{"id":7378,"date":"2024-09-27T13:31:39","date_gmt":"2024-09-27T13:31:39","guid":{"rendered":"https:\/\/longchangchemical.com\/?p=7378"},"modified":"2024-09-28T11:48:37","modified_gmt":"2024-09-28T11:48:37","slug":"application-of-enzyme-preparations-in-yeast-hydrolysates","status":"publish","type":"post","link":"https:\/\/longchangchemical.com\/hu\/application-of-enzyme-preparations-in-yeast-hydrolysates\/","title":{"rendered":"Enzimk\u00e9sz\u00edtm\u00e9nyek alkalmaz\u00e1sa \u00e9leszt\u0151-hidroliz\u00e1tumokban"},"content":{"rendered":"

Enzimk\u00e9sz\u00edtm\u00e9nyek alkalmaz\u00e1sa \u00e9leszt\u0151-hidroliz\u00e1tumokban<\/h1>\n

A takarm\u00e1nyipar folyamatos fejl\u0151d\u00e9s\u00e9vel \u00e9s az \u00e9leszt\u0151technol\u00f3gia folyamatos fejleszt\u00e9s\u00e9vel az \u00e9leszt\u0151-hidroliz\u00e1tumok a takarm\u00e1nyipar egyik feh\u00e9rje nyersanyag alternat\u00edv\u00e1j\u00e1v\u00e1 v\u00e1ltak. 2018 szeptember\u00e9ben, az \u00faj helyzetre val\u00f3 tekintettel, amikor a Mez\u0151gazdas\u00e1gi Miniszt\u00e9rium kifejezetten elrendelte a sert\u00e9sv\u00e9r-term\u00e9kek sert\u00e9stakarm\u00e1nyokban val\u00f3 felhaszn\u00e1l\u00e1s\u00e1nak felf\u00fcggeszt\u00e9s\u00e9t, az \u00e9leszt\u0151-hidroliz\u00e1tum term\u00e9kek m\u00e9g n\u00e9pszer\u0171bb\u00e9 v\u00e1ltak \u00e9s m\u00e9g fontosabb szerepet j\u00e1tszanak.<\/p>\n

Az \u00e9leszt\u0151-hidroliz\u00e1tum a Saccharomyces cerevisiae t\u00f6rzs felhaszn\u00e1l\u00e1s\u00e1val foly\u00e9kony erjeszt\u00e9ssel nyert mic\u00e9lium autol\u00edzis\u00e9vel vagy exog\u00e9n enzimkataliz\u00e1lt hidrol\u00edzis\u00e9vel nyert term\u00e9k. Az oldhat\u00f3 \u00e9leszt\u0151t nem extrah\u00e1lj\u00e1k, \u00e9s a nyersfeh\u00e9rje-tartalom nem kevesebb, mint 35%. A ma haszn\u00e1lt f\u0151 gy\u00e1rt\u00e1si t\u00f6rzst\u00edpusok a k\u00f6vetkez\u0151k: az egyik az erjed\u00e9s ut\u00e1n sz\u0171rt s\u00f6r\u00e9leszt\u0151, amelynek feh\u00e9rjetartalma 42-47%. A term\u00e9k min\u0151s\u00e9ge a s\u00f6rerjeszt\u00e9si folyamatt\u00f3l f\u00fcgg\u0151en v\u00e1ltozik, \u00edze keser\u0171 \u00e9s s\u00f6r\u00edz\u0171, \u00e1ra alacsony; a m\u00e1sik a melasszal erjesztett s\u00f6r\u00e9leszt\u0151, melynek feh\u00e9rjetartalma 50-60% k\u00f6z\u00f6tti. A term\u00e9k min\u0151s\u00e9ge stabil, \u00edze friss \u00e9s illatos, \u00e1ra magas.<\/p>\n

Az \u00e9leszt\u0151-hidroliz\u00e1tumokat els\u0151sorban endog\u00e9n \u00e9s exog\u00e9n enzimek aktiv\u00e1l\u00e1s\u00e1val \u00e1ll\u00edtj\u00e1k el\u0151. A k\u00fcl\u00f6nb\u00f6z\u0151 \u00e9leszt\u0151erjeszt\u00e9sek az endog\u00e9n enzimek magas vagy alacsony aktivit\u00e1s\u00e1t eredm\u00e9nyezhetik. Exog\u00e9n enzimek hozz\u00e1ad\u00e1s\u00e1val a term\u00e9k mutat\u00f3i minden szempontb\u00f3l jav\u00edthat\u00f3k.<\/p>\n

