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===R&D roles===
===R&D roles===
Overall food innovation and development:
'''Aroma/flavor analysis and formulation''': Broadly speaking, "sensomic" studies—an approach to describing the sensory properties of foodstuffs at a molecular level<ref name="VrzalSenso19">{{Cite journal |last=Vrzal |first=Tomáš |last2=Olšovská |first2=Jana |date=2019-10-15 |title=Sensomics - basic principles and practice |url=http://www.kvasnyprumysl.eu/index.php/kp/article/view/190 |journal=KVASNY PRUMYSL |volume=65 |issue=5 |doi=10.18832/kp2019.65.166 |issn=2570-8619}}</ref>—are not as important to the feed industry as they are to the food and beverage industry. However, secondarily, sensomic studies may be conducted on the resulting animal proteins (whether produced by the animal, e.g., milk or eggs, or as part of the animal, e.g., their meat) consumed by humans in conjunction with what is fed those animals. For example, laboratory research on the sensory perceptions of dairy and meat products derived from feeding animals certain forage and feed remains important.<ref>{{Cite journal |last=Schreurs |first=N.M. |last2=Lane |first2=G.A. |last3=Tavendale |first3=M.H. |last4=Barry |first4=T.N. |last5=McNabb |first5=W.C. |date=2008-10 |title=Pastoral flavour in meat products from ruminants fed fresh forages and its amelioration by forage condensed tannins |url=https://linkinghub.elsevier.com/retrieve/pii/S037784010800059X |journal=Animal Feed Science and Technology |language=en |volume=146 |issue=3-4 |pages=193–221 |doi=10.1016/j.anifeedsci.2008.03.002}}</ref><ref>{{Cite journal |last=Faccia |first=Michele |date=2020-08-27 |title=The Flavor of Dairy Products from Grass-Fed Cows |url=https://www.mdpi.com/2304-8158/9/9/1188 |journal=Foods |language=en |volume=9 |issue=9 |pages=1188 |doi=10.3390/foods9091188 |issn=2304-8158 |pmc=PMC7555911 |pmid=32867231}}</ref> This can be a challenging task for laboratorians given complex matrices, chemical changes, and sensory relationships, requiring specialized analytical techniques and equipment.<ref>{{Cite journal |last=Regueiro |first=Jorge |last2=Negreira |first2=Noelia |last3=Simal-Gándara |first3=Jesús |date=2017-07-03 |title=Challenges in relating concentrations of aromas and tastes with flavor features of foods |url=https://www.tandfonline.com/doi/full/10.1080/10408398.2015.1048775 |journal=Critical Reviews in Food Science and Nutrition |language=en |volume=57 |issue=10 |pages=2112–2127 |doi=10.1080/10408398.2015.1048775 |issn=1040-8398}}</ref>


'''Aroma/flavor analysis and formulation''': Broadly speaking, "sensomic" studies—an approach to describing the sensory properties of foodstuffs at a molecular level<ref name="VrzalSenso19">{{Cite journal |last=Vrzal |first=Tomáš |last2=Olšovská |first2=Jana |date=2019-10-15 |title=Sensomics - basic principles and practice |url=http://www.kvasnyprumysl.eu/index.php/kp/article/view/190 |journal=KVASNY PRUMYSL |volume=65 |issue=5 |doi=10.18832/kp2019.65.166 |issn=2570-8619}}</ref>—are not as important to the feed industry as they are to the food and beverage industry. However, secondarily, sensomic studies may be conducted on the resulting animal proteins (whether produced by the animal, e.g., milk or eggs, or as part of the animal, e.g., their meat) consumed by humans in conjunction with what is fed those animals. For example, laboratory research on the sensory perceptions of dairy and meat products derived from feeding animals certain forage and feed remains important.<ref>{{Cite journal |last=Schreurs |first=N.M. |last2=Lane |first2=G.A. |last3=Tavendale |first3=M.H. |last4=Barry |first4=T.N. |last5=McNabb |first5=W.C. |date=2008-10 |title=Pastoral flavour in meat products from ruminants fed fresh forages and its amelioration by forage condensed tannins |url=https://linkinghub.elsevier.com/retrieve/pii/S037784010800059X |journal=Animal Feed Science and Technology |language=en |volume=146 |issue=3-4 |pages=193–221 |doi=10.1016/j.anifeedsci.2008.03.002}}</ref><ref>{{Cite journal |last=Faccia |first=Michele |date=2020-08-27 |title=The Flavor of Dairy Products from Grass-Fed Cows |url=https://www.mdpi.com/2304-8158/9/9/1188 |journal=Foods |language=en |volume=9 |issue=9 |pages=1188 |doi=10.3390/foods9091188 |issn=2304-8158 |pmc=PMC7555911 |pmid=32867231}}</ref> This can be a challenging task for laboratorians given complex matrices, chemical changes, and sensory relationships, requiring specialized analytical techniques and equipment.<ref>{{Cite journal |last=Regueiro |first=Jorge |last2=Negreira |first2=Noelia |last3=Simal-Gándara |first3=Jesús |date=2017-07-03 |title=Challenges in relating concentrations of aromas and tastes with flavor features of foods |url=https://www.tandfonline.com/doi/full/10.1080/10408398.2015.1048775 |journal=Critical Reviews in Food Science and Nutrition |language=en |volume=57 |issue=10 |pages=2112–2127 |doi=10.1080/10408398.2015.1048775 |issn=1040-8398}}</ref>
'''Genetic modification for improved yields and nutrition''': Genetically modified (GM) crops continue to be important to the feed industry, given that historically 70 to 90 percent of all GM crops and their biomass have been used in animal feed.<ref name="GiraldoSafety19">{{Cite journal |last=Giraldo |first=Paula A. |last2=Shinozuka |first2=Hiroshi |last3=Spangenberg |first3=German C. |last4=Cogan |first4=Noel O.I. |last5=Smith |first5=Kevin F. |date=2019-12-11 |title=Safety Assessment of Genetically Modified Feed: Is There Any Difference From Food? |url=https://www.frontiersin.org/article/10.3389/fpls.2019.01592/full |journal=Frontiers in Plant Science |volume=10 |pages=1592 |doi=10.3389/fpls.2019.01592 |issn=1664-462X |pmc=PMC6918800 |pmid=31921242}}</ref> However, feed safety studies are also vital to any R&D efforts to genetically improve crops and biomass used in animal feed. These studies seek to answer questions of substantial equivalence, overall safety to animals and humans, and overall safety of any products derived from the animals consuming the genetically modified feed. These types of studies will incorporate molecular characterization testing using, for example, [[Polymerase chain reaction#Variations|real-time polymerase chain reaction]] (qPCR); traceability testing using [[Digital polymerase chain reaction#Droplet digital PCR|droplet digital PCR]] (ddPCR) or [[loop-mediated isothermal amplification]] (LAMP); and toxicological testing using a variety of [[omics]] techniques.<ref name="GiraldoSafety19" />
 
