Variability of nutritional characteristics of cereal grains - including digestibility

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

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?
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.

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