Mehmet Bozkurt

Great overview. As mentioned wheat has higher CP content, and one can work with CP levels varying anywhere from 105 to over 190 g/kg which makes reducing CP in diets more difficult whereas corn has a much tighter window. This makes corn more attractive to use but reducing CP in diets can be done successfully in wheat, IF, CP is below 120 g/kg in the grain along with using the proper NSP Enzymes. ...

The issue is very important, so the topic could be useful because explains the causative agents and also the ways for preventing the problem.