Reactive lysine content in commercially available pet foods*
The Maillard reaction can occur during processing of pet foods. During this reaction, the ε-amino group of lysine reacts with reducing sugars to become unavailable for metabolism. The aim of the present study was to determine the reactive lysine (RL; the remaining available lysine) to total lysine (...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Cambridge University Press
2014-01-01
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| Series: | Journal of Nutritional Science |
| Subjects: | |
| Online Access: | https://www.cambridge.org/core/product/identifier/S2048679014000299/type/journal_article |