Ioannis MavromichalisIoannis Mavromichalis, Ph.D., is an animal nutrition industry consultant. To contact Mavromichalis, email [email protected].From the Author - Page 26Home7 questions to ask your animal feed yeast supplierI received many responses from yeast suppliers and nutrition professionals trying to explain the differences and unique points of their products. This led me to create a list of questions that interested parties would like to ask yeast suppliers.Antibiotic-Free MeatFermented liquid pig feed benefits outweigh drawbacksAlong with a continuous trend towards more liquid feeding systems being installed throughout the world, there is an increasing interest in feeding fermented liquid feed to pigs. Fermented liquid feed is not just feed steeped in water; it’s one step beyond that.Poultry Nutrition & FormulationWhat is the deal with chromium feed additives?Pigs and poultry do not require supplementation with chromium to thrive; enough is provided by natural feedstuffs to cover their modest requirements. Yet, chromium in specific forms is an additive prodigal in beneficial claims, sold in many countries.Egg ProductionWhat to do when eggs break too easilyWhat should you do when eggs break too easily? There are several factors that can cause eggs to be laid with a thin eggshell.HomeLessons learned switching corn to wheat in broiler dietsA broiler producer reported severe loss of performance after a switch from corn to wheat. The broilers just refused to eat as much as they used to, and growth rates and feed efficiency were in the red. What was the problem?HomeIPVS 2016: diseases, legislation among top concernsI'm back from Dublin, Ireland, and the International Pig Veterinary Society Congress (IPVS) 2016 conference, and it is a good time to reflect on what impressed me the most at this all-veterinarian event.HomeHow gelatinization, retrogradation affect cooked cerealsTwo processes, gelatinization and retrogradation, require attention during cereal cooking to ensure optimal quality. Selecting the optimal cooking condition for each cereal is important in securing maximal quality in the finished products, especially as no two cereals are alike.HomeSow lactation crates next on the chopping blockI have been told that the next animal welfare issue to be addressed will be crate-free pigs. This is exciting news for researchers and some equipment manufacturers, although not good prospects for most producers.HomePig International takes me to Ireland for IPVSWhat does a nutritionist want among veterinarians? Well, as you have probably noticed by now, Pig International has decided to focus on nutrition and health.Poultry Nutrition & FormulationHow piglet gastric pH development affects gut healthMature animals have a relatively low gastric pH (2-3, very acidic), which is required for the digestion of plant-derived proteins. An acidic environment also results in the elimination of most pathogens that enter the digestive system through feed and water. Thus, low pH is a prerequisite for efficient feed digestion and good gut health.HomeIoannis the nutritionist knows so little about yeastThere was a time when animal nutritionists knew everything about yeast. In fact, the only available yeast was dried brewer's yeast. I do recall such a time, when things were simple!HomeGetting rid of the trace mineral premixI am often asked how to reduce usage of trace minerals in feeds for pigs and poultry. Given the relatively low cost of trace minerals, one is excused to wonder why anyone would bother reducing them?Previous PagePage 26 of 55Next Page