FERMKITO TM. Maximizing Animal Production Performance Through Animal Nutrition Innovations. Better World Through Better Way

Transcription

1 FERMKITO TM Maximizing Animal Production Performance Through Animal Nutrition Innovations

2 FERMKITO FERMENTATION PATENTED FERMENTATION PROCESS CHITOSAN

3 What is FERMKITO? FERMKITO 1. Natural fermented product containing chitin, chitosan, chitosan oligosaccharide and natural carotenoid. 2. Processed by microbial fermentation with Aspergillus niger, Aspergillus oryzae, Bacillus subtilis, Saccharomyces cerevisiae and Lactobacillus acidophillus. 3. Valid alternative to antibiotics and natural immune enhancer for livestocks.

4 Scheme of FERMKITO manufacturing Food-grade Crab Shell Media For Fermentation Probiotic Microbes Aspergillus niger, Aspergillus oryzae, Bacillus subtilis, Etc. Chitin, Chitosan and Chitosan oligosacchairde - Over 7% Fermentation Products Pre-digest of nutrients, Natural anti-bacterial products Vitamin B complex, UGF etc. Natural Anti-oxidation Agents Carotenoid Astaxanthin.

5 General effects of FERMKITO -Safe alternative to antibiotics. -Prevents and controls animal diseases (diarrhea in piglets, salmonellosis in poultry). -Enhances immune responses. -Prevents fatty liver syndrome. -Improves egg shell quality and egg yolk color. -Enhances production performances.

6 What are chitin, chitosan and chitosan oligosaccharides? -Chitin is a safe and natural substance found in the shells of crabs and insects and in the cell wall of mushrooms. -It ranks second to cellulose as the most plentiful organic compound on earth. -Unlike most polysaccharides, chitin has a strong positive charge which allows it to bind to negatively charged surfaces. -Chitin and its derivatives such as chitin, chitosan and chitosan oligosaccharide, have many properties that make them attractive for a wide variety of health applications.

7 Chitin: Background Information Abundant polymer of N-acetyl-D-glucosamine in a β-1,4 linkage similar to cellulose Not readily soluble: - limits industrial applications De-acetylate: - now called chitosan - relatively soluble, especially in dilute acid The synthesis of chitosan occurs as an abundant wall component of certain fungi

8 Chitin and Chitosan Structures CH3 H CH 2 OH H o H H H CO NH o H CH 2 OH H o HO H NH o CH 2 OH H o HO H NH H CO H Chitin H CO H H CH 2 OH H CH CH 3 3 H H H o NH2 H H o CH 2 OH H o HO H NH2 o CH 2 OH H o HO H NH2 H H Chitosan H H

9 Molecular Structure of Chitin and Chitosan o CH OH 2 OH O OH o OH CH OH 2 OH O o CH OH 2 OH O OH o n Cellulose N-acetylglucopyranose Chitin (n=1, M.W:203.19) Chitosan

10 Glucosamine : Background Information Monosaccharide : a basal unit of Chitosan and Chitosan oligosaccaride Two types : N-Acetylglucosamine & D-glucosamine CH 2 OH CH 2 OH O O OH HOH OH HOH HO HO NH 2 Glucosamine NHCOCH 3 N-aceylglucosamine

11 What is glucosamine? A natural sugar found in the body and in certain foods Plays an important role in the production, maintenance, and repair of cartilage. (cartilage resilience & Joint lubrication) As the body ages, reduction of ability to synthesize glucosamine. Oral administration of glucosamine is recommended to patients suffering from joint pain and ostearthritis etc.

12 Physiological and biological functions of chitin and its derivatives -Anti-bacterials and anti-fungal effects. -Enhances immunity. -Reduces cholesterol levels. -Helps to prevent constipation. -Reduces blood pressure and levels of uric acid. -Activates cell metabolism. -Improves liver functions. -Anti-tumor effect. -Increases excretion of harmful metals (heavy metals).

13 Mode of action of FERMKITO

14 KEY TO COMPETITIVENESS? Animal Nutrition Innovations

15 KEY TO COMBAT INFECTION? IS THIS POSSIBLE? PREVENT ATTACHMENT

16 LECTINS CHITOSAN

17 Mode of action of FERMKIO on immune enhancing effects IL-1,2 : Interleukin 1,2 MAF : Macrophage activating factor M : Macrophage B : B cell T H : Helper T cell T H IL-2 B T DTH Tumor Cells (Chitin, Chitosan, Chitosan- Oliogsaccharide) M IL-1 T c NK Pathogenic Microbes T C : Cell impedimental T cell T DTH : Delayed hypersensitive T cell NK : Natural Killer Cell PMN : Polymorphonuclear leucocyte MAF M PMN

18 Mode of action of FERMKIO on anti-cholesterol effects FERMKITO (Chitin, Chitosan and Chitosan Oligosaccharides) Promoting the excretion of bile acids Inhibition of cholesterol esterase Shifting cholesterol in the blood to bile acid Inhibiting the absorption of cholesterol Controlling the degradation of cholesterol esterase Decreasing Blood Cholesterol

19 Anti-cholesterol esterase effect of FERMKITO RCOOH 2 Lecithin FAT RCOOCH O CH 2 OPOCH 2 CH 2+ N(CH 3 ) 3 O - NH 3 + NH 3 + Chitosan Chitosan-oligosaccharide NH 3 + Cholesterol Esterase

20 Anti-cholesterol absorption effect of FERMKITO Cholesterol Cholesterol + FERMKITO Bile Acids Cholesterol Bile Acids + Fermkito Excretion

21 Examination 1. Effect of the Antibacterial Activity Growth Inhibition Test Microorganism Examination Team ZENOAQ CRL

22 Material 1. Test Products Products A ST FERMKITO Source Bacillus subtilis Dry Beer Yeast Delipidated Soybean Bacillus subtilis Chitin,Chitosan Aspergillus Saccharomyces Bacillus Method Cocultivation with Salmonella in vitro -Salmonella Typhimulium -Salmonella Dublin

23 Result Anti-Salmonella Effect Cocultivation with Salmonella for 7 hours Antibacterial Activity 10 Log10CFU/mL Control A ST Fermkito S.Typhimurium S.Dublin

24 Technical data on FERMKITO

25 Swine Technical Data

26 Effects of dietary FERMKIO supplementation on colony counts oflactobacilus in feces of mouse Days Counts of L. acidophillus, x10 8 /g Control FERMKITO (0.5%/kg diet)

27 Effect of FERMKITO on the No. of E.coli in the feces of calves 1 E-coli (x10 9 /0.1 g feces) Before feeding 1st day 2nd day 3rd day After feeding FERMKITO 1 A total of 10 Holstein calves of 65 kg body weight. 2 Fermkito 0.3% in feed. *Experimental diet : Commercial diet (CP 14%)+Fescue grass at the ratio of 5:5.

28 Swine Studies from Feed companies 1. Exp I : An experimental farm of H feed company -Experimental animals : A total of 120 weaned piglets (28 days old) -Experimental diets : Commercial diets (Phase I: ME, 3,350 Kcal/kg; Lys. 1.5%) (Phase II: ME 3,350 Kcal/kg; Lsy. 1.3%) -Treatment and feeding period : 1) Control, 2) FERMKITO 0.3%; for 4 weeks. 2. Exp II : An experimental farm of S feed company -Experimental animals : A total of 150 weaned piglets (21 days old) -Experimental diets : Commercial diets (ME, 3,400 Kcal/kg; Lys. 1.6%) -Treatment and feeding period : 1) Control, 2) FERMKITO 0.3%; for 3 weeks. 3. Exp III : An experimental farm of W feed company -Experimental animals : A total of 150 growing pigs (Init. BW 15.7 kg) -Experimental diets : Commercial diets (ME, 3,300 Kcal/kg, Lsy. 1.2%) -Treatment and feeding period : 1) Control, 2) FERMKITO 0.3%; for 5 weeks.

29 Exp. I. Trial for weaned pigs ADG, g ADG, g Feed/gain 449 (6.2%*) 1.54 (2.1%) Control FERMKITO 0.3% * Means an improvement rate vs. control. -Experimental animals : A total of 120 weaned piglets (28 days old) -Experimental diets : Commercial diets (Phase I: ME, 3,350 kcal/kg; Lys. 1.5%) (Phase II: ME 3,350 kcal/kg; Lys. 1.3%) -Treatment and feeding period : 1) Control, 2) FERMKITO 0.3%; for 4 weeks Feed/gain

