Category: Agricultural science

The global market for organic food and drink reached over 106 billion euros in 2019, signifying a massive consumer shift toward these products. The journey behind the term 'organic' is rooted in both early 20th-century agricultural science and a grassroots movement that sought to protect soil and human health from industrial farming practices. Understanding this history reveals that the name is far more than a marketing term; it represents a comprehensive system of production based on ecological principles.

First used in 1883, the Kjeldahl method became the standard for determining nitrogen and, by extension, protein content. Understanding how to calculate protein content in feed is crucial for optimizing animal health, maximizing productivity, and managing production costs effectively.

The global adoption of genetically modified (GM) crops has grown exponentially since their introduction in the mid-1990s, with insect-resistant varieties being one of the most common types. What is one of the benefits of GM food? A primary and well-documented advantage is the in-built resistance to damaging insect pests, which has led to a major reduction in the use of chemical pesticides.

According to the University of Nebraska-Lincoln, Total Digestible Nutrients (TDN) has been a cornerstone of feed analysis for over a century, despite its recognized limitations. This foundational metric helps farmers and nutritionists understand what is TDN in nutrition by estimating the energy value of feedstuffs for livestock.

According to agricultural extension services, forage quality is primarily determined by its fiber content, with acid detergent fiber (ADF) being a critical indicator. By using the ADF percentage from a feed analysis report, livestock managers can effectively estimate the Total Digestible Nutrients (TDN) to formulate balanced rations.

Research shows that untreated corn husks are typically composed of approximately 29–45% cellulose, 34–45% hemicellulose, and 2–14% lignin. These figures reveal what are the chemicals in corn husks, highlighting their makeup as a complex, natural, lignocellulosic biomass rather than a simple compound.

According to agricultural science, not all protein in an animal's feed is usable, highlighting the crucial difference between crude protein and digestible protein. This distinction is fundamental to understanding nutritional value and ensuring optimal health outcomes for livestock and pets alike.

Based on research from the 19th century, scientists determined that most proteins contain approximately 16% nitrogen, a discovery that led to the universal practice of multiplying the nitrogen content of feed by 6.25 to estimate its total protein value. This conversion, while widely used, has significant implications for feed analysis and regulatory standards, creating a crucial distinction between 'crude' and 'true' protein measurements.

Over 90% of lysine is digestible in properly processed soybean meal for swine and poultry, a key reason it is considered a gold-standard protein source for livestock. Knowing what is the amino acid digestibility of soybean meal is crucial for accurately formulating feed and optimizing animal growth and health. However, several factors can influence this nutritional measure, including processing, genetics, and the presence of antinutritional compounds.

Feed costs can be the single largest operating expense in livestock farming, accounting for over 60% of total production costs. This makes understanding the essential factors to be considered in formulating rations critically important for both farm profitability and animal health.