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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
04/08/1993 |
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Data da última atualização: |
04/08/1993 |
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Autoria: |
ZHANG, D.; COLLINS, W. W.; BELDING, S. |
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Afiliação: |
Department of Horticultural Science, Box 7609, North Carolina State University, Raleigh, NC 27695-7609. |
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Título: |
Improving sweetpotato starch digestibility for animal feeding |
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Ano de publicação: |
1993 |
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Fonte/Imprenta: |
HortScience, v.28, n.4, p.325-326, 1993 |
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ISSN: |
0018-5345 |
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Idioma: |
Inglês |
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Conteúdo: |
Eight sweetpotato [Ipomoea batatas (L.) lam.] clones were evaluated for the digestibility of their starch in animais with a simple in vitro screening method. starch digestibility varied significantly among clones. After dry-heat treatment at 100C for 30 minutes, digestibility of the most heat-sensitive clone increased only 37.8%. excellent repeatable results were obtained with a simplis weight-loss method. this assay procedure can be used as a screning method in breeging digestible sweetpotatoes for animal feed. |
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Palavras-Chave: |
animal feed. |
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Thesagro: |
Ipomoea Batatas. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00984naa a2200181 a 4500
001 1632694
005 1993-08-04
008 1993 bl uuuu u00u1 u #d
022 $a0018-5345
100 1 $aZHANG, D.
245 $aImproving sweetpotato starch digestibility for animal feeding
260 $c1993
520 $aEight sweetpotato [Ipomoea batatas (L.) lam.] clones were evaluated for the digestibility of their starch in animais with a simple in vitro screening method. starch digestibility varied significantly among clones. After dry-heat treatment at 100C for 30 minutes, digestibility of the most heat-sensitive clone increased only 37.8%. excellent repeatable results were obtained with a simplis weight-loss method. this assay procedure can be used as a screning method in breeging digestible sweetpotatoes for animal feed.
650 $aIpomoea Batatas
653 $aanimal feed
700 1 $aCOLLINS, W. W.
700 1 $aBELDING, S.
773 $tHortScience$gv.28, n.4, p.325-326, 1993
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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