[Music] I think I want to start by saying and reminding you that the opposite of variability is uniformity and uniformity is one of the previous speakers have said is really what our objective as nutritionists is we want to produce feed that meets our specification hopefully with a consistent ingredient composition we don't want to chop and change too much this allows us to achieve adequate feed intakes remember the birds suffer from neophobia anything that changes they don't like so they stop eating it from a variability point of view as a nutritionist there are four major areas that are of concern probably the simplest and most important is measuring your moisture content in your diet and then doing something about it okay secondly we need to look at protein and I should have put digestible digestible amino acid levels in there and we've made really good strides with this in the last while particularly with NIR systems this is that the benefits of over supplying Neutrik nutrients is far outweighed by the penalties that are imposed by the undersupply so we need to be very very careful over over supply costs us money but and the supply costs us a lot more and we see a lot of poor performance at the a.s.a.p SS meeting in Sydney it was a fantastic paper that made me think about things in a slightly different way and unfortunately that the topic was the feeding of slow-growing broilers and I immediately think these birds growing to 2.6 kilos in 56 days and in fact that's not what was about at all it was about slow growing individuals in a normal flock of birds and what they found is that slow growing birds concern a consume surplice amounts of essential amino acid and fast growing birds over consume non-essential amino acids so within one flock you've got some birds that are eating a adequate amount of essential amino acids and and so on so what we want is a high degree of uniformity we need to consider our ingredients our weighing errors and our mixing and formulation for example when we have ingredient variability and I'll just put crude protein there we reduce our degree of uniformity if we have a macro scale weighing error we reduce off of uniformity can you see that that this is all this this degree of uniformity is decreasing multiplicatively so you can see that you can carry on adding these things on and so your degree of uniformity declines and and and decreases dramatically the other thing you could do is you could use precision real-time analytics and I say NIR but remember the accuracy depends on the calibration and you've got to have enough samples