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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    Strategy to identify and quantify polysaccharide gums in gelled food concentrates
    Grün, C.H. ; Sanders, P. ; Burg, M. van der; Schuurbiers, E. ; Adrichem, L. van; Velzen, E.J.J. van; Roo, N. de; Brunt, K. ; Westphal, Y. ; Schols, H.A. - \ 2015
    Food Chemistry 166 (2015). - ISSN 0308-8146 - p. 42 - 49.
    locust bean gum - polymerase-chain-reaction - guar gum - capillary-electrophoresis - enzymatic determination - starch industry - raw-materials - xanthan gum - identification - additives
    A strategy for the unambiguous identification and selective quantification of xanthan gum and locust bean gum (LBG) in gelled food concentrates is presented. DNA detection by polymerase chain reaction (PCR) showed to be a fast, sensitive, and selective method that can be used as a first screening tool in intact gelled food concentrates. An efficient isolation procedure is described removing components that may interfere with subsequent analyses. NMR spectroscopy enabled the direct identification of xanthan gum and the discrimination between different galactomannans in the isolated polysaccharide fraction. An enzymatic fingerprinting method using endo-ß-mannanase, in addition to being used to differentiate between galactomannans, was developed into a selective, quantitative method for LBG, whereas monosaccharide analysis was used to quantify xanthan gum. Recoveries for xanthan gum and LBG were 87% and 70%, respectively, with in-between day relative standard deviations below 20% for xanthan gum and below 10% for LBG.
    Zetmeelplastics : markt en milieu-aspecten
    Harmsen, P.F.H. ; Patel, M. - \ 2009
    zetmeel - kunststoffen - zetmeelverwerkende industrie - industriële toepassingen - duurzaamheid (sustainability) - bioplastics - biobased economy - starch - plastics - starch industry - industrial applications - sustainability - bioplastics - biobased economy
    Zetmeelplastics behoren tot de grootste groep van bioplastics in termen van productie volumes binnen Europa. Deze info sheet geeft info over industriële productie, vervangingspotentieel en duurzaamheid van zetmeelplastics.
    Bioplastics: zetmeel
    Bolck, C.H. ; Bos, H.L. - \ 2009
    zetmeel - zetmeelverwerkende industrie - industriële toepassingen - herkomst - bioplastics - biobased economy - starch - starch industry - industrial applications - provenance - bioplastics - biobased economy
    Deze info sheet geeft een overzicht van de herkomst en toepassingsmogelijkheden van bioplastics gebaseerd op zetmeel. De tekst is gebaseerd op het boekje Bioplastics, één van de uitgaven uit de reeks Groene Grondstoffen
    Aardappelzetmeelproductie opgewassen tegen veranderingen Europees beleid?
    Bont, C.J.A.M. de; Prins, H. ; Smit, A.B. - \ 2007
    Agri-monitor 2007 (2007)november. - ISSN 1383-6455 - 3
    landbouwbeleid - eu regelingen - aardappelen - aardappelzetmeel - productie - zetmeelverwerkende industrie - economische ontwikkeling - fabrieksaardappelen - agricultural policy - eu regulations - potatoes - potato starch - production - starch industry - economic development - starch potatoes
    Met een productieaandeel van ongeveer 20% in de EU is Nederland een belangrijke producent van aardappelzetmeel. Veranderingen in het Europese beleid kunnen voor de Nederlandse aardappelzetmeelproductie grote gevolgen hebben. Afhankelijk van een aantal factoren zijn naast het behoud van de huidige productieomvang, een verkleining van het productievolume dan wel een volledige afbouw van de productie mogelijke uitkomsten.
    Zetmeelaardappelen en herziening van het EU-beleid
    Bont, C.J.A.M. de; Blokland, P.W. ; Prins, H. ; Roza, P. ; Smit, A.B. - \ 2007
    Den Haag : LEI (Rapport / LEI : Domein 6, Beleid ) - ISBN 9789086151837 - 77
    landbouwbeleid - gemeenschappelijk landbouwbeleid - landbouwhervorming - verandering - zetmeelverwerkende industrie - aardappelzetmeel - boeren - nederland - fabrieksaardappelen - agricultural policy - cap - agrarian reform - change - starch industry - potato starch - farmers - netherlands - starch potatoes
    Dit rapport analyseert de gevolgen van een volledige ontkoppeling van de Europese premie voor zetmeelaardappelen en van de afbouw van het EU-zetmeelbeleid voor de betreffende sector in Nederland. Deze gevolgen kunnen, afhankelijk van de omstandigheden en de reacties van de telers, uiteenlopen. Naast voorzetting van de productie in de huidige omvang is een daling met ongeveer 30% mogelijk. Ook een volledige afbouw van de teelt en verwerking kan niet worden uitgesloten. Gezien de gevoeligheid van de sector voor de beleidsveranderingen wordt een fasegewijze introductie met toepassing van flankerende maatregelen aanbevolen.
    Aardappelpersvezels aantrekkelijke energiebron
    Remmelink, G.J. ; Houwelingen, K.M. van; Duinkerken, G. van - \ 2003
    Praktijkkompas. Rundvee 17 (2003)1. - ISSN 1570-8586 - p. 14 - 15.
    rundveevoeding - samenstelling - landbouwbijproducten - zetmeelverwerkende industrie - aardappelproducten - cattle feeding - composition - agricultural byproducts - starch industry - potato products
    Het is een zetmeelrijke en eiwitarme krachtvoervervanger die goed past in een rantsoen met veel graskuil.
    Cursussen voor de aardappelverwerkende industrie
    Uitslag, H. - \ 1999
    Aardappelwereld (1999)6. - ISSN 0169-653X - p. 18 - 19.
    aardappelen - zetmeelverwerkende industrie - aardappelzetmeel - productie - bedrijfsvoering - kwaliteitscontroles - productiecontroles - lerarenopleidingen - scholingscursussen - potatoes - starch industry - potato starch - production - management - quality controls - production controls - educational courses - training courses
    De druk op het personeel om binnen korte tijd belangrijke beslissingen te nemen is veelal groot. Om die reden verzorgt ATO-DLO cursussen om een beter inzicht te verkrijgen in de achterliggende oorzaak van bepaalde problemen die men tegenkomt in de praktijk
    Towards a rational design of commercial maltodextrins : a mechanistic approach
    Marchal, L.M. - \ 1999
    Agricultural University. Promotor(en): J. Tramper; J. Bergsma; C.D. de Gooijer. - S.l. : S.n. - ISBN 9789058081070 - 197
    maltodextrinen - zetmeelverwerkende industrie - maltodextrins - starch industry

