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.

Feedbanks and Adding a New Feed

AMTS.Farm is BIG program. We try to make it easy to use by adding niceties like templates, search bars, quick navigation aids, and the like. One of those features is the ability to create Feedbanks. Lynn wrote the following piece to teach you a little something about Feedbanks.

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