Nutritional functionalities: hydrolyzed yeast

Speaker: Pierre LEBRETON, Lallemand Animal Nutrition

Summary:

As a nutritional and functional protein source, hydrolyzed yeast is obtained through yeast cell digestion by both endogenous and exogenous enzymes. Specifically, selected enzymes are added during the production process to obtain highly digestible proteins and provide a source of amino acids and nucleic acids. How may they be applied as a method of food product differentiation for companion animals? Watch the on-demand recording video!