    Industrially produced starch is used for various applications mainly in the food, paper and textile industries. A considerable quantity of this starch is modified (chemically, physically, or enzymatically) before use. The most important modifications are polymer degradation, oxidation, cross-linking, and substitution with various groups, and combinations thereof. This thesis deals with one of these modifications, the partial enzymatic degradation of starch to a saccharide mixtures. These partially hydrolyzed starches (maltodextrins) are used in a wide variety of products, primarily in the food industry. A general introduction to starch and maltodextrin production is given in chapter 1. Maltodextrins are normally characterized by the dextrose equivalent (DE), which is a measure for the number-average molecular weight. Chapter 2 describes the determination of the theoretical dextrose equivalent by measuring the osmolality (mol dissolved particles / kg H 2 O) by freezing-point depression. Relations for DE and increase in dry weight during hydrolysis were derived as a function of molality and amount of dry weight at the start of the hydrolysis. With freezing-point depression it was possible to determine the theoretical DE of oligosaccharides (dextrose to maltoheptaose), whereas a traditional titration method (Luff-Schoorl) overestimates 20-50%. The overestimation of DE by Luff-Schoorl titration was also evident during the hydrolysis of amylopectin potato starch. With freezing-point depression it was possible to determine the degree of hydrolysis of starch in a fast, reliable and above all accurate way. The relation for the increase of dry weight during the hydrolysis of starch with anα-amylase was experimentally validated. Throughout the work presented in this thesis osmometry was used.

    The hydrolysis of amylopectin potato starch with Bacillus licheniformis α-amylase was studied (chapter 3) under industrially relevant conditions (i.e. high dry-weight concentrations). The following ranges of process conditions were chosen and investigated by means of an experimental design: pH [5.6-7.6]; calcium addition [0-120μg/g]; temperature [63-97°C]; dry- weight concentration [3 - 37% [w/w]]; enzyme dosage [27.6-372.4μl/kg] and stirring [0-200 rpm]. The rate of hydrolysis was followed as a function of the theoretical DE. The highest rate (at a DE of 10) was observed at high temperature (90°C) and low pH (6). At a higher pH (7.2), the maximum temperature of hydrolysis shifted to a lower value. Also, high levels of calcium resulted in a decrease of the maximum temperature of hydrolysis. The pH, temperature, and the enzyme dosage showed interactive effects on the observed rate of hydrolysis. No product or substrate inhibition was observed. Stirring did not effect the rate of hydrolysis. The temperature at which the starch was hydrolyzed was found to influence the saccharide composition obtained at the end of the hydrolysis. The number-average molecular weight of these hydrolysates was the same, but their saccharide composition differed. The level of maltopentaose [15-24% [w/w]], a major product of starch hydrolysis catalyzed by B. licheniformis α-amylase, was influenced the most by temperature.

