Water/ Dry Matter And Its Components in feed
The water content of the animal body varies with age. The newborn animal contains 750–800 g/kg water but this falls to about 500 g/kg in the mature fat animal. It…
MANUFACTURE AMINO ACIDS
Amino acids are either produced by fermentation or chemical synthesis. The products produced by chemical synthesis are produced as racemic mixtures, the D- and L- form of the amino acids.…
AMINO ACIDS RESPONSES AND RECOMMENDATIONS
The assessment of amino acid requirement is an ongoing topic with overwhelming importance for the livestock industry. Dietary supply of nutrients like amino acids to meet animals` requirements directly impacts…
Cereal grains and cereal by-products (Concentrate )
A concentrate is usually described as a feed or feed mixture which supplies primary nutrients (protein, carbohydrate and fat) at higher level but contains less than 18% crude fibre (CF)…
AMINO ACID COMPOSITION OF FEEDSTUFFS
Different raw materials are characterised by their amino acid composition. In addition within a specific type of raw material but between different samples, differences in amino acid composition may occur…
NIR Spectroscopy
The Near Infrared Reflectance (NIR) Spectroscopy technique can be used for fast evaluation of the nutritional content of feedstuffs. This method requires a sufficiently large number of chemically verified analytical…
ANALYSES OF AMINO ACIDS
The nitrogen content of different proteins is relatively constant and varies only slightly from an average value of 16%. The level of protein in a feedstuff is usually measured by…
ECONOMICS OF USING AMINO ACIDS
5.1 Feed specification A nutritionist must define a certain nutrient level of the feed he wants to produce. By reviewing recommendations from different sources, research reports in the scientific literature,…
Factors influencing amino acid digestibility, and availability beyond digestibility
Technical processing is used to a great extent in feed production. Protein-containing feedstuffs and compound feeds are treated with steam and heat. For proteins damaged by heat during processing, the…
Ideal protein concept and Amino acid digestibility
The most recent data concerning ideal amino acid ratios are based on amino acids digested in the ileum in order to take into consideration the influence of amino acid losses…
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