Nitrogen balance and energy digestibility In rats fed with frying lard

Authors

  • S. Jiménez Instituto de Nutrición e Higiene de los Alimentos
  • M. Hernández Instituto de Nutrición e Higiene de los Alimentos
  • C. Prorrata Instituto de Nutrición e Higiene de los Alimentos

DOI:

https://doi.org/10.3989/gya.1992.v43.i3.1169

Keywords:

Energy digestibility coefficient, Frying lard, Nitrogen

Abstract


This study was carried out during 90 days in order to know the effect of frying lard on the energy digestibility and nitrogen bioavailability. A significant decrease occurred on energy utilization of the diets prepared with frying lard (52 frying times). Nitrogen bioutilization on growing rats was also affected.

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Published

1992-06-30

How to Cite

1.
Jiménez S, Hernández M, Prorrata C. Nitrogen balance and energy digestibility In rats fed with frying lard. Grasas aceites [Internet]. 1992Jun.30 [cited 2024Feb.28];43(3):161-3. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1169

Issue

Section

Research