Erhard Briedenhann

The challenge is finding a combination of ingredients that are palatable but at the same time have a reasonably high protein content. We are pushing very hard to improve diets in Africa from only staple cereals to incorporate an acceptable protein level. Soy is ideal but we have to get past the taste and perceptions. Any advice on this?

It is becoming well established that the majority of soybean meal is under processed which causes far more problems in poultry performance than over processed. We need to get urease index as close to 0 as possible this will result in TIA below 2 mg/kg which will give maximum bird performance. Unfortunately the most effective measure of over processing is measurement of amino acid availibility usin ...