Literature DB >> 16747548

The nutritive value of yeast protein: comparison of the supplementary values of yeast protein and casein for maize protein in the nutrition of the pig.

T F Macrae1, M M El-Sadr, K C Sellers.   

Abstract

Entities:  

Year:  1942        PMID： 16747548      PMCID： PMC1265722          DOI： 10.1042/bj0360460

Source DB:  PubMed          Journal:  Biochem J        ISSN： 0264-6021            Impact factor:   3.857


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  4 in total

1.  The biological values of the proteins of breads baked from rye and wheat flours alone or combined with yeast or soya bean flour.

Authors:  S K Kon; Z Markuze
Journal:  Biochem J       Date:  1931       Impact factor: 3.857

2.  Experiments on nutrition: The relative values of proteins.

Authors:  R H Plimmer; J L Rosedale; W H Raymond; J Lowndes
Journal:  Biochem J       Date:  1934       Impact factor: 3.857

3.  Experiments with pigs on a pellagra-producing diet.

Authors:  T W Birch; H Chick; C J Martin
Journal:  Biochem J       Date:  1937-11       Impact factor: 3.857

4.  Curative action of nicotinic acid on pigs suffering from the effects of a diet consisting largely of maize.

Authors:  H Chick; T F Macrae; A J Martin; C J Martin
Journal:  Biochem J       Date:  1938-01       Impact factor: 3.857
  4 in total
  2 in total

1.  The nutritive value of potato protein for the pig.

Authors:  J C Hutchinson; J S Bacon; T F Macrae; A N Worden
Journal:  Biochem J       Date:  1943       Impact factor: 3.857

2.  Effect of Cyberlindnera jadinii yeast as a protein source on intestinal microbiota and butyrate levels in post-weaning piglets.

Authors:  Stanislav Iakhno; Özgün C O Umu; Ingrid M Håkenåsen; Caroline P Åkesson; Liv T Mydland; Charles McL Press; Henning Sørum; Margareth Øverland
Journal:  Anim Microbiome       Date:  2020-05-05
  2 in total

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