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- W4252355627 abstract "Whole soybean (SB) is used as a high energy-protein supplement for dairy cows, but the protein is highly degradable by rumen microbes. Various chemical and physical processing has been suggested to decrease ruminal protein degradability, that heat processing is the most commonly used physical method. Modern systems for protein evaluations in ruminants are moving in the direction of predicting absorption of amino acids from the small intestine, so the determination of intestinal digestibility of amino acids is of special importance particularly in heat-treated feedstuffs. The objective of this research was to elucidate the effects of roasting and steep-roasting on ruminal and post-ruminal disappearance of essential and non-essential amino acids (EAA and NEAA) of Iranian SB." @default.
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- W4252355627 date "2007-04-01" @default.
- W4252355627 modified "2023-10-17" @default.
- W4252355627 title "Effect of heat processing on ruminal and post-ruminal disappearance of essential and non-essential amino acids of Iranian whole soybeans" @default.
- W4252355627 cites W2008054470 @default.
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- W4252355627 doi "https://doi.org/10.1017/s1752756200020688" @default.
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