Farmers must be prevented from using powerful antibiotics on animals reared for food, the World Health Organisation (WHO) has warned, because of the serious risks to human health that result.
Just as the stone age didn’t end overnight, neither will the antibiotic age, but we are entering a new era, says our friend Dr. Janeal Yancy, meat scientist and blogger at Mom at the Meat Counter.
Visual appearance, palatability and consistency all factor into the consumer’s meat buying process. As producers, what can you do to ensure the meat that ends up at the store is nutritious, has the qualities consumers look for and won’t result in a loss to your profit?
In the recent webinar “Better-tasting meat starts with better nutrition,” Dr. Rebecca Delles, research scientist at Alltech, discussed key factors that affect meat quality and how feed plays an important role in providing a better product for consumers.
Traditionally, mineral supplementation has been achieved through the use of inorganic minerals. However, developing technologies have ushered in a new era in mineral nutrition.
The following is an edited transcript of Tom Martin’s interview with Paul Groenewegen, director of innovation and nutrition at Masterfeeds, Inc., an Alltech company.
