Rapid technological development and global challenges put increasingly great pressure on all stakeholders of the food chain. The legal environment is becoming stricter, with increasingly strict monitoring requirements along the whole food safety chain - from producer to consumer. Precise laboratory-based testing has become indispensable...
If someone asks us, where we keep our goats, we usually say “in the back of our yard”. But keeping goats is not such a straightforward task. Although goats can tolerate a variety of keeping conditions, can efficiently use even the most common plants and...
The performance of weaned piglets is greatly affected by the digestibility of the protein sources used in their diets. Part 1. of our series was dedicated to introducing the advanced in vitro protein digestibility method for evaluating the quality of certain protein crops (based on...
Throughout its evolution, the pig has developed and passed on genetically fixed behavioural patterns that evolved as part of adaptation to their natural habitat. Modern pig breeds still carry these behavioural patterns. Pigs live in small groups in the wild and spend the majority of...
Mycotoxins are a major food safety risk factor and represent a threat to both animal and human health. These compounds are secondary metabolites produced by filamentous fungi and pose a significant economic and health challenge for the feed and the food industry. The effect of mycotoxins...
The qualitative and quantitative evaluation of protein and their building blocks, amino acids plays a key role in pig nutrition. This approach is indispensable for increasing feed efficiency. Previously feed proteins were evaluated based on their crude protein content. This approach, however, does not account...
