Factors Affecting the Digestibility of Beef and Consequences for Designing Meat-Centric Meals

Figure 8

Experiment 5: SDS PAGE showing the effect of vegetable accompaniments in a cooked “meal” containing semimembranosus from cow, bull, or calf on the digestibility of total proteins. Results of gastric and intestinal phases for the meal containing pooled bull meat from Experiment 1 with and without mushroom are presented as examples.