The Effect of Autoclaving on the Nutritive Value of the Proteins in Cottonseed Meal
- 1 October 1941
- journal article
- research article
- Published by Elsevier in Journal of Nutrition
- Vol. 22 (4), 431-437
- https://doi.org/10.1093/jn/22.4.431
Abstract
As measured in ad libitum growth experiment with rats, steam autoclaving (17 pounds pressure) markedly reduced the nutritive value of the proteins in gossypol-free (ether-extracted) cottonseed meats. The 2 hour-autoclaved meal when present in quantity sufficient to give 12% protein in the diet permitted a gain in grams per gram protein eaten of 0.52 compared with 2.0 for the unautoclaved meal. Animals fed the 2 hour-autoclaved meal were only slightly benefitted by supplementation with lysine. Supplementation with histidine was ineffective.Keywords
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