Extensive research in recent years has shown that consumption of milk and dairy products, promotes cardiovascular health, reduces symptoms of the metabolic syndrome in obese individuals, promotes weight loss while maintaining body muscle mass and reduces incidence of some cancers. Detailed analysis of prospective studies in large Western populations over long periods of time demonstrates that higher consumption of dairy products provides an overall survival advantage.

Scientific advances in nutrition of dairy cows in the first decade of the XXI century have occurred. This paper will review the most common additives fed to transition cows to decrease the incidence of metabolic disorders, which will be discussed separately with emphasis on their mechanisms of action, utilization and efficiency. Some changes on protein in the 2001 updated version of the Nutrient Requirements of Dairy Cattle to reach better precision of the nitrogen and amino acid requirements of lactating […]

The rising price of agricultural products leads to frequent change of feed recipe, which can cause a high number of reprocessing batches, elevating the overall cost of production. In this study, we proposed an artificial neural network to predict production rate. The conversion of production rate to production cost, the tips for data collection as well as tips for implementation of new feed cost estimation are also discussed. Being able to estimate production rate enables feed mills to improve their […]

This paper analyses some alternative technologies for the development of small rendering plants to small meat producers. It is considered that the replacement of the concept of “animal waste” by the “by-product or raw material for grease and rendering plants” concept can be amplified with some implementations in the production process, adding value to animal by-products to produce a greater recovery of these by-products, or even total use, eliminating waste and reducing the environmental impact of the activity and the […]

The following work discusses the main features of feed extrusion process explaining the expected effects on the final product according to the raw material used as starch, protein, fat and fiber. The selection of processing equipments as feeder, preconditioner and extruder is discussed considering the involved costs and the probability of future expansion. Dryers are also essential in the extrusion process as it reduces the level of moisture in an extrusion cooked product. High moisture levels increase the water activity […]

This presentation intends to make a brief description of the studies being investigated by our research group in the area valorization of fibrous feed utilizing the white-rot fungi (basidiomycetes fungi) enzyme complexes.