Out now: August edition of Feed Mix
A new issue of Feed Mix magazine, the international journal on
feed, nutrition and technology has been published.
Among the topics covered in this month's issue
Prebiotics – the soothing supplement for
Prebiotic ingredients like fructo-oligosaccharides improve
the stability and the activity of the good bacteria living in the
gastro-intestinal tract. Also horses may benefit from these healthy ingredients
says Frédérique Respondek from the company Syral.
leaching: a problem in aquaculture?
Mineral leaching from faeces,
excess feed and chemical compounds from aquaculture sites may cause negative
impacts on the environment. However, growing awareness can assist the industry
to avert potential risk says Santosh Lall from the
often consider their dogs to be part of their family and the way a dog behaves
is therefore an important issue for pet owners. Certain feed ingredients can
help in getting a "better behaved pet". Emmy Koeleman shares some
Part 2: Feed and wellness series
welfare policies in the EU is an issue of high public concern and political
relevance. In order to support the future of animal production and agricultural
science, these sectors need to embrace this welfare topic. On the animal feed
side, animal nutritionists are increasingly exploring how diet formulation and
certain ingredients can influence the immune system and hence improve animal
health and welfare. In this second part of a two-part series we delve deeper
into stress-related health and welfare problems: the role of nutrition in
Balancing amino acids in milk replacers
Most studies on amino
acid requirements for calves have been done in calves older than five weeks. The
objective of this study was to estimate the optimal concentrations of Lysine,
Methionine, and Threonine in milk replacers for calves younger than that.
Overfishing impacts feed formulation
worldwide are currently struggling with the high Feed prices. Ingredients such
as Fish meal and fish oil are often used in piglet diets; however, the prices of
these ingredients are not what they used to be. The use of vegetable protein
sources is therefore gaining more interest.
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