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Introduction Medicinal plants are a rich source of phytochemicals and natural compounds (alkaloids, flavonoids, steroids, terpenoids, tannins and phenols) with marked therapeutic properties (Ruchika et al ., 2022; Roma-Marzio et al ., 2017). They are potential source of drugs and are traditionally used in the treatment of digestive disorders, measles, cold, cough, diarrhea, arthritis, skin disease, joint pain, hemorrhoids, fever, sore throat and sexually...
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Wheat—the most widely cultivated crop in the world—is under growing attack from harmful toxins. Across Europe, almost half of wheat crops are impacted by the fungal infection that gives rise to these toxins, according to a study led by fungal biologist Dr. Neil Brown from the U.K.'s University of Bath,...
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Introduction The infection by enterotoxigenic Escherichia coli (ETEC) is one on the most important causes of neonatal and postweaning diarrhea (PWD) in piglets. ETEC causes significant morbidity and mortality, resulting in a large economic loses in the porcine industry. One of the most common ETEC in swine is serotype 0149 which carries the K88 (F4) adhesin that enables the attachment of the bacteria to the intestinal epithelium. ETEC colonizes ileum [1,2], penetrate the...
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Joe Kearns (JPK Consulting) discusses different factors involved in the production of aquafeed, during FIGAP 2022 in Guadalajara, Mexico....
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Introduction Lucerne is the main grazed forage of Argentina. However, there is a large yield and consumption gap on most dairy and beef farms. Jáuregui et al. (2019) indicated that < 5 t ha -1 are consumed on average on dairy farms. There is potential to close the gap by increased grazing frequency, particularly during periods of high growth such as spring (Jáuregui et al., 2022). However, the long-term effects of such management on lucerne persistence...
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In this Interview, Dr. Detlef Kampf, Head of Animal Nutrition at DLG Competence Center Agriculture, shares his overview of trends in feed in 2022...
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1. Introduction Mycotoxins are among the most important food safety hazards, based on their presence in agricultural commodities and their potential health impacts (Gruber-Dorninger, Jenkins, & Schatzmayr, 2019; Miraglia, De Santis, & Brera, 2008). A recent study confirms the (earlier) FAO estimate of 25% of mycotoxin occurrence being above European Commission and/or Codex threshold limits, while the prevalence of detectable mycotoxins is up to 60%–80% in all food...
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Yeasts are single-celled, facultative anaerobic eukaryotes that are prevalent in various fermented feeds. Yeasts can negatively affect silage quality by metabolizing available nutrients within the feed which leads to dry matter loss and decreased nutritive value, and by producing ethanol which can lead to off flavors in milk when consumed. Yeasts also oxidize lactic acid, which increases silage pH and promotes the growth of organisms such as mycotoxin-producing molds. Although wild yeasts...
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A new educational program, hosted by the American Feed Industry Association (AFIA), will focus on biosecurity preparedness in the animal food industry. The program, “ Biosecurity: Preparedness Must Be Perpetual ,” will take place on Jan. 25, 2023, in conjunction with the 2023 International Production & Processing Expo, taking place Jan. 24-26 in Atlanta,...
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1. INTRODUCTION Global programs are involved in addressing food and nutrition in the developing countries (WHO 2018). Improving nutrition is undoubtedly a challenging interdisciplinary proposition that involves availability and consumption of nutritious food. Covid-19 pandemic has further exposed the vulnerability of food systems in the low- and middle-income countries (LMICs). Green revolution was one milestone towards achieving food security when high yielding crop...
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Introduction The processing of food grains into flour, vegetable oil, alcohol and biofuels offloads quantitatively variable, chemically diverse non-starch polysaccharides (NSP) into co-products (Bach Knudsen, 2014). Rapidly increasing human demand and random adverse climate change-related events are disrupting global grain markets, forcing producers into greater dependency on co-products for sustainable, cost-effective pig feeding strategies. Chemical and quantitative...
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1. Introduction In Uganda, maize (Zea mays L.) is one of the most important crops in terms of production, consumption, and income generation. Because of its relevance, maize was one of the food security crops–and the only cereal–selected by the Ministry of Animal Industry and Fisheries of Uganda to implement a 5-year, multi-million USD agricultural intervention as part of the Development Strategy and Investment Plan (DSIP) during 2010–2015 (MAAIF, 2010). The...
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Introduction Piglet post-weaning diets are by far the most expensive diets in the swine industry, mainly due to the need to reduce Post-Weaning Diarrhea (PWD) and optimize growth performance by including highly digestible feed ingredients with low content of antinutritive factors. It would therefore be economically advantageous, if some of the expensive protein sources that are generally considered necessary in diets for newly weaned piglets could be substituted with soy bean...
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Wes Schweer (Zinpro) talked about performance when analyzing options or combinations, during this Swine It interview with host Laura Greiner....
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Introduction Soybean meal (SBM) is the most important and preferred source of quality protein in animal feeds (Banaszkiewicz, 2011). Among the oil seeds, SBM contains the highest crude protein (CP) and has the best AA profile, with only 6% crude fibre (Dei, 2011). The AAs in SBM are highly digestible by poultry (Newkirk, 2010). Based on the CP content, SBM can generally be classified as high protein (47% - 50%), or low protein (44% - 46%). Popescu & Criste (2003) suggested...
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Introduction Feed cost represents 70% of the total cost of poultry and pork production (Patience et al., 2015); therefore, a number of processing techniques have been developed to maximize utilization of nutrients in feed ingredients and diets for optimum animal growth performance. Oilseed meals are commonly exposed to varying degrees of heat to remove solvents used during oil extraction, increase nutrient digestibility, improve storage life, and to reduce anti-nutritional...
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Abstract published in Current Opinion in Biotechnology 2022, 75:102689. https://doi.org/10.1016/j.copbio.2022.102689. ...
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