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BRF has announced all eggs used in its processed products will come from cage-free systems as of this month. The measure is part of an initiative to increase animal welfare sooner rather than later. The current step was originally planned for 2025.BRF moves its timeline to use cage free eggs forward by 5 years and wants the job done by the end of this year. Photo: Hans BanusAccording to the company, more than 23 million eggs are used each year in the production of its processed products, such as lasagna, pizza, cheese breads and pies. Starting this month, those eggs come from a supplier that has the Cage Free certification attested by the NGO Certified Humane. Its standards include balanced nutrition free of antibiotics or hormones, resting areas for animals and adequate space for natural manifestation of each species.   Eliminated use of caged layer eggs “With this initiative in Brazil, we have eliminated...

BioMould® Silage PreservativeProper Fermentation Stimulant Ensiling is the preservation of forage based on lactic acid fermentation under anaerobic conditions. The lactic acid bacteria ferment water-soluble carbohydrates in the crop to lactic acid, and to a lesser extent to acetic acid. The production of these acids reduces the pH of the ensiled forage which inhibits spoilage microorganisms’ growth and proliferation (table 1). One of the factors of a proper management for providing good silage is supplementation of that with some additive. Organic acids are used directly (all over or just on the surface) in the silage, in order to protect it by reduction in PH. Propionic acid and formic acid are mostly used for products containing more than 70% moisture and low in glucose such as maize which is high in moisture.Table 1: Fermentation process in corn silagePhases Aerobic Anaerobic StableDays 1 2 3 4-7 8-21 After day 21Events Cellular respiration and production of CO2, heat and water Initiation of fermentation, acetic acid production...

BioMould® – Surface Treatment for SilageIntroductionEnsiling is a forage preservation method based on spontaneous lactic acid fermentation under anaerobic conditions. The epiphytic lactic acid bacteria ferment the water-soluble carbohydrates in the crops to lactic acid-, and, to a lower extent, to acetic acid. Due to the production of these acids the pH of the ensiled material decreases and spoilage microorganisms are inhibited. Once the fresh material has been stacked and covered to exclude air, the ensiling process can be divided into 4 stages: Initial aerobic phase, fermentation phase, stable phase and feed-out phase or aerobic spoilage phase. Phase a : Oxygen + Sugar                  →                                 CO2 + Heat + Water (protein degraded) Phase b : Sugar                                 →   ...

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