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Amounts of whey and their use in Germany
Liquid whey in pig feeding
Investigations on composition of whey products as well as on effects of sulfate concentrations in milk replacers on faeces composition in calves
Food refusals - nutrient content and andisired substances
Controlling risks management when processing organic secondary waste products from the food industries: a modern recycling plant as an example
Utilization of garbage in pig fattening
On particle size of diets for pigs based on by-products/refusals from food production
Feeding value of crambe by-products
Fermented rye bran - an interesting ingredient and an example for an significant technology
Abstract
A fermentation process on the basis of Lactobacillus species as starter culture yields a special product for bread production. The effect of that product is an improved suitability of processed cereals for the baking process and an elevated resistance of bread against damage by moulds and bacteria. The residual fermented bran is a by-product containing 83 g crude protein, 34 g crude fat, 101 g crude fibre, 207 g N-free extracts, 207 g starch, 1,6 g calcium and 1,7 g phosphorous per kg dry matter. Inositol-phosphates were not detected.
The palatability of a barley - by-product mixture (50:50) - is still low and therefore up to now there is a limited number of digestion trials. The digestibility for the fermented by-product is 76 % for organic matter, 75 % for crude protein, 65 % for crude fibre and 67 % for phosphorous (calculation by difference method using barley as the known ingredient).
Obviously the fermentation enhances the nutrient digestibility in the residual bran material.
Break down of phytate seems to be one important effect of the fermentation.
The technology of the present fermentation offers more than a by-product, but an ingredient containing probiotic microorganisms and which is possibly suitable in feeding different species like pigs, cattle and horses. However, the present first results need to be confirmed in further digestion trials.
Zusammenfassung
Bei der Herstellung von Teigaromen für die Brotherstellung mittels eines Fermentationsprozesses fällt ein Nebenprodukt von hoher Reinheit an, das je kg Trockenmasse 83 g Rohprotein, 34 g Rohfett, 101 g Rohfaser, 756 g N-freie Extrakte und 1,6 g Calcium sowie 1,8 g Phosphor enthält. Aufgrund des Fermentationsprozesses sind Inositolphosphate nicht mehr nachweisbar. Die Akzeptanz des Nebenproduktes in Mischung mit Gerste (50:50) ist nicht befriedigend. Nach dem Differenzverfahren konnte eine scheinbare Verdaulichkeit ermittelt werden, die höher ist als in üblicher Kleie (organische Substanz 76 %, Rohprotein 75 %, Rohfaser 65 % und Phosphor 67 %). Durch den Gehalt an Lactobazillen aus dem Fermentationsprozess bzw. auch nach Zusatz ist das Nebenprodukt auch als Träger probiotischer Keime von Interesse. Weitere Untersuchungen sollen die vorgelegten Befunde untermauern.
Unconventional/unusual feedstuffs in animal nutrition - a variety by means of examples
Controlling associations for by-products - systematic improvement of marketing -
Investigations on the use of liquid conserved sugar beets in cattle
Expandat� of dried beet pulp for cattle feeding
Conceptions of quality assurance for by-products of sugar beet processing
Importance of the technology on utilization and quality of molasses
Use of by-products in liquid pig feeding
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