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The global feed phytogenics market, an intrinsic sub-vertical of the food, nutrition, and animal feed industry, has been observing massive growth over the recent years, subject to mounting prevalence of livestock diseases and deteriorating animal health. In fact, reports suggest that livestock producers lose up to USD 21 billion to animal diseases every year. This count also disrupts the living of nearly 1 billion people who rely massively on livestock products like eggs, dairy, and meat....
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The 50-year historical review of soybean meal (SBM ) published in Feedstuffs in 1970 by Dr. J.W. Hayward highlighted many of the pertinent advancements concerned with animal nutrition, product development and promotional aspects of U.S. SBM. In fact, 1920 marked not only the beginning of the industrial production of soybean oil and SBM in the U.S., but also the year that the American Soybean Assn. was founded (Hymowitz, 1990). The use of SBM at the time this 50-year review was published was...
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Nelson Ruiz (Nelson Ruiz Nutrition, LLC) commented on the relevance of this protein source in the animal production industry throughout the years, during IPPE 2020 in Atlanta, USA....
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1. Introduction Energy intake and digestibility, particularly the energy obtained from starch, is the limiting factor for growth in feedlot beef cattle [1]. Corn is the predominant grain (dry rolled, ground, high moisture or steam flaked) and starch source used in the US, Central and Latin America feedlots [2]. Among the grain processing methods, steam flaking is an effective way to increase starch availability for ruminants. Studies have shown that feeding steam flaked...
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The animal feed enzymes market is expected to garner noteworthy gains on account of surging concerns over disease outbreak among poultry animals. Imposition of strict regulations to encourage livestock safety is supporting animal feed enzyme adoption.
Livestock owners nowadays are willing to buy high-quality feed grades. The product mostly helps provide a nutrition-rich balanced diet to livestock. In addition, these high-quality feeds ensure animal wellbeing and help curb potential...
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Introduction The optimal concentration of nutrients required by growing pigs generally decreases over the growing-finishing period with a phase feeding program used as an attempt to meet the needs of the pigs over the changing requirements. Thus, in commercial production, phase feeding is thought to improve economics and reduce nitrogen excretion by more closely meeting the pig’s nutrient requirements compared to feeding fewer phases. However, in practice, it is...
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The feeding program for poultry has a major influence on profitability as feed cost accounts for up to 75% of production cost. Conventionally, it is assumed that requirements are either listed in tables or breeder nutrition guides. The Requirement Approach stems from the broken line, which is a simplification of bird response and implies that at different levels of energy or nutrients, efficiency does not change or it is zero. Bird response is curvilinear and this implies that diminishing...
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Introduction. Organic selenium (OSe) has an advantage in reducing oxidative stress in comparison to inorganic forms and incorporates into skeletal muscles, kidney, liver, and gastrointestinal mucosa proteins as selenomethionine and selenocysteine. It is an essential micronutrient for fish (Martinez-Alvarez et al., 2005). Yeast cell wall has been proven as an immunostimulant and health improver for fish and other animals (Selim & Reda, 2015). Materials...
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ARLINGTON, Va. – July 23, 2020 – The American Feed Industry Association (AFIA) honored two individuals in the animal science field this week at the American Society of Animal Science (ASAS)–Canadian Society of Animal Science–Western Section ASAS virtual annual meeting and tradeshow. Martin Nyachoti, Ph.D., of the University of Manitoba (U of M), received the AFIA-ASAS Non-Ruminant Animal Nutrition Research Award, and Terry Engle, Ph.D., of Colorado State University...
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1. Introduction Various microorganisms, including bacteria and fungi, decisively contribute to the specific characteristics of dry-fermented foods. However, the environmental conditions during the ripening of dry-fermented foods favor colonization of their surface by toxigenic molds that are able to produce mycotoxins on such foods. Aflatoxins have long been a major concern in cheese [1–5] and recent studies have highlighted their presence in dry-cured meats...
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