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Magazine of veterinary information, medicine and zootechnics, specialized in the poultry, pig, ruminant and aquaculture sectors

Articulos / Nutritionals



Santiago Yapura - 14/07/2021

Importance of corn in animal production

Cereals are the basis of the universal human diet. Recent data estimate that about 63% of the cereals produced worldwide are destined for this purpose, and the remainder is used for animal protein production.


MV. Júlia Pié Orpí - 7/10/2020

Flavourings 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.


MV. Júlia Pié Orpí - 24/08/2020

Limitations of egg production in Sub-Saharan Africa

Egg production in Africa, particularly in the developing countries, has a great impact on nutrition and food safety because the egg is a complete food that is relatively easy to produce. In this sense, egg production in Sub-Saharan countries is...


Dr. David DĂ­ez Arias - 11/02/2020

The importance of intestinal physiology in the egg laying process

Currently, eggs have become one of the most important sources of animal protein, due to their nutritional qualities as well as their social acceptance. For this reason, its production is widespread and, in order to meet the needs of the global...


Dra. Maria Soriano - 5/02/2020

Dirty eggs: causes and solutions

Dirty eggs and broken eggs are the main causes for egg rejection. In breeding hens, the percentage of dirty eggs should not exceed 1-2%. The objective is to reduce the percentage of dirty eggs to the minimum, to be able to discard this type of eggs...


Dr. Ekaitz Maguregui - 3/10/2019

Organic Products, a growing trend

In recent decades there has been an increase in the consumption of organic products worldwide. This upward trend stems from the increasing social awareness about the environmental impact of food production. Increased sensitivity to the use of...


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