Use of Animal By-Products in Swine B. J. Kerr

Transcription

1 Use of Animal By-Products in Swine B. J. Kerr

2 Introduction The cost of dietary energy, amino acids, and phosphorus is some of the highest on record. Need known ingredient composition or be able to predict composition. Take advantage of the variation. Nutritionists must be able to assess and extract as much value as possible from feed ingredients. Evaluate on a cost/unit of calorie (NE), digestible amino acids, and digestible phosphorus. There are many factors related to utilizing animal fats and proteins in swine and poultry diets.

3 Obtaining the most value from rendered products Need precision in formulating diets to meet nutrient requirements. Reduce cost associated with overfeeding and underfeeding energy and nutrients - Overfeed-cost inefficiency, environmental waste - Underfeed-performance reduction

4 Nutrient Requirements of Swine 1944, 11 pp 2012, 400 pp

5 NRC (2012) Predicted requirements: Lysine for growing-finishing pigs AA on an Ideal Profile

6 Relationship between N and P in whole body Relationship between whole body phosphorus and whole body nitrogen content in growing-finishing pigs. (Ca:STTD-P = 2.15) 6

7 Main Menu: Programmed in Excel TM Available for free from with User Guide & Case Studies

8 Variation in Nutrient Composition Relationship between Crude Protein and Lysine (73 samples) and between Crude Protein and Phosphorus (426 samples) in Meat and Meat & Bone Meal (Knabe, 1995) Establish a central laboratory for compositional and quality analysis. E.g. AAFCO Check Sample Program Develop fast, accurate, inexpensive tools to manage (take advantage of) nutrient value variability. Energy, amino acids, and phosphorus Potential of NIR to predict measures of quality and composition Prediction equations and in vitro lab procedures to estimate digestibility

9 Ash concentration important in determining nutritional value-energy and mineral value Often the more ash content in feedstuffs the less their energy content (Kim et al., 2012) Ash, Ca, and P highly related (Sulabo and Stein, 2013) %Ca = (0.456 %ash) [R 2 = 0.97] Ca ATTD = (3.833 %ash) ( %Ca) [R 2 = 0.87] %P = (0.204 %ash) [R 2 = 0.96] P STTD = (4.225 %ash) ( %Ca) [R 2 = 0.83] Hua et al., 2005

10 Sources of Analytical Variation Sampling of the material to be analyzed Preparation of samples for analysis Methodological differences Technique differences among analysts Environment, reagent, equipment, and calibration differences among laboratories Errors in application or operation of methods Errors in calculating results

11 Terminology Accuracy the ability of a procedure to measure, or predict the true value (reference standards) (benzoic acid, bovine liver, glutamic acid, etc.) Precision the ability of a procedure to repeatedly provide the same result for a particular sample (corn, corn germ meal, cellulose, etc.)

12 Animal Proteins-Variation in Nutrient Composition

13 Nutrient Analysis Variability Among Labs Cromwell et al., 1999, 2000 / JAS 77:3262 & 78:2652 Dry matter: 0.8-Corn, 0.8-SBM, 1.1-Wheat midds Crude protein: 2.1-Corn, 1.8-SBM, 4.5-Wheat midds Phosphorus: 7.7-Corn, 3.5-SBM, 9.2-wheat midds NDF: 6.3-Wheat midds Variability Over Time Corn: DM-0.5, CP-2.9, P-6.6 SBM: DM-0.4, CP-0.8, P-5.3

14 Lab Variation, Poultry Meal (as-is) ARS IA Eurofins DSM ESCL MO MVTL MN Dry Matter Ash Crude Protein NDF Crude Fat

15 Energy Prediction Equations-M&B Meal ME = 6,982 + (0.283 GE, kcal/kg) (6.26 CP, g/kg) (3.75 CFat, g/kg) + ( P, g/kg) (54.91 Ca, g/kg) (6.57 Ash, g/kg) [R 2 = 0.61, SD = 376] Adedukun and Adeola, 2005 / JAS 83:2519 ME = 13,587 (1.25 GE, kcal/kg) (3.51 CP, g/kg) + (30.4 P, g/kg) - (16.4 Ash, g/kg) [R 2 = 0.41, SD = NP] Olukosi and Adeola, 2009 / JAS 87:2590

