Feed

It seems that bird exposure to antibiotics is best indicated by testing feathers, as antimicrobials have the potential to accumulate in poultry feathers.

07-02-2020 | Article

Feather analysis to monitor antibiotic usage

Maintaining good gut health in the flock will minimise disruption to production caused by disease challenges. Photo: Mark Pasveer

05-02-2020 | Article

Reducing antibiotic use in production

Russian feed has poor nutritional value. Photo: Kometos Group

03-02-2020 | Article

Russia sets its sights on rebuilding feed industry

Russia is going to establish excessive production capacities of L-lysine production. Photo: Shutterstock

30-01-2020 | News

Russia’s target of independence on feed lysine in sight

How do you deal with wet and novel ingredients? Photo: FDL. Photo: FDL

29-01-2020 | Article

Feed Design Lab: Course on feed processing

A field of rapeseed, colouring the landscape. Photo: Koos van der Spek

29-01-2020 | News

“Fermented rapeseed meal at least as effective as ZnO”

Due to consumer demand for visually 'perfect' vegetables, the processing of broccoli results in losses of around 45 to 50%. Photo: Jan Willem Schouten

27-01-2020 | Article

Benefits of broccoli for broilers

Several studies measured the performance of broilers fed a series of reformulated diets. The addition of a feedase recovered the reduction in FCR seen in the reformulated diets. Photo: Mark Pasveer

24-01-2020 | Article

More evidence for the feedase effect

Jan Druyts, Managing Director at Nukamel. Photo: Nukamel

24-01-2020 | Interview

Nukamel’s MD on 65 years producing milk replacers

Gut Health - special focus

An important thought behind fibre rich feed is that piglets are born faster, and that milk starts flowing swiftly. Photo: Ruud Ploeg

07-12-2020 | Article

Top producing sows need extra fibre

The newly weaned piglets have a feeder in the pen to offer the animals dry food in addition to liquid feed. Photo: Henk Riswick

07-12-2020 | Article

Health and well-being paramount on Finnish pig farm

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