Clover-grass protein by bio-refining - Nutrient composition and shelf life (OK-Net Ecofeed video) (original) (raw)
{Tool}Clover-grass protein by bio-refining - Nutrient composition and shelf life (OK-Net Ecofeed video). [Kløvergræsprotein ved bioraffinering: næringsstofsammensætning og holdbarhed.] Creator(s): Steenfeldt, Sanna; Engberg, Ricarda M.; Dietemann, Lauren and Dilling, Christine. Issuing Organisation(s): AU - Aarhus University, ICROFS - International Centre for Research in Organic Food Systems. OK-Net Ecofeed video. (2021)
This video presents a test, done at Aarhus University in Foulum, Denmark, which looked at the chemical composition and shelf life of fresh protein clover grass concentrate and the effect of temperature and lactic acid bacteria (LAB). It shows the demo-scale production process of the clover grass protein, sampling, analyses and selected results. Major take-home messages: -Protein content increase during storage -Changes to amino acids concentrations varied - but was overall high -LAB concentration increased in all samples the first 14 days -pH dropped during the first 14 days The target group is organic poultry farmers, advisers in organic farming, and food companies in central and northern Europe, where clover-grass of high quality can be grown.
EPrint Type:
Practice tool
Teaser:
Clover-grass protein is a high quality product for poultry and can be stored anaerobic for a shorter period.
What problem does the tool address?:
High-quality clover grass protein has to be stored under optimal conditions to maintain good quality.
What solution does the tool offer?:
Drying green protein paste is necessary to maintain a good quality but is expensive. Anaerobic storage could be a cheaper alternative.