006

1 p, 2.6 MB

The record appears in these collections:
Personal and institutional archives > Maria Dolores Baucells > María Dolores Baucells, contributions to meetings and congresses
Contributions to meetings and congresses > Posters

 Record created 2016-11-29, last modified 2019-01-29

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