starch

Welcome back to the new year!

On this episode, co-host Katy Starr and guest expert Dr. Stephen Duren, PhD, MS, PAS discuss carbohydrate sensitivity in performance horses including:

• The differences between dietary starch, water soluble carbohydrates (WSC), ethanol soluble carbohydrates (ESC), and non-structural carbohydrates (NSC) – and what carbohydrate sensitive horses should and should NOT consume
• Understanding the role that alfalfa, teff grass, beet pulp, rice bran, flaxseed meal and more play in a horse’s diet
• Helping horse owners provide their horses with the right nutrient requirements in a safe manner, while minimizing the preparation workload

We cover A LOT in this episode - from breaking down the main function of the horse’s digestive system, to what is happening in the body of a horse who is sensitive to carbohydrates to discussing a fiber-based, grain-free, molasses-free solution for these types of horses who need extra calories due to a higher activity level or for those who struggle to keep weight on.

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Guests: Dr. Jim Drackley, University of Illinois at Urbana-Champaign; Dr. Mike Van Amburgh, Cornell University & Dr. Jim Quigley, Cargill

Our Real Science Exchange pubcast always has leading scientists and industry professionals discussing the latest ideas and trends, and tonight we have three distinguished guests. Dr. Jim Drackley, Dr. Mike Van Amburgh, and Dr. Jim Quigley join us to discuss the weaning period and why it can be so traumatic for dairy calves.

Dr. Drackley leads off by describing that this topic is popular because it's still a problem. The advantages of feeding more milk during the milk feeding period are clear, but there can be system failure around the weaning transition from large amounts of milk to starter. There's often some slump in growth or even calf loss in some cases. (04:40)

Dr. Drackley emphasizes the importance of a properly texturized feed, starch content in calf starter, weaning age, and feeding too much hay which leads into a discussion about the importance of butyrate over propionate in rumen development. (05:31) 

Dr. Quigley tackles the idea of weaning age and rumen development, stating that research has found NDF digestibility isn’t mature until the calf has reached a threshold of about 15 kilograms of cumulative NFC intake. The latest NAHMS study suggested a typical weaning age in the industry of about nine weeks and this usually coincides with the NFC threshold (10:39)

Dr. Van Amburgh suggests that patience may be lacking when it comes to the weaning transition. Research shows taking more time to transition from milk to solid feed in a stepwise manner can lessen or remove the post-weaning performance lag. (19:41)

Dr. Van Amburgh goes on to reiterate the importance of butyrate production in rumen development and that the inclusion of simple sugars into calf starters rather than high levels of starch are beneficial. (21:26)

Dr. Drackley then reaffirms the importance of a gradual transition from milk given the cow’s natural lactation curve. A calf would be receiving less and less milk each day, not an abrupt shift to a different diet which often is not mimicked in weaning transition programs. (25:18)

Dr. Morrow gives the veterinarian perspective and agrees with the panel that a proper weaning transition program could take away a lot of the respiratory disease impacts on post-weaning performance. (27:14)

The panel shifts to speak to the long term impacts of a poor weaning transition program. Dr. Drackley emphasizes calves who experience disease have both lower longevity and lower milk production in the herd. (29:26)

Dr. Van Amburgh cites European research that showed if nutrition from weaning on didn’t achieve target body weights at certain stages of physiological development, reproductive efficiency was decreased as a heifer and as a lactating cow. (30:13)  

Each panelist gives an overview of the “perfect” calf weaning program. Dr. Quigley emphasizes a slow transition with high diet quality before and after weaning (32:46)

Dr. Van Amburgh further underlines the importance of calf starter diet quality, focusing on simple sugars and amino acids, rather than starch and crude protein (37:29)

Dr. Drackley focuses on the fact that digestive tract development is allometric during this time in the calf’s life, where the digestive tract develops at a faster rate than the rest of the body. Ensuring the calf has adequate nutrition to support this growth is imperative, and is an important focus for future research. (41:37)

Dr. Van Amburgh suggests that changing the way starter is presented to calves so they know it’s feed is critical because they may not be in an environment where they can learn from others. (48:18)

The panel wraps up with one piece of advice for calf weaning programs: be patient! (50:33)

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Gathering around the pub to discuss the latest version of the Cornell Net Carbohydrate and Protein System (CNCPS) version seven is Dr. Mike Van Amburgh, Dr. Robb Bender and Dr. Mike DeGroot. 

