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Products Hyst – nutritional characteristics

In February and April of 2011, the Department of Animal Science, University of Milan, conducted a series studies on Hyst products, which were added to those of the Catholic University of the Sacred Heart of Piacenza.

From these links you can download the technical reports on the nutritional value of fractions derived from corn straw, wheat straw and wheat bran from methodical BioHyst.
The results show a significant improvement of the final product compared to the starting raw material.
From a fibrous food, such as bran flour, were extracted flours with characteristics, similar to those of concentrates such as barley flour, while as regards straws analysis it showed an overall increase of the digestibility and nutritive value, which in some cases are equal to those of the most valuable fodder such as grass hay.