Nutritional availability of methionine, lysine and tryptophan in fish meals, as assessed with biological, microbiological and dye-binding assay procedures

Publisher: Cambridge University Press

E-ISSN: 1475-2662|53|3|575-586

ISSN: 0007-1145

Source: British Journal of Nutrition, Vol.53, Iss.3, 1985-05, pp. : 575-586

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Abstract

1. In vitro assay procedures were applied in the measurement of available amino acids in a selection of fish meals representing good- and poor-quality product. Results were assessed by comparing them with results from chick-growth assays.