A Simplified Technique for the Determination of Gross Protein Value

Anwar, A.

doi:10.3382/ps.0401014

Cited by 12 publications

(5 citation statements)

References 2 publications

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“…These methods include (a) "gross protein value" (Anwar, 1960(Anwar, , 1961(Anwar, , 1962Duckworth er al., 1961;Boyne et al, 1961;Barnes and Woodham, 1963), (b) microbiological with Tetrahymena pyrformis (Stott et al, 1956;Boyne et a/., 1961), (c) enzymatic release of amino acids (Ingram et al, 1950;Jonsson, 1961 ;Ascarelli and Gestetner, 1962) and (d) carcass retention of nitrogen, referred to as "net protein value" (Fisher et a/., 1962) or "net protein utilization" (Braham et al, 1963).…”

Section: A Protein Qualitymentioning

confidence: 99%

Cottonseed Meal for Poultry: from Research to Practical Application

Phelps

1966

World's Poultry Science Journal

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This review is dedicated to M i . Burt W. Heywang, Superintendent of the Southwest Poultry Experiment Station, Glendale. Arizona. For almost three decades Burt and his associates have enriched the scienific world with a vast amount of data relating to utilization of cottonseed products. This unobtrusive man is admired by all who have known him for his devotion to scientific integrity and thoroughness.

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Section: A Protein Qualitymentioning

confidence: 99%

Cottonseed Meal for Poultry: from Research to Practical Application

Phelps

1966

World's Poultry Science Journal

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“…The meals were assayed for gross protein value (G.P.V.) using a simple technique (Anwar, 1961); the basal diets used were similar to those formulated by Anwar (1967).…”

Section: Introductionmentioning

confidence: 99%

Nitrogen Solubility as a Means of Estimating the Gross Protein Value of Rapeseed Meal

Anwar

Clandinin

1971

Poultry Science

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“…Gross protein values of the two kinds of meals tested were determined by the simplified technique of Anwar (1961) as calculated by the new method (Anwar, 1960). Table 1 showed that, for fish meals, gross protein value ranged from 78 to 120, while for meat meals it ranged from 60 to 89.…”

Section: Introductionmentioning

confidence: 99%