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Category: Dr. Angela Mays

EIEIO: Feed Industry Favorites

By Dr. Angela Mays, PhD Interested in the animal feed industry? This month’s EIEIO highlights a few of Emmert’s favorite feed industry websites. From pet food to livestock feed there is a broad range of information and articles available on the web. Below are just a few! Take time to browse and read about what is going on in the industry by clicking on the Feedstuffs link. Or learn about the American Feed Industry Association (AFIA) and the important role they play in the industry. Lastly, are you interested in research and education in the feed industry? Check out IFEEDER …

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Gut Health

By Dr. Angela Mays, PhD I recently attended a conference focused on gut health in production animals. Gut health is something the average person spends little time thinking about or considering, but as an animal scientist, specifically one working with brewer’s yeast and ruminants, this is an area of great interest for me. If the animal’s “gut” is not healthy, the animal is not at peak health nor is its feed-to-gain ratio as efficient as it could be. The word “gut” is a general term often used to describe an animal’s digestive system. In ruminants such as cattle, sheep and goats, …

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EIEIO: Species-Specific Societies and Organizations

By Dr. Angela Mays, PhD This EIEIO is a follow-up from November’s post titled “Societies and Organizations.” This month’s links are a bit more species-specific but similar to other societies in that their membership usually consists of college students and professors, veterinarians, industry personnel, research scientists, and anyone else interested in the research and science focusing on poultry, equine and swine. These societies publish articles accessible through membership journals or open access online. Each society also offers other membership and non-membership benefits as well. Take a minute and check out the links below and keep looking for more society and …

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Valuable Minerals In Brewer’s Yeast

By Dr. Angela Mays, PhD Similar to the vitamins already discussed in Show & Tell’s Brewer’s Yeast series, brewer’s yeast is also a natural source of minerals. Unlike vitamins, which are considered organic in that they are made by plants and animals, minerals are considered inorganic. Minerals are also separated into two categories; macro and trace. Macrominerals are needed in larger amounts versus trace minerals, which are only required in small amounts. Brewer’s yeast is a source of calcium, phosphorus and potassium, all of which are considered macrominerals. Trace minerals found in Emmert’s brewer’s yeast include copper, zinc and selenium. …

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EIEIO: Christmas Break Learning

By Dr. Angela Mays, PhD Looking to keep your kids busy over the Christmas break? This month’s EIEIO features kid-friendly agriculture and animal-related links that can help! Animal Smart is brought to you by the American Society of Animal Science (ASAS) that was featured in last month’s EIEIO post. This program was put together by people passionate about agriculture, hoping to educate and enlighten future generations. The ASAS also developed an animal education magazine and program that focuses on children; the Junior Animal Scientist. The program is great for children ages 5-12 who are interested in learning about a variety …

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The Importance Of B Vitamins

By Dr. Angela Mays, PhD Brewer’s yeast is a natural source of high-quality protein, minerals and vitamins, specifically the B vitamins. As a natural source of B vitamins, brewer’s yeast is often supplemented in human and animal diets. Since The F.L. Emmert Company uses brewer’s yeast in all of our products, B vitamins are naturally available to all livestock and pets consuming them. What’s so important about B vitamins? B vitamins are important in cell metabolism, such as the breakdown of carbohydrates. They provide the body with energy from the food that was eaten. By breaking down carbohydrates into glucose, …

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EIEIO: Societies and Organizations

By Dr. Angela Mays, PhD Randomly our EIEIO posts will focus on academic, industry, and scientific societies and organizations. The memberships of these organizations usually consist of college students and professors, veterinarians, industry personnel, research scientists and anyone else interested in research and science focusing on agriculture. Whether you are interested in all species of animals or only horses or fish, there is a society or organization that will fit your interests. Most societies publish research articles in their own journals that are accessible through membership or open access online. Other benefits organizations might offer could include email newsletters, updates …

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Vitamins in Brewer’s Yeast

By Dr. Angela Mays, PhD As the previous post in the Brewer’s Yeast Series mentioned, brewer’s yeast is a natural source of vitamins. More specifically it contains vitamins A, D, E and the B vitamins. Vitamins are essential in the diet and ensure the body functions properly and in a healthy way. Vitamins are separated into two categories: fat soluble and water soluble. Vitamins A, D, E and K are considered fat soluble, while the B vitamins are considered water soluble. The B vitamins will be discussed more in a future post, while this post will focus more on the …

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EIEIO: Consumer Education

By Dr. Angela Mays, PhD Interested in other blogs? This month’s EIEIO features two links to some of our favorite blogs: The Adventures of Dairy Carrie and Mom at the Meat Counter. The Adventures of Dairy Carrie is written by a dairy farmer in Southern Wisconsin. She brings humor and real-life perspective to her posts, and explores all ranges of agriculture topics. Mom at the Meat Counter is written by a mother who is also a meat scientist interested in educating consumers. Mom at the Meat Counter addresses a wide range of topics and is also open to questions and …

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What Is Saccharomyces Cerevisiae?

By Dr. Angela Mays, PhD Saccharomyces cerevisiae, also known as brewer’s or baker’s yeast, is a specific species of yeast and perhaps the most functional in its use in winemaking, baking, and brewing. Technically, the translation of Saccharomyces cerevisiae is “sugar fungus.” The yeast ferments sugars into ethanol, which in turn provides the alcohol content in beverages such as wine and beer. It is found naturally growing on the skin of grapes and fruit and can also be grown in a laboratory setting. In fact, S. cerevisiae is one of the most intensely studied organisms in cell and molecular biology …

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