    The temperature effects were investigated in more detail in chapter 4. B. licheniformis α-amylase was added to 10% [w/w] gelatinised amylopectin potato starch solutions. The hydrolysis experiments were done at 50, 70, and 90°C. Samples, taken at defined DE-values were analysed with respect to their saccharide composition. At the same DE the oligosaccharide composition depended on the temperature of hydrolysis. This implies that at the same net number of bonds hydrolysed by the enzyme, the saccharide composition was different. The temperature at which hydrolysis was performed also influenced the initial overall molecular-weight distribution. Higher temperatures led to a more homogenous molecular weight distribution. Similar effects were observed forα-amylases from other microbial sources such as Bacillus amyloliquefaciens and Bacillus stearothermophilus . The pH of the reaction (5.1, 6.2, and 7.6) at 70 °C did not significantly influence the saccharide composition obtained during B. licheniformis α-amylase hydrolysis.

    The underlying mechanisms for B. licheniformis α-amylase were studied using pure linear oligosaccharides, ranging from maltotriose to maltoheptaose as substrates. Activation energies for the hydrolysis of individual oligosaccharides were calculated from Arrhenius plots at 60, 70, 80, and 90°C. Oligosaccharides with a degree of polymerisation exceeding that of the substrate could be detected. The contribution of these oligosaccharides increased as the degree of polymerisation of the substrate decreased and the temperature of hydrolysis increased. The product specificity decreased with increasing temperature of hydrolysis, which led to a more equal distribution between the possible products formed. Calculations with the subsite map as determined for the closely relatedα-amylase from B. amyloliquefaciens reconfirmed this finding of decreased substrate specificity with increased temperature of hydrolysis.

    The reaction temperature proved to be a valuable tool for the production of starch hydrolysate products with more defined saccharide compositions. A model, capable of describing the hydrolysis of starch in terms of the saccharide produced, can be a potent tool for the development of tailor-made maltodextrins. Since no suitable models were available, work was initiated on the development of such a model (chapter 5). The branched structure of potato amylopectin (degree of polymerization ~ 200,000) was modeled in a computer matrix. For the amylopectin molecule the chain-length distribution, the length of a cluster and its width were used as input variables in the model. Independent literature values related to the structure of amylopectin (%β-hydrolysis and ratio of A to B chains) were used for evaluation of the branching characteristics (length of branch area and chance of branching) of the modeled amylopectin.

    The structural parameters predicted by the model agreed very well with data from literature. The chain-length distribution and values for the % ofβ-hydrolysis were the two most important parameters required to model the structure of amylopectin. This computer-generated model of potato amylopectin in solution can be used to simulate various enzymatic (i.e.α-amylase,β-amylase, glucoamylase, pullunanase) or chemical reactions (i.e. acid hydrolysis, hypochlorite oxidation). The modeling approach is also suitable for a starch structurally different from amylopectin potato starch as obtained from other botanical sources (i.e. corn, wheat, tapioca). When this modeled amylopectin structure was evaluated with independent literature values related to the structure of amylopectin (i.e. %β-hydrolysis), it was recognized that these values were not corrected for the hydrolytic gain during hydrolysis. This overestimation of the actual percentage ofβ-hydrolysis can however be corrected for (chapter 6). Some of the structural parameters of starch (i.e. % beta- or gluco-hydrolysis) were influenced by the increase in mass during the hydrolysis reactions (hydrolytic gain). Procedures were derived to correct this apparent percentage of hydrolysis to actual percentage of hydrolysis. These analytically derived equations are not only valid for the hydrolysis of starch but also for the hydrolysis of lower molecular weight saccharides (e.g.α-limit dextrin). With a minor modification, these equations can be used to correct for hydrolytic gain that occurs during the hydrolysis of other (bio)polymers.

