Starch Values in Cooked Ingredients

Research has suggested the WSC method of starch analysis is best suited for capturing all the sugars pertinent to ruminants. Digging deeper on results specifically in cooked ingredients (like bakery by-products, puffed grains) shows this not to be the case. Tom provides insight on why you SHOULD be using ESC values for these products.

March Advanced Optimizer Free Trial and Feedbank Release

We have a lot going on in March! We have a pretty full month of possibilities in March for AMTS users and Nutritionist Webinar listeners. We begin the month with a patch release, feedbank update, and the opportunity to trial the new and improved Advanced Optimizer....
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