Advancia Academy 2019-Variability: the nutritionist’s nightmare.

Prof Bob SWICK - Teaser - Advancia Academy on Variability

Thu, 27 Jun 2019 00:00:00 GMT

Presentation: Nutrient variability of oilseed meals: the case of soybean meal

Advancia Academy 2019-Variability: the nutritionist’s nightmare.

Dr Gilles TRAN - Teaser - Advancia Academy on Variability

Thu, 27 Jun 2019 15:30:00 GMT

Presentation: Raw materials: it’s all about variation

Advancia Academy 2019-Variability: the nutritionist’s nightmare

Dr Franco CALINI - Teaser - Advancia Academy on Variability

Thu, 27 Jun 2019 00:00:00 GMT

Presentation: How to manage variability in feed formulation?

Advancia Academy 2019-Variability: the nutritionist’s nightmare

Prof Marc-André SELOSSE - Teaser - Advancia Academy on Variability

Thu, 27 Jun 2019 00:00:00 GMT

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

Advancia Academy 2019-Variability: the nutritionist’s nightmare

Natalie MORGAN- Teaser - Advancia Academy on Variability

Thu, 27 Jun 2019 00:00:00 GMT

Presentation: Potential of enzymes to buffer variability

Advancia Academy 2019-Variability: the nutritionist’s nightmare

Dr Rick KLEYN - Teaser - Advancia Academy on Variability

Thu, 27 Jun 2019 00:00:00 GMT

Presentation: Controlling Variability in Poultry Feeding

Advancia Academy 2019-Variability: the nutritionist’s nightmare

Prof M. RODEHUTSCORD - Teaser - Advancia Academy on Variability

Thu, 27 Jun 2019 00:00:00 GMT

Presentation: Variability of nutritional characteristics of cereal grains - including digestibility

Advancia Academy 2019-Variability: the nutritionist’s nightmare

How to manage variability in feed formulation?

Thu, 27 Jun 2019 00:00:00 GMT

Speaker: Dr Franco CALINI (Tecnas, Italy)

Presentation:
To deal with ingredient variability on a day-to-day basis, various formulation strategies can be looked at.

Advancia Academy 2019

Variability: the nutritionist’s nightmare:

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.

Variability of nutritional characteristics of cereal grains - including...

Thu, 27 Jun 2019 00:00:00 GMT

Speaker: Prof M. RODEHUTSCORD (Hohenheim Univ, Germany)

Presentation:
Lots of factors of variability have to be involved to predict the nutritional value of cereals and their by-products.

Advancia Academy 2019

Variability: the nutritionist’s nightmare:

How to monitor its impact to improve feed formulation?

There are no bad raw materials… only wrongly evaluated and incorrectly used raw materials.

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

Fri, 28 Jun 2019 00:00:00 GMT

Speaker: Prof Marc-André SELOSSE (NMNH, France)

Presentation:
The gut microbiota can be considered as the door to the animal’s body influencing both the nutrients and the gut health and thus a potential buffer of the variability between ingredients

Advancia Academy 2019

Variability: the nutritionist’s nightmare:

How to monitor its impact to improve feed formulation?

There are no bad raw materials… only wrongly evaluated and incorrectly used raw materials.

Nutrient variability of oilseed meals: the case of soybean meal

Thu, 27 Jun 2019 00:00:00 GMT

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

Presentation:
Processing factors are also involved to explain the nutritional variability of soybean meals. As digestible lysine value is poorly correlated with crude protein content, other methods need to be employed to appreciate the current nutritional value of soybean meals.

Advancia Academy 2019

Variability: the nutritionist’s nightmare:

How to monitor its impact to improve feed formulation?

There are no bad raw materials… only wrongly evaluated and incorrectly used raw materials.

Raw materials: it’s all about variation

Thu, 27 Jun 2019 00:00:00 GMT

Speaker: Dr Gilles TRAN (AFZ/Feedipedia)

Presentation:
There is a large variety of ingredients available for feed preparation and their potential is worthwhile to consider compared to the range of raw materials currently used.

Advancia Academy 2019

Variability: the nutritionist’s nightmare:

How to monitor its impact to improve feed formulation?

There are no bad raw materials… only wrongly evaluated and incorrectly used raw materials.

Potential of enzymes to buffer variability

Thu, 27 Jun 2019 00:00:00 GMT

Speaker: Natalie MORGAN (UNE, Australia)

Presentation:
Supplementary enzymes have the potential to reduce the variability between batches of ingredients and within animal flocks.

Advancia Academy 2019

Variability: the nutritionist’s nightmare:

How to monitor its impact to improve feed formulation?

There are no bad raw materials… only wrongly evaluated and incorrectly used raw materials.

Controlling Variability in Poultry Feeding

Fri, 28 Jun 2019 00:00:00 GMT

Speaker: Dr Rick KLEYN (Spesfeed, South Africa)

Presentation:
NIRS appears an efficient tool to monitor the variability of ingredients for the feed manufacturers particularly on a daily basis.

Advancia Academy 2019

Variability: the nutritionist’s nightmare:

How to monitor its impact to improve feed formulation?

There are no bad raw materials… only wrongly evaluated and incorrectly used raw materials.