by Christelle Boudry | Apr 9, 2019 | News
The jeans you wear, the orange juice you drink, the laundry detergent you use: None would be possible without the activity of enzymes. Currently the enzymes used in industry are produced through an expensive, laborious process, requiring cold storage. But an...
by Christelle Boudry | Mar 26, 2019 | News
This is according to Sorghum ID, an European organisation to support the promotion of the interests of sorghum and its hybrid genetics for several uses (grain sorghum for food and feed, silage sorghum, sorghum for energy and other non-food uses). Anti-nutritional...
by Christelle Boudry | Mar 8, 2019 | News
Plant resistance to harmful microorganisms (pathogens) is largely determined by a set of enzymes encoded in DNA, which are involved in death of infected cells and prevent infection spreading. Such enzymes that provide protein breakdown are called proteases. Despite...
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...
