KABIRU BELLO

Marc Perel Thank you for your concern, I will do just what you have instructed me to do and will get back you in due course I want also to know the relationship of premix, methionine and lysine in the production of livestock feed especially poultry.

I made a video and provided an update on different managerial targets in poultry feeding chronologically. I have discussed the least-cost and maximum profit feed formulation in this video. In addition, I have focused on the most recent (2020) targets which have been defined as managerial targets in the field of poultry nutrition. The video is accessible via the following link: https://youtu.be/oXQ ...

Very interesting paper, educative, motivating and encouraging. Am looking forward for more to come insha Allah. My best regards.

Dr. Ricardo Hume asked about the name of my program for determining maximum profit with feed formulation. It is BroilerOpt™ Feed Program and found at www.feed2gain.com. Frank Ivey

I am enjoying very much all this discussion. Thanks, Dr. Guevara for bringing your paper to this forum. Just to reinforce, least cost feed formulation starts with different paradigms that are difficult to make broad comparisons. The ingredient data base, with nutrient composition is, most of the time, not adjusted in a real time situation. Also, not all companies have strong laboratory support to ...

Ricardo Hume thank you very much, how can I get the software?

Formulating least cost for better profit, is a good idea and its key in poultry business but there are laws that should be obeyed, using cheap ingredients with almost the same value with convetional ingredients in terms of nutrition can easily be done but at the end are you sure of the fibre content is not ecxceding the normal value, are all your ingredients not containing anti nutritional factors ...

Alvaro, I agree with you that there are a few softwares like the one Dr. Frank developed for you (is it TechBro Flex?) and that more completely address the problem of minimizing the cost per kg but unfortunately not all are available to the general public. By the way Alvaro, I worked for Cargill for twenty-four years as a Nutritionist in Argentina and Spain so, in some ways, I consider us to be “ ...