Analysis

Analyses Duynie Group

The most important analyses relevant to a product’s nutritional value are conducted in Duynie Group’s central laboratory. This can include determining:

  • dry matter percentage
  • protein content
  • fat content
  • crude fibre
  • starch
    • starch content
    • microscopy: determining the gelatinization of starch in potatoes and peas to check whether the product is sufficiently cooked. If starch has been treated with an extruder, verifying whether this process proceeded properly.
  • inorganic matter (ash): minerals, potassium, sodium, calcium, phosphorus, chloride
  • pH value

The nutritional values and ration calculations are made on the basis of these analyses.

Duynie Feed is a specialist in co-products!

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