Dr. Andreas Lemme, Director of Technical Consultancy, answers the question: what hinders or limits protein reduction today? “Firstly, one needs to have good knowledge about the composition and quality of feed ingredients. Technologies are available to quickly get the required information. In the context of amino acid nutrition, we have developed near-infrared spectroscopy calibrations to get the full analysis of ingredients within seconds..."
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Homogeneity of additives in the feed
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Phytase Efficacy in Laying Hens
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