Since the 1950s, scientists have known about the medical efficacy of certain plants. Still, they only found their way into modern livestock farming about 10 years ago. Today, they are not only found in the organic sector.
The document discusses hurdle technology, which uses a combination of preservation methods like heating, chilling, drying, and addition of preservatives to inhibit microbial growth and improve food quality and safety. Some key hurdles mentioned are temperature, water activity, pH, redox potential, and preservatives. Hurdle technology is useful for foods that can be stored without refrigeration. It allows for milder processing conditions that maintain quality attributes like freshness. Examples discussed include hurdle-stabilized products like paneer, fruit snacks, and sauces.
High pressure processing is a non-thermal food processing technique that uses high pressures, usually between 100-1000 MPa, to inactivate microorganisms and extend the shelf life of foods. It has minimal effects on taste, texture, color, and nutrients of foods. HPP is being used commercially for products like guacamole, sliced meats, seafood, juices, and dairy to kill pathogens and spoilage microbes while maintaining quality. The high pressure is applied uniformly from all directions using a pressure vessel filled with water, which compresses the packaged foods within minutes and safely destroys microbes without heat.
Hpp Tolling technology shelf life and food safety presentation 2015Christopher Droney
HPP Tolling is an Irish based company that offers the 700+ food and beverage production companies in Ireland the opportunity to use our HPP Technology to extend the shelf life and safety of their food, while eliminates all the bacteria’s in their products such as Salmonella, Listeria and e coli. The technology works by applying tremendously high levels of pressure through the medium of water to the already packaged food products after they have been placed in a high pressure chamber for treatment.
High Pressure Processing as Food PreservationILAkhiAfifuddin
High pressure processing is an advanced non-thermal food preservation technique that uses high pressure, between 400-600 MPa, to deactivate pathogens and microorganisms at temperatures below 45°C. It was first studied in 1899 to pasteurize milk. High pressure inactivates microbes by inducing changes in cell volume according to Le Chatelier's principle and isostatic rule. Advantages include better retention of quality attributes like flavor, color and nutrients compared to heat. However, it has limitations such as high equipment costs and inability to process large volumes. It is commercially used to preserve products like jams, fruit juices, soups and meats.
High pressure processing is a non-thermal food preservation technique that uses high pressure, typically between 100-1000 MPa, to inactivate pathogens and microorganisms. It works by applying intense, uniform pressure to packaged foods using a liquid medium in a high-pressure vessel. HPP kills pathogens while maintaining the quality attributes of foods such as taste, texture, and nutrients. It has advantages over thermal processing as it does not use heat and maintains the natural flavors of foods. Common foods processed using HPP include juices, guacamole, and seafood.
This document provides information on high pressure processing (HPP) technology. It discusses how HPP can maintain flavor and nutrition while extending the shelf life of foods without using heat or preservatives. Various applications of HPP for juices, meats, seafood, fruits and ready-to-eat products are described. HPP uses high water pressure to inactivate microorganisms and extend shelf life while keeping foods fresh-tasting and preserving their original qualities and nutritional value.
HIGH-PRESSURE PROCESSING AND ITS APPLICATIONS IN THE DAIRY INDUSTRYfstj
High-pressure processing (HPP) is a novel, non-thermal food processing technology. Processing of foods by this method offers an alternative to thermal processing as it is carried out near the ambient temperature, thus, eliminating the adverse effects of heat and keeps the sensory and nutritional attributes of the food fresh like. This paper outlines the salient principles of the high pressure processing, equipment available, microbial inactivation mechanisms, applications of high pressure in the processing of dairy products, effect of pressure treatment on the milk constituents and further research needs for adaptation of the process in the dairy industry.
The document discusses hurdle technology, which uses a combination of preservation methods like heating, chilling, drying, and addition of preservatives to inhibit microbial growth and improve food quality and safety. Some key hurdles mentioned are temperature, water activity, pH, redox potential, and preservatives. Hurdle technology is useful for foods that can be stored without refrigeration. It allows for milder processing conditions that maintain quality attributes like freshness. Examples discussed include hurdle-stabilized products like paneer, fruit snacks, and sauces.
High pressure processing is a non-thermal food processing technique that uses high pressures, usually between 100-1000 MPa, to inactivate microorganisms and extend the shelf life of foods. It has minimal effects on taste, texture, color, and nutrients of foods. HPP is being used commercially for products like guacamole, sliced meats, seafood, juices, and dairy to kill pathogens and spoilage microbes while maintaining quality. The high pressure is applied uniformly from all directions using a pressure vessel filled with water, which compresses the packaged foods within minutes and safely destroys microbes without heat.
Hpp Tolling technology shelf life and food safety presentation 2015Christopher Droney
HPP Tolling is an Irish based company that offers the 700+ food and beverage production companies in Ireland the opportunity to use our HPP Technology to extend the shelf life and safety of their food, while eliminates all the bacteria’s in their products such as Salmonella, Listeria and e coli. The technology works by applying tremendously high levels of pressure through the medium of water to the already packaged food products after they have been placed in a high pressure chamber for treatment.
High Pressure Processing as Food PreservationILAkhiAfifuddin
High pressure processing is an advanced non-thermal food preservation technique that uses high pressure, between 400-600 MPa, to deactivate pathogens and microorganisms at temperatures below 45°C. It was first studied in 1899 to pasteurize milk. High pressure inactivates microbes by inducing changes in cell volume according to Le Chatelier's principle and isostatic rule. Advantages include better retention of quality attributes like flavor, color and nutrients compared to heat. However, it has limitations such as high equipment costs and inability to process large volumes. It is commercially used to preserve products like jams, fruit juices, soups and meats.
High pressure processing is a non-thermal food preservation technique that uses high pressure, typically between 100-1000 MPa, to inactivate pathogens and microorganisms. It works by applying intense, uniform pressure to packaged foods using a liquid medium in a high-pressure vessel. HPP kills pathogens while maintaining the quality attributes of foods such as taste, texture, and nutrients. It has advantages over thermal processing as it does not use heat and maintains the natural flavors of foods. Common foods processed using HPP include juices, guacamole, and seafood.
This document provides information on high pressure processing (HPP) technology. It discusses how HPP can maintain flavor and nutrition while extending the shelf life of foods without using heat or preservatives. Various applications of HPP for juices, meats, seafood, fruits and ready-to-eat products are described. HPP uses high water pressure to inactivate microorganisms and extend shelf life while keeping foods fresh-tasting and preserving their original qualities and nutritional value.
