Participation in Forum on February 4, 2014
Very good work congratulations to the CRC team
Participation in Forum on December 17, 2012
Dear Sir, Thanks for your question and my apologies for not replying earlier, as I had some issues to post my reply on this website. To answer to your query, I have in mind some recommendations given by Richardson (2002) about the maximum Enterobacteria (not Salmonella) levels in poultry feeds, as follows (in CFU per gram of feed): For great grandmothers, grandmothers and broiler breeders the targ ...
Participation in Forum on August 7, 2012
Personally I don't have experience of using HCl in pig diets. So may I quote the literature review made by Tung and Pettigrew (2006) and already mentioned above:
" It was found that growth performance was retarded with hydrochloric acid and sulfuric acid, but not with phosphoric acid (Giesting, 1986). However, Straw et al. (1991) indicated that supplementation of hydrochloric acid ...
Participation in Forum on June 19, 2012
Dear Sir, Thanks for your interest in the article and your question. As you already know, pH values vary in each part of the intestinal tract. The stomach pH of an adult pig is usually around 2.5 to 4.0, because of the secretion of hydrochloric acid. In the piglet after weaning, the pH of the stomach can sometimes be as high as 4.5 to 7.0. We want to avoid a too high pH as a low stomach pH is r ...
Participation in Forum on December 13, 2011
Norel & Nature is the previous name for our company, it has now been changed to Norel Animal Nutrition, if you wish to know more you can visit our website
Thanks and best regards
Participation in Forum on August 11, 2011
This is a very clear and interesting article, however I believe it misses one point: antimicrobial activity (and therefore MIC) of an organic acid is also depending on the pH of the environment. The higher the pH, the more easily the acid will dissociate (as it “tries” to reduce the pH) and as a consequence, its antimicrobial efficacy will be reduced. Is it possible to know at what pH the study of ...
Participation in Forum on May 4, 2011
As pigs get older their FCR increases because their maintenance needs become more important and they deposit less muscle and more fat. So the last kgs of gain are the most expensive ones and the FCR at 100 kg can be close to 4. Depending on cost of feed and meat prices, selling the pigs a few days earlier can mean big savings on production costs.
Participation in Forum on April 20, 2011
Thank you for your comments… please allow me to also reply.
First, please do not make me say what I did not say. You write “it is also very clear from Mr. Cortyl his comment that the major effect of butyrate is not linked to the cation (whether sodium or calcium), but from the anion (villi and mucosa integrity).” I never wrote this. I mentioned about the effect of sodium butyrate i ...
Participation in Forum on April 19, 2011
I would like to comment on the post from Mr. Abdou Gad Abdallah. You write that “as hen ages egg gets bigger with no further increase in Ca deposited on the shell resulting in thinner shell and greater number of breakages”. I would like to comment on this, as I am not sure the problem is that straight forward. For instance, Curtis et al. (2005) report that during a 1 year cycle, while ...