    An application of the computer-generated model of amylopectin in solution is given in chapter 7 by evaluation of the saccharides produced upon hydrolysis with anα-amylase, the principle enzyme used in maltodextrin production. The four different subsite maps presented in literature forα-amylase originating from B. amyloliquefaciens were used to describe the hydrolysis reaction in a Monte Carlo simulation. The saccharide composition predicted by the model was evaluated with experimental values. Overall, the model predictions were acceptable, but no single subsite map gave the best predictions for all saccharides produced. The influence of anα(1 - 6) linkage on the rate of hydrolysis of nearbyα(1 - 4) linkages by theα-amylase was evaluated using various inhibition constants. For all subsite maps considered the use of inhibition constants led to an improvement in the predictions (decrease of residual sum of squares), indicating the validity for the use of inhibition constants as such.

    As without inhibition constants, no single subsite map gave the best fit for all saccharides. The possibility of generating a hypothetical subsite map by fitting was therefore investigated. With a genetic algorithm it was possible to construct hypothetical subsite maps (with inhibition constants) that gave further improvements in the average prediction for all saccharides. The advantage of this type of modeling over a regular fit is the additional information about all the saccharides produced during hydrolysis, including the ones that are difficult to measure experimentally. The final chapter deals with the design procedure for more tailor-made starch hydrolysate products. The saccharide composition of a maltodextrin determines both its physical and biological functionality. Aspects related to the saccharide composition such as hygroscopicity, fermentability in food products, viscosity, sweetness, stability, gelation, osmolality, and adsorption by humans are discussed.

    The translation of basic knowledge on the behavior of saccharides to the formulation of actual products is illustrated by three examples: a sport drink, maltodextrins in liquid beverages with limited solubility, and parental and enteral fluids. Various factors that can be used to influence the saccharide composition produced during starch hydrolysis are different hydrolytic enzymes, source and concentration of the starch, temperature of hydrolysis, addition of organic solvents, pressure, immobilization of the hydrolytic enzymes, downstream processing, extraction of products during hydrolysis, and combinations thereof. Tools in designing the production process for a maltodextrin with a specific saccharide composition are databases with saccharide compositions obtained at various hydrolysis conditions and hydrolysis models, which can be used to predict new saccharide compositions. A production strategy for desired saccharide compositions at acceptable prices is discussed and future research needs are pointed out.

    Microbieel verzuren van vleesvarkensmest door toevoeging van aardappelzetmeel
    Hendriks, J.G.L. ; Vrielink, M.G.M. - \ 1997
    Rosmalen : Praktijkonderzoek varkenshouderij (Proefverslag / Praktijkonderzoek Varkenshouderij P4.19) - 8
    luchtverontreiniging - ammoniak - emissie - vervluchtiging - dierlijke meststoffen - drijfmest - zetmeelverwerkende industrie - aardappelzetmeel - zuren - varkens - air pollution - ammonia - emission - volatilization - animal manures - slurries - starch industry - potato starch - acids - pigs
    Uit eerder onderzoek is gebleken dat de ammoniakemissie bij vleesvarkens tot 1,32 kg ammoniak per dierplaats per jaar kan worden gereduceerd door toepassing van microbieel verzuren van de varkensmest. Hierbij werden eenmalig melkzuurbacteriën aan de mest toegevoegd, die wekelijks werden gevoed met gemalen tarwe.
    Fermentatie van brijvoeders en bijproducten tijdens opslag
    Rijnen, M. ; Scholten, R. - \ 1997
    Praktijkonderzoek varkenshouderij 11 (1997)5. - ISSN 1382-0346 - p. 6 - 6.
    voer - enzymen - fermentatie - voedselindustrie - bijproducten - zetmeelverwerkende industrie - glycolzuur - melkzuur - lactonen - ethanol - voedingswaarde - vloeibare voedering - organische scheikunde - feeds - enzymes - fermentation - food industry - byproducts - starch industry - glycolic acid - lactic acid - lactones - ethanol - nutritive value - liquid feeding - organic chemistry
    Er zijn aanwijzingen dat vloeibare bijproducten en brijvoeders gaan gisten (fermenteren) tijdens opslag, waarbij onder andere organische zuren, melkzuur en alcohol worden gevormd. Dit kan enerzijds de voederwaarde van het product en anderzijds de gezondheid van het dier beonvloeden.
    Aardappelpersvezels krachtvoervervanger bij melkvee
    Boxem, Tj. ; Zonderland, J. - \ 1996
    Praktijkonderzoek Rundvee, Schapen en Paarden. Praktijkonderzoek 9 (1996)2. - ISSN 1386-8470 - p. 31 - 34.
    diervoedering - bijproducten - samenstelling - melkvee - melkveehouderij - droge stof - voer - melkproductie - voedingswaarde - kuilvoer - zetmeelverwerkende industrie - voedergrassen - animal feeding - byproducts - composition - dairy cattle - dairy farming - dry matter - feeds - milk production - nutritive value - silage - starch industry - fodder grasses
    Aardappelpersvezels bevatten per kg drogestof vrij veel zetmeel en hebben een sterk negatieve OEB. Een dergelijk produkt is als zodanig goed te gebruiken als krachtvoervervanger in rantsoenen met uitsluitend graskuil.
    Optimalisering van de N-voeding van zetmeelaardappelen = Optimizing the nitrogen fertilization of starch potatoes
    Loon, C.D. van; Wijnholds, K.H. ; Baltissen, A.H.M.C. - \ 1995
    Lelystad : PAGV (Verslag / Proefstation voor de Akkerbouw en de Groenteteelt in de Vollegrond nr. 192) - 84
    toedieningshoeveelheden - chemische analyse - chemische samenstelling - kunstmeststoffen - nederland - stikstof - planten - aardappelzetmeel - onderzoek - zetmeelverwerkende industrie - fabrieksaardappelen - application rates - chemical analysis - chemical composition - fertilizers - netherlands - nitrogen - plants - potato starch - research - starch industry - starch potatoes
    Retrogradation of concentrated starch systems : mechanism and consequences for product properties
    Keetels, C.J.A.M. - \ 1995
    Agricultural University. Promotor(en): P. Walstra; T. van Vliet. - S.l. : Keetels - ISBN 9789054853572 - 165
    zetmeel - brood - tarwe - zetmeelverwerkende industrie - aardappelzetmeel - voedingsmiddelen - voedselbewaring - groenteproducten - opslag - plantaardige producten - gels - vloeistofmechanica - reologie - visco-elasticiteit - starch - bread - wheat - starch industry - potato starch - foods - food preservation - vegetable products - storage - plant products - gels - fluid mechanics - rheology - viscoelasticity

