Module 1 Feedstuffs: Origin, nutritional character

Module 1. Feedstuffs: Origin, nutritional characteristics, quality & safety aspects

Formulating animal feed is a complex task. Many different feedstuffs are available with very different nutritional characteristics. Nutritional quality and feed safety of feedstuffs need to be considered in formulating animal feed next to the cost price. Many typical characteristics of feedstuffs are not considered in linear programming, so that usage greatly depends on the knowledge and skills of the persons using the least cost formulation rograms. This module brings feeding value, feed quality and feed safety together. Physical samples of the different feedstuffs will be shown and the production processes of the different by-products will be discussed.
The nutritional value, quality aspects and the usability as well as pitfalls of each feedstuff in formulating feeds for different species will be taught. 

Learning objective
By studying the origin and characteristics of each feedstuff the participants learn the nutritional value of feedstuffs, the reasons for variation in the nutritional quality and the usability in formulating feeds for different species, including quality and safety aspects. This practical knowledge can be used in quality control, purchasing of feedstuffs and formulation of feeds.

Target group(s): Nutritionists, purchasing managers, quality assurance managers, feed mill managers and others involved in the feed or allied industry.

 This module is given in two days. All relevant feedstuffs will be discussed using an extensive array of product samples. The following groups of feedstuffs will be studied:

• Grain and grain by-products (maize, wheat, barley, rice, milo corn, maize gluten, maize gluten feed meal, maize germ meal, maize feed meal, wheat middlings, wheat gluten, tapioca etc.)
• Plant proteins and by-products of plant oil extraction (soybean meal, soy protein concentrate, rapeseed meal/-expellers, sunflower seed meal, maize DDGS, wheat DDGS etc.)
• Legumes and whole seeds (soy beans, beans, peas, lupines, linseed etc).
• Fiber rich feedstuffs (soy hulls, palm kernel meal, alfalfa meal, beet pulp, citrus pulp, etc)
• Fats & oils (animal fats (lard, tallow, poultry fat, fish oil), soy oil, palm oil, fatty acids etc)
• Animal proteins (meat and bone meal, blood meal, fish meal, feather meal, whey, WPC, delac, plasma protein etc)
• Binders (molasses, vinasse)
• Biofuel by products (wheat yeast concentrate, DDGS, Rapeseed expellers, glycerine etc.)

Module_1_Program_Feedstuffs_2012_JD.pdf

Module 1 Feedstuffs (see program 11-06-2012, day 2

Module_1_Program_Feedstuffs_2012_JD.pdf  

Module 2, 3, 4 en 8

Module 2. Quality control, manufacturing and handling of feedstuffs in feed mills

The quality of an animal feed is ‘produced’ by every one involved in purchasing, formulating, handling and processing and not limited to the quality assurance department. Feed safety incidents are mostly caused by adulterated feedstuffs. Physical quality standards are mostly set by nutritionists and process operators. The quality assurance departments therefore mainly facilitate the process of product quality assurance by implementing systems and procedures which help other team members (e.g. purchase officers and nutritionists) to take their responsibility. This training module is designed to elucidate to the respective team members what their role, contribution and responsibility is. To achieve this, key factors in purchasing, HACCP- and quality systems, product analysis programs (monitoring systems) and sampling techniques will be discussed. Included will be European regulatory requirements for feeds and feedstuffs in addition to labelling.

Learning objective: Knowledge of the critical factors in successful quality assurance systems.

Target group(s): Nutritionists, purchasing managers, quality assurance managers of HACCP- and validation teams, feed mill managers and others involved in the feed or allied industry. 

Prerequisite: This is an advanced course, a basic understanding of feed production and quality assurance programs is assumed.

The training: The training is a one day module.

The following subjects will be discussed:

• Purchasing quality products
• Design of product analysis programs
• Sampling of feedstuffs and feeds
• Process accuracy and its influence on feed quality
• Implementing a quality assurance program in a feed mill
• HACCP techniques in animal feed
• EU regulatory requirements and labelling of feeds

(see attached more detailed program) Module_2_Quality_control_2012_CIJ.pdf

Module 3. Feed processing and manufacturing

Compound feeds are processed in feed mills using a variety of different treatments in order to increase the feeding value, handling or palatability. Feed mills most often grind, mix and pellet or expand/extrude
feeds. This complex process needs to be monitored carefully while the goal is to maximize feed production and minimize energy costs. In this course the different technological processes and options will be discussed.

Learning objective
Participants will learn the lay out and use of equipment in a feed mill and how the production process should be monitored.

Target group(s): Nutritionists of the feed and allied industries, feed mill and quality assurance managers.

