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.  To view this article on-line simply click on the pdf link below.