What’s the risk of virus presence after processing feed ingredients for pigs?

Great article on work conducted by University of Minnesota researchers that highlights using porcine plasma a model ingredient to evaluate the effectiveness of various processing steps to inactivate viruses of concern to the swine industry. In the study, researchers reviewed the effects of ultraviolet photo purification, spray drying and extended storage of spray dried plasma and found these processes significantly enhance feed ingredient safety. APC is pleased to have participated in this research with the University of Minnesota as part of our continuing focus on feed ingredient biosafety.

#research #feedsafety #biosecurity #plasma #functionalproteins

Exit mobile version