The Revista Brasileira de Zootecnia (RBZ) is a publication dedicated to the broad field of Animal Science. We publish high-quality, original scientific research that spans across diverse areas within the discipline. The scope of RBZ encompasses a wide range of topics, including aquaculture, biometeorology and animal welfare, forage crops and grasslands, animal and forage plants breeding and genetics, animal reproduction, ruminant and non-ruminant nutrition, meat science and muscle biology, precision livestock, and animal production systems and agribusiness.
The Revista Brasileira de Zootecnia (RBZ) is a publication dedicated to the broad field of Animal Science. We publish high-quality, original scientific research that spans across diverse areas within the discipline. The scope of RBZ encompasses a wide range of topics, including aquaculture, biometeorology and animal welfare, forage crops and grasslands, animal and forage plants breeding and genetics, animal reproduction, ruminant and non-ruminant nutrition, meat science and muscle biology, precision livestock, and animal production systems and agribusiness.
The Revista Brasileira de Zootecnia (RBZ) is a publication dedicated to the broad field of Animal Science. We publish high-quality, original scientific research that spans across diverse areas within the discipline. The scope of RBZ encompasses a wide range of topics, including aquaculture, biometeorology and animal welfare, forage crops and grasslands, animal and forage plants breeding and genetics, animal reproduction, ruminant and non-ruminant nutrition, meat science and muscle biology, precision livestock, and animal production systems and agribusiness.
01/Oct/2005
Edna Mayumi Yuahasi Miura, Rui Sérgio dos Santos Ferreira da Silva, Ivone Yurika Mizubuti, Elza Iouko Ida
DOI: 10.1590/S1516-35982005000500028
Soybean (Glycine max (L.) Merrill) is one of the most studied vegetables, due to its use as sources of edible oil and protein for human and animal feeding. The presence of trypsin inhibitors in soy grain restrict its utilization and requires heating to improve the nutritional quality. However, excessive heating may reduce the protein quality. Soybean cultivar BR-36 containing normal content of trypsin inhibitors and soybean cultivars (BRM 95 5297 and BRM 95 5262) with low content of trypsin inhibitors […]
Keywords: antinutritional factors; heating treatment; kinetics parameters; protein insolubility; retention time