Az \u00e9leszt\u0151-hidroliz\u00e1tum min\u0151s\u00e9gi mutat\u00f3i \u00e1ltal\u00e1ban a nyersfeh\u00e9rje, nukleinsavak, aminosav alap\u00fa nitrog\u00e9n, aminosavak, savban old\u00f3d\u00f3 feh\u00e9rj\u00e9k, kis peptid-nukleotidok stb. A nyersfeh\u00e9rj\u00e9t \u00e9s a nukleinsavakat a ferment\u00e1ci\u00f3s t\u00f6rzs hat\u00e1rozza meg, \u00e9s ez a k\u00e9t mutat\u00f3 k\u00fcl\u00f6nb\u00f6z\u0151 fajok \u00e9s k\u00fcl\u00f6nb\u00f6z\u0151 mut\u00e1ns t\u00f6rzsek eset\u00e9ben elt\u00e9r\u0151.<\/p>\n

Az autol\u00edzis sor\u00e1n egyes v\u00e1llalatok sejtfal-hidrol\u00e1zokat adnak hozz\u00e1, hogy seg\u00edts\u00e9k az \u00e9leszt\u0151sejtfal lebont\u00e1s\u00e1t, felgyors\u00edts\u00e1k az intracellul\u00e1ris anyagok felold\u00f3d\u00e1s\u00e1t, \u00e9s jav\u00edts\u00e1k a hat\u00f3anyagok hasznosul\u00e1si ar\u00e1ny\u00e1t. Ez megk\u00f6nny\u00edti a feh\u00e9rj\u00e9k \u00e9s nukleinsavak hidrol\u00edzis\u00e9t is.<\/p>\n

A prote\u00e1z hozz\u00e1ad\u00e1sa hat\u00e9konyan hidroliz\u00e1lja a feh\u00e9rj\u00e9ket kis molekul\u00e1j\u00fa feh\u00e9rj\u00e9kre, polipeptidekre, kis peptidekre \u00e9s aminosavakra. A k\u00fcl\u00f6nb\u00f6z\u0151 t\u00edpus\u00fa endopeptid\u00e1zok egy\u00fcttm\u0171k\u00f6d\u00e9se r\u00e9v\u00e9n az enzimk\u00e9sz\u00edtm\u00e9nyek hasad\u00e1si helyei hat\u00e9konyan n\u00f6velhet\u0151k, ami jelent\u0151sen n\u00f6velheti a feh\u00e9rje hidrol\u00edzis m\u00e9rt\u00e9k\u00e9t \u00e9s t\u00f6bb makromolekul\u00e1ris feh\u00e9rj\u00e9t hidroliz\u00e1lhat kisebb anyagokk\u00e1. Az \u00f6sszetett prote\u00e1zok alkalmaz\u00e1sa nagym\u00e9rt\u00e9kben n\u00f6velheti a term\u00e9k aminosav nitrog\u00e9n, aminosavak, savban old\u00f3d\u00f3 feh\u00e9rje \u00e9s kis peptid tartalm\u00e1t, \u00edgy a term\u00e9k gazdagabb t\u00e1pl\u00e1l\u00e9kot kap, amely k\u00f6nnyebben felsz\u00edv\u00f3dik az \u00e1llat\u00e1llom\u00e1ny \u00e1ltal.<\/p>\n

A feh\u00e9rj\u00e9k hidrol\u00edzise sor\u00e1n sz\u00e1mos hidrof\u00f3b peptid \u00e9s kispeptid keletkezik. Ha a term\u00e9knek t\u00fal nagy a hidrof\u00f3bs\u00e1ga, kellemetlen keser\u0171 \u00edzt eredm\u00e9nyezhet. \u00cdz enzimek hozz\u00e1ad\u00e1s\u00e1val a hidrof\u00f3b aminosavak hat\u00e9konyan lev\u00e1ghat\u00f3k, a term\u00e9k hidrof\u00f3bs\u00e1ga cs\u00f6kkenthet\u0151, a keser\u0171 \u00edz m\u00e9rs\u00e9kelhet\u0151, az \u00edz fokozhat\u00f3, \u00e9s a term\u00e9k \u00e9tv\u00e1gygerjeszt\u0151bb\u00e9 tehet\u0151.<\/p>\n

