ISSUE FOCUS FEED & ADDITIVE MAGAZINE April 2024 35 IMPROVING STARCH GELATINISATION WITH SMARTMOISTURE® Devenish’s reputation has been built on providing nutritional support to our customers. It is important to ensure the added moisture does not affect the nutritional value of the feed. With this in mind, improving starch gelatinisation and its impact on diets has been a focus for us in compound and extruded feed. In a recent trial, we assessed the impact of adding either 1% moisture (control) or 1% SmartMoisture® % of gelatinised starch in finished feed 40.0 38.0 36.0 34.0 32.0 30.0 28.0 26.0 24.0 22.0 20.0 34.9 38.8 Positive Control Smart Moisture 1% Gelatinisation rate of starch 90.0 80.0 70.0 60.0 50.0 40.0 30.0 20.0 74.1 82.6 Positive Control Smart Moisture 1% Graph 2. % of gelatinised starch in finished feed Graph 3. Gelatinisation rate of starch 380 gm/t 760 gm/t 1140 gm/t Individual trials 10 0 -10 -20 -30 Change in energy consumption (%) Graph 4. Energy savings potential of SmartMoisture®. Striped bars represent trials against a positive control
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