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- W2243822871 abstract "Biological values of the Caucasian tur are determined by the authors of the article on the basis of their own research. It is revealed that in the lean meat in comparison with the highest (autumn shooting) the lysine concentration is 4,2% less, histidine 2,5% less, arginine 3,7% less, threonine 2,9% less, methionine 2,2% less, valine 4,7% less, phenilanine 5,1% less, leucine and isoleucine 8% less and tryptophan 1,8% less. The replaceable amino acids availability is almost 2 times less than in the autumn prey meat. The decrease of the irreplaceable and replaceable amino acids concentration in the lean meat is caused by the low flourish meat part output and availability of a big number of adhesive proteins with the low amino acids content especially irreplaceable." @default.
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- W2243822871 date "2009-01-01" @default.
- W2243822871 modified "2023-09-24" @default.
- W2243822871 title "Биологическая ценность мяса кавказского тура" @default.
- W2243822871 hasPublicationYear "2009" @default.
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