Thanks to technical-technological development, it is now possible to fully automate feeding on cattle farms, with so-called mixing and feeding robots (e.g. controlled by GPS receiver, sensors), which, moving along a fixed path, evenly distribute the homogeneous...
Carbohydrates are the most important source of energy for ruminants, which are most often divided into structural and non-structural carbohydrates. The neutral detergent fiber (NDF) fraction accounts for the majority of the structural carbohydrates that make up the...
In the previous issue, we explained how important it is to be aware of the reliability of the data available and underpinning our decisions. In this issue, we show some examples where openness to accepting the possibility and fact of error has led to benefits. We...
In the production, processing and marketing of agricultural products, quality is supported by the results of laboratory tests. These are usually chemical analyzes, but we often measure physical parameters or possibly complex sensory properties. With the spread of...
Omega-3 (n-3) fatty acids have several positive effects on the performance of farm animals and, of course, on the health of human consumers. Improving reproductive biological parameters and animal health status in large pig farms has a significant impact on economic...
One of the most pressing technological problems of today is that we are using more and more tools designed to help our daily lives, yet many of them are not fit for it because it doesn’t matter how we use them. From smartwatches to high-tech refrigerators and washing...
For farms aiming to increase milk production, it is important to optimize feeding, in which on-farm silage testing based on near-infrared (NIR) technology and instrumental aroma testing can be an effective help. Below, we provide an overview of the ability of these...
There are countless stimuli in our lives. If we consider which of these stimuli is the most important in terms of nutrition, most likely we will vote for smells. Grandma's apple pie is probably not bad when seen, but we do not even need to see as we can already smell...
Nowadays, fatty acids have become the focus of interest, which is related to their role in the body. This is especially true for polyunsaturated fatty acids (PUFAs), mainly n-6 (known as omega-6) and n-3 (known as omega-3) fatty acids. A tehéntej zsírsavösszetételének...
In the latest issue, we briefly summarized the challenges that near-infrared (NIR) spectroscopy-based technology poses to novice users and developers. As a continuation, we will present the application possibilities of NIR technology available today, and we will...
There is a growing demand for the introduction of innovative technologies due to consumer expectations, the need to increase productivity and competitiveness, and the challenges of origin and quality assurance posed by the globalizing market. In contrast, a basic...
Sooner or later any of us might meet an NIR-sceptic person, sometimes with very strong chemical and analytical background, who has strict concerns about NIR spectroscopy, because it is – as such people argue – not a classical analytical technique, regarded as a...
I have been working with NIRSystems instruments for many years and I am very familiar with these instruments. I am interested in looking at the spectra and trying to find out what the NIR signals mean. It is a kind of hobby, and this paper is a short explanation of...