Extension expert and professor of animal science at Cornell University, Dr. Van Amburgh guided the conversation by briefly touching on the history of the system and the changes to the latest version. He mentioned what has now evolved to a software platform with many equations, essentially began as a 30 year old spreadsheet. 5:45

For nearly three decades the dairy industry has been using various CNCPS versions to formulate rations and create management plans. While each version brings an added level of accuracy, Scott Sorrell, podcast host and director of global marketing for Balchem, asked what the dairy industry can expect from this improved version update. 8:42

Dr. Van Amburgh mentioned ultimately it’s all about finding a balance between the cow and the model. He added the new version moves away from the crude protein concept, but brings forward a three pool model of neutral detergent fiber (NDF) digestibility and gathers all the nitrogen recycling pools to improve nitrogen efficiency. 12:11

While the publishing timeline is yet undetermined, the last major difference between version six and version seven is resolving the amino acid requirements through fill and flux efficiency, Dr. Van Amburgh went on to mention. 14:51

Joining to discuss how his team utilizes CNCPS is Dr. Robb Bender, Manager Partner Consultant at GPS Dairy Consulting. He mentioned his team leverages the opportunity to fulfill rations through the system using the NDS platform and asked about the impact that variable criterias of forage selection has. 22:55

Dr. Van Amburgh said the most important number for forage moving forward is the 12 hour number given the labs are as efficient as possible. Ultimately, he added with high quality forages the earlier the time to estimate the length it takes to fill the fast pool the better. 24:31

While NDF is correlated to feed intake, uNDF is in fact forage remaining after digestibility within 240 hours. Dr. Mike DeGroot, owner at EDGE Dairy Consulting asked about the impact of uNDF in various rations. 30:15

The impact stems from cow performance changes, mentioned Dr. Van Amburgh. Adding to the research that version seven includes are several evaluations on forage fiber and the inversely related digestible and indigestible pool. 31:20

Within version seven, understanding the chemistry of feed additives and the nutrient values they offer is also a high level factor. In fact, Dr. Van Amburgh mentioned the updated version includes a 2015 study over water soluble carbohydrates, the extended study of starch and also the impact of sugars in any diet formulation. 44:42

So what does the future of CNCPS look like? 

Short term, Dr. Van Amburgh said he is working on a database that offers a full calf, heifer model and transition calf phase. He added working to frame the fatty acid and amino acid requirements is the next goal. 55:15

Dr. DeGroot wrapped up the conversation, mentioning he is looking forward to the new version of the CNCPS because he believes that as new models get better, science also gets better. 

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Timestamps & Summary 

1:47

You recently participated in JEFO’s annual JEFO beef Academy and presented key management and nutritional approaches to improving feed efficiency in feedlot cattle. Could you summarize what you presented during that symposium?

Dr. Katie Wood

A lot of my research focuses on feed efficiency and understanding feed efficiency. But in the feedlot, the aspect of gut health influences feed efficiency as well. So, if we have challenges with gut health related to rumen acidosis, and liver abscesses, certainly that is going to impact how those animals are performing and ultimately, feed to gaining in cost production for producers. My research in the feedlot looks at how we can improve gut health and improve production efficiency through those aspects.

8:04

I know you mentioned some other points related to feed efficiency, but I did not want to leave fecal starch in uNDF too quickly, because I am pretty sure you've done some work with some NIRS with fecal starch and that seems practical and exciting. I am wondering if you could expand on that.

Dr. Katie Wood

Some colleagues at University of Saskatchewan are looking at fecal measurements of using NIRS. We are familiar in the feed industry with using NIRS as a measure for nutrients, but the same can be applied to the feces as well, we just need to build some of those standardization curves. There was a paper put out with University of Lethbridge and University of Saskatchewan, where they were looking at using the NIR to measure fecal starch and it can be done easily. Some of these larger feedlots potentially that may have an NIR on farm could simply measure fecal starch right there rather than sending it out.

9:56

So today you would really be encouraging field gut nutritionists to make sure that they are getting a 240-hour analysis done routinely?

Dr. Katie Wood

It is certainly something that we are finding, being able to more accurately predict what the growth curve will be and how those animals will perform. So, I would encourage a nutritionist to consider adding that as another analysis.

11:23

What are the other things that you would make sure are being looked after or considered to improve feed efficiency?

Dr. Katie Wood

The other important thing is reducing stress and improving consistency. And they go hand in hand. We know that variable intake and variation can cause rumen distress and inflammation and stress to the animal. And certainly, as we introduce more stress, that impacts nutrient partitioning, and therefore growth.

