DR SUSHANT LABH likes the comment:
Hi RafaelGreat to hear from you and yes it is a long time!. You make an interesting point. Quantitatively the most untapped but potentially fermentable fibre source in the maturing bird (>14d of age) is xylan and to a lesser extent glucan. I used to think that the enzymes we were feeding quantitatively produced the prebiotics which were fermented in the caeca to offset the protein as discussed. ...
DR SUSHANT LABH likes the comment:
Hello there, long time no see. Good and interesting work Mike, but let me make a comment here. This balance fermentable CH/Protein you talk about, how would it be possible to let´s say, monitor in some way. I would argue how different that could be depending on which grain is the main one used in your diets - barley, wheat, corn -, and how much it can vary if the enzyme used is a simple acti ...
DR SUSHANT LABH likes this technical article:
The biggest challenges facing the poultry industry today include disease prevention, particularly in the absence of antibiotics, and optimum nutrition, especially with regards to being able to incorporate novel/local ingredients into the diet. Interestingly these two are linked as much of the disease pressure that challenges current poultry production is enteric in its nature. Since the presence o ...
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