The use of farinaccio in the feeding of the dairy cow in Italy

게시됨 2020년 10월 7일

Tridge 요약

The article explores the successful replacement of corn and soy flour in the diet of lactating cows with farinaccio, a by-product of wheat processing. This move has seen maintained production and economic performances, a reduction in energy quotas, and a decrease in protein sourced from human nutrition. The use of such by-products from food supply chains could help reduce livestock farming's dependence on cereals and oilseeds. Farinaccio, with its high starch and digestible fiber content, provides two forms of energy in the ration, contributing to a more diverse energy source and potentially reducing feed costs.

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원본 콘텐츠

The use of farinaccio in the ration of lactating cows as a partial replacement of corn and soy flour has proved to be a viable technical path, capable of maintaining the same production and economic performances, and contributing substantially to the reduction of energy quotas and protein derived from foods that can be used for human nutrition. The use of by-products from food supply chains can in fact represent a strategy to reduce the dependence of livestock farming on cereals and oilseeds, the demand for human nutrition for which will become increasingly pressing in the near future. The partial replacement of corn starch and soy protein with by-products of the food and bioenergy industry is therefore a potential alternative to overcome these problems. Technological innovation applied to the reuse of agri-food by-products and residues in the livestock sector can prove to be an advantageous situation in many respects. From an economic point of view, the by-products generally have ...

출처: InformateAgrario