사료알러지

사료알러지

강병택 - 한국임상수의학회학술대회논문집, 2012 - dev02.dbpia.co.kr

... 이 사료에는 일반적인 단백질원인 닭고기나 콩을 단백질 분해효소를 이용하여 펩티드 및 아미노산
수준으로 분해한 것을 함유하고 있다. 가수분해물의 소화성이 높고 알러지성을 감소시켜주지만
쓴맛을 내는 펩티드가 형성되어 기호성이 적다. 얼마나 많은 양의 가수분해 Page 3. ...

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