The International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM), through the Mediterranean Agronomic Institute of Zaragoza (IAMZ), is organizing an advanced course on "Feed Additives" in Zaragoza (Spain) from 13 to 17 March 2017. The objective of this course is to provide participants with basic and applied knowledge regarding selected aspects of the use of additives in animal feeding. In this respect, the most recent information will be presented by recognized experts in the field of animal nutrition. For each of the additive group studied, the rationale, mode of action, current issues and new challenges will be covered. The programme will focus primarily on ruminants, poultry and pigs, but examples of other species will be included.
In March 2017, the Mediterranean Agronomic Institute of Zaragoza (IAMZ-CIHEAM) will host an international course on feed additives. Feed additives are used to complement the raw materials to fulfil animal requirements. The global market of these compounds is about 20 B$ and has increased steadily for the last 20 years. Feed additives cover many fields in animal production, from nutrition to animal health and food safety and quality. They are numerous and in many cases the mode of action has not been fully understood. Professionals need new knowledge and tools to find out which feed additive should be used, how and when. The European Union has defined five categories and 24 functional groups of feed additives, and they can be clustered in three main areas: additives that affect the quality of the ingredients and their digestibility (enzyme, toxin binders, fungi and bacteria inhibitors…), additives that are “building blocks” ready to be absorbed by the animal (amino acids, vitamins, trace elements…), and additives with an indirect effect on animal health (probiotics, prebiotics, phytogenics, acids...). Feed additives are very heterogeneous by nature and consequently, the mode of action, effects and benefits need to be addressed specifically.
Download the brochure and find out more about the course.