'''Nutritional reformulation''':




Revision as of 18:29, 14 June 2024

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[[File:|right|450px]] Title: What types of testing occur within an animal feed testing laboratory?

Author for citation: Shawn E. Douglas

License for content: Creative Commons Attribution-ShareAlike 4.0 International

Publication date: June 2024

Introduction

This brief topical article will ...

Note: Any citation leading to a software vendor's site is not to be considered a recommendation for that vendor. The citation should however still stand as a representational example of what vendors are implementing in their systems.

Broad testing within the industry

A feed testing laboratory can operate within a number of different research and development (R&D; academic and industry), production, and public health roles. They can[1]:

  • act as a third-party consultant, interpreting analytical data;
  • provide research and development support for new and revised formulations;
  • provide analytical support for nutrition and contaminant determinations;
  • provide development support for analytical methods;
  • ensure quality to specifications, accreditor standards, and regulations;
  • develop informative databases and data libraries for researchers;
  • manage in-house and remote sample collection, labeling, and registration, including on farms; and
  • report accurate and timely results to stakeholders, including those responsible for monitoring public health.

This wide variety of activities and workflows within these major roles highlights several aspects of the labs operating in the animal feed sector. First, like the more human-based food and beverage industry, the types of testing will vary based upon the role. From R&D and pre-production optimization and quality assurance (QA) to production and post-production quality control (QC) and regulatory safety, analytical workflows can differ, sometimes significantly, in the food and beverage industry.[2] This is similarly true for labs in the animal feed industry. As such—regulations and standards aside—we can draw similar parallels in the test types found in feed analysis labs.

Second—and also similar to food and beverage testing[2]—the activities and workflows listed above also highlight the cross-disciplinary nature of analyzing animal feed ingredients and products, and interpreting the resulting data. The human biological sciences, veterinary sciences, environmental sciences, chemistry, microbiology, radiochemistry, botany, epidemiology, and more may be involved within a given animal feed analysis laboratory.[3][4][5] Given this significant cross-disciplinarity, it's can be challenging to characterize the full spectrum of testing found within feed testing labs.

For the rest of this article, we'll take a similar approach to the food and industry[2] and break down testing by the various roles feed testing labs can fill.

Testing within the primary roles of a feed lab

The type of testing occurring within a feed lab will vary depending on the role it plays within the larger framework of industry needs. The following subsections examine the three primary roles of these labs and the testing required to meet their goals.

