Influence of Varying Dietary Protein Levels on Glycation of Albumin, Tryptophan and Valine in the Plasma of Chickens

• Published in: The Journal of Poultry Science Vol. 54; no. 3; pp. 242 - 246
• Main Authors: Honma, Ayaka, Ogawa, Chiaki, Sugahara, Misaki, Fujimura, Shinobu, Kita, Kazumi
• Format: Journal Article
• Language: English
• Published: Japan Japan Poultry Science Association 2017
• Subjects: Amadori product; chicken; glycation; glycoalbumin; Research Note; tryptophan; valine; glycation; chicken; valine; glycoalbumin; tryptophan; Amadori product

Glycation is a chemical reaction in which reducing sugars bind non-enzymatically to compounds containing amino groups. Avian species like chickens are hyperglycemic animals and have high body temperature compared to mammalian species, which enables avian species to accelerate the glycation of protei...