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A note on the amino acid composition of the protein in heather shoots

Published online by Cambridge University Press:  27 March 2009

T. Moran  and
J. Pace
T. Moran
Affiliation:
Research Association of British Flour Millers, Cereals Research Station, St Albans
J. Pace
Affiliation:
Research Association of British Flour Millers, Cereals Research Station, St Albans
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Extract

The composition and feeding value of the common heather has been extensively studied by Thomas et al. (1934, 1935, 1953, 1955, 1956). He has shown that as the heather ages the protein content declines. Thus, samples from 2-year-old growths had a crude protein content (on a dry-matter basis) of 11·9% while that of growths 8 years old was 6·5–6·9%. Little or no information, however, appears to be available on the quality of heather protein, as judged by its amino acid composition.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 59 , Issue 1 , August 1962 , pp. 93 - 94
Copyright
Copyright © Cambridge University Press 1962

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References

REFERENCES

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