Comparative Evaluation of Nutritional Quality and In Vitro Protein Digestibility in Selected Vegetable Soybean Genotypes at R6 and R8 Maturity
The nutritional and quality characteristics of improved vegetable soybean genotypes were evaluated and compared with those of a grain-type soybean at the R6 (green maturity) and R8 (physiological maturity) stages. Significant variation (p < 0.05) was observed among genotypes for all measured traits....
| Autores principales: | , , , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
MDPI
2025
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/179527 |
Ejemplares similares: Comparative Evaluation of Nutritional Quality and In Vitro Protein Digestibility in Selected Vegetable Soybean Genotypes at R6 and R8 Maturity
- Phaseolin type and heat treatment influence the biochemistry of protein digestion in the rat intestine
- Protein and amino acids digestibility of two black soldier fly larvae meal forms in broilers
- Evaluation of starches digestibility and glycemic index of commonly consumed staple foods from selected varieties of cassava (Manihot sp.) and yam (Dioscorea sp.)
- Interrelationships of chemical properties, in vitro digestibility and ruminal degradability characteristics of protein sources
- A summary of CIAT`s findings and research approach to improve bean protein digestibility
- Nutritive value of Crotalaria ochroleuca: I. Chemical composition and in vitro dry matter digestibility at different stages of growth