Fermentation of liquid coproducts and liquid compound diets: Part 1. Effects on chemical composition during a 6-day storage period.
The effects of a 6-day storage period on changes in dry matter, crude ash, crude protein, true protein, crude fat, starch, soluble starch, sugar and lactose of three liquid coproducts and two liquid compound diets were studied. The three liquid coproducts studied were: liquid wheat starch (LWS), mashed potato steam peel (PSP) and cheese whey (CW), and the two liquid compound diets were: liquid grower diet (LGD) and liquid finisher diet (LFD). The loss of corrected dry matter after a 6-day storage, expressed in relation to the initial content, was 1.9, 6.2, 9.6, 4.6 and 4.2% for LWS, PSP, CW, LGD and LFD, respectively. During storage, the total amount of starch decreased 2.7, 24.0, 28.1 and 33.3% for LWS, PSP, LGD and LFD, respectively. The total amount of lactose decreased 23.5% for CW. The gross energy value of the products did not change remarkably during the 6-day storage period; gross energy losses being less than 3% of the initial gross energy content.
Scholten
R H
RH
Research Institute for Pig Husbandry, Rosmalen, the Netherlands. rscholten@beuker.net
Rijnen
M M
MM
Schrama
J W
JW
Boer
H
H
Vesseur
P C
PC
Den Hartog
L A
LA
van der Peet-Schwering
C M
CM
Verstegen
M W
MW
D000821:Animal Feed / Q000032:analysis*; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D004040:Dietary Carbohydrates / Q000378:metabolism*; D004041:Dietary Fats / Q000378:metabolism*; D004044:Dietary Proteins / Q000378:metabolism*; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D009753:Nutritive Value; D013552:Swine; D013997:Time Factors
D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins