Dry Pet Food Quality
October 8, 2015
If you go through your favorite store or, a specialized pet store, you will find unlimited number of brands, formulas, prices and forms of pet food. But which…
Category: Nutrition & Technologies
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Control Your Process, Control Your Temperature
October 1, 2015
I recently participated in an extrusion short course at Texas A&M University. Insta-Pro International regularly gives presentations and performs equipment demonstrations at Texas A&M. While the course focuses…
Mechanical Extraction of Oil from Flaxseeds – Quality Meal and Stable Oil
September 10, 2015
I recently blogged about the use of Insta-Pro Intl– extruded flaxseed as a way to push conversion of more long-chain, omega-3 fatty acids with less flax. When flax…
Extruded Flaxseed for Omega-3 Fatty Acid Enriched Eggs and Meat
August 6, 2015
In previous articles, I have discussed omega-3 fatty acids – how to get more in your diet, and why that’s a good idea in terms of health. In…
Quality Ingredient for Dairy Producers Results in Improved Efficiency
June 29, 2015
The Global Dairy published an article last month about the latest group of dairy producers who had lost their milk contracts, and were looking for a new place…
Avian Influenza: Sterilization Through High-Shear Dry Extrusion
May 7, 2015
The recent avian influenza outbreak in Iowa and Minnesota has raised public and industry concerns around facility bio-security and the proper care and disposal of animal carcasses. In this…
Why Amino Acid Digestibility Matters
April 16, 2015
Amino acid digestibility has been a popular topic in my past blogs and trade journals as an important measure of protein quality and that higher digestibility is better. However,…
Economics of Feed Formulation for Broilers
April 8, 2015
Poultry nutritionist face a variety of different challenges when calculating the best formulation for feed. In the February 2015 issue of WATT Poultry USA, Gary Thorton discusses a recent…
Producing Animal Proteins in Hot Climates
March 26, 2015
I recently attended a conference in Dubai, and had the pleasure of speaking with people who are working to improve local food and feed production in the region. …
New Insights on the Urease Activity Range for Soybean Meal
March 12, 2015
In our years of optimizing the quality of extruded whole soybeans and the ExPress® soybean meal, we have been insisting on cooking the soy to a range of…
How Much Oil Are You Really Extracting?
February 19, 2015
I recently conducted some research with high oilseeds at the Insta-Pro International R&D center. This is something I’ve blogged about before – as we are constantly trying to…
Pellet Mill vs. Extrusion
February 12, 2015
More often than none, during exhibits and shows we encounter visitors confusing an extruder with a pellet mill. The International Poultry Production Exposition (IPPE) that was held January…
Multiple Ways to Make Fish Feed
January 30, 2015
I recently attended a conference on “Innovations in feeding technologies and commercial fish farming”, which was a part of the 20th MVC: Cereals – Mixed Feed – Veterinary…
Steam Requirements
January 15, 2015
I’ve had a few people contact me lately with questions about steam requirements as they relate to the preconditioner, which is used to enhance the capabilities of shaped…
No Option But To Properly Cool Extruded Products
January 14, 2015
“Why do I need to cool extruded products?” The answer is simple; it controls the water activity, product quality and nutrient value; all important aspects in producing a…
Dietary Energy as Carbs
January 8, 2015
I recently published a blog that examined published data on growth performance of pigs when fed equal amounts dietary energy. I want to go one step further to…
Responses to Concerns on Edible Oil Safety
November 26, 2014
I occasionally run across articles questioning the safety of consuming vegetable oils. Authority Nutrition, which is a great website containing informative articles, recently ran one such article. The truth is,…
Should You Supply Dietary Energy as Oil or Carbohydrates?
October 16, 2014
The importance of dietary energy in formulating cost-effective, high-performing diets is a topic I have covered in the past. Nutritionists usually have some ingredient options in order to…