This test method is an in vitro assay that uses pancreatin enzymes to simulate the digestive process and assess the digestibility of feedstuffs or food ingredients. Pancreatin, a mixture of digestive enzymes including proteases, amylases, and lipases, mimics the enzymatic activity in the small intestine.
This test method is a standardized procedure to assess the in vitro digestibility of protein using the enzyme pepsin, which simulates gastric digestion. This method estimates how much protein in a sample can be broken down under stomach-like conditions.
This test method is a widely used standard procedure for measuring the peroxide value, which quantifies the amount of peroxides and hydroperoxides—primary oxidation products—in oils and fats. Oil is extracted from the feed sample prior to a titration to determine the free fatty acid content. This value is an important indicator of the early stages… Continue reading Peroxide Value [Feed]
This test method is a colorimetric enzymatic method designed for the quantitative analysis of phytic acid and total phosphorus in food and feed samples.
This test method is an enzymatic-colorimetric method used to determine Primary Amino Nitrogen (PAN) in food, beverage, fermentation, and agricultural samples.
This test method utilizes a pre-column ACQ derivatization combined with UPLC to provide a sensitive and specific measure of reactive lysine in heat-processed feed ingredients. This method supports accurate predictions of lysine digestibility and bioavailability in animal nutrition.
This test method is a procedure for the determination of Non-Protein Nitrogen (NPN) in various samples, primarily in dairy products and animal feeds. NPN includes nitrogen compounds not incorporated into proteins, such as free amino acids, urea, and ammonia.
This test method is a standardized method for determining moisture content in forage samples, important for accurate dry matter determination.
This test method is a procedure for determining moisture content in various food products using a vacuum oven drying technique. This method is particularly useful for samples sensitive to heat or prone to oxidation during drying.
This test method is a widely used immunoaffinity column (IAC) based assay designed for the detection and quantification of total aflatoxins (B1, B2, G1, and G2) in various food and feed samples. It offers a rapid, sensitive, and user-friendly approach for screening aflatoxin contamination.