by Christelle Boudry | Feb 6, 2019 | News
On the 5th of February, Jose Wavreille, Researcher at the Agronomic Research Center of the Walloon Region in Belgium was present at the “Journée de la Recherché Porcine” in France. He presented a poster with the results of a study performed in his...
by Christelle Boudry | Feb 4, 2019 | News
Rice coproducts in pig diets add fat and fiber, but too much fiber can decrease energy absorption and digestibility. A recent study from the University of Illinois characterizes the chemical composition of fiber in rice and rice coproducts, which could lead to diet...
by Christelle Boudry | Dec 19, 2018 | News
Previously, fermentation has been associated with methods that improve the nutritional value of unconventional feed ingredients for broilers. In recent decades, the fermentation process has been employed to produce functional feeds that have the potential to improve...
by Christelle Boudry | Dec 13, 2018 | News
Not only will there be greater transparency, quality and independence of the studies, but the governance and scientific performance of EFSA, the European food safety authority, will also be improved so that it can better service the European institutions and the EU as...
by Christelle Boudry | Dec 7, 2018 | News
A team of scientists from the University of Bern (Switzerland) and the Max Planck Institute for Chemical Ecology and their partners have characterized multiple functions of benzoxazinoids in wheat: The toxic form of the substances makes the plant directly resistant to...
by Christelle Boudry | Dec 4, 2018 | News
Look beyond vegetal or conventional protein sources On 22 November, the European Commission adopted a report on the ‘Development of Plant Proteins in the European Union’. Intended to explore possible avenues in response to the Protein Deficit in Europe, this document...
