The feed industry must re-think its relationship with R&D
Global food insecurity is worsening at an alarming rate, further exacerbated by factors including the Covid-19 pandemic and the conflict in Ukraine. We need...
Optimizing strategies to manage coccidiosis in poultry
Anticoccidial drugs have been used for decades, but new regulations, consumer preferences and resistance concerns are changing coccidiosis management. Rotation, shuttle, and bio-shuttle coccidiosis...
The use of higher levels of phytase to reduce dietary inclusion...
Most poultry and swine diets are primarily composed of plant-based ingredients. In plants, phosphorus (P) is present in different forms such as attached to...
Mitigate the climate stress in broiler chickens with phytogenics
Poultry is more susceptible to heat because of its rapid metabolic rate and high growth. The detrimental effects of heat stress can be seen...
ASF: Phytogenic power for safe feed
Combating the spread of the African Swine Fever Virus is currently a top priority worldwide. The spread of the virus poses a serious challenge...
Single cell protein: The potential substitute of animal nutrition
Single cell protein (SCP) shows very attractive features as a nutrient supplement for animals. It basically comprises of protein, carbohydrate, fats, water and elements...
Choline is essential and required for everybody
Choline is a biochemical building block and precursor to numerous compounds involved in supporting life. For dairy cattle, choline serves many roles and is...
Managing feed cost with exogenous enzymes in a volatile market
Exogenous feed enzymes enhance digestibility of cereals, grain, legumes and oilseed meals. Each class of feed enzyme is unique, and can be deployed during...
3 ways to increase milk production while reducing your carbon footprint
Can we reduce the carbon footprint of milk while also improving our production and profitability? With proven tools, the answer to that question is...
Bile acid – not just another emulsifier
Young animals have quite immature lipid digestion capabilities because their digestive organs may not be fully developed. To overcome this, nutritionists have started looking...