HIGH-PRESSURE PROCESSING AND ITS APPLICATIONS IN THE DAIRY INDUSTRYfstj
High-pressure processing (HPP) is a novel, non-thermal food processing technology. Processing of foods by this method offers an alternative to thermal processing as it is carried out near the ambient temperature, thus, eliminating the adverse effects of heat and keeps the sensory and nutritional attributes of the food fresh like. This paper outlines the salient principles of the high pressure processing, equipment available, microbial inactivation mechanisms, applications of high pressure in the processing of dairy products, effect of pressure treatment on the milk constituents and further research needs for adaptation of the process in the dairy industry.
High-Pressure Processing (HPP) is a non-thermal food preservation technique that uses high hydrostatic pressure between 100-1000 MPa to kill pathogens and microorganisms. HPP uses both direct and indirect compression methods to pressurize foods inside a high-pressure vessel. It can process both liquid and solid foods while minimally affecting their chemical, sensory, and nutritional properties. HPP is approved for use in foods by regulatory agencies and offers advantages over thermal processing like extended shelf life and retention of fresh-like qualities, though its high capital costs and specific packaging and storage requirements are disadvantages.
HPP processing of tomato products results in 3 key benefits:
1) Longer shelf-life by inactivating microorganisms like bacteria and molds without affecting sensory qualities or nutrients. HPP tomato products remained microbiologically stable for 28 days when stored refrigerated.
2) Retention of nutrients, flavors, and textures similar to fresh. HPP preserved nutrients like lycopene and vitamin C better than thermal processing. It also controlled enzymes to maintain flavor and viscosity.
3) Removal of need for chemical preservatives. HPP is effective at reducing pathogens in tomato products like salsa, allowing for preservative-free products.
The application of high pressure processing in dairy industry (Presentation)Thomas Zafeiriadis
This document discusses the application of high pressure processing (HPP) in the dairy industry. It begins with an introduction to HPP as a non-thermal pasteurization method that retains nutrients and organoleptic properties unlike conventional heating. It then discusses several applications of HPP including milk homogenization, emulsion production like chocolate milk, cheese production, and managing dairy wastewater to recover proteins and lactose.
The document describes food safety controls at The Hot Dog Company. Potential hazards are identified for each processing step and justified whether preventive controls are needed. Preventive controls include following SOPs for receiving, storage, and processing; verifying ingredient specifications; monitoring temperatures; testing water quality; and implementing good sanitation practices. Hazards that may be introduced include biological, chemical and physical contaminants. Controls aim to prevent pathogen growth and cross-contamination.
High-pressure processing uses high pressure, rather than heat, to preserve foods by inactivating harmful pathogens. Pressurizing foods to levels above 200 MPa uniformly inactivates microorganisms like bacteria and extends shelf life with little effect on taste, texture or nutrition. The process involves sealing foods in flexible packages and submerging them in water inside a high-pressure vessel. As pressure is applied, microorganisms are inactivated due to damage to cell membranes and proteins. This non-thermal method allows for minimal quality loss compared to heating and improves food safety.
This document provides information on the health benefits of oil of oregano as supported by both traditional use and recent scientific research. It summarizes that oregano oil has powerful antimicrobial, anti-inflammatory, and antioxidant properties. Specifically, it is effective against bacteria, fungi, yeasts, parasites, and even drug-resistant strains. These effects are due to active compounds like carvacrol and rosmarinic acid which damage cell membranes and reduce inflammation. Research also indicates oregano oil may help reduce risk of chronic diseases by protecting against free radical damage. The document recommends a dosage of 4 drops per day under the tongue or as directed by a healthcare practitioner.
High pressure processing (HPP) is a non-thermal food processing technology that uses high pressure to improve food safety and quality while maintaining natural flavors. HPP inactivates microorganisms like parasites and bacteria using pressures between 275-680 MPa. The process uniformly compresses foods in their packaging without using heat. Properly packaged foods treated with HPP have an extended shelf life while retaining nutrients and sensory properties. HPP is gaining popularity for products like meat, seafood, juices and vegetables due to its ability to naturally preserve foods without adding preservatives.
Rizhao Eminent Group Co.,Ltd produces two types of microbial feed additives: one for livestock and one for aquaculture. The livestock additive contains lactic acid bacteria and yeasts that can ferment raw materials, improve animal health and productivity, and balance the intestinal environment. It is applied by mixing with feed at 3-5% or diluting in drinking water. The aquaculture additive contains seaweed, photosynthetic bacteria and other microbes to improve feed utilization, water quality, and disease resistance while promoting growth for fish and other aquatic animals. It is applied by splashing in water or mixing with feed in different amounts depending on the stage of growth. Both products are packaged in 1L bottles
High pressure processing (HPP) is a non-thermal food preservation technique that uses high water pressure to kill microorganisms and inactivate enzymes in food. It allows foods to be preserved without heat, maintaining texture, flavor and nutrition. HPP uses pressures of 100-1000 MPa for a few minutes to kill pathogens and extend shelf life. It has been widely adopted since the 1990s for products like guacamole, juices and dairy. HPP provides a safe alternative to thermal pasteurization and allows preservation of thermosensitive qualities in foods like proteins and vitamins.
The document summarizes challenges facing the animal health sector due to the 2008 global economic recession, including rising feed costs and declining livestock prices. It discusses the need for sustainable and efficient livestock farming through optimizing feed utilization and biological conversion. The document promotes the company Ayurvet's herbal animal health products as solutions that can boost immunity, productivity and profitability in a safe, scientific and sustainable manner. It provides examples of Ayurvet's herbal replacements for synthetic feed additives and additives that increase phosphorus utilization and nitrogen savings.
NOVEL Food Processing Technologies: Emerging Applications, Research and Regul...senaimais
This document summarizes emerging food processing technologies and their applications, research, and regulations. It discusses the AAFC Food Safety Research pilot plant in Guelph, Canada, which was certified in 2011 to conduct food safety engineering research. It reviews available groups of food processing technologies, including thermal, non-thermal, and combined technologies. Key drivers for these technologies include freshness, convenience, safety, shelf-life extension, and sustainability.
Modern food preservation techniques include high pressure processing, pulsed electric field processing, and ohmic heating. High pressure processing uses very high pressures up to 120,000 pounds per square inch to kill bacteria in foods. Pulsed electric field processing uses short electric pulses to preserve liquids while minimizing effects on quality. Ohmic heating passes electric current through foods to rapidly heat and kill microbes with minimal degradation. Emerging technologies aim to improve food safety and quality while extending shelf life.
This document discusses various biopreservation methods for food preservation. It covers topics like food preservation needs, biopreservation relevance, and physical and chemical/biological preservation methods. Some key preservation methods discussed include bioprotective cultures, fermentates, and bacteriophages. Bioprotective cultures use beneficial microbes like lactic acid bacteria to produce organic acids and other antimicrobial compounds for preservation. Fermentates are fermented food ingredients containing high levels of antimicrobial metabolites. Bacteriophages are viruses that can specifically attack harmful bacteria without impacting humans or plants, and have potential applications in food decontamination and extending shelf-life.
Food preservation by high pressure - Heinz 2009Wouter de Heij
This document summarizes key aspects of using high pressure processing (HPP) to preserve foods. HPP uses hydrostatic pressure above 350 MPa to inactivate microorganisms and enzymes at low temperatures, preserving nutrients, flavors, and textures. HPP is considered an alternative to thermal pasteurization. It allows for short processing times under 5 minutes with low thermal impact and energy use. HPP selectively inactivates bacteria, spores, and viruses through physical and chemical changes induced by high pressure. The effectiveness of HPP results from compressing foods by up to 25% of their volume. International use of HPP in food processing has been growing for preservation of foods like meats, seafood, fruits, and vegetables
Preservation of Meat Using High Pressure Processingnavi04vet
This document discusses the use of high pressure processing (HPP) to preserve meat. It begins with an introduction to food preservation methods and a brief history of HPP. The working principles of HPP are then explained. The document outlines various effects of HPP on physico-chemical properties of meat including tenderization, water retention, microbial inactivation, and oxidation. It provides examples of HPP applications for different meat products and major HPP industries worldwide. In conclusion, HPP is presented as a promising preservation method that extends shelf life without compromising nutrition, though it can impact color and enhance oxidation requiring added antioxidants.
This document provides an overview of food processing and preservation. It discusses why foods are preserved, common preservation methods like canning, drying, salting, and freezing. It also explains key unit operations in food processing like blanching, pasteurization, chilling, and freezing. The document aims to introduce students to the basic concepts and principles of food processing and preservation.
REGENECA is a company that creates phytochemical-infused products to help consumers improve their health and battle the signs of aging through a regenerative approach. The company's products are made from ethically-sourced ingredients using green strategies focused on regeneration. Their compensation plan aims to assist distributors in retaining their network with fewer recruitment requirements compared to traditional models.
This document discusses hurdle technology, which uses a combination of preservation methods to inhibit microbial growth in foods. It describes over 60 potential hurdles including physical methods like heat/cold treatment, chemical hurdles like pH levels and preservatives, and microbially derived hurdles. The hurdles work to disturb the homeostasis of microorganisms and cause metabolic exhaustion. Case studies demonstrate using hurdle technology with blanched cauliflower preserved for 180 days and mangoes preserved with aloe vera gel and calcium chloride.
This brochure summarizes key information about organic foods and farming practices. Organic foods are produced without synthetic pesticides, fertilizers, GMOs, or irradiation. Organic farming uses natural methods like crop rotation and manure to promote soil health and pest management. Certain fruits and vegetables contain the highest pesticide residues conventionally and are best purchased organic, like apples and strawberries. Choosing organic supports more sustainable agriculture and reduces exposure to chemicals that can harm children, farmers, and the environment. The brochure also outlines USDA organic labeling requirements.
Phytogenic feed additives: Keeping pace with trends and challenges in pig pro...Milling and Grain magazine
As the global population and its prosperity are steadily on the rise, the animal protein demand will further increase in the near future. Pig meat is the most consumed meat worldwide among the others, closely followed by poultry. Last year it comprised 38 percent (or 118 Mt) of the total meat consumption whereas poultry meat accounted for 35 percent (or 110 Mt). Though this growing demand is challenged – on the one hand by consumer’s awareness for safe food and on the other hand by sustainable and efficient swine production. At the same time, production costs should be kept as low as possible whilst controlling the high risk of developing drug resistant bacteria for humans due to the use of in-feed antibiotics, as antimicrobial growth promoters (AGP) or as disease treatment. Over the last decades, many feed additives have been developed and evaluated, within which phytogenic (plant derived) substances have attracted much attention.
High-Pressure Processing (HPP) is a non-thermal food preservation technique that uses high hydrostatic pressure between 100-1000 MPa to kill pathogens and microorganisms. HPP uses both direct and indirect compression methods to pressurize foods inside a high-pressure vessel. It can process both liquid and solid foods while minimally affecting their chemical, sensory, and nutritional properties. HPP is approved for use in foods by regulatory agencies and offers advantages over thermal processing like extended shelf life and retention of fresh-like qualities, though its high capital costs and specific packaging and storage requirements are disadvantages.
HPP processing of tomato products results in 3 key benefits:
1) Longer shelf-life by inactivating microorganisms like bacteria and molds without affecting sensory qualities or nutrients. HPP tomato products remained microbiologically stable for 28 days when stored refrigerated.
2) Retention of nutrients, flavors, and textures similar to fresh. HPP preserved nutrients like lycopene and vitamin C better than thermal processing. It also controlled enzymes to maintain flavor and viscosity.
3) Removal of need for chemical preservatives. HPP is effective at reducing pathogens in tomato products like salsa, allowing for preservative-free products.
The application of high pressure processing in dairy industry (Presentation)Thomas Zafeiriadis
This document discusses the application of high pressure processing (HPP) in the dairy industry. It begins with an introduction to HPP as a non-thermal pasteurization method that retains nutrients and organoleptic properties unlike conventional heating. It then discusses several applications of HPP including milk homogenization, emulsion production like chocolate milk, cheese production, and managing dairy wastewater to recover proteins and lactose.
The document describes food safety controls at The Hot Dog Company. Potential hazards are identified for each processing step and justified whether preventive controls are needed. Preventive controls include following SOPs for receiving, storage, and processing; verifying ingredient specifications; monitoring temperatures; testing water quality; and implementing good sanitation practices. Hazards that may be introduced include biological, chemical and physical contaminants. Controls aim to prevent pathogen growth and cross-contamination.
High-pressure processing uses high pressure, rather than heat, to preserve foods by inactivating harmful pathogens. Pressurizing foods to levels above 200 MPa uniformly inactivates microorganisms like bacteria and extends shelf life with little effect on taste, texture or nutrition. The process involves sealing foods in flexible packages and submerging them in water inside a high-pressure vessel. As pressure is applied, microorganisms are inactivated due to damage to cell membranes and proteins. This non-thermal method allows for minimal quality loss compared to heating and improves food safety.
This document provides information on the health benefits of oil of oregano as supported by both traditional use and recent scientific research. It summarizes that oregano oil has powerful antimicrobial, anti-inflammatory, and antioxidant properties. Specifically, it is effective against bacteria, fungi, yeasts, parasites, and even drug-resistant strains. These effects are due to active compounds like carvacrol and rosmarinic acid which damage cell membranes and reduce inflammation. Research also indicates oregano oil may help reduce risk of chronic diseases by protecting against free radical damage. The document recommends a dosage of 4 drops per day under the tongue or as directed by a healthcare practitioner.
High pressure processing (HPP) is a non-thermal food processing technology that uses high pressure to improve food safety and quality while maintaining natural flavors. HPP inactivates microorganisms like parasites and bacteria using pressures between 275-680 MPa. The process uniformly compresses foods in their packaging without using heat. Properly packaged foods treated with HPP have an extended shelf life while retaining nutrients and sensory properties. HPP is gaining popularity for products like meat, seafood, juices and vegetables due to its ability to naturally preserve foods without adding preservatives.
Rizhao Eminent Group Co.,Ltd produces two types of microbial feed additives: one for livestock and one for aquaculture. The livestock additive contains lactic acid bacteria and yeasts that can ferment raw materials, improve animal health and productivity, and balance the intestinal environment. It is applied by mixing with feed at 3-5% or diluting in drinking water. The aquaculture additive contains seaweed, photosynthetic bacteria and other microbes to improve feed utilization, water quality, and disease resistance while promoting growth for fish and other aquatic animals. It is applied by splashing in water or mixing with feed in different amounts depending on the stage of growth. Both products are packaged in 1L bottles
High pressure processing (HPP) is a non-thermal food preservation technique that uses high water pressure to kill microorganisms and inactivate enzymes in food. It allows foods to be preserved without heat, maintaining texture, flavor and nutrition. HPP uses pressures of 100-1000 MPa for a few minutes to kill pathogens and extend shelf life. It has been widely adopted since the 1990s for products like guacamole, juices and dairy. HPP provides a safe alternative to thermal pasteurization and allows preservation of thermosensitive qualities in foods like proteins and vitamins.
The document summarizes challenges facing the animal health sector due to the 2008 global economic recession, including rising feed costs and declining livestock prices. It discusses the need for sustainable and efficient livestock farming through optimizing feed utilization and biological conversion. The document promotes the company Ayurvet's herbal animal health products as solutions that can boost immunity, productivity and profitability in a safe, scientific and sustainable manner. It provides examples of Ayurvet's herbal replacements for synthetic feed additives and additives that increase phosphorus utilization and nitrogen savings.
NOVEL Food Processing Technologies: Emerging Applications, Research and Regul...senaimais
This document summarizes emerging food processing technologies and their applications, research, and regulations. It discusses the AAFC Food Safety Research pilot plant in Guelph, Canada, which was certified in 2011 to conduct food safety engineering research. It reviews available groups of food processing technologies, including thermal, non-thermal, and combined technologies. Key drivers for these technologies include freshness, convenience, safety, shelf-life extension, and sustainability.
Modern food preservation techniques include high pressure processing, pulsed electric field processing, and ohmic heating. High pressure processing uses very high pressures up to 120,000 pounds per square inch to kill bacteria in foods. Pulsed electric field processing uses short electric pulses to preserve liquids while minimizing effects on quality. Ohmic heating passes electric current through foods to rapidly heat and kill microbes with minimal degradation. Emerging technologies aim to improve food safety and quality while extending shelf life.
This document discusses various biopreservation methods for food preservation. It covers topics like food preservation needs, biopreservation relevance, and physical and chemical/biological preservation methods. Some key preservation methods discussed include bioprotective cultures, fermentates, and bacteriophages. Bioprotective cultures use beneficial microbes like lactic acid bacteria to produce organic acids and other antimicrobial compounds for preservation. Fermentates are fermented food ingredients containing high levels of antimicrobial metabolites. Bacteriophages are viruses that can specifically attack harmful bacteria without impacting humans or plants, and have potential applications in food decontamination and extending shelf-life.
Food preservation by high pressure - Heinz 2009Wouter de Heij
This document summarizes key aspects of using high pressure processing (HPP) to preserve foods. HPP uses hydrostatic pressure above 350 MPa to inactivate microorganisms and enzymes at low temperatures, preserving nutrients, flavors, and textures. HPP is considered an alternative to thermal pasteurization. It allows for short processing times under 5 minutes with low thermal impact and energy use. HPP selectively inactivates bacteria, spores, and viruses through physical and chemical changes induced by high pressure. The effectiveness of HPP results from compressing foods by up to 25% of their volume. International use of HPP in food processing has been growing for preservation of foods like meats, seafood, fruits, and vegetables
Preservation of Meat Using High Pressure Processingnavi04vet
This document discusses the use of high pressure processing (HPP) to preserve meat. It begins with an introduction to food preservation methods and a brief history of HPP. The working principles of HPP are then explained. The document outlines various effects of HPP on physico-chemical properties of meat including tenderization, water retention, microbial inactivation, and oxidation. It provides examples of HPP applications for different meat products and major HPP industries worldwide. In conclusion, HPP is presented as a promising preservation method that extends shelf life without compromising nutrition, though it can impact color and enhance oxidation requiring added antioxidants.
This document provides an overview of food processing and preservation. It discusses why foods are preserved, common preservation methods like canning, drying, salting, and freezing. It also explains key unit operations in food processing like blanching, pasteurization, chilling, and freezing. The document aims to introduce students to the basic concepts and principles of food processing and preservation.
REGENECA is a company that creates phytochemical-infused products to help consumers improve their health and battle the signs of aging through a regenerative approach. The company's products are made from ethically-sourced ingredients using green strategies focused on regeneration. Their compensation plan aims to assist distributors in retaining their network with fewer recruitment requirements compared to traditional models.
This document discusses hurdle technology, which uses a combination of preservation methods to inhibit microbial growth in foods. It describes over 60 potential hurdles including physical methods like heat/cold treatment, chemical hurdles like pH levels and preservatives, and microbially derived hurdles. The hurdles work to disturb the homeostasis of microorganisms and cause metabolic exhaustion. Case studies demonstrate using hurdle technology with blanched cauliflower preserved for 180 days and mangoes preserved with aloe vera gel and calcium chloride.
This brochure summarizes key information about organic foods and farming practices. Organic foods are produced without synthetic pesticides, fertilizers, GMOs, or irradiation. Organic farming uses natural methods like crop rotation and manure to promote soil health and pest management. Certain fruits and vegetables contain the highest pesticide residues conventionally and are best purchased organic, like apples and strawberries. Choosing organic supports more sustainable agriculture and reduces exposure to chemicals that can harm children, farmers, and the environment. The brochure also outlines USDA organic labeling requirements.
Phytogenic feed additives: Keeping pace with trends and challenges in pig pro...Milling and Grain magazine
As the global population and its prosperity are steadily on the rise, the animal protein demand will further increase in the near future. Pig meat is the most consumed meat worldwide among the others, closely followed by poultry. Last year it comprised 38 percent (or 118 Mt) of the total meat consumption whereas poultry meat accounted for 35 percent (or 110 Mt). Though this growing demand is challenged – on the one hand by consumer’s awareness for safe food and on the other hand by sustainable and efficient swine production. At the same time, production costs should be kept as low as possible whilst controlling the high risk of developing drug resistant bacteria for humans due to the use of in-feed antibiotics, as antimicrobial growth promoters (AGP) or as disease treatment. Over the last decades, many feed additives have been developed and evaluated, within which phytogenic (plant derived) substances have attracted much attention.
The document discusses how nutrition and gut health are interconnected in aquaculture. It provides examples of how phytogenic feed additives can help address the challenges of reducing fishmeal content in diets while maintaining feed efficiency and nutrient retention. The additives are shown to improve growth performance, feed conversion ratio, and nutrient absorption in trials with seabream and shrimp. Specifically, the additive Digestarom helped offset the negative effects of reduced fishmeal and improved protein and fat retention. In conclusion, phytogenic additives can be an effective nutrient-sparing tool to formulate more sustainable and cost-effective diets.
The document discusses common terms used in animal feeding and nutrition. It defines terms like acid detergent fiber (ADF), crude protein, carbohydrates, concentrates, and crude fiber. It also covers topics like balanced rations, anti-quality factors, and by-pass protein. Laboratory analyses of feeds assess parameters like fiber and protein content to determine nutritive value. Proper understanding of these terms is important for effective animal feeding.
Use of Phytogenic feed additives in Animal Nutrition.pptxPallaviMali14
Nowadays, researchers are shifting their interest towards the use of naturally available feed additives. Phyto additives class of new group which is available easily and eco-friendly.
The document discusses organic farming and its benefits over conventional farming. It notes that organic farming uses natural fertilizers and pest control from plants and animals rather than synthetic chemicals. Some benefits of organic farming include being more economical due to lower input costs, higher profits due to demand for organic products, and higher nutritional value without environmental threats. The document provides information on Mangalayatan University's agriculture admission program for 2022-23 which focuses on organic farming.
This document defines common terms used in animal feeding and nutrition. It discusses how feed analyses are used to assess nutritive value by measuring components like crude protein, fiber, and digestibility. Key terms defined include neutral detergent fiber, acid detergent fiber, crude protein, non-protein nitrogen, amino acids, anti-quality factors, ash, and as-fed basis. The document serves as an educational reference for those in animal agriculture to better understand feed analyses and consultations with industry professionals.
1. Lectura - Terminos de Uso Comun Nutricion y Alimentacion.PDFPaulo Osmar
This document provides definitions for common terms used in animal feeding and nutrition. It begins with introductions of the authors and laboratories involved. Key terms defined include: acid detergent fiber, crude protein, neutral detergent fiber, total digestible nutrients, digestible energy, aflatoxins, amino acids, anti-quality factors, ash, dry matter basis, balanced ration, botulism, bypass protein, carbohydrates, cellulose, concentrates, crude fat, and crude fiber. Diagrams are included to illustrate fiber fractionation analysis methods. The purpose is to educate those in animal agriculture on industry terminology.
Organic meat production has unique standards to ensure the health and sustainable treatment of animals. While organic regulations require access to pastures and organic feed, the label alone does not guarantee high animal welfare. Some organic farms have been found to keep animals in poor health conditions due to exposure to elements or lack of medical care. Overall, organic standards are intended to improve environmental and health outcomes, but do not necessarily provide consistently high animal welfare compared to all conventional operations. The higher costs of organic meat may not guarantee better living conditions for animals in all cases.
This document describes several herbal supplements for poultry. It summarizes a supplement called "Breed Up" which contains herbs that are said to improve sex drive, fertility and hatchability in male breeders by enhancing the reproductive system and increasing secretion of sex glands. The formulation contains Withania somniferous, Tribulus terrestris, Mucuna pruiens, Curculigo orchioides, Glycyrrhiza glabra and Myristica fragrans. It is claimed to increase sexual behavior, sperm quality and quantity, fertility and frequency of mating in male breeders.
Aflatoxins are toxic substances produced by certain fungi that can contaminate food crops. The fungi Aspergillus flavus and A. parasiticus are mainly responsible for producing aflatoxins. Aflatoxins pose health risks to humans and farm animals and are found worldwide, with problems most severe in warm, humid regions. Contamination can occur before or after harvest, with improper storage being a major cause of increased levels. Preventive measures include proper drying and storage of crops.
1) New EU legislation aims to reduce Salmonella in poultry farms by fining producers with high Salmonella levels.
2) The application of organic acids via drinking water is effective at both preventing and reducing Salmonella prevalence on broiler and layer farms.
3) Studies showed that regularly providing organic acids in drinking water led to decreases in the number of Salmonella-positive litter samples and farms over time.
This dissertation evaluated the antimicrobial activity of turmeric extracts against several microorganisms. Turmeric powder was extracted using distilled water, acetone, and methanol. The extracts were tested against various bacteria using the agar well diffusion method. Results found that the extracts showed varying levels of activity depending on the solvent used and microorganism. Methanol extracts generally showed higher activity while water extracts were also active against some microbes. The study demonstrates turmeric has compounds with antimicrobial properties against pathogens and could be developed as natural therapeutics.
WELL WASH is a Natural Alkaline wash powder that works on "AgriPur" technology. It is a "patent pending” formula that work in a high alkaline (pH 11 to 12) medium .The activated minerals in WELL WASH removes pesticide residues and micro-organisms. In - vitro test reports after spiking pesticides on vegetables, fruits, grains and fish and treating with our product yielded very high results. WELL WASH is a perfect shield to protect your family/customers from the ill effect of residual pesticides, and micro-organisms. Make it a point to soak meat and chicken in this alkaline wash before cooking, Soak Crockery in the Well Wash to disinfecting before eat, Raisins and grapes after washing in WELL WASH taste better and is safe.
The ingredients being natural essential minerals it, does not have any adverse effect on people’s health. WELL WASH doesn't alter the taste, texture or shelf life of your raw materials.
Test reports
1. The alkaline powder efficacy tested for leafy vegetables, grapes, apple, grains, spices in NABL ,FSSAI notified lab and found it removed pesticide residues to an average of 95%
2. It completely removed ammonia spiked in fish
3. Removed Citrus greening virus on Curry leaves
4. The product validated by ICAR-Central fisheries institute -Mumbai
Contact for distribution: Call/WhtasApp: +919656117531, Mail: mail@shabeer.in
ABSTRACT- Fruits and vegetables are the important source in human life. It should be safe and consists of good shelf
life which can improve the level of consumption of fruits and vegetable among the society. The processing is such a great
parameter which analyses the quality of food. Today fruits and vegetables are susceptible to the growth of microorganism
which may be air borne, soil borne and water borne disease. Enzymes offer potential for many exciting applications for
the improvement of foods. There is still, however, a long way to go in realizing this potential. Economic factors i.e.
achievement of the optimum yields and efficient recovery of desired protein are the main deterrents in the use of enzymes.
Changing values in society with respect to recombinant DNA & protein engineering technologies and the growing need to
explore all alternative food sources may in time make enzyme applications more attractive to the food industry
Key-words- Enzyme, immobilization, Screening, Food spoilage, Enzymes, Bacterial contamination, Food poisoning,
Perishable foods
When it comes to feed additives (e.g. plant extracts, enzymes, pro- and prebiotics, organic acids and many more), the livestock industry is inundated with numerous options, not only promoting performance of the animals and improving profitability, but also improving the quality of feed and of animal-derived products. In this context, phytogenic (=plant derived) feed additives are foreseen to have a promising future in animal nutrition due to their broad range of efficacies, and to their effects on sustainability and safety.
This document discusses various methods of food biopreservation. It begins by outlining the need for food preservation and introduces biopreservation using microbes, including bioprotective cultures, fermentates, and bacteriophages. It then examines direct antimicrobial preservatives such as bacteriocins, essential oils, antibiotics, and enzymes. Indirect antimicrobial preservatives and antioxidants are also discussed. The document concludes by stating the increased demand for natural food products and the need for further research and regulatory approval of safe biopreservatives in India.
Organic food is food produced using methods that comply with organic standards. These standards aim to promote ecological balance and biodiversity. Organic food is grown without synthetic pesticides, fertilizers, or GMOs. While there is no evidence organic food is more nutritious, some studies have found higher antioxidant and omega-3 fatty acid levels in organic products like milk and meat. Proponents believe organic food may reduce exposure to pesticides, antibiotics, and chemicals, and have other health benefits like boosting the immune system and heart health. However, the evidence for claims of organic food being healthier is still mixed.
Similar to FEED FOCUS: Health benefits of natural feed ingredients: oregano increases efficiency of cattle feeds (20)
Mexico's wheat production is forecast to increase slightly in 2016/17 to 3.9 million metric tons due to favorable weather conditions. Wheat consumption is also expected to increase due to population growth and continued popularity of wheat-based foods. Total wheat imports are estimated to rise to 4.45 million metric tons to meet higher demand for milling varieties. The majority of Mexico's wheat is produced in the northern states of Sonora and Baja California, with Sonora contributing nearly half of total production.
The long-awaited Panama Canal expansion opened earlier this Summer with a ceremonial ship passing through the waterway. Based on extensive research including more than 100 studies on the economic feasibility, market demand, environmental impact and other technical engineering aspects, the Panama Canal expansion involved the construction of a ‘Third Set of Locks’ that will now allow larger ships to pass through the famous canal.
Family-owned Catalyst, formerly Pharm-Tech, custom formulates and manufactures feed and nutritional supplements for customers in the livestock, poultry, pet, wildlife and aquaculture industries. It operates five production plants, three in Idaho and two in Iowa. Its range of over 100 products includes digestive aids, mineral supplements and most recently Certified Organic blends and finished feeds.
Wholegrain Ingredient Producers EDME, based in England, has pioneered an innovative new category of ingredients. Michael Carr, Sales and Marketing Director of natural ingredient producer at EDME says, “We’ve identified a growing interest in sprouted foods and have developed a brand new product category to help bakers and food manufacturers meet that interest and demand.” Sprouted grains meet the demand for new wholegrain ingredients that are nutritious, soft and tender, as well as being more palatable and digestible.
Last month, we outlined the new regulations that grain processors needed to be aware of. This included the new NFPA 652 and OSHA initiatives. This month we delve into the array of options available to control combustible dust. Grain processors need to be aware of the strengths and weaknesses of each before choosing the smartest approach.
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3. Health benefits
of natural feed
ingredients:
oregano increases
efficiency of cattle
feeds
Thomas Logemann, Head
of Sales, Dostofarm GmbH,
Germany
S
ince the 1950s, scientists have
known about the medical efficacy of
certain plants. Still, they only found
their way into modern livestock farming
about 10 years ago. Today, they are not
only found in the organic sector.
However, hardly any plant is useful simply
fresh from the field or dried. The plants are
generally elaborately distilled or fermented,
in order to extract the essential oils as a
base for a suitable organic compound. In the
laboratory, the inhibition zone test delivers
proof of efficacy: the larger the clear circle,
the more effective the compound. In objec-
tive comparative tests with several natural
compounds, prepared oregano was proven
to be the most effective biological agent.
