Extracting a maximum of megajoules from starch
Cereals make up a high proportion of pig diets and the starch component
supplies the vital energy required. However, the properties of starch can vary considerably. Its botanical source and the effects of physical and heat treatment are major determinants of starch digestibility. Research focusing on starch kinetics shows that selecting suitable varieties and the best treatment could lead to extracting maximum megajoules.
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