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Carbohydrates in milk replacers for calves
Author(s) -
Burt A. W. A.,
Irvine Sheila M.
Publication year - 1970
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740210704
Subject(s) - lactose , food science , starch , amylase , chemistry , maltose , sucrose , invertase , maltase , wheat flour , enzyme , biochemistry
Abstract The lack of appropriate intestinal enzymes apparently limits the use of other carbohydrates to replace glucose and lactose in milk replacers. The replacement of 20% lactose or glucose by wheat flour slightly reduced the digestibility of the organic constituents of the diet and a further slight reduction occurred when wheat flour was replaced by precooked maize starch. The relative digestibilities of these materials were: glucose, 100; lactose, 93.5; wheat flour, 71.5, and cooked maize starch, 62.5%. Addition of a mixture of amylases and maltase reduced the digestibility of a milk replacer containing cooked potato starch. Invertase addition immediately prior to feeding substantially improved the digestibility of a milk replacer containing 25% sucrose.