Digestibility trials with poultry: VIII. The digestibility of dried molassed sugar-beet pulp

Abstract

In the process of manufacture of sugar from sugar beet, the sugar is first extracted from the beet by appropriate means, and the wet residue or pulp is then dried and sold for cattle feeding. The composition of the dried pulp or slices differs somewhat according to the nature of the process used in the extraction of the sugar. In the “diffusion” process, in which water is used, the extraction is very efficient, with the result that the sugar content of the dried pulp is low. In the Steffen process, in which press methods are used, a fair amount of sugar is left in the dried residues. In the de Vecchi process the sliced beets are dried before the extraction of the sugar takes place, and a certain proportion of these slices is occasionally marketed on the Continent as cattle food. The characteristic differences between these three types of pulp are shown by analyses given by Fangauf and Waldow(1).