The oil extracted from the plant inhib-
ited 19 of 25 investigated bacterial strains,
showed good efficacy against four strains,
and only had to admit defeat in two cases.
Thus, oregano is considered to be a natural
broad-spectrum bacteria killer.
Broad-spectrum bacteria killer
The advantage of oregano compared to
other compounds is the relatively low effec-
tive dose and the neutral flavour in meat,
milk and eggs. The low dose is particularly
remarkable. For example, when used to con-
trol fungi, the dose required to eliminate
99.9 percent of Candida is 111 times lower
than with the standard medication (calcium-
magnesium-caprylate). In other cases, a con-
centration of 0.1 percent or 0.01 percent is
already sufficient to eliminate 90 percent.
The laboratory values can generally be
transferred to practical use in cattle farming,
however, some restrictions may apply. For
example, although oregano is very effective
at inhibiting the spreading of Salmonella,
in the barn, these bacteria are not only
found in the livestock, but also in alternate
hosts, which makes control more difficult.
This did not detract from the triumph of
this natural product: oregano is being used
in commercial livestock farming more than
ever. Incidentally, it is used mainly for pre-
vention until the slaughtering day, since it is
possible without altering the flavour of the
animal product and without record in the
medication log. As a side effect, oregano
stimulates the animal's appetite and prevents
premature spoilage of the feed. Oregano
also leaves no detectable flavour in milk and
milk products.
Several manufacturers share the market.
The German company Dostofarm was one
of the first to work on processing of oregano
for livestock farming. Today, the company
is the only one to offer natural compounds
as a medicine whose efficacy is confirmed
according to the German Medicines Law.
In terms of cost, the conversion to natural
products is economical, as demonstrated
by numerous examples from organic and
conventional livestock farming. The admin-
istration is simple, since the active substance
is only added to the feed or drinking water.
There is no danger of an overdose and there
are no known cases of resistance.
Intestinal stability
Oregano has also proven itself for pre-
ventative use to stabilise the intestines of
barn animals. Compared to conventional
compounds, oregano is even usually more
economical and as a bonus, it does not pose
a health hazard.
A study shows that oregano is very
effective when administered as a feed sup-
plement. Oregano was given to a group
of calves (43 animals) that had diarrhoea.
Already after one single treatment, 58 per-
cent of the animals were free of
symptoms. The rest of the animals were
healed after the second administration.
Although these results were also obtained in
the control group, they were only obtained
with the use of a hard ‘chemical cocktail’
consisting of Baytril, Bacolam and Biosol.
Infections, parasites or bacterial toxins
generally cause diarrhoeal disease. It can
be recognised by frequent bowel move-
ments that tend to be of liquid consistence
and sometimes severe pain in the animals.
Diarrhoea requires immediate treatment,
since fluids and minerals are flushed out
of the body due to the reduced water-
absorbing capacity of the intestinal cells.
Dehydration and loss of electrolytes could
ultimately lead to the death of the animal.
Respiratory disease
Another field of application is respira-
tory disease caused by bacteria or viruses.
However, the animals are only susceptible
when the farmer creates the conditions
that lead to infection. For this reason, the
surrounding conditions should be checked
before using medication.
A crucial point here is insufficient hygiene.
Direct contact between persons and the
animals should be restricted as much as
possible in order to reduce the introduction
of pathogens. Also, reducing person traffic
through all the operating areas can help to
prevent the spread of existing pathogens.
The animals themselves are also carriers. It
is always risky to freshen up the population
with purchased animals. If it cannot be avoid-
ed, animals should only be bought from one
or few (known) suppliers, which restricts the
spectrum of potential pathogens.
Stress factors such as drafts through
doors or windows that do not close prop-
erly or uncoordinated opening of these may
promote the occurrence of disease. For
this reason, ventilation should be optimally
adjusted. This keeps the air temperature
constant, so that the animal's organism
does not need to mobilise its reserves to
compensate for cooling. Cleanliness is always
key. In the barn, this means that: droppings
should not be left to lie longer than neces-
sary. Therefore, the litter has to be changed
as often as required to keep the air free of
ammonia. Pay attention to dust in general,
as it has a highly irritating effect. The primary
Grain&feed millinG technoloGy28 | July - august 2013
4. stress factors also include the mobilisation of
the population. Thus, changes of building and
transportation should be avoided as much as
possible. Separate animals that disturb the
population due to hierarchy conflicts.
Altogether, it is important to protect
the animals' immune system and mucous
membranes. This also prevents secondary
diseases, for example, of the intestinal
tract. The majority of these measures
can be accomplished without additional
costs, simply by reorganising the operating
procedures accordingly. If one wants to
reduce the risks even more, the natural
oregano compounds can be added to
the drinking water or sprinkled around
the barn. Parallel to this, the animals can
also be immunised. Antibiotics should only
be administered if a large portion of the
population is infected.
Meanwhile, organic farmers must con-
tinue to use natural compounds. In many
cases, however, these have proven to be
just as effective. In addition, they can be
used up to the slaughtering day. Those
who implement these preventative meas-
ures could save a lot of money: respiratory
disease not only counts among the most
frequent diseases, but also among those
that cause the most economic losses, since
they inhibit animal growth.
Appetite-stimulating effect
In addition to use for infection preven-
tion, oregano has also proven itself to be
effective against constipation, flatulence and
loss of appetite. The latter is a welcome
side effect of the treatment. It can be
attributed to its aromatic properties, which
intensify the flavour of the feed and thus
increase the feeding instinct. The effect
was observed in all of the examined animal
species. The effort is worthwhile from
an economical point of view, since the
increased yields generally are opposed to
relatively low costs.
In this context, there is also the use of
oregano in total mix rations (TMR). The
homogeneous distribution system consist-
ing of basic and concentrated feeds pro-
vides the animals with the required com-
ponents and simplifies animal maintenance.
Although the mixture produced in the feed
mixer improves the return per unit, it is not
without its problems in the summer. This is
due to fermentation processes in the ration
that reduce the animal's feed intake.
Added oregano acts against this: certain
components of the plant provoke a bio-
chemical reaction that reduces the reheat-
ing of the feed. The aromatic addition also
increases the palatability of the feed and
thus increases the animal's appetite. At
the same time, the stimulation of saliva-
tion improves feed conversion and animal
health: saliva contains sodium bicarbonate,
which has an acid-moderating effect in the
rumen. The required amount of oregano
administered in powder form is low.
