English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Zendy Pro

Presents the zaia usage as premium feature

ZAIA

Presents AI Discovery search usage as a premium feature

AI Discovery

Presents AI Discovery explain and summary usage as a premium feature

Content Analysis

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Presents the pdf analysis as premium feature

PDF Analysis

1500 Top-up

3000 Top-up

Zendy Basic

2500 Top-up

Zendy Unlimited

Presents the access of premium content as premium feature

Premium Content

To determine the apparent (AIDCP) and standardized (SIDCP) ileal digestibility coefficients of the protein and the apparent (AIDAA) and standardized (SIDAA) ileal digestibility coefficients of amino acids from biscuit bran and wheat gluten were used six castrated males swine in growth, on average weight from 22 to 60kg, with a T cannula on the terminal ileum, distributed in a randomized block design with three treatments, two periods and two repetitions per period. Each animal was considered a repeat. Treatments consisted of a protein free diet (PFD) for determination of the endogenous loss, PFD + biscuit bran (BB) and PFD + wheat gluten (WG). Each period lasted for six days, five days of adaptation of animals to the diet and 24 hours of collection of ileal digestion. The AIDCP of BB and WG were 82.33 and 90.07%, respectively and the SIDCP of BB and WG were 89.17% and 95.60%, respectively. The SIDAA were on average 80.84% (lysine), 83.94% (threonine), 90.57% (methionine + cystine) and 87.15% (valine) to BB. The SIDAA for the WG were on average 91.01% (lysine), 90.97% (threonine), 95.82% (methionine + cystine) and 90.04% (valine). The SID of protein and essential amino acids and non-essential elements identified in this study were on average, respectively, 89.17%, 88.54% and 89.20% of biscuit branand 95.60%, 93.71% and 89.20% of wheat gluten

Determination of the Ileal Digestibility of Proteins and Amino Acids from Biscuit Bran and Wheat Gluten in Swine