A nukleinsavak \u00e9s nukleotidok n\u00e9lk\u00fcl\u00f6zhetetlenek a fiatal \u00e1llatok n\u00f6veked\u00e9s\u00e9hez. Exog\u00e9n nukleinsav-hidrol\u00e1z hozz\u00e1ad\u00e1s\u00e1val a nukleuszb\u00f3l felszabadul\u00f3 nukleinsavak nukleotidokk\u00e1 bonthat\u00f3k, az \u00e9leszt\u0151hidrol\u00edzis t\u00e1panyagai gazdag\u00edthat\u00f3k, a fiatal \u00e1llatok elegend\u0151 energi\u00e1val l\u00e1that\u00f3k el, \u00e9s el\u0151seg\u00edthetik az \u00e1llatok gyors n\u00f6veked\u00e9s\u00e9t.<\/p>\n

A k\u00fcl\u00f6nb\u00f6z\u0151 t\u00edpus\u00fa exog\u00e9n enzimek hozz\u00e1ad\u00e1sa az \u00e9leszt\u0151-hidroliz\u00e1tum el\u0151\u00e1ll\u00edt\u00e1sa sor\u00e1n jav\u00edtja a termel\u00e9s m\u0171k\u00f6d\u0151k\u00e9pess\u00e9g\u00e9t, gazdag\u00edtja a term\u00e9k t\u00e1panyagtartalm\u00e1t, m\u00f3dos\u00edtja a term\u00e9k \u00edz\u00e9t, \u00e9s biztos\u00edtja a sz\u00fcks\u00e9ges alapot a kiv\u00e1l\u00f3 min\u0151s\u00e9g\u0171 \u00e9leszt\u0151-hidroliz\u00e1tum el\u0151\u00e1ll\u00edt\u00e1s\u00e1hoz. \u00dagy v\u00e9lj\u00fck, hogy a k\u00f6zelj\u00f6v\u0151ben az enzimtechnika folyamatos fejl\u0151d\u00e9s\u00e9vel \u00e9s a speci\u00e1lis enzimk\u00e9sz\u00edtm\u00e9nyek egyre sz\u00e9lesebb k\u00f6r\u0171 alkalmaz\u00e1s\u00e1val az \u00e9leszt\u0151-hidroliz\u00e1tum min\u0151s\u00e9ge ism\u00e9t fel fog lend\u00fclni.<\/p>\n

Az enzimk\u00e9sz\u00edtm\u00e9nyek hat\u00e1sa az \u00e9leszt\u0151kivonat \u00edz\u00e9re<\/h1>\n

Az \u00e9leszt\u0151kivonat (YE) egy kiv\u00e1l\u00f3 min\u0151s\u00e9g\u0171, term\u00e9szetes \u00e9tel\u00edzes\u00edt\u0151, amely nyersanyagk\u00e9nt \u00e9lelmiszer\u00e9leszt\u0151b\u0151l k\u00e9sz\u00fcl, amelyet autol\u00edzissel, sz\u00e9tv\u00e1laszt\u00e1ssal \u00e9s m\u00e1s elj\u00e1r\u00e1sokkal finom\u00edtanak az \u00e9leszt\u0151sejtekben l\u00e9v\u0151 feh\u00e9rj\u00e9k \u00e9s nukleinsavak lebont\u00e1sa \u00e9rdek\u00e9ben. A YE maga is k\u00e9pes k\u00fcl\u00f6nf\u00e9le p\u00f6rk\u00f6lt \u00e9s h\u00fasos arom\u00e1j\u00fa szagakt\u00edv vegy\u00fcletek, p\u00e9ld\u00e1ul pirazinok \u00e9s tiofenek illatos\u00edt\u00e1s\u00e1ra. Mint \u00edzes\u00edt\u0151szer, a YE nem ill\u00e9kony \u00edzes\u00edt\u0151 vegy\u00fcletekben, p\u00e9ld\u00e1ul aminosavakban, nukleotidokban \u00e9s peptidekben is gazdag. Ezek az ill\u00e9kony \u00e9s nem ill\u00e9kony vegy\u00fcletek egy\u00fcttesen hat\u00e1rozz\u00e1k meg egy adott YE \u00edz\u00e9t.<\/p>\n

