PhD, University of Illinois
Swine & Carbohydrate Nutrition
Major Responsibilities/Research Interests
My research interest is in ingredient evaluation and feed processing. The vision is to create a decision model that optimizes feed processing following ingredient evaluation. The end goal is to ensure a predictable performance of agricultural species. Within each feed ingredient, a range exists in quality characteristics that must be validated in animal models, but should be measured for a large number of samples using laboratory-based technologies. Subsequently, equipment, for example near infra-red reflectance spectroscopy, can feed quality following proper calibration. The range in quality is usually related to a change in factors such a fiber or other anti-nutritional factors that negatively influence nutrient digestibility or rate of digestion. Feed processing, including grinding, pelleting, expansion, extrusion, etc. can be used to reduce the negative impact of these factors and thereby improve digestibility characteristics.
Nutrient utilization and requirements, feed ingredients, and applied feeding program. Feed formulation strategies and current topics in swine nutrition will be discussed in detail. Not to be taken if credit received for AN SC 462. Prerequisite: consent of instructor.Winter Term 2021
Nutritional requirements, feeding programs, and feed ingredients used for poultry. Feed formulation strategies and current topics in poultry nutrition will be discussed extensively. Not to be taken if credit received for AN SC 462, AN SC 463, or AFNS 515. Prerequisite: consent of Instructor.Winter Term 2021
Project or reading course supervised by a Faculty member, requiring preparation of a comprehensive report. Prerequisites: Third year standing or higher and consent of Department. Note: May be taken more than once if topic is different.Fall Term 2020
Nutrient utilization and requirements, feed ingredients and applied feeding programs for poultry and swine. Feed formulation strategies and current topics in poultry and swine nutrition will be discussed in detail. Not to be taken if credit received for AN SC 463. Prerequisite: AN SC 260, *3 NUTR, or NU FS 305. Corequisite: AN SC 311 or *6 PHYSL.Winter Term 2021