The aim of this paper was to compare nutritional characteristics of three byproducts of the Garfagnana area (spelt meal, spelt bran, chestnut meal), and two commercial feed (corn meal, barley meal). Spelt meal show a good protein content (16.09%), the highest DE and IVOMD (94.43%). Spelt bran has a good protein content (16.87%) and a significant low IVOMD, due to high crude fiber content (13.62%). The average fatty acids composition of byproducts is comparable with commercial feed, except for chestnut meal with a high content of SFA (25.89%), spelt meal show the highest content of PUFA (60.66%) and spelt bran the highest content of UFA (83.70%).
Caratteristiche nutrizionali di alcuni sottoprodotti della Garfagnana utilizzati nell’alimentazione del suino pesante
FERRUZZI, GUIDO;MANI, DANILO;CASAROSA, LAURA;POLI, PIERA;BALESTRI, GINO;PISTOIA, ALESSANDRO
2010-01-01
Abstract
The aim of this paper was to compare nutritional characteristics of three byproducts of the Garfagnana area (spelt meal, spelt bran, chestnut meal), and two commercial feed (corn meal, barley meal). Spelt meal show a good protein content (16.09%), the highest DE and IVOMD (94.43%). Spelt bran has a good protein content (16.87%) and a significant low IVOMD, due to high crude fiber content (13.62%). The average fatty acids composition of byproducts is comparable with commercial feed, except for chestnut meal with a high content of SFA (25.89%), spelt meal show the highest content of PUFA (60.66%) and spelt bran the highest content of UFA (83.70%).I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
