After a four-year study, Dr Veronique Julliand of l'ENESAD (National School of Higher Agronomy Studies) in Dijon has proven the benefits of live yeast for the health and digestive function of horses.

01 apr 2004

The differences in rearing environments between animal and fish production are obvious, so it is not surprising that many microbial species cause health problems and production losses. However, research shows that solutions may be similar for both gr...

01 apr 2004

What happens to probiotic bacteria as they travel from the feed through the digestive tract? Should live cells be used or spores? The activity of probiotic preparations in the digestive tracts of pigs and chickens was explored thoroughly for one spec...

01 apr 2003

Even in a meeting dedicated to the use of probiotics in animal diets, an accurate definition of the term itself remains somewhat elusive. Precision and transparency of nomenclature seems to be a good starting point, but more opportunities to discuss ...

01 apr 2003

Making a combined culture of bacterial species for use as a probiotic may improve animal performance more than a single species alone. However, understanding of inhibition and synergy is required to make an effective combination.<

01 dec 2002

Nutritionists and producers should consider the differences between fermented yeast culture and viable yeast products when deciding which product to feed to dairy cattle. The fundamental differences between them can affect performance and efficacy of...

01 dec 2002

What is the precise function of acidifying feed and adding probiotics? Experiments carried out in Bulgaria suggest that, in experimental situations at least, these treatments control pathogenic bacteria first, and improve production as a side-effect...

01 apr 2002

Jargon like "chelation, bioavailability, magic bullet” and so on often makes proper understanding of true mineral nutrition more difficult than it needs to be. Regardless, feeding of minerals has extreme importance in the maintenance and production ...

01 apr 2002

Consumer whims make it difficult for companies to create long-term strategies. But certain trends in consumerism can be identified. One certain: antibiotics are out. Alternatives flood the market. For Lallemand it is yeasts and bacteria that they ar...

01 apr 2002

Consumers have a preference form naturally well-pigmented egg yolks. The higher values can only be reached by red pigments; Astaxanthin is an option, derived from a natural source with health benefits too.

01 mar 2002