16:03

What do you want to focus on, either in your research or in the industry on improving feed efficiency and cattle?

Dr. Katie Wood

One thing I will mention is we are starting to realize that, particularly related to gut health and liver abscesses, is the longer we keep cattle on feed, and that trend towards increasing carcass weights, we know that's the end period, where we even start to see a little bit of decrease in performance of those animals. It is also a time period where we see increased risk of acidosis as opposed to earlier in the feeding period. And we know these cattle are heavy, we know that they are highly stressed, sometimes because of that weight. Sometimes we have some challenges with some feet issues. And we think that there could be some implications, again, related to insulin insensitivity and Energy Commission as well.

20:12

Is there any other points you'd like to stress when it comes to managing and improving feed efficiency and cattle?

Dr. Katie Wood

Certainly. Talking about that receiving period, which is kind of one of the higher risk time periods, you have cattle coming from all different sources, they may have been shipped across the country. So, do not forget about treating those receiving cattle well, because we know that it pays off in the long term. We do not have a good handle on how much that impacts the feed conversion over the rest of the feeding period. But certainly, we know, related to illness, it has a huge effect.

Welcome to Unstress with Dr Ron Ehrlich. Well, today, we’re going to explore diabetes. We are going back to basics, see why it is such a problem, how big a problem it is, how we’ve gone with science and medicine up to this point in time, and where we can go from here.

My guest today is Dr Peter Brukner. He’s the founder of Defeat Diabetes and also not-for-profit SugarByHalf. Pete has been a guest on the podcast before. He’s a world-renowned Sports Medicine Clinician and Researcher, formerly the Chief Medical Officer for the Australian Men’s Cricket Team, and has also held similar roles at Liverpool Football Club, Melbourne and Collingwood, Australian AFL clubs, the Socceroos, the Australian soccer team, and the Australian Olympic Athletics team. Peter is currently a Professor of Sports Medicine at La Trobe University, Victoria.

Peter is just a wealth of knowledge and experience. I hope you enjoy this conversation I had with Dr Peter Brukner.

CREDITS:

Host: Dr Ron Ehrlich

Guest: Dr Peter Brukner

Producer: Amelia Navascues

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You can also watch this episode at https://drronehrlich.com/ 

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It’s crazy enough to think that every other alcohol is made from a sugar source — like grapes, grains, grasses, and starches — that take, at most, a year to reach maturity. Most, in fact, are harvested at less than six months old. But agave takes anywhere from three to forty years to reach harvest age. But it gets even crazier when you realize how many agaves are used to make a bottle of mezcal! Find out the answer in this episode of Agave Road Trip! 

Find extra photos and related links at agaveroadtrip.com

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Today Zarela and Aarón welcome one of Aarón's early mentors, Jorge Adriazola, to tackle the many uses of plantains. They share recipes of the various ways in which plantains are prepared throughout the Caribbean, Latin America and South America. Jorge walks through how to prepare Tostones (pro tip from Aarón: the same technique works for homemade french fries as well) and Zarela and Jorge sing the praises of home-rendered lard. Plus, the three of them pay homage  to several luminaries of Latin American cooking who paved the way for chefs like Jorge and Aarón. 

For more recipes from  Zarela and Aarón, visit zarela.com and chefaaronsanchez.com

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Cooking in Mexican from A to Z is  produced by HotDish Productions and powered by Simplecast.

On today's show Dave, Nastassia and the rest discuss food cults, including Tom Brady's Tomatoes and Djokovic's thrice-boiled nuts. Also, a call back to the Great Oat Rush of the 1980's. 

Plus: the joys of dealing with Amazon; Resources on Starch; Batch cocktail dilution; Salmonella Death Curves; and much more. 

Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.  

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Hey there!  In today's episode we're chatting my top 5 quilt top piecing tips for upleveling your quilt game!

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This week on Cooking Issues, Dave and Nastassia answer questions about homemade ramen noodles, pre-searing meat, fish sauce, slushy machines, immersion circulators, pizza ovens, and more!

This week on Fuhmentaboudit!, Mary, Chris and Rachel are joined by Rich Shih, a mechanical engineer by trade whose passion is kitchen experimentation. When a friend suggested he work with koji, he became interested in playing around with miso flavors. Rich also founded Our Cook Quest, which provides "informative and fun" cooking classes, in-depth analyses, and investigations of cooking techniques to improve and inform culinary adventurers. Some of Rich's unusual misos include peanut butter, ricotta, bacon, and cookie dough.

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