May 20, 2014
Kemin publishes Total Nutrition™, Lipid Digestion and Absorption in Animal Nutrition
Total Nutrition™, Lipid Digestion and Absorption in Animal Nutrition is comprised of innovative papers written by leading industry and academic experts in animal nutrition.
The second book in Kemin Industries' Total Nutrition series provides an accurate understanding of lipid nutrition, digestion, absorption and quality for nutritionists, feed and animal producers.
"Published at a time when the industry is facing numerous challenges related to lipids, the book aims to provide insights and strategies for how to optimise lipid digestion to ultimately improve profitability," said John Springate, president of the animal nutrition and health division of Kemin. "The demand for meat is projected to rise by nearly 40% in the next 20 years, further emphasising the need to improve feed efficiencies. A better understanding of lipid nutrition can assist with this challenge."
Today, the feed industry is confronted with a wide variety of lipid sources, and similar to many raw materials, these sources are prone to large variations in their nutritive value, which can negatively affect animal production. In addition, the rising costs of oils and fats pose a challenge to nutritionists and producers, making it important to improve lipid digestion in a cost-effective manner.
"Both of these challenges amplify the need for a correct understanding of the different factors that influence lipid nutrition," said Springate. "In addition to knowledge from leading authorities, this publication taps into the advanced solutions and services Kemin provides."
Kemin offers nutritionists accurate and informed lipid testing services that include the apparent metabolisable energy (AME) values and oxidative status and potential in order to improve applications and combat unwanted variations of oils and fats in animal nutrition.
In addition, the company provides LYSOFORTE®, which, in combination with an antioxidant programme, has been shown to reduce nutritional energy differences and enhance the utilisation of energy from oils and fats leading to improved feed conversion ratios and lower production costs.
More information on the book can be found during May's VIV Europe in Utrecht, The Netherlands.
