Nutrition

Athletes bemoan lack of meat, dairy and eggs as France champions its sustainable Olympic Games

Feed contamination by mycotoxins is a growing and major challenge facing pig and poultry producers

The impact of the wet winter and spring are likely to be felt into the coming winter feeding season says Trouw Nutrition following the announcement of results from the first 500 silage samples analysed this year

Hope low-energy kelp extraction will enhance soil and animal health while reducing reliance on chemical inputs

Keeping laying hens longer can help reduce the carbon footprint of egg production through increased lifetime performance.

Managing the risk factors associated with mycoplasma bovis is key to controlling the disease on-farm and protecting naive youngstock

QMS board member and dietitian, Dr Carrie Ruxton, explores the nutritional value of red meat and the risks of switching to plant-based diets

Oat milk is out, it seems, and whole milk is back in. Emily Ashworth takes a look at the changing perception around consuming dairy

A cheap food policy has not led to improved nutrition, especially for the poorest in society

Farmers are advised to look ahead at this year's silage quality to reduce input costs and manage environmental footprint. Farmers Guardian reports.