R&D roles

Aroma/flavor analysis and formulation: Broadly speaking, "sensomic" studies—an approach to describing the sensory properties of foodstuffs at a molecular level[6]—are not as important to the feed industry as they are to the food and beverage industry. However, secondarily, sensomic studies may be conducted on the resulting animal proteins (whether produced by the animal, e.g., milk or eggs, or as part of the animal, e.g., their meat) consumed by humans in conjunction with what is fed those animals. For example, laboratory research on the sensory perceptions of dairy and meat products derived from feeding animals certain forage and feed remains important.[7][8] This can be a challenging task for laboratorians given complex matrices, chemical changes, and sensory relationships, requiring specialized analytical techniques and equipment.[9]

Genetic modification for improved yields and nutrition: Genetically modified (GM) crops continue to be important to the feed industry, given that historically 70 to 90 percent of all GM crops and their biomass have been used in animal feed.[10] However, feed safety studies are also vital to any R&D efforts to genetically improve crops and biomass used in animal feed. These studies seek to answer questions of substantial equivalence, overall safety to animals and humans, and overall safety of any products derived from the animals consuming the genetically modified feed. These types of studies will incorporate molecular characterization testing using, for example, real-time polymerase chain reaction (qPCR); traceability testing using droplet digital PCR (ddPCR) or loop-mediated isothermal amplification (LAMP); and toxicological testing using a variety of omics techniques.[10]

Nutritional reformulation:


Pre-manufacturing and manufacturing roles

Post-production regulation and safety roles

Conclusion

References

  1. ↑ Ward, R. (27 February 2024). "Obtaining value from a feed/forage lab engagement" (PDF). Florida Ruminant Nutrition Symposium. https://animal.ifas.ufl.edu/media/animalifasufledu/dairy-website/ruminant-nutrition-symposium/archives/12.-WardRNS2024.pdf. Retrieved 28 May 2024. 
  2. ↑ 2.0 2.1 2.2 Douglas, S.E. (August 2022). "LIMS Q&A:What types of testing occur within a food and beverage laboratory?". LIMSwiki. https://www.limswiki.org/index.php/LIMS_Q%26A:What_types_of_testing_occur_within_a_food_and_beverage_laboratory%3F. Retrieved 11 June 2024. 
  3. ↑ Schnepf, Anne; Hille, Katja; van Mark, Gesine; Winkelmann, Tristan; Remm, Karen; Kunze, Katrin; Velleuer, Reinhard; Kreienbrock, Lothar (6 February 2024). "Basis for a One Health Approach—Inventory of Routine Data Collections on Zoonotic Diseases in Lower Saxony, Germany" (in en). Zoonotic Diseases 4 (1): 57–73. doi:10.3390/zoonoticdis4010007. ISSN 2813-0227. https://www.mdpi.com/2813-0227/4/1/7. 
  4. ↑ Partnership for Food Protection Laboratory Science Workgroup (December 2018). "Human and Animal Food Testing Laboratories Best Practices Manual" (PDF). https://www.aphl.org/programs/food_safety/APHL%20Documents/LBPM_Dec2018.pdf. Retrieved 28 May 2024. 
  5. ↑ Wood, Hannah; O'Connor, Annette; Sargeant, Jan; Glanville, Julie (1 December 2018). "Information retrieval for systematic reviews in food and feed topics: A narrative review" (in en). Research Synthesis Methods 9 (4): 527–539. doi:10.1002/jrsm.1289. ISSN 1759-2879. https://onlinelibrary.wiley.com/doi/10.1002/jrsm.1289. 
  6. ↑ Vrzal, Tomáš; Olšovská, Jana (15 October 2019). "Sensomics - basic principles and practice". KVASNY PRUMYSL 65 (5). doi:10.18832/kp2019.65.166. ISSN 2570-8619. http://www.kvasnyprumysl.eu/index.php/kp/article/view/190. 
  7. ↑ Schreurs, N.M.; Lane, G.A.; Tavendale, M.H.; Barry, T.N.; McNabb, W.C. (1 October 2008). "Pastoral flavour in meat products from ruminants fed fresh forages and its amelioration by forage condensed tannins" (in en). Animal Feed Science and Technology 146 (3-4): 193–221. doi:10.1016/j.anifeedsci.2008.03.002. https://linkinghub.elsevier.com/retrieve/pii/S037784010800059X. 
  8. ↑ Faccia, Michele (27 August 2020). "The Flavor of Dairy Products from Grass-Fed Cows" (in en). Foods 9 (9): 1188. doi:10.3390/foods9091188. ISSN 2304-8158. PMC PMC7555911. PMID 32867231. https://www.mdpi.com/2304-8158/9/9/1188. 
  9. ↑ Regueiro, Jorge; Negreira, Noelia; Simal-Gándara, Jesús (3 July 2017). "Challenges in relating concentrations of aromas and tastes with flavor features of foods" (in en). Critical Reviews in Food Science and Nutrition 57 (10): 2112–2127. doi:10.1080/10408398.2015.1048775. ISSN 1040-8398. https://www.tandfonline.com/doi/full/10.1080/10408398.2015.1048775. 
  10. ↑ 10.0 10.1 Giraldo, Paula A.; Shinozuka, Hiroshi; Spangenberg, German C.; Cogan, Noel O.I.; Smith, Kevin F. (11 December 2019). "Safety Assessment of Genetically Modified Feed: Is There Any Difference From Food?". Frontiers in Plant Science 10: 1592. doi:10.3389/fpls.2019.01592. ISSN 1664-462X. PMC PMC6918800. PMID 31921242. https://www.frontiersin.org/article/10.3389/fpls.2019.01592/full. 


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