Extrusion of lupines with or without addition of reducing sugars: Effects on the formation of Maillard reaction compounds, partition of nitrogen and Nε-carboxymethyl-lysine, and performance of dairy cows

Extrusion of lupines with or without addition of reducing sugars: Effects on the formation of Maillard reaction compounds, partition of nitrogen and Nε-carboxymethyl-lysine, and performance of dairy cows

ABSTRACT: The extrusion of leguminous seeds induces the formation of Maillard reaction compounds (MRC) as a product of protein advanced glycation and oxidation, which lowers protein degradability in the rumen. However, the quantitative relationship between the parameters of pretreatment (i.e., addit...

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Bibliographic Details
Main Authors: E. Manzocchi, A. Ferlay, S. Mendowski, G. Chesneau, P. Chapoutot, S. Lemosquet, G. Cantalapiedra-Hijar, P. Nozière
Format: Article
Language:English
Published: Elsevier 2023-11-01
Series:Journal of Dairy Science
Subjects:
dairy cattle
white lupine
extrusion
advanced glycation end-product
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030223004575

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http://www.sciencedirect.com/science/article/pii/S0022030223004575

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