
Evaluating Ingredients – Pelleting vs. Mash in Poultry Diets Part 4
October 19, 2017
In part 4 of the How to Evaluate Ingredients series, I’m switching back to poultry. Parts 1 and 2, focused on poultry and how changes in the levels…
October 19, 2017
In part 4 of the How to Evaluate Ingredients series, I’m switching back to poultry. Parts 1 and 2, focused on poultry and how changes in the levels…
September 28, 2017
For part 3 of how to evaluate ingredients, I’m switching over to ruminants. In parts 1 and 2, I focused on poultry and how changes in the levels…
September 21, 2017
In part 1, I discussed the effect of dietary crude fiber level, or the amount of indigestible carbohydrates, on metabolizable energy content of a broiler diet. As the…
August 24, 2017
There are many choices when formulating diets for food animals. Understandably, least-cost formulation programs are used to quickly determine how to meet certain nutrient requirements, different for each…
July 20, 2017
In this industry, we talk about protein a lot. This is because it helps evaluate the value of an ingredient or diet. The type of protein we are…
July 6, 2017
A recent blog post over at WATT made some good points while discussing a topic many livestock producers debate – investing in high-quality ingredients versus inexpensive ingredients for…
June 1, 2017
I can remember a time, not so long ago, when the entire focus of animal protein production was on lean growth in as few days as possible –…
May 18, 2017
We invented the high shear dry extrusion process, and have sought to optimize it over the years through research – much of which has been detailed here on…
May 4, 2017
For several decades, Insta-Pro International has been well known around the world for dry extrusion, which we invented in the 1960’s. You can read more about it here. …