Prerequisite: A basic understanding of feed production and processing technologies is assumed.

The training
This is a one day module. Parts of the course will be taught as case studies and the production process in a feed mill will be screened/optimized.

The following subjects will be discussed:

• HACCP, QC assurance aspects
• Feedstuff effects on processing (optimalisation of feedstuff composition for processing)
• Conditioning and monitoring the feed mash before pelleting in relation to pellet quality
• Monitoring the production process and implementing systems to decrease energy usage
• Bottlenecks in the production process (increasing production capacity)
• The effect of processing on the nutritional quality of feeds for different species (i.e. particle size and distribution)
• Designing the next generation feeds (i.e. reduction of carbon foot print)
  
  (see attached more detailed program) Module_3_Programma_Feed_processing_2012.pdf

Module 4. Least cost formulations

Least cost formulation programs are used by nutritionist in order to formulate feeds for the lowest costs possible while meeting all nutrient requirements and feedstuff restrictions at the actual market prices of feedstuffs. Understanding how linear programming works and how different methods for applying restrictions can be used is necessary to formulate feeds and standardize nutritional responses and technical performances of animals.

Learning objective: The goal is to increase awareness of the possibilities and limitations of least cost formulations programs so that the participant can manage the program instead of being restricted by it.

Target group: Nutritionists, feed formulators and purchasing agents of the feed and allied industry.

Prerequisite: A basic understanding of animal nutrition and feed formulation is assumed.

The training
This is a one day module. Several case studies and nutritional concepts will be used to illustrate the effects on feed composition and feed costs. Participants will perform several exercises on a Bestmix LCF program, although the concept are applicable to all types of LCF programs.

The basic principles of least cost formulations for practical usage will be discussed including:

• Shadow prices, increment costs, parameterising etc.
• Using feedstuff and/or nutrient restrictions, using non linear responses (f.i. phytase)
• Working with nutrient ratios for optimising amino acids, mineral or fatty acid ratios in relation to the energy content
• Using different feedstuff tables (f.i. ME or NE or animal specific) and consequences for feed composition and feed costs
• Implementing nutritional knowledge and principles in LCF programs (u/s ratio, decreasing N-emission, promoting gut health or litter quality etc.), i.e. formulating designer feeds
• Using LCF programs for selling/purchasing feedstuffs in the feedstuff market based on nutritional value per specie, i.e. positioning feedstuffs within a group of feedstuffs
• Working with variable feedstuffs, i.e. recalculating the economical and nutritional value of feedstuffs within a LCF program

Note this course is not designed to teach the (detailed) technical aspects of using specific Least Cost Formulation programs (Bestmix, Brill, Format etc.) on the market.

(see attached more detailed program) Module_4_Program_LCF_2012_JP-JD.pdf

Module 8. Comunication for nutritionists, purchase and feed mill managers

People communicate with each other all day! It is not so much the message you are broad­casting, but mainly to the way you do. Next to that, your position and the position of the listener also influence communication; are you talking to a client or a colleague? You master basic skills such as listening, questioning and summarizing. These techniques are essential for good communication. But sometimes more is needed! For example, how do you deal with different types of people? Or how can sharpen listening and deeper by asking really get to the core? And what do you do if you find that certain negative thoughts stop you to communicate the way you want? Where is your personal power in communication and how you can develop further? This training will help you find answers to all such questions and to convert these answers into practical
skills.

Learning objective: During this training participants learn - positive and negative - effects of various forms of com­munication to recognize. The result is that you can make conscious choices in your way of communicating. The practical application of different learning communication skills is central in this training.

Target group(s): Nutritionists of the feed and allied industries, feed mill, quality assurance and purchase managers.

Prerequisite: For this training preparation is needed: Before the training, each participant fills in his/her own Personal Profile Analysis.

The training: This is a one day module. Parts of the course will include role plays with training actor.

The following subjects will be discussed:

• Understanding your personal communication style and its effects
• Connecting with your partner, dealing with four different types of humans
• Deepening listening skills, listening on three levels
• Deepening questioning technique; by questions to the core
• Open and defensive communication
• Metacommunication
• Identify your personal barriers in communication
• Effectively communicate from positive beliefs

(see attached more detailed program) Module_8_Communication_2012_CIJ.pdf

Module 5 (Dairy), 6 (Swine) en 7 (Poultry nutritio

Module 5. Dairy Nutrition

Ration composition and nutrient contents have a great impact on production performance of dairy cows. Variation in roughage and diet quality can have a large impact on this performance and can be used to manipulate production level and milk composition. Knowledge on the effect of nutrition on dairy cow performance will improve concentrate formulation and advising dairy farmers on formulating rations.  

Learning objective: Formulating concentrate feeds and rations, nutritional requirements and effects of nutrition on milk production and milk composition will be taught during course. Participants will gain practical
knowledge on how to improve performance via nutritional means.

Target group(s):  Nutritionists and extension personnel of the feed and allied industry involved in dairy nutrition.

Prerequisite: A basic understanding of dairy nutrition, dairy farm management and on farm ration formulating is assumed.

The training is a two days module.

The following subjects are dealt with:

• Digestion physiology and feed evaluation systems for ruminants (net energy, rumen fermentation model, metabolisable protein and amino acids, glucogenic nutrients)
• Effect of growth, harvest and conservation on roughage quality, interpretation of roughage analysis
• Effect of diet composition on feed intake, milk production and composition (fat, protein, lactose, urea), interpretation of milk control data
• Nutritional strategies to improve animal health (e.g reduce rumen acidosis, negative energy balance) and fertility
• Optimising rations to direct milk yield and composition at farm level (case studies) Reduction of methane gas production in ruminants, which additives to use

(see attachement for more detailed program) Module_5_Program_Dairy_nutrition_2012_WS.pdf

Module 6. Swine Nutrition

Feedstuff composition and nutrient content have a great impact on performance of reproductive sows, suckling and weaned piglets, and growing-finishing pigs. Also, the effects are species specific as piglets are physiologically not capable of coping with feedstuffs in the same way as f.i. a sow does. In order to realize optimal performance at the farm, it is of great importance to know the impact of nutrition on animal
health and technical performances.

Learning objective: Feed formulation, nutrient requirements and the effects of nutrition on performance of sows, piglets and growing-finishing pigs will be discussed. The objective is to gain practical knowledge on improving animal performance via nutritional manipulation.

Target group(s): Nutritionists and extension personnel of the feed and allied industry involved in swine nutrition.

Prerequisite: A basic understanding of swine nutrition, feed formulation and swine farm management is assumed.

The training is a two days module.

The following subjects are dealt with:

• Nutritional requirements and feed formulation
• Nutrition of the young piglet (pre- and post-weaning performance, intestinal health)
• Nutrition of the high performing growing-finishing pig (protein deposition, carcass quality)
• Raising intact boars (nutrition of the boar for optimal performance, reduction boar taint)
• Nutrition of highly prolific gestating and lactating sows (milk production, birth weight, litter homogeneity, piglet survival, litter size)
• Nutrition of the breeding gilt (longevity, udder development, reproduction)
• Nutrition and animal welfare (gestating sows, stomach ulcers)
• The use of additives for specific nutritional purposes
• (Net) energy value of feedstuffs and animal specific feedstuff tables (E-Lacto®, E-piglet®, E-sow®, E-gestate®)- general differences

(see attachement for more detailed program) Module_6_Program_Swine_nutrition_2012_RG.pdf

Module 7. Poultry nutrition

Poultry nutritionists have to combine theoretical knowledge of nutrition, physiology and -chemistry with feed safety and socially acceptability of poultry husbandry in feed formulation. The goal of nutrition is to provide the essential nutrients to the bird for an efficient production, health and well-being. Subjects dealt with during this course are: feed evaluation systems (energy, protein, calcium and phosphorus), nutrition and (intestinal) health and efficiency of nutrient utilisation. Understanding poultry nutrition and feed formulating is necessary to standardize nutritional responses and technical performances of birds and advice on nutrition related
problems on poultry farms.

Learning objective: Applying practical and theoretical nutritional knowledge for feed formulation of different birds in poultry farming. The principles of formulating feeds and meeting the nutritional requirements for broilers and layers as well as the effects of nutrition on egg production, meat production and (intestinal) health will be studied.

Target group(s): Nutritionists and extension personnel of the feed and allied industry involved in poultry nutrition.

Prerequisite: A basic understanding of poultry nutrition and poultry farm management is assumed.

This course is a two days module.

The following subjects are dealt with:

• Energy value of feedstuffs and animal specific feedstuff tables (E-layer®, E-broiler®), i.e. heoretical background and practical differences
• Protein and amino acid requirement for layers and broilers i.e. phase feeding
• Phosphorus and phytase (reduction P-emission, phytase efficiency and utilisation)
• Role of nutrition in and relation to intestinal health and disease (use of additives)
• Use of coccidiostatics in poultry feeds
• Optimising egg and egg shell quality f.i. in aging laying hens

(see attachement for more detailed program) Module_7_Program_Feeds_Nutrition_June_11-15_2012.pdf

Module 5, 6 and 7 (see program 14-06-2012, Day 2)