30 Exp. II. Trial for weaned pigs ADG, g ADG Feed/gain (4.9%*) (3.1%) Control FERMKITO 0.3% * Means an improvement rate vs. control. -Experimental animals : A total of 150 weaned piglets (21 days old) -Experimental diets : Commercial diets (ME, 3,400 Kcal/kg; Lys. 1.6%) -Treatment and feeding period : 1) Control, 2) FERMKITO 0.3%; for 3 weeks Feed/gain

31 Exp. III. Trial for growing pigs ADG, g ADG Feed/gain 869(2.7%*) 2.15 Control FERMKITO 0.3% * Means an improvement rate vs. control. (2.7%) -Experimental animals : A total of 150 growing pigs (Init. BW 15.7 kg) -Experimental diets : Commercial diets (ME, 3,300 Kcal/kg, Lsy. 1.2%) -Treatment and feeding period : 1) Control, 2) FERMKITO 0.3%; for 5 weeks Feed/gain

32 FERMKITO as an alternative to antibiotics Exp. I : Dankook University (2000) - Experimental design : Items Replication Heads/replication Heads/treatment Control Experimental diets 1 FERM Experimental animals : A total of 60 weaned piglets, 31 days old. - Experimental diets : Corn-SBM based diet (ME : 3,400 kcal/kg, CP, : 18%). 1 Basal diet + avilamycin 20 ppm + chlorotetracyclin 110 ppm + sulfathiazole 100 ppm. 2 Basal diet + 0.5% of FERMKITO (antibiotics free diet).

33 FERMKITO as an alternative to antibiotics Exp. II : Seoul National University (2000) - Experimental design : Items Replication Heads/rep. Heads/trt. Antibiotic Control Experimental diets Antibiotic-free FERMKITO 3 - Experimental animal : 90 pigs, 100 days old. - Experimental diet : Corn-SBM based diet (ME: 3,350 kcal/kg, CP : 18%) 1 Basal diet % CTC. 2 Basal diet. 3 Basal diet + 0.5% of FERMKITO

34 Exp. I : Effect of FERMKITO on the performance of weaned piglets ADG, g ADG Feed:Gain Control 500 (3.8%*) FERMKITO 1 2 (0.4%) -Experimental animals : A total of 60 weaned piglets, 31 days old (10.05 kgbw). -Experimental period : 3 weeks -Experimental diets : commercial diet (ME : 3,400 kcal/kg, CP, : 18%). -Initial and fibody 1 Basal diet + Avilamycin 20 ppm + Chlorotetracyclin 110 ppm + Sulfathiazole 100 ppm. 2 Basal diet + 0.5% of FERMKITO (antibiotics free diet) * Means an improvement rate vs. control. Feed/gain

35 Exp. II : Effect of FERMKITO on the growth 4 and back fat thickness of finishing pigs Final body weight, kg Final BW Back fat thickness Control Antibiotic FERMKITO * Means an improvement rate vs. control. -Experimental animal : 90 pigs, 100 days old. Experimental period : 9 weeks -Experimental diet : commercial diet (ME: 3,350 kcal/kg, CP : 18%) 1 Basal diet. 2 Basal diet % CTC. 3 Basal diet + 0.5% of FERMKITO. 4 Back fat thickness at 10 th rib. (-6.3%) (3.5%*) (1.7%) (1.3%) Back fat thickness, cm

36 FERMKITO field trial in Japan (2001) - Experimental design : Items Replication Heads/replication Heads/treatment Control Experimental diets 1 FERM Experimental period : 54 days ( ) -Initial Body weight : 57.9 kg (control); 57.5 kg (FERMKITO ) -Experimental station : S swine farm

37 Effect of dietary FERMKITO supplementation on growth performance of finishing pigs (in Japan, 2001) Average daily gain, g ADG, g Feed/gain 902 (4.4%*) 3.11 (3.4%) Control FERMKITO 0.5% Feeding period: 54 days ( ) * Means an improvement rate vs. control. Initial Body weight : 57.9 kg (control); 57.5 kg (FERMKITO) Experimental station : S swine farm Feed/gain

38 Effect of dietary FERMKITO supplementation on carcass characteristics of finishing pigs (in Japan, 2001) Lean content, % Control FERMKITO 0.5% Control FERMKITO 0.5% Feeding period: 54 days ( ) Initial Body weight : 57.9 kg (control); 57.5 kg (FERMKITO) Experimental station : S swine farm

39 Nursing and Weaned Piglets Study (in Thailand (2001) 1. Experimental design : Items Total no. of sows (3 rd parity