The effect of protein level on the digestibility of the carbohydrates
- 1 February 1958
- journal article
- research article
- Published by Cambridge University Press (CUP) in The Journal of Agricultural Science
- Vol. 50 (1), 93-96
- https://doi.org/10.1017/s0021859600029920
Abstract
1. The effect of different levels of protein on the digestibility of the carbohydrate fraction of two compounded diets which differed widely in their contents of indigestible organic matter has been determined. 2. Digestibility of the available carbohydrate (the sugars, dextrins and starches expressed as starch) apparently increased with increase in the protein content of the diet. 3. Alteration in the cereal portion of the diet involves an adjustment in the amount of protein supplement if the nutritive ratio is to remain unaltered.Keywords
This publication has 6 references indexed in Scilit:
- The digestibility by adult fowls of wheat fine middlings, maize germ meal, maize gluten feed, soya‐bean meal and groundnut mealJournal of the Science of Food and Agriculture, 1957
- The digestibility of the carbohydrate complex by birds of different agesThe Journal of Agricultural Science, 1955
- The influence of protein levels on poultry productionJournal of the Science of Food and Agriculture, 1955
- The digestibility of the carbohydrate complex of barley, wheat and maize by adult fowlsThe Journal of Agricultural Science, 1955
- Interference by amino acids in the estimation of sugars by reductometric methodsBiochemical Journal, 1955
- The Utilization of Energy Producing Nutriment and Protein as Affected by the Plane of Protein IntakeJournal of Nutrition, 1938