Adding nutritive value to vegetable protein meals and legume seeds with feed processing, enzymes and non-essential amino acids

通过饲料加工、酶和非必需氨基酸为植物蛋白粉和豆类种子增加营养价值

• 批准号: 417862-2011
• 负责人: Scott, Tom
• 金额: $ 1.15万
• 依托单位: University of Saskatchewan
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2012
• 资助国家: 加拿大
• 起止时间: 2012-01-01 至 2013-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=498279
• 关键词: Adding; nutritive; value; vegetable; protein

The present study will evaluate processing conditions and their interactions with feed additives (enzymes and/or different sources of non-essential free amino acids) on the capacity to improve the nutritional, functional and sensory quality of sources of vegetable protein (e.g., co-products of oilseed crushing (i.e., canola meal) and/or legume seeds). Increased nutrient availability and consistency will enable these Saskatchewan / Canadian industries to become more competitive with sources of expensive and increasingly scarce fish protein meals used in poultry and aquaculture diets.

本研究将评估加工条件及其与饲料添加剂（酶和/或不同来源的非必需游离氨基酸）的相互作用对改善植物蛋白来源（例如，油籽粉碎的副产物（即，卡诺拉粗粉）和/或豆类种子）。 增加营养的供应和一致性将使萨斯喀彻温/加拿大的这些产业在家禽和水产养殖饲料中使用的昂贵和日益稀缺的鱼蛋白粉来源方面更具竞争力。