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.
This article can also be found in Pig Progress magazine Volume 22 number 6. To view this article on-line simply click on the pdf link below.
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