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            <title>#1/8  Why Net Energy in Pigs and Poultry?</title>
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            <description>&lt;p&gt;&lt;b&gt;Speaker:&lt;/b&gt;&amp;nbsp; Dr Jean Noblet&lt;br&gt;&lt;br&gt;Based on his long scientific experience, we have asked Dr Jean Noblet to give us the key points to know about Net Energy and why NE is the most efficient system to address nutritional value of feedstuffs as well as expressing the animal requirements.
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            <itunes:summary>Speaker: Dr Jean NobletBased on his long scientific experience, we have asked Dr Jean Noblet to give us the key points to know about Net Energy and why NE is the most efficient system to address nutritional value of feedstuffs as well as expressing the animal requirements.
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            <itunes:subtitle>Speaker: Dr Jean NobletBased on his long scientific experience, we have asked Dr Jean Noblet to give us the key points to know about Net Energy and why NE is the most efficient system to address nutritional value of feedstuffs as well as...</itunes:subtitle>
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&lt;p&gt;Today, find out more about Net Energy with Heat increment: more a concept than a measurement, but the basis of NE and its counterpart: k, the efficiency of Metabolizable Energy for NE.&lt;br&gt;&lt;/p&gt;&lt;p&gt;&lt;br&gt;&lt;/p&gt;&lt;p&gt;&lt;b&gt;Short Educational Video (SEV)-Net Energy&amp;nbsp;  #1/8&lt;/b&gt;&lt;br&gt;&lt;/p&gt;&lt;p&gt;&lt;b&gt;&lt;br&gt;&lt;/b&gt;&lt;/p&gt;&lt;p&gt;,, , energy systems, feed formulation, digestible energy, metabolizable energy, DE, ME, amino acids, AA, availability, nutrient, performance, prediction, benefit, fibre, ingredient, equation, fat, protein, fasting heat production, FHP, energy gain, heat production, maintenance, metabolic weight, O2, CO2, slaughter, heat increment, k, efficiency&lt;b&gt;&lt;br&gt;&lt;/b&gt;&lt;/p&gt;&lt;/p&gt;&lt;p&gt;&lt;a href="http://www.feedchannel.online/18-why-net-energy-in-pigs-and"&gt;&lt;img src="http://www.feedchannel.online/64968568/66493435/a8a06473cdf2647a75296b1fdde4f8eb/standard/download-11-thumbnail.jpg" width="600" height="338"/&gt;&lt;/a&gt;&lt;/p&gt;</media:description>
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