Dave Albin, Ph.D.
VP, Nutrition & Extrusion Technologies
Establishing and improving basic quality management systems for feed and food production; practical nutrition and diet formulation advice for a variety of species
VP, Nutrition & Extrusion Technologies
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Participation in Forum on July 30, 2019
Mark Heimann Solvent extraction does exhibit variation from location to location, as you indicate yourself, and to the point that differences can be picked up when samples are taken from different plants and animal experiments performed.Mechanical methods are just like any other - as long as the process is understood and controlled, the variation between batches at an individual plant can be very ...
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Participation in Forum on July 29, 2019
The problem here is that this analysis does not go deep enough in this short video. There are many types of "full-fat soy", including whole, raw soybeans (which, after all, are full-fat). Dry extrusion, wet extrusion, roasting, expanding, and other processing methods can all be used to make "full-fat soy". However, the choice of method, and even how the process is run within a single method, af ...
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Participation in Forum on June 7, 2019
Royce Samford It does indeed, which is why it's important to have a controlled process that can provide high-quality ingredients time after time.
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Participation in Forum on December 17, 2018
This a great topic and of interest to many, judging by the all of the comments. It seems to me that two fundamental questions must be answered first: 1. How much of each particular fat/oil by-passes the rumen? 2. Of the by-passed fats, what % is digested and absorbed in the small intestine? Until these questions are answered, the rest (which is very useful and interesting) becomes a guess. ...
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Participation in Forum on May 9, 2018
This is an under-explored area of animal nutrition - what the various fibers can do at different stages of production. Thank you for this data. There is certainly room for high-quality, lower inclusion rate ingredients that can be fermented, etc. Certainly processing plays several roles here, many of which are currently unknown.
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Participation in Forum on May 9, 2018
And switch to a quality source of by-pass protein that serves other functions, and use highly-gelatinized starch to stimulate rumen microbial protein. One or two quality ingredients can take the place of many others.
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Participation in Forum on March 26, 2018
Dr. Md. Robiul Islam (dvm) , peanut meal is very low in lysine compared to soy meals. Growth performance will be hindered if not balanced for lysine, and potentially other amino acids as well. So, value accordingly... And, as Amanda points out, you have to continually test new batches of peanuts and meal for aflatoxin - it's not a constant level.
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Participation in Forum on March 22, 2018
Very interesting. However, the main strategy at the current time must continue to be effective management of Johne's - positive herds. Likely, this will involve the use of certain higher-quality ingredients, or perhaps specialty products, to boost feed efficiency - dreadfully low in many of these infected herds.
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Participation in Forum on March 21, 2018
Textured soy can be challenging, especially as raw materials change due to natural variation and market conditions. It will pay in the long run to have equipment flexible enough to handle soy flours with different residual oil contents; PDI's (solubility); and fiber contents, to name a few - as well as R&D facilities for future developments.
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Participation in Forum on February 20, 2018
Table 1 seems to me to have some incorrect assumptions. It's documented that additional oil (total kcal's being equal) predictably reduces feed intake, while daily gain remains stable, across a certain range. Therefore, efficiency must increase. So, even though diet costs may increase in this situation (going from 0 oil to > 0 oil), the total amount of feed consumed through the growth period ...
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Location:Grimes, Iowa, Estados Unidos de América
Profile: Professional
Professional Title: VP, Nutrition & Extrusion Technologies
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