Influence of Varying Dietary Protein Levels on Glycation of Albumin, Tryptophan and Valine in the Plasma of Chickens

Influence of Varying Dietary Protein Levels on Glycation of Albumin, Tryptophan and Valine in the Plasma of Chickens

Glycation is a chemical reaction in which reducing sugars bind non-enzymatically to compounds containing amino groups. Avian species like chickens are hyperglycemic animals and have high body temperature compared to mammalian species, which enables avian species to accelerate the glycation of protei...

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Bibliographic Details
Main Authors: Ayaka Honma, Chiaki Ogawa, Misaki Sugahara, Shinobu Fujimura, Kazumi Kita
Format: Article
Language:English
Published: Japan Poultry Science Association 2017-07-01
Series:The Journal of Poultry Science
Subjects:
amadori product
chicken
glycation
glycoalbumin
tryptophan
valine
Online Access:https://www.jstage.jst.go.jp/article/jpsa/54/3/54_0160146/_html/-char/en

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https://www.jstage.jst.go.jp/article/jpsa/54/3/54_0160146/_html/-char/en

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