A YE \u00edz\u00e9t legink\u00e1bb befoly\u00e1sol\u00f3 t\u00e9nyez\u0151 az \u00e9leszt\u0151. A k\u00fcl\u00f6nb\u00f6z\u0151 \u00e9leszt\u0151t\u00f6rzsek meghat\u00e1rozz\u00e1k az \u00e9leszt\u0151 endog\u00e9n feh\u00e9rj\u00e9inek, nukleinsavainak, vitaminjainak, anyagcsere-vegy\u00fcleteinek stb. k\u00fcl\u00f6nbs\u00e9geit, \u00e9s \u00edgy az \u00edzeket. Ha a YE el\u0151\u00e1ll\u00edt\u00e1s\u00e1hoz azonos forr\u00e1sb\u00f3l sz\u00e1rmaz\u00f3 \u00e9leszt\u0151t haszn\u00e1lnak, a legnagyobb befoly\u00e1ssal az el\u0151\u00e1ll\u00edt\u00e1si folyamat b\u00edr. Az elj\u00e1r\u00e1s sor\u00e1n alkalmazott k\u00fcl\u00f6nb\u00f6z\u0151 enzimk\u00e9sz\u00edtm\u00e9nyek d\u00f6nt\u0151en befoly\u00e1solj\u00e1k a YE \u00edz\u00e9t.<\/p>\n

Az \u00e9leszt\u0151 nagyon gazdag feh\u00e9rj\u00e9ben, amely az \u00e9leszt\u0151 sz\u00e1raz t\u00f6meg\u00e9nek k\u00f6r\u00fclbel\u00fcl 40-65% r\u00e9sz\u00e9t teszi ki. A feh\u00e9rje hidrol\u00edzis ut\u00e1ni \u00edzes\u00edt\u0151 hat\u00e1sa az \u00e9leszt\u0151kivonatban jelent\u0151s helyet foglal el. Sok\u00e9ves kutat\u00e1sok kimutatt\u00e1k, hogy a feh\u00e9rje prote\u00e1zok \u00e1ltali hidrol\u00edzise ut\u00e1n k\u00fcl\u00f6nb\u00f6z\u0151 polipeptidek, kis peptidek, aminosavak \u00e9s amidok keletkeznek, \u00e9s a k\u00fcl\u00f6nb\u00f6z\u0151 anyagok k\u00fcl\u00f6nb\u00f6z\u0151 \u00edzeket adnak a kivonatnak. A kutat\u00e1sok p\u00e9ld\u00e1ul kimutatt\u00e1k, hogy a 2000-5000Da molekulat\u00f6meg\u0171 polipeptidek az \u00e9leszt\u0151kivonatnak l\u00e1gy \u00edz<\/b>\u00edgy az \u00edz tart\u00f3sabb\u00e1 v\u00e1lik, \u00e9s a v\u00e9gterm\u00e9k \u00edzmegmarad\u00e1si ideje meghosszabbodik. Bizonyos kis molekul\u00e1j\u00fa, 200-1000Da molekulat\u00f6meg\u0171, cisztein- vagy metioninmaradv\u00e1nyokat tartalmaz\u00f3 peptidek a kivonatnak egyfajta h\u00fasos \u00edz<\/b>, ami alkalmass\u00e1 teszi a s\u00f3s \u00edzekben val\u00f3 felhaszn\u00e1l\u00e1sra; az olyan aminosavak, mint a glutaminsav, aszparaginsav, fenilalanin, alanin, glicin \u00e9s tirozin, a kivonatot a k\u00f6vetkez\u0151kkel eg\u00e9sz\u00edtik ki er\u0151s umami \u00edz<\/b>; az \u00e9leszt\u0151 szint\u00e9n b\u0151s\u00e9ges RNS-t tartalmaz, amely enzimatikus hidrol\u00edzis ut\u00e1n az IMP \u00e9s a GMP n\u00e1triums\u00f3it termeli, \u00edgy \u00e9leszt\u0151kivonatot adva. extr\u00e9m umami \u00edz<\/b>. A kivonat \u00edz\u00e9t ad\u00f3 \u00f6sszes anyag enzimk\u00e9sz\u00edtm\u00e9nyek c\u00e9lzott enzimes hidrol\u00edzis\u00e9vel nyerhet\u0151.<\/p>\n

