The linear relationship between true protein and nitrogen contents of feed and food ingredients: calculating true protein from a new conversion factor
The protein content of feed and food ingredients has traditionally been estimated using a universal nitrogen-to-protein conversion factor (NPCF) of 6.25, assuming all proteins contain 16% nitrogen (N) and all N originates from protein. However, these assumptions are often inaccurate. Specific NPCFs...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2024-12-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/23311932.2024.2428821 |
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