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Full-Text Articles in Agriculture
Understanding Corn Variability, Edgar O. Oviedo-Rondón
Understanding Corn Variability, Edgar O. Oviedo-Rondón
Proceedings of the Arkansas Nutrition Conference
Corn is the most common feed ingredient used in poultry nutrition. Maize contributes with up to 65% of the metabolizable energy and 20% of crude protein in poultry diets (Gehring et al., 2013; Dei, 2017). Its average nutritional value is well-known, but it is accepted that the variability in its composition and energy value is a very common issue with great impact on poultry performance and health (Cowieson, 2005; Gehring et al., 2013; Latham et al., 2016; Montanhini-Neto et al., 2017). Corn variability affects growth, feed conversion, flock uniformity, digestibility, AMEn, digesta viscosity, gut microbiota composition, …
Dietary Fiber From Crude To Refined: Unraveling Its Value On Animal Performance, Gilson Gomes, Tara York, Xavière Rousseau
Dietary Fiber From Crude To Refined: Unraveling Its Value On Animal Performance, Gilson Gomes, Tara York, Xavière Rousseau
Proceedings of the Arkansas Nutrition Conference
Fiber, although a simple five letter word, is like an onion. It is only once you begin to peel back the layers that you discover the complexity within. As nutritionists we are used to thinking in terms of ‘crude fiber’, but as we move into a world without antibiotics and the need to sometimes select alternative ingredients, we are now beginning to separate fiber into its chemical components and functional properties. To understand the functional properties, such as solubility and fermentability, we first need to ensure we can accurately measure the chemical composition of fiber for a wide variety of …