Extrusion cooking improves the metabolisable energy of faba beans and the amino acid digestibility in broilers
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文摘
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Nutritional value of faba bean depends on phytic P and oligosaccharide content.

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Extrusion cooking of faba bean seeds improves AMEN.

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Extrusion cooking of faba bean seeds improves nutrient digestibility.

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Extrusion cooking of faba bean decreases the content of anti-nutritive factors.

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Effect of extrusion cooking depends on phytic P and resistant starch content.

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