    The mechanical properties of concentrated starch + water systems were studied during heating, cooling and storage. Methods used were a small-amplitude dynamic rheological test and compression between parallel plates. The mechanical properties were related to the structure of the gels. Information about the structure of the gels was obtained by electron and light microscopy and DSC. Starches used were from wheat and potato.

    During heating of starch suspensions at rest, storage moduli first increased and subsequently decreased. This result is related to swelling of starch granules, melting of crystallites, separation of amylose and amylopectin, and loss of entanglements between starch molecules. Concentrated starch gels formed during heating at rest consist of partly swollen, irregularly shaped granules, which are tightly packed, with a thin amylose gel layer in between. The mechanical properties of these gels at large deformations are determined by the stiffness of the swollen granules, their shape and the mechanical properties of the thin amylose gel layer. Observed changes in Young modulus, and in the stress and strain at fracture during ageing are primarily ascribed to the increase in stiffness of the swollen granules. This increase is due to the formation of (semi) crystalline domains consisting of clusters of ordered double helices of short branches of amylopectin molecules.

    The mechanical properties of starch breads were measured in two successive compression/decompression cycles and the results were discussed by applying a theory developed for cellular solids. The mechanical properties of starch bread are determined by the mechanical properties and the dimensions of the condensed lamellae and beams, which have a structure comparable with that of concentrated starch gels, as well as the size and size distribution of the gas cells. GMS and SSL affect the mechanical properties of starch bread in two opposite ways; by affecting the properties of the lamellae and beams forming the bread structure and by making the crumb structure finer (gas cell size distribution) and more even. They hardly affect amylopectin recrystallization in starch bread.

