This test method is a calculation to determine organic nitrogen value from the crude protein/nitrogen and ammonium nitrogen values of animal feed and feed ingredients.
This test method is a calculation to determine organic nitrogen value from the crude protein/nitrogen and ammonium nitrogen values of animal feed and feed ingredients.
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 follows FDA Table 2, which is a procedure used to identify and quantify organic impurities in fermentation products. This test involves a liquid extraction of feed samples prior to analysis.
This test method is an official method established by the American Oil Chemists’ Society (AOCS) for determining the moisture and volatile matter content in oilseed byproducts, such as meals, flours, and cakes. It uses a forced-draft oven to ensure uniform drying and accurate results. A known weight of sample is dried in an oven at… Continue reading Moisture – 130°C [Oilseed Byproduct]
This test method is an official method from the American Oil Chemists’ Society (AOCS) used to determine the moisture and volatile matter content in whole soybeans. This gravimetric method is based on oven drying and is essential for assessing the quality, storage stability, and processing characteristics of soybeans. A known weight of sample is dried… Continue reading Moisture – 130°C [Oilseed]