Starch Values in Cooked Ingredients

Research has suggested the WSC method of starch analysis is best suited for capturing all the sugars pertinent to ruminants. Digging deeper on results specifically in cooked ingredients (like bakery by-products, puffed grains) shows this not to be the case. Tom provides insight on why you SHOULD be using ESC values for these products.


We have been getting emails and calls from nutritionists whose clients have to dump their milk and are seeking to use it, instead, as a feed ingredient. Dr Tom Tylutki gives some advice on how to do this.

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