SARMAD ORHAN TAHER OGLO

Hi to everyone Reading the article and all valuable comments, I personally feel a deficiency in highlighting an important factor, and that's the quantity and quality of the non-essential amino acids in our formulated feed ingredients. Like the SID of Essential AA, SID of non-essential AAs is also very important.SID of non-essential Amino Acids decides the limit of Feed CP reduction, because if we ...

@DR.ASHWIN MAHURKAR while keeping in mind that non-essential amino acids are not limiting factors.

@E. Ernest M. Pierson I applaud and agree that you formulate diet on analysed amino acid content rather than on table values. I like to add that technologies are available to have very immediate results on raw mateial quality including amino acids proximates and even heat damage of protein and amino acids. With AMINONIR by Evonik you get the result within minutes.As hopefully everybody agrees, cru ...

Whilst I was managing a poultry research facility, our standard operating procedure was to formulate diets based on actual ingredient amino acid values and not meet a crude protein minimum. This is typically not practical for day-to-day formulation. However, it should be possible to do periodic amino acid analysis of ingredients to determine the total amino acid protein and non protein nitrogen co ...

@Dr.Dharavath Rammbabu Agree, Our clear recommendation is to formulate diets on digestible amino acids of ingredients in order to consider this.

Dear All! I like Dr. Ruiz's arguments very much. Restricting feeding, besides light control, is a very complicated issue once we depend on people to make the restriction, and it is impossible to see all farmers doing whatever should be done, based on the company´s recommendation. At the hottest period of the day, leave the chicken alone. This is a recommendation to broilers that are produced ...

@Antônio Mário Penz Junior Thank you. So in a hot weather, 30C, that has no method of cooling the water what would you recommend to use? Some will suggest flushing lines, but if you don't do that continuously, it has little effect on water temp, because the environment and the plastic of the line quickly warms the water back up to room temp.