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Katie Mayo
Applied Nutrition Technologist, M Sc.
I'm a nutritionist with a company that sells mechanical equipment and technology to process feed and food. I am available to consult on nutritional data and diet formulations. Contact me today.
Applied Nutrition Technologist, M Sc.
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Article published the January 10, 2023
Consumers are basing their purchasing decisions on how the meat, milk, and eggs are raised. With more consumers and animal advocacy organizations pushing to reduce – or eliminate in some cases – the use of antibiotics in livestock production, several challenges have come to light. Many veterinarians and producers are speaking out on the health challenges antibiotic-free (ABF) ...
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Article published the August 31, 2022
In a previous blog, I discussed how feeding ExPress® soymeal to dairy provides a highly digestible source of protein and energy while improving milk production and lowering diet costs. Similarly, incorporating other high-quality feed ingredients, such as high-shear dry extruded corn, the ration can be adjusted to match the current milk prices. In other words, when fluid milk prices are down, i ...
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Katie Mayo likes this technical article:
For several decades, Insta-Pro International has been well known around the world for dry extrusion, which we invented in the 1960’s.Dry extrusion was invented to process soybeans, and over the years, this process has been well researched. The advantages of this technique are the following:Thorough plant cell wall rupture, providing much improved access to nutrientsDeactivation of ...
Participation in Forum on October 7, 2019
Mark Townsend Thank you. I am familiar with Dr. Lock's work but haven't seen this webinar yet. I appreciate your sharing.
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Katie Mayo likes the comment:
Katie Mayo Hello Kate, i believe this could be of interest to you. We are manufactures of an energy supplement that is totally palm free and we put strong emphasis on C18:1 https://hoards.com/article-26276-incorporating-supplemental-fatty-acids-in-dairy-rations.html
Katie Mayo likes this technical article:
In this industry, we talk about protein a lot. This is because it helps evaluate the value of an ingredient or diet. The type of protein we are talking about though is “crude protein”, which is a routine chemical measure that’s been around since the 1800’s.Of course, it’s been refined since then, but the chemical reaction is basically the same. Other predictive method ...
Katie Mayo likes the comment:
As Martin Smith pointed out, digestibility of soybean meal is more a function of processing due to variance in the heating used for solvent removal. Unless the comparison is made between beans of the same variety grown in the same geographical region under similar soil types and processed under the same conditions, any comparison of conventional and organic soybeans is invalid. I wish some people ...
Katie Mayo likes the comment:
First, may I politely ask you to give credit to Evonik and properly reference the fact that the "conventional" soya data you quote comes from our AminoDat 5.0 raw material database. Your amino acid values are IDENTICAL to those quoted in this data base and so reference should be noted. You give no data in your paper regarding number of samples in your survey. The AminoDat values are based on 1241 ...
Participation in Forum on December 4, 2018
Thank you for painting a more complete picture of how fats should be fed to dairy - both from an economical and nutritional standpoint. I would also like to add to the argument, that the quality of the fat will play a large role in the cascade of effects during and after lactation. Feeding products that already contain a high-quality source of fat may suffice the metabolic requirements instead of ...
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Participation in Forum on October 11, 2018
Do you have the study reference regarding the feeding of linoleic FA to dairy to improve conception rates? It's results are discussed in the "Feeding Fat and Conception Rates" section. Much appreciated. Thank you for the great read.
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Location:Grimes, Iowa, United States
Profile: Professional
Professional Title: Applied Nutrition Technologist, M Sc.
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