Protein digestibility evaluations of meat and fish substrates using laboratory, avian, and ileally cannulated dog assays.

@article{Faber2010ProteinDE,
  title={Protein digestibility evaluations of meat and fish substrates using laboratory, avian, and ileally cannulated dog assays.},
  author={Trevor A. Faber and Peter J. Bechtel and David C. Hernot and Carl M. Parsons and Kelly S. Swanson and Scott Smiley and George C. Fahey},
  journal={Journal of animal science},
  year={2010},
  volume={88 4},
  pages={
          1421-32
        }
}
Meat and fish serve as important protein sources in the companion animal diet; however, limited protein digestibility data are available for assessing protein digestibility differences among good-quality protein sources. Beef loin, pork loin, chicken breast, pollock fillet, and salmon fillet were evaluated for composition, protein digestibility, and AA bioavailability using the immobilized digestive enzyme assay, cecectomized rooster assay, and ileally cannulated dog assay. Pollock contained… 

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