Starch is a widely used energy source in animal feed. In its native state, this raw material ingredient has a semi-crystalline granular structure.
In this form, the majority of starches are easily digested by adult monogastric animals. Nevertheless, processes that destroy the crystalline structure of starch granules are necessary where starch products are incorporated into feeds for young animals or carnivores (Champ, 1993). This modification of the structure of starch (a reduction in crystallinity, depolymerisation, an increase in the specific surface area) translates, in these animals, into an increase in the digestibility of this ingredient.
In technical literature, a number of terms are used to convey modifications in the structural condition of starch brought about by processes. The most common terms are: level of damage, degree of gelatinisation, degree of modification, degree of transformation or condition of starch.