This test method is a standard procedure for measuring moisture content in forage and feed samples. Accurate moisture determination is critical for evaluating dry matter content, which affects nutrient calculations, storage decisions, and feed quality. A known weight of sample is dried in an oven at a specified temperature (usually 105°C) for a defined period… Continue reading Moisture – 105°C
This test method is a standardized method used to calculate yellowness index (YI) and whiteness index (WI) from color measurements obtained using the Hunter Lab color scale. These indices quantify the degree of yellowing or whiteness in animal feed or feed ingredients. Results for L, A, and B values may be reported, by request.
This test method determines insoluble protein using a borate-phosphate buffer system. This method is designed to quantify proteins that remain insoluble under specific buffer conditions, often related to protein aggregation or denaturation in dairy products.
This test method is a standardized procedure for the isolation and enumeration of lactic acid bacteria (LAB) in food samples. LAB are important microorganisms in food fermentation, spoilage, and safety assessments. This method is commonly used for testing dairy, meat, fermented products, and other foods where LAB are either beneficial or indicators of microbial activity.
This test method is a presumptive quantification of leuconostoc spp. in fermentation samples found within the ethanol production process.
This test method is a validated analytical procedure for the simultaneous determination of metals in various feed matrices. This method uses Inductively Coupled Plasma Mass Spectrometry (ICP-MS) to provide sensitive, accurate, and reliable quantification. This test method quantifies aluminum, arsenic, boron, cadmium, chromium, cobalt, copper, lead, molybdenum, nickel, selenium, and vanadium.
This test method is a validated analytical procedure for the determination of mercury. This method uses Inductively Coupled Plasma Mass Spectrometry (ICP-MS) to provide sensitive, accurate, and reliable quantification.
This test method is a classical ninhydrin colorimetric method used to determine free amino nitrogen (FAN) in malt, wort, and beer. FAN is an essential nutrient for yeast during fermentation, and its measurement is critical for assessing the fermentability and nutritional quality of brewing materials.
This test method is a titrimetric method used to determine the free fatty acid (FFA) content in animal feed. Oil is extracted from the feed sample prior to a titration to determine the free fatty acid content. It is a key quality control measure, as elevated FFA levels can indicate hydrolytic rancidity, degradation, or poor… Continue reading Free Fatty Acids [Feed]
This test method is an enzymatic spectrophotometric method that quantifies D‑mannose by converting sugars through sequential enzyme reactions. It provides a specific, sensitive determination of mannose in plant products and polysaccharide hydrolysates.