Fermentation of liquid coproducts and liquid compound diets: Part 1. Effects on chemical composition during a 6-day storage period

The effects of a 6-day storage period on changes in dry matter, crude ash, crude protein, true protein, crude fat, starch, soluble starch, sugar and l actose of three liquid coproducts and two liquid compound diets were studie d. The three liquid coproducts studied were: liquid wheat starch (LWS), mas hed potato steam peel (PSP) and cheese whey (CW), and the two liquid compou nd diets wc re: liquid grower diet (LGD) and liquid finisher diet (LFD). Th e loss of corrected dry matter after a 6-day storage, expressed in relation to the initial content, was 1.9, 6.2, 9.6, 4.6 and 4.2% for LWS, PSP, CW, LGD and LFD, respectively. During storage, the total amount of starch decre ased 2.7, 24.0, 28.1 and 33.3% for LWS, PSP, LGD and LFD, respectively. The total amount of lactose decreased 23.5% for CW. The gross energy value of the products did not change remarkably during the 6-day storage period; gro ss energy losses being less than 3% of the initial gross energy content.