16 Lab Variation DDGS (as-is) ARS IA Eurofins DSM ESCL MO MVTL MN DM ASH CP NDF EE

17 ME Estimation of DDGS from Ingredient Analysis ME = 3,996 + ( CP) ( NDF) + ( EE) ( Ash) [Anderson et al., 2012/JAS] ARS Eurofins ESCL MVTL

18 Major Animal Protein Products Meat meal, meat & bone meal, steamed bone meal Poultry by-product meal, chicken meal, hydrolyzed feather meal Blood meal Spray dried blood cells, plasma protein Fish meal Animal fats Tallow, choice white grease, yellow grease Blended animal proteins and lipids

19 Major Animal Protein Products The cost of dietary energy, amino acids, and phosphorus is some of the highest on record. Evaluate on a cost/unit of calorie (NE), digestible amino acids, and digestible phosphorus.

20 Nutrient Composition (NRC 2012) Meat & bone meal Poultry by-product meal Blood meal, ring dried Total Std Dig Total Std Dig Total Std Dig Crude protein Lysine Methionine Tryptophan Crude fat ME, kcal/kg 2,963 2,655 3,773 Ash Calcium Phosphorus

21 Amino Acid Content and Digestibility Jorgensen et al., 1984/JAS 58:926 Knabe et al., 1989 / JAS 67:441 Stein et al., 1999 / JAS 77:1169 Lys Met Thr Trp Ile Val Pigs Gestating sows Lactating sows M&B samples (composition and energy evaluation) Adedokun and Adeola, 2005/ JAS 83: M&B samples (composition and energy evaluation) Olukosi and Adeola, 2009/ JAS 87:2590

22 Feed Intake Compared to FI at Requirement Feed Intake Relative to Amino Acid Intake Ile Val Lys Thr Trp Relative Percent of Am ino Acid Requirem ent

23 4000 Validation of an Ile-deficient diet (5% SDBC) for latefinishing (90 kg) pigs Parr et al., 2003 / JAS 82: ADG, g ADFI, GF, g/kg C-SBM Neg. Cont. NC + Ile Total Ile 0.55% NRC rqt 0.33% Total Ile 0.25% Total Ile 0.49%

24 Energy of lipids in swine (NRC, 2012) DE values were calculated (Powles et al., 1995) DE (kcal/kg) = ( (0.005 FFA) (7.330 e U:S )/4.184 Where FFA = free fatty acid content in g/kg U:S = ratio of unsaturated to saturated fatty acids FFA concentrations of all fats were assumed to be 50 g/kg (5%) (% FFA have been reported to range from 1.6 to 19.1% in tallow, 2.6 to 61.0% in AV blends) ME content was calculated as 98% of DE (van Milgen et al., 2001) NE content was calculated as 88% of ME (van Milgen et al., 2001)

25 U:S Ratio and FFA on Energy Value Wiseman et al., 1998 Low FFA High FFA Increase unsaturation = increased energy value. Increase FFA, decreased energy value. Largest impact in young birds, least in older pigs. Main effect is on lipid digestibility, not utilization.

26 Getting the most from lipids? Need more precision in predicting caloric value as composition varies among sources. Nutritional tools are needed to manage nutrient value variability that are fast, accurate, and inexpensive. 41 samples, van Kempen and McComas, 2002

27 Typical Indices of Lipid Quality DO NOT Necessarily Characterize Lipid Peroxidation? Color FAC Standard (1 = light, 45 = dark) Fatty acid profile Iodine value Saponification value mg KOH to saponify 1 g of lipid Estimates mean molecular weight of fatty acids in lipid Total fatty acids Free fatty acids Titer solidification point of fatty acids in lipids Moisture Insolubles sediment in a sample Unsaponifiables compounds such as sterols, pigments, fatty alcohols that do not form soap Essential fatty acids (Cunnane, 1984) Unsaturated:saturated fatty acid ratios (Powles et al., 1995) Fatty acid chain lengths (Hamilton and McDonald, 1969)

28 Lipid Peroxidation Lipid peroxidation a free radical chain reaction Free radical Lipid peroxidation products Chain cleavage Polymer Acid Ketone Aldehyde Lipid hydroperoxide (Vickers et al., 2001)

29 Lipid Energy and Quality Powles et al., 1995 DE = (0.005 FFA, g/kg) (7.330 e-0.906[u:s] )/4.184 Ketels and DeGroote, 1989 AME n = 8, ( [U:S]) Oxidation Potential Composition (saturated vs unsaturated [18:2, linoleic]) Processing time and temperature (oils vs fats) Oxygen pressure, heavy metals, salts, proteins, water, etc

30 What Peroxidation Compounds Are Measured in Each Test? Initiation phase (1 ) Peroxide value peroxides and hydroperoxides Conjugated dienes hydroperoxides Propagation phase (2 ) TBARS measures compounds similar to malondialdehyde Anisidine value high MW saturated and unsaturated aldehydes, carbonyl groups of peroxidized lipids Termination phase (3 ) Hexanal volatile compound formed from peroxidation of linoleic acid and n-6 fatty acids 2,4-decadienal (DDE) by-product of peroxidized linoleic acid 4-hydroxynonenal (HNE) α,β-unsaturated lipophilic aldehydes formed from n-6 PUFA Triacylglycerol dimers and polymers

31 Predictive Tests Measure the Potential of a Lipid for Peroxidation Active oxygen method (AOM) time (hours) required to reach a PV of 100 meq lipid Oxygen stability index (OSI) measures time (hours) to reach a predetermined value of water conductivity due to decomposition of volatile acids formed by artificial peroxidation Oxygen bomb method (OMB) measures reduction in oxygen pressure which is proportional to amount of lipid peroxidation

32 Potential Effects of Dietary Oxidized Lipids Growth performance (feed intake) Rat (Nwanguma et al., 1999) Broiler (Wang et al., 1997) Pig (DeRouchey et al., 2004; Fernandez-Duenas et al., 2009; Harrell et al., 2010) Oxidative stress (Ringseis et al., 2006; Vazquez-Anon et al., 2008; Fernandez-Duenas et al., 2009; McGill et al., 2011) Immune responses? Intestinal integrity & gut barrier function?

33 Effect of Feeding Oxidized Corn Oil on Growth Performance of Pigs Nursery pigs (32d) Finishing pigs (56d) a a a a a Oxidized < Fresh (P < 0.05) a Oxidized < Fresh (P < 0.05) (Harrell et al., 2010) (Fernandez-Duenas et al., 2009)

34 PV and ethoxquin in healthy broilers PV = 0.01, A = 0.42, PV A = 0.96 PV = 0.75, A = 0.37, PV A = 0.72 AV blend 125 PPM 3%, 0-3 wk; 6%, 3-7 wk 8 reps w/ 30 birds/pen McGill et al., 2011 / IJPS 10:241 PV = 0.01, A = 0.49, PV A = 0.29

35 Comparison of methods to assess lipid peroxidation and biological responses from feeding thermally oxidized lipids to young pigs P. Liu* 1, B. J. Kerr 2, T. E. Weber 2, C. Chen 1, L. J. Johnston 3, and G. C. Shurson 1 1 University of Minnesota, St. Paul 2 USDA-ARS, Ames, IA 3 University of Minnesota, West Central Research and Outreach Center, Morris

36 Tallow Poultry fat Canola oil Corn oil Time scale of lipid peroxidation 0h 12h, 87C 12L/m 24h, 93C 12L/m 36h, 95C 12L/m 48h, 95C 12L/m 60h, 95C 12L/m 72h, 94C 12L/m

37 MDA eq, µmol/kg PV, meq/kg OL SO RO 239 Peroxide Value (PV) Corn Canola PF TL OL SO RO TBARS Corn Canola PF TL

38 AOM, meq/kg 2, 4-Decadienal, ppm OL SO RO ,4-Decadienal (DDE) Corn Canola PF TL OL SO RO Active Oxygen Method (AOM, PV at 20 h) Corn Canola PF TL

39 What Does All of This Mean? No peroxidation standard methods have been established Selection of best measures depends on type of lipid to be evaluated Differences in fatty acid profiles More than one measure should be used to determine peroxidation products due to the complexity of the peroxidation process 3 phases of peroxidation Many peroxidation products are decomposed or lost due to volatility Consider sampling at multiple time periods Correlations among indicative tests in the current study are moderate Small number of samples? More robustness in composition among lipids? Too much analytical variation? Need to develop methods to measure tertiary peroxidation productspolymers

40 Conclusion Animal Results Dietary inclusion of thermally-oxidized lipids Impairs young pigs growth performance by activation of PPARα pathway (genes associated with β-oxidation) oxidative stress and may need for dietary antioxidants ADFI and consequently ADG with no change in GF Has little influence on Lipid energy value Gut barrier function or serum immunity parameters

41 Next steps? Develop a predictive model to determine a peroxidation index using indicative results with highest correlations PV ($16-25) initiation phase TBARS ($40-78) and/or AnV ($55) propagation phase Hexanal ($60-291) and/or DDE ($unk) termination phase OSI ($65-85) predictive test Validate model by conducting a titration study with increasing levels of peroxidized lipids Determine an peroxidation index threshold where pig performance is reduced (improve understanding between basic physiological measures and animal performance)

42 Development of Nutritional Tools to Estimate ME Content in Rendered Animal Protein By-Products for Swine Determine gross energy (GE) and nutrient composition and develop a robust database of a wide variety of rendered animal protein by-product sources in the U.S. rendering industry. Develop NIR calibrations for GE and chemical composition for rendered animal by-products. Determine digestible (DE) and metabolizable energy (ME) content of a diverse subsample of animal by-products for growing pigs across the range of GE content determined in Objective a. Develop DE and ME prediction equations using in vivo DE and ME content determined in Objective b. Compare ME estimates for MBM derived in this study with ME estimates obtained from prediction equations derived from Adedokun and Adeola (2006) and Olukosi and Adeola (2009).

43 Antioxidants Endogenous superoxide dismutase, catalase, glutathionine peroxidase Natural selenium, Vitamin E Synthetic ethoxyquin, terbutylhidroqinone (TBHQ), butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA)

44 Antioxidants in Animal Nutrition Fernandez-Duenas, 2009 / PhD. Thesis

45 What is the role of an antioxidant? Should antioxidants be added to sources of fats or fat containing feedstuffs for storage preservation? If so, under what conditions and at what cost? Should antioxidants be added to diets to reduce metabolic oxidation? If so, under what conditions and at what cost?

46 Phosphorus Huang and Allee, % bioavailability Traylor et al., % bioavailability Poulsen, % apparent digestibility Factors affecting availability Particle size slight increase from 6-mesh to 8-mesh Processing slight increase from 2.1 to 4.2 kg/cm 2 Ash content 15%U increase from low (porcine) to high (bovine) ash content

47 Phosphorus Impact of DDGS on M&B s economic value of P Corn 0.26% P, 34% STTD = 0.09% P sttd DDGS 0.60% P, 65% STTD = 0.39% P sttd M&B 5.26% P, 70% STTD = 3.68% P sttd Kerr et al., 2010 impact of phytase on M&B s economic value of P? C-SBM diet P attd dig from 15 to 60% by using phytase

48 Rendered Products in Feed Formulations SBM DDGS M&B PM BC FM Corn SBM DDGS Meat & Bone Poultry meal Blood cells Feather meal Dical Limestone L-Lys-HCl L-Thr DL-Met Other kcal ME/kg, 0.95%sidLys, TSAA:L, Thr:L, Trp:L, Ile:L, Val:L, 0.60%Ca, 0.25%availableP

49 Other Comments Biosecurity relative to rendered trucks driving the same route where feed trucks deliver feed Adulteration Contamination with restricted use protein products from ruminants (dioxin) Inclusion of unhydrolyzed feather meal/hair (melamine) Raw material variability caused by blended products (source tracking/composition characteristics) Rapid composition & quality assessment? (NIR) Any functional/value added properties. Lower product nutrient variability/capitalize on variability.

50 Final Comments Energy Amino Acids Phosphorus Lipid Quality Value Added Product Variability

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52 Questions? I ll see if I can point you in the right direction!