This page contains a Flash digital edition of a book.
March/April 2017


COMPOUNDER FEED


Contents


PUBLISHED BY: Pentlands Publishing Ltd Plas Y Coed Velfrey Road Whitland SA34 0RA


United Kingdom Web site: www.feedcompounder.com E-mail: mail@feedcompounder.com


EDITOR: Andrew Mounsey


Tel: +44 (0) 1994 240002 Mobile: +44 (0)7950 886644


ADVERTISEMENT/SALES MANAGER:


Fiona Mounsey


Tel: +44 (0) 1994 240002 Mobile: +44 (0)7957 113355


CONSULTANT/RESEARCHER: Roger W. Dean


SUBSCRIPTION RATES: Print and On-Line One year: £80/€100/$130 Two years: £150/€185/$245 Three years: £200/€250/$325


On-Line Only (No Print Copy) One year: £60/€75/$100 Two years: £114/€142/$190 Three years: £153/€190/$250


ISSN 0950-771X


Views expressed by contributors are not necessarily those of the Publisher.


© Feed Compounder 2016


Opinion: Future Farm Policy Editor’s Notebook Goodbye 2016


By Roger W Dean


Integrated Approach Will Help Lessen Impact of Antibiotic Reductions By Tim J. Carter


Time to Power Up Against Acidosis


By Hajer Khelil-Arfa PhD Green Pages


Feed Trade Topics From the Island of Ireland Appeal: Help to Preserve the History of the Feed Industry


Format Solutions Formulation Software Update Out & About: A Visit to 2Agriculture Ltd


By Andrew Mounsey Zinc Oxide Ban: An Alternative Plan? By Pete Wilcock, Ian Wellock, Carrie Walk & Paul Toplis


Exploring Quorum Sensing to Optimize Phytogenic Feed Additives By Tim Goossens PhD


New Products in the Feed Industry


Annual Feed Production in Great Britain 2000-2016 A Showcase of Fats and Molasses/Sugar Products Fats For Ruminants


By Dr Richard Kirkland In Brief


Preconditioning


By Gordon Young People


Strategies for Explosion Protection in Feed Processing By Mark Shannon


A Round-Up of Sensory Products Used in Feed Buyers’ Guide


45


48 49 50 52


54 60


64 66


68 71


FEED COMPOUNDER MARCH/APRIL 2017 PAGE 1 42 28


Computing: Formulation, Process Control, Office/Mill Management 29 Advertising Feature:


35 39


22 24 26


2 4


18


Vol. 37 No. 2


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