NASHVILLE, Tenn. — "Cost is the number one reason for ingredient changes," said Dr. Amy Batal, corporate nutritionist for Sanderson Farms, during her presentation on "Ingredient Changes ... Why Are They Important and Why Should the Mill Manager Speak Up?" at the U.S. Poultry & Egg Association's 2016 Feed Mill Management Seminar in Nashville, Tenn.
There were approximately 200 mill managers and allied suppliers in attendance for the annual meeting.
"Open communication between feed mill managers and nutritionists is key when looking to add new ingredients," Batal added. "Unless managers explain how the ingredient affects feed quality, bin space, production. . .
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