Dr. David DĂez Arias - 17/12/2020Hepatic disorders and their relationship with laying parameters
Egg industry has grown exponentially worldwide in the last 25 years, almost doubling its capacity, and a similar scenario is expected for the next 25. This growth will be accompanied by a marked increase in the world population that will undoubtedly...
Jerson AndrĂ©s CuĂ©llar SĂˇenz - 10/12/2020Chicken egg: the most complete food
The egg provides high-quality protein with good bioavailability, thus being a great source of nutrients for various stages of human life. A 60-gram egg provides 3.5 grams of total protein. Most of the protein is ovalbumin and is predominantly in the...
Dr. GermĂˇn Bertsch - 3/11/2020Formulation and variability of raw materials in feed
Animal feed is formulated using the formulation system with the objective of achieving the lowest cost, combining the necessary quantities of the available ingredients (raw materials) to meet the nutritional requirements of the target animal. The...
Dra. Maria Soriano - 29/10/2020Prevalence and prevention of mycotoxins
Mycotoxin production is influenced by the type of substrates and environmental conditions, like moisture and temperature.Â Mycotoxin contamination is an ubiquitous problem that can occur throughout the food chain, depending on the conditions of the...
Dr. David DĂez Arias - 23/10/2020Strategies for feed conservation in South Asia
As in any other region of the world, in South Asia there are multiple challenges that threaten the quality of balanced feed and, therefore, the efficiency of farms. The differences with other regions are determined by the weather conditions since...
MV. JĂşlia PiĂ© OrpĂ - 7/10/2020Flavourings in animal feed: Improve palatability in Pig Production
Flavourings are especially important in stages where pigs have decreased appetite, such as the first days after weaning. The enhancement of taste and smell by flavourings help to improve feed palatability and, consequently, animal feed intake.