Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 109698
Title Fermentation of liquid coproducts and liquid compound diets: Part 1. Effects on chemical composition during 6-day storage period
Author(s) Scholten, R.H.J.; Rijnen, M.M.J.A.; Schrama, J.W.; Boer, H.; Vesseur, P.C.; Hartog, L.A. den; Peet-Schwering, C.M.C. van der; Verstegen, M.W.A.
Source Journal of Animal Physiology and Animal Nutrition 85 (2001)5-6. - ISSN 0931-2439 - p. 111 - 123.
DOI https://doi.org/10.1046/j.1439-0396.2001.00309.x
Department(s) Adaptation Physiology
Aquaculture and Fisheries
Animal Nutrition
WIAS
Publication type Refereed Article in a scientific journal
Publication year 2001
Abstract 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 or LWS, PSP, CW, LGD and LFD, respectively. During storage, the total amount of starch decreased 2.7, 24.0, 28.1 and 33.3 or LWS, PSP, LGD and LFD, respectively. The total amount of lactose decreased 23.5 or 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 f the initial gross energy content. In einem Versuch sind die Effekte einer Lagerung von sechs Tagen auf die Änderungen von Trockensubstanz, Rohasche, Rohprotein, Wirkliches-Protein, Rohfett, Stärke, Auflösbare Stärke, Zucker und Lactose von drei flüssigen Nebenprodukten und zwei flüssigen Mischfutterrationen untersucht worden. Die drei flüssige Nebenprodukte waren: flüssige Weizenstärke (LWS), Kartoffeldampfschalen (PSP) und Molke (CW), und die zwei flüssige Mischfutter waren: flüssiges Vormastfutter (LGD) and flüssiges Endmastfutter (LFD). Die Abnahme von korrigierter Trockensubstanz nach einer Lagerung von sechs Tagen, ausgedrückt im Vergleich zum Anfang der Lagerung (Zeit 0), war 1.9, 6.2, 9.6, 4.6 und 4.2 ür LWS, PSP, CW, LGD und LFD. Nach der Lagerung, war die gesamte Menge Stärke 2.7, 24.0, 28.1 and 33.3 iedriger für LWS, PSP, LGD und LFD. Die gesamte Menge von Lactose war 23.5 iedriger für CW am Ende der Lagerung. Die gesamte Bruttoenergiewerte von allen Produkte war nicht viel verändert nach den sechs Tagen Lagerung; Brüttoenergie verluste waren weniger als 3 ls bei Beginn der Lagerung.
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