A modern ferment\u00e1ci\u00f3s technol\u00f3gia fejl\u0151d\u00e9s\u00e9vel az enzimk\u00e9sz\u00edtm\u00e9nyek egyre v\u00e1ltozatosabb\u00e1 v\u00e1ltak. Az \u00e9leszt\u0151kivonat el\u0151\u00e1ll\u00edt\u00e1sa sor\u00e1n az \u00e9leszt\u0151feh\u00e9rj\u00e9k peptideloszl\u00e1s\u00e1t az enzimes hidrol\u00edzis technol\u00f3gia seg\u00edts\u00e9g\u00e9vel \u00e9sszer\u0171 tartom\u00e1nyba szab\u00e1lyozz\u00e1k, ez\u00e1ltal szab\u00e1lyozva \u00e9s fokozva a term\u00e9k l\u00e1gy \u00edz\u00e9t. A komplex enzimek \u00e9s az aromaenzimek kombin\u00e1ci\u00f3ja r\u00e9v\u00e9n az \u00e9leszt\u0151kivonat keser\u0171s\u00e9ge cs\u00f6kken, mik\u00f6zben bizonyos \u00edz\u0171 \u00edz\u0171 \u00edzpeptidek \u00e9s k\u00fcl\u00f6nb\u00f6z\u0151 szabad szabad aminosavak k\u00e9pz\u0151dnek, amelyek gazdag\u00edtj\u00e1k a term\u00e9k \u00edz\u00e9t; a glutamin \u00e9s aszparagin enzimek hat\u00e1s\u00e1ra a glutamin \u00e9s aszparagin \u00edzletes glutaminsavv\u00e1 \u00e9s aszparaginsavv\u00e1 alakul \u00e1t, fokozva a term\u00e9k umami \u00edz\u00e9t; az RNS nukleinsav enzimek \u00e1ltali hidrol\u00edzise \u00e9s az AMP deamin\u00e1z \u00e1ltali \u00e1talak\u00edt\u00e1sa r\u00e9v\u00e9n GMP \u00e9s IMP k\u00e9pz\u0151dhet, ami a term\u00e9knek v\u00e9gs\u0151 umami \u00edzt ad.<\/p>\n

A modern enzimk\u00e9sz\u00edtm\u00e9nyek folyamatos fejl\u0151d\u00e9se el\u0151seg\u00edtette az \u00e9leszt\u0151kivonat-ipar folyamatos innov\u00e1ci\u00f3j\u00e1t, \u00edgy az \u00e9leszt\u0151kivonat-term\u00e9kek egyre v\u00e1ltozatosabb\u00e1 v\u00e1ltak, egyre t\u00f6bbf\u00e9le alkalmaz\u00e1ssal, \u00e9s egyre sz\u00e9lesebb ipar\u00e1gak jav\u00e1t szolg\u00e1lj\u00e1k.<\/p>\n

