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Guillermo Tellez (University of Arkansas) shared the enteric inflammation models that his laboratory has developed, during the 8th Symposium on Gut Health in Production of Food Animals in St. Louis, USA.
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Juarez Donzele The diets were formulated to fulfill the requirements of all the other amino acids, so that the only limiting amino acid was methionine.
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Dr. Enric, in my opinion, with the results of his study is not evidenced this trend of variation in bird consumption. Even this effect would favor, in relative terms, lower ones than high methionine levels. This is because increasing consumption at low levels would meet the requirements of all amino acids, while at high levels, by reducing consumption, we would possibly have deficiency of some ess ...
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Peter Chrystal (Baiada) gave a presentation on different tests, models and tools to better analyze feed formulation and poultry nutrition, during the Latin American Poultry Congress in Lima, Peru.
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Jack Garrett, PhD Looking at feed consumption data, chickens on DL-met tended to consume more at the low levels and slighlty less at the high level. It is not clear whether consumption is a cause or a consequence for differences in feed consumption, but the fact that at low levels there is more consumption could indicate a slight deficiency, which needs to be compensated by more consumption.
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I wonder if you come up with the same differential or conclusions if the data is analyzed on a grams of methionine consumed rather than the %s?
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Dr. Luis, I fully agree with your consideration that changes in the microbiota, favoring the animal, is an important effect of enzyme action. I even think that this aspect should always be considered when presenting articles discussing the effect of enzymes on animal performance. Congratulations.
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Gentlemen, just to add spice in the discussion we could also consider the microbiota as an important consumer of enzymes effects. Both phytases and carbohydrases will impact in the performance of established microbiota patterns, that seem to be specific to each production unit.
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Dr. Mustafa, at first working to evaluate nutrients in animal nutrition that can attenuate the effect of heat stress on their performance, is relevant and timely. As for your study, I have a few observations to make. - Because heat stress in his work was characterized by a constant temperature of 32 °C, I think this temperature does not represent heat stress for chickens in the first week of l ...
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DARE AKINNIYI LAWRENCE My a email kaijage2000@yahoo.com mobile +255754532073 from Tanzania. My name Dr John Theodosias Kaijage
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