Evaluating Ingredients Part 7: Extruded Corn
March 22, 2018
We at Insta-Pro periodically provide you with tips for a better understanding of how to evaluate ingredients and diets. The whole idea here is to provide you with…
Author: Dave Albin
Learn About the Latest Trends & Technologies
Quality Controls: Self-Evaluation Can Be Tough, Do It Anyway – Here’s Why
March 8, 2018
I’ve worked in various settings where quality controls were used. I’ve also developed diagnostic tests that would be used in quality control testing protocols. As a result, I…
Why Bother Extruding Corn?
February 22, 2018
It’s important to have an open mind. However, it’s easy to fall into a pattern that’s comfortable and repeatable, until one day, what you’re doing doesn’t make nearly…
Go Beyond the “Buzzword” Amino Acids
February 15, 2018
In the world of animal nutrition, people like me create complete diet formulations that will strive to achieve some end goal with animals raised for food production. In…
Evaluating Ingredients – Energy for Dairy Cows (TDN vs. NEL) Part 6
December 28, 2017
In other parts of this blog series, energy has been an important topic. From discussing how dietary fiber and fat levels affect energy in poultry diets, as well…
Utilization of Soy to Produce By-Pass Fat for Dairy Cattle
December 7, 2017
We often discuss the dairy industry and how we fit into helping it. For example, here are topics we have focused on in the Insta-Pro blog: Importance of…
Evaluating Ingredients – Soy Oligosaccharides in Swine Part 5
November 30, 2017
This is the fifth blog I’ve written as part of the evaluating ingredients series which provides tips for evaluating the relative value of ingredients. This series gives knowledge…
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…
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…