L\u00e9pjen kapcsolatba vel\u00fcnk most!<\/b><\/strong><\/h2>\n

Ha sz\u00fcks\u00e9ge van Price-ra, k\u00e9rj\u00fck, t\u00f6ltse ki el\u00e9rhet\u0151s\u00e9g\u00e9t az al\u00e1bbi \u0171rlapon, \u00e1ltal\u00e1ban 24 \u00f3r\u00e1n bel\u00fcl felvessz\u00fck \u00d6nnel a kapcsolatot. \u00d6n is k\u00fcldhet nekem e-mailt\u00a0info@longchangchemical.com<\/a><\/span>\u00a0munkaid\u0151ben ( 8:30-18:00 UTC+8 H.-Szombat ) vagy haszn\u00e1lja a weboldal \u00e9l\u0151 chatj\u00e9t, hogy azonnali v\u00e1laszt kapjon.<\/b><\/strong><\/h4>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\u00d6sszet\u00e9tel Gl\u00fckoamil\u00e1z<\/span><\/a><\/td>\n9032-08-0<\/td>\n<\/tr>\n
Pullulanase<\/span><\/a><\/td>\n9075-68-7<\/td>\n<\/tr>\n
Xilan\u00e1z<\/span><\/a><\/td>\n37278-89-0<\/td>\n<\/tr>\n
Cellul\u00e1z<\/span><\/a><\/td>\n9012-54-8<\/td>\n<\/tr>\n
Naringin\u00e1z<\/span><\/a><\/td>\n9068-31-9<\/td>\n<\/tr>\n
\u03b2-Amil\u00e1z<\/span><\/a><\/td>\n9000-91-3<\/td>\n<\/tr>\n
Gl\u00fck\u00f3z-oxid\u00e1z<\/span><\/a><\/td>\n9001-37-0<\/td>\n<\/tr>\n
alfa-amil\u00e1z<\/td>\n9000-90-2<\/td>\n<\/tr>\n
Pektin\u00e1z<\/span><\/a><\/td>\n9032-75-1<\/td>\n<\/tr>\n
Peroxid\u00e1z<\/td>\n9003-99-0<\/td>\n<\/tr>\n
Lip\u00e1z<\/span><\/a><\/td>\n9001-62-1<\/td>\n<\/tr>\n
Katal\u00e1z<\/span><\/a><\/td>\n9001-05-2<\/td>\n<\/tr>\n
TANNASE<\/span><\/a><\/td>\n9025-71-2<\/td>\n<\/tr>\n
Elaszt\u00e1z<\/span><\/a><\/td>\n39445-21-1<\/td>\n<\/tr>\n
Ure\u00e1z<\/span><\/a><\/td>\n9002-13-5<\/td>\n<\/tr>\n
DEXTRANASE<\/span><\/a><\/td>\n9025-70-1<\/td>\n<\/tr>\n
L-laktil-dehidrogen\u00e1z<\/span><\/a><\/td>\n9001-60-9<\/td>\n<\/tr>\n
Dehidrogen\u00e1z mal\u00e1t<\/span><\/a><\/td>\n9001-64-3<\/td>\n<\/tr>\n
Koleszterin-oxid\u00e1z<\/span><\/a><\/td>\n9028-76-6<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","protected":false},"excerpt":{"rendered":"

Az enzimk\u00e9sz\u00edtm\u00e9nyek alkalmaz\u00e1sa \u00e9leszt\u0151-hidroliz\u00e1tumokban A takarm\u00e1nyipar folyamatos fejl\u0151d\u00e9s\u00e9vel \u00e9s az \u00e9leszt\u0151technol\u00f3gia folyamatos fejleszt\u00e9s\u00e9vel az \u00e9leszt\u0151-hidroliz\u00e1tumok a takarm\u00e1nyipar egyik feh\u00e9rje nyersanyag alternat\u00edv\u00e1j\u00e1v\u00e1 v\u00e1ltak. 2018 szeptember\u00e9ben, az \u00faj helyzetre val\u00f3 tekintettel, amelyben a F\u00f6ldm\u0171vel\u00e9s\u00fcgyi Miniszt\u00e9rium kifejezetten [...]<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[108],"tags":[],"class_list":["post-7378","post","type-post","status-publish","format-standard","hentry","category-enzyme-news"],"yoast_head":"\nApplication of enzyme preparations in yeast hydrolysates - Longchang Chemical<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangchemical.com\/hu\/application-of-enzyme-preparations-in-yeast-hydrolysates\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Application of enzyme preparations in yeast hydrolysates - Longchang Chemical\" \/>\n<meta property=\"og:description\" content=\"Application of enzyme preparations in yeast hydrolysates With the continuous development of the feed industry and the continuous improvement of yeast technology, yeast hydrolysates have become one of the protein raw material alternatives in the feed industry. 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