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  • Sci.Savoy,40: 1234-1245) and Papadoulos, MC. 1985. (Effect of different processing conditions on aminoacid digestibility of feather meal determinated by chicken assay,Agricultura.64: 1729-1741), heat treat- ment alters the structure of the proteins and favors different types of links between proteins and substances such as fats and carbohydrates present in the meal.
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