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Teasers

How to monitor its impact to improve feed formulation?
Feed is the largest contributor to the cost of animal protein production. It is therefore, the main cause of uncertainty and anxiety for nutritionists and feed formulators. Dealing with variability to prepare consistent feeds is the objective of nutritionists worldwide.
There are no bad raw materials… only wrongly evaluated and incorrectly used raw materials.

Teasers

Raw materials: it’s all about variation

Dr Gilles TRAN (AFZ/Feedipedia)

Variability of nutritional characteristics of cereal grains - including digestibility

Prof M. RODEHUTSCORD (Hohenheim Univ, Germany)

Nutrient variability of oilseed meals: the case of soybean meal

Prof Bob SWICK (UNE, Australia), Dr Jan van EYS (GANS, France)

Controlling Variability in Poultry Feeding.

Dr Rick KLEYN (Spesfeed, South Africa)

Gut microbiota as the gate to the organism: modulating and filtering nutrients.

Prof Marc-André SELOSSE (NMNH, France)

Potential of enzymes to buffer variability

Natalie MORGAN (UNE, Australia)

How to manage variability in feed formulation?

Dr Franco CALINI (Tecnas, Italy)

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