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…
Author: Dave Albin
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Evaluating Ingredients – Protein in the Rumen and Small Intestine Part 3
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…
Evaluating Ingredients – Effect of Dietary Fat Content in Poultry Part 2
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…
Evaluating Ingredients – Effect of Crude Fiber in Poultry Part 1
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…
Amino Acids: Looking Beyond Protein Levels for Animal Performance
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…
Get More With A Quality Process & Quality Ingredients
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…
Strategies for Slower-Growing Broilers
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 –…
Properly-Processed ExPress® Soy Meal Maintains High Digestibility & Greater Metabolizable Energy
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…
Using Dry Extruded Whole Soybeans (“extruded full-fat”) in Formulations
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. …