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Norel & Nature Nutrición
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Norel & Nature Nutrición (Spain)
Norel & Nature Nutrition is an international company involved in advanced animal nutrition technology. We continue to be a leader in the rumen protected vegetable fat market and constant innovation through extensive research and development keeps us at the forefront of the feed additive market with species specific ranges of natural and nutritional products.

Based in Spain, Norel & Nature Nutrition operates in over 50 countries worldwide from 6 factories on 3 continents (Spain, Egypt and Mexico) Our own series of laboratories and experimental premises compliment the research undertaken in conjunction with universities as well as recognised national and international bodies; this underlines our commitment to providing our customers with optimum production levels using the best methods possible.
 
 
Videos: Juan Jose Mallo, NOREL & NATURE - Fima 2009
 
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Título: Juan Jose Mallo, NOREL & NATURE - Fima 2009
Date: 03/31/2009
 
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Uchechukwu Enyidi
Biologist
Finland - Keski-Suomi
Phone: +3580442771985
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43
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  04/14/2009
This sounds good. Probiotics are good alternatives in animal nutrition especially in fisheries.
I will like to know if the bacteria can resist extruding temperatures? Noticed Juan said that they have tried pelleting with temperatures of 100 degrees. Extrussion temperatures are much higher. Nevertheless the profile of action is very encouraging and production of lactic acid is a welcome development like in the case of S. cerevisiae which enhances immunity against Aeromonas hyhila in common carp, by enhancing the action of kidney phagocytic cells.
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Juan Jose Mallo
Agricultural Engineer
Staff: Norel & Nature
Spain - Madrid
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17
Spain - Madrid
Phone: 91 501 4041
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  04/20/2009
Indeed, when the temperature is higher than 100 ºC, we normally see a decrease in viable cell counts. Our experience says that a normal extrusion process, at 120 ºC, can lower the counts to 50% of the live cells included in the feed. To avoid this we normally advise a post-pelleting application of the product (normally by mixing it with the fat added after the extrusion process).
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