Past Events

The nutritional value of feed ingredients varies due to the use of different raw materials and processing conditions during the produc-tion of protein ingredients. Thermal processing is central to the production of many feed ingredients. Proteins tend to be reactive and may un-dergo chemical changes during thermal processing which is collectively described as “heat damage”. Heat damage includes numerous chemical processes that may irreversibly damage amino acids or render protein more resistant to digestion. Processing of proteins at high temperatures can result in protein cross-linking.

As food and animal protein demand increases, black soldier fly larvae (BSFL) meal has gained interest in the past couple of years for use in animal feed as an alternative protein ingredient. Black soldier fly larvae is an attractive protein source; however, it is important to evaluate its protein quality before incorporation in feed formulation.

Boar taint is a meat quality issue caused by the accumulation of androstenone in the adipose tissue of entire male pigs and is prevented with castration, which unfortunately reduces both the profitability and envi-ronmental sustainability of pork production and is also a welfare concern.

On Nov. 9th from 9 am to 5 pm, all of our departmental servers have to be physically relocated within the data center to accommodate a larger renovation project that CCS is undertaking in that space.  This means that ALL of our servers will need to be powered down, disconnected, moved, and reconnected before being turned back on.  During this time there will be no availability to our servers.  The services that will be down are:

We are very pleased to have Dr. Seyed Ali Goldansaz, a livestock researcher at Olds College, to present a CGIL Seminar on Friday October 29th, 2021. The seminar will begin at 1:30 PM EDT/EST on the virtual platform Microsoft Teams. The title of the presentation is: “Metabolomics and precision agricultural: a novel approach for applied livestock research”.