Climate protection side effect
Only a few months ago, scientists from
the Pennsylvania State University, USA sur-
prised the world with the discovery that
cattle farmers can make a great contribution
to climate protection with little effort.
In a study carried out
on Holstein cows, it was
shown that already a small
amount of oregano in
the feed can reduce the
exhalation of methane gas
from animal stomachs by
40 percent. Undesirable
side effects were not
observed. On the con-
trary, the cows increased
fat-corrected milk produc-
tion by almost four per-
cent. The quantity of fresh
oregano of 500 grams fed
to each cow on a daily
basis (dosage about 1:40)
can be replaced by processed oregano from
an agricultural specialist shop, so that only a
fraction of the amount is required. The costs
are of only a few cents.
Methane is an odourless gas that is
produced by microbiological degradation
processes in the stomach of almost all mam-
mals. It is especially dangerous to the climate,
since it has about 23 times more greenhouse
potential than
carbon diox-
ide. According
to the cal-
culations by
the United
Nations, the
harmful cli-
mate effects
caused by
methane
from livestock
farming even
exceed those
of the entire
transport sec-
tor.
Conclusion
The exam-
ples show
that cattle
farmers today
have good
alternatives
to the often
problematic
chemical com-
pounds for
the treatment
of disease and
to increase
performance.
It is not really
surprising that,
of all things,
oregano com-
pounds are best suited for the purpose:
the positive effects of this plant have been
known for centuries. Although their use had
decreased in the last decades due to the
industrial production of antibiotics and other
chemical products, their use has fortunately
been increasing again due to the worldwide
trend towards healthy food that is produced
in an animal-friendly way, as well as the
increasing yield pressure.
More InforMatIon:
Website: www.dostofarm.com
PhotocourtesyofDostofarm
Grain&feed millinG technoloGy July - august 2013 | 29
CATTLE
gain rate and meat quality. The proteins
and amino acids of feed ingredients are
used to stimulate the production of lean
body mass. Research shows that greater
energy intakes directly improve pigs’ pro-
tein and lean meat accumulation, the daily
weight gain, feed utilization rate and the
fat content.
However, when the daily weight gain
hits a certain degree, greater energy intake
does not ensure an increase in lean meat.
Greater or fewer trace elements may lead
to metabolic disorders, slow weight gain
speed, more feeds consumption and diseas-
es or death. So the amount and proportion
of amino acids, energy level, protein level
and mineral elements should be considered.
Sow feeding
Figure 1 shows the energy needs distribu-
tion for pregnant sows. From the table we
know most of the feed is used as energy.
During this period, it is important that
the feed ingredients are not mouldy or
degenerative as poor quality feed can cause
miscarriage.
Dried fat and soybean oil should be
added to the feed to improve the birth
weight and survival rate of piglets. Sows at
different pregnancy stages need different
nutrition and feed intakes. Research shows
that in the early pregnancy sows need about
6 g lysine while in the later stages the lysine
intake is 15 g. Figure 2 shows the is the daily
feed intakes of pregnant sows.
From the table we know that the daily
feed intake for pregnant sows should be
reduced to 2.5 kg during the first 30 days so
as to maintain the energy levels and reduce
feed waste. Then feed intake is adopted
according to the body conditions. In the
later gestation stage, feed intake is increased
to expand stomach capacity and meet piglet
nutrition needs. In the last stages of preg-
nancy, feed intake reduced to 1.5 kg so as
to prevent constipation before parturition.
During the lactation period, sows may eat
less which causes weight loss and influences
lactation. So lysine should be added to the
feed pellets so as to reduce weight loss of
lactating sows, improve piglet weight gain
rate, provide sufficient milk for piglets and
Figure 1: Energy needs distribution for pregnant sows Figure 2: Daily feed intake for pregnant sows
Grain&feed millinG technoloGy July - august 2013 | 17
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AD_o&j.indd 1 21/11/2012 15:08
Deep Processing Grains
A Russian Milling Conference
February 4-7, 2014
GFMT has been engaged by the Cereals-Mixed Feed-Veterinary
Exposition 2014, which will be held in the All-Rusia Exhibition Centre
(VVC) in Moscow from February 4-7, 2014, to deliver a one-and-a-
half-day conference on milling for feed manufacturers.
It will be called the ‘Deep Processing Grains Conference’ and focus
on feed manufacturing developments both in the mechanical and
nutritional areas.
So as to compliment the exposition rather than compete with it,
we intend to break this conference into three separate blocks so
that delegates can maximise their time in the exhibition halls while
still managing to glean developmental information from conference
speakers, says Roger Gilbert of Perendale Publishers Limited,
publishers of Grain and Feed Milling Technology magazine.
“This is an honour for us to be invited to join with the Cereals-Mixed
Feed-Veterinary Exposition to organise this innovative program for
Russian feed millers and nutritionists.We are calling on exhibitors to
consider proposing topics that they are specialists in and which they
would like to share with the audience.
“The conference itself with be in both English and Russian and will
have a period of questions and answers at the end of each session,”
he adds.
Delegates will be asked to register prior to the event in order to
ensure sufficient facilities are made available.
Each of the three sessions will comprise three speakers each and will
be organised into themes by species and processing by feed type.
Companies interested in proposing speakers for the program
should contact Roger Gilbert directly (rogerg@perendale.co.uk)
or Elena Belserova (elenaida-57@mail.ru)
FEATURE
5. www.gfmt.co.uk
LINKS
• See the full issue
• Visit the GFMT website
• Contact the GFMT Team
• Subscribe to GFMT
A subscription magazine for the global flour & feed milling industries - first published in 1891
INCORPORATING PORTS, DISTRIBUTION AND FORMULATION
In this issue:
• Pig feed
pelletizing
technology
• Feed focus
Cattle
• Exploring
the challenge
of single
versus multi-
enzyme dosing
comparisons
July-August2013
• Improving
poultry health
and production
efficiency with
probiotics
• Aflatoxins in
Europe:
a new risk in maize
production?
• Sweeping
changes
to OSHA’s
sweep auger
enforcement
first published in 1891
This digital Re-print is part of the July | August 2013 edition of Grain & Feed
Milling Technology magazine.
Content from the magazine is available to view free-of-charge, both as a full
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Please click here to view our other publications on www.docstoc.com.
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