Matrix Mathematics in Broiler Production
Published: July 18, 2023
Related topics:
Authors:
Feed2Gain, LLC
Influencers who recommended :
Frank Ivey, Julián Melo and 1 moreRecommend
Comment
Share
19 de julio de 2023
Yes I will like to discuss the topic, "Matrix Mathematics in Broiler Production" We are developing the framework for expansion of production in my country.....Trinidad and Tobago, West Indies/Caribbean....it will be interesting to hear some of the concepts captured in this dialog.
Recommend
Reply
Feed2Gain, LLC
20 de julio de 2023
As we press for more production, knowing the effects of our diet changes become more important. Our website, www.feed2gain.com has large and small programs for this. Go there to get more information or email me at fjivey@feed2gain.com
Recommend
Reply
Opta Alimentos e Insumos
24 de julio de 2023
Thanks for the good information Dr. Ivey!
Caloric Conversion, could be a good strategy to cluster the performance to be calibrated?
Recommend
Reply
Feed2Gain, LLC
24 de julio de 2023
Luis Fernando Vergamini Luna Professor Luna, averaging across a week of flocks or across study results will give a better calibration of our predictive calculations than using a single data set. If one is trying to determine impacts of an ingredient like an enzyme on the ingredients fed, a strong average data is needed.
Recommend
Reply
26 de julio de 2023
Thanks for the good information Dr. Ivey!
I have one confusion: In the slide - example of mathematics on ingredients - Why you have considered 2% increased value (3319) of 1% increase (3254) instead of initial value (3222) for energy (Kcal/kg) calculation of wheat? Same calculation was done for energy of Soybean meal as well.
Is there any specific reason for that?
Recommend
Reply
Feed2Gain, LLC
26 de julio de 2023
Dr. Yogesh Jadhav - you are correct. The math in my excel sheet was not right. If one percent of 3200 is 32 the 2 percent is 64. So the energy of wheat is increased to about 3286. Fortunately, the real analysis was conducted by a well tested program and the spreadsheet was supposed to help understand the process. Thank you for your very sharp eye and intelligence. We will try to do better.
Recommend
Reply
28 de julio de 2023
Dr. Ivey,
Thanks for your clarification. Now it is easy for us to correlate.
Recommend
Reply
.jpg&w=3840&q=75)
1
Would you like to discuss another topic? Create a new post to engage with experts in the community.
Actisaf® Sc 47 HR+
Actisaf® Sc 47 HR+ is designed to withstand the main stress factors encountered by the yeast probiotic during pelleting process in ruminants.
The impact of extruded soybean processing temperatures conditions on broiler’s ileal and cecal microbiota composition and function
More Poultry Industry content
.jpg&w=3840&q=75)
.jpg&w=3840&q=75)
.jpg&w=3840&q=75)
Featured users in Poultry Industry
Shivaram Rao
Pilgrim´s
PhD Director Principal de Nutrición y Servicios Técnicos de Pilgrim’s Pride Corporation
United States
United States