    Pensafbraak en darmverteerbaarheid van Protapec bij melkvee = Rumen degradation and post-rumen digestion of Protapec in dairy cows
    Steg, A. ; Hindle, V.A. ; Verhaart, J.C.J. - \ 1993
    Lelystad : IVVO-DLO (Rapport / IVVO-DLO no. 247) - 11
    bijproducten - melkvee - melkveehouderij - verteerbaarheid - voer - voedingswaarde - zetmeelverwerkende industrie - byproducts - dairy cattle - dairy farming - digestibility - feeds - nutritive value - starch industry
    Effect van aardappelpersvezels in rantsoenen voor melkvee op voeropname, melkproduktie en pensfermentatie = The effect of pressed potato pulp in high yielding dairy cow rations on feed intake, rumen fermentation and milk production
    Klop, A. ; Visser, H. de; Kogut, J. - \ 1993
    Lelystad : IVVO-DLO (Rapport / IVVO-DLO no. 255) - 18
    dierhouderij - gal - bijproducten - melkvee - melkveehouderij - voedingsrantsoenen - middendarm - fysiologie - productiviteit - rentabiliteit - zetmeelverwerkende industrie - animal husbandry - bile - byproducts - dairy cattle - dairy farming - feed rations - midgut - physiology - productivity - profitability - starch industry
    Afbraak van twee partijen maisglutenvoer in de pens van melkkoeien en de darmverteerbaarheid van de bestendig eiwitfractie = Rumen degradation and post-rumen digestion of two samples of maize gluten feed in dairy cows
    Klop, A. ; Visser, H. de - \ 1993
    Lelystad : IVVO-DLO (Rapport / IVVO-DLO no. 256) - 12
    gal - bijproducten - melkvee - melkveehouderij - maïs - metabolisme - middendarm - fysiologie - eiwitten - zetmeelverwerkende industrie - zea mays - bile - byproducts - dairy cattle - dairy farming - maize - metabolism - midgut - physiology - proteins - starch industry
    Natte of droge aardappelzetmeel voor vleesstieren
    Plomp, M. - \ 1993
    Praktijkonderzoek / Praktijkonderzoek Rundvee, Schapen en Paarden (PR), Waiboerhoeve 6 (1993)4. - ISSN 0921-8874 - p. 44 - 47.
    vleesvee - stieren (bulls) - bijproducten - karkassamenstelling - ontwikkeling - groei - zetmeelverwerkende industrie - beef cattle - bulls - byproducts - carcass composition - development - growth - starch industry
    Uit eerder onderzoek zijn aanwijzingen naar voren gekomen dat de groei en voeropname bij het voeren van droge aardappelzetmeel achterblijven.
    Ileale aminozuurverteerbaarheid en voederwaarde van aardappeleiwit en mais = Ileal amino acid digestibility and nutritive value of potato protein and maize
    Lenis, N.P. ; Diepen, J.T.M. van; Coppoolse, J. - \ 1992
    Lelystad : IVVO-DLO (Rapport / IVVO-DLO nr. 232) - 20
    bijproducten - voer - voedingswaarde - varkens - aardappelen - eiwitten - solanum tuberosum - zetmeelverwerkende industrie - byproducts - feeds - nutritive value - pigs - potatoes - proteins - starch industry
    Verteerbaarheid en voederwaarde voor varkens van een partij mais en een partij ingekuilde aardappelvezels = Digestibility and feeding value for pigs of a batch of maize and a batch of ensiled, pressed potato pulp
    Jongbloed, R. ; Kroonsberg, C. ; Smits, B. - \ 1992
    Lelystad : IVVO-DLO (Rapport / Dienst Landbouwkundig Onderzoek, Instituut voor Veevoedingsonderzoek no. 240) - 30
    bijproducten - voer - groenvoeders - maïs - voedingswaarde - varkens - zetmeelverwerkende industrie - zea mays - byproducts - feeds - green fodders - maize - nutritive value - pigs - starch industry
    Verlaging structuurwaarde in rantsoen vleesstieren
    Hanekamp, W.J.A. - \ 1990
    Lelystad : Proefstation voor de Rundveehouderij, Schapenhouderij enPaardenhouderij (Publikatie / Proefstation voor de Rundveehouderij, Schapenhouderij en Paardenhouderij 68) - 19
    maïskuilvoer - vleesvee - zetmeelverwerkende industrie - bijproducten - voer - koolhydraten - maize silage - beef cattle - starch industry - byproducts - feeds - carbohydrates
    De laatste jaren neemt op de bedrijven met vleesstieren de belangstelling voor het voeren van bijproducten uit de industriële sector sterk toe. Er zijn veel bijproducten die vaak weinig droge stof met weinig eiwit en veel energie bevatten. Ook zijn zeveelal niet structuurhoudend. De snijmaoskuil zal moeten dienen voor voldoende structuur in het rantsoen. Er is echter weinig of niets bekend over de structuurbehoefte van vleesstieren. Daarom heeft het PR op de Waiboer-hoeve onderzoek gedaan naar de hoeveelheid snijmaoskuil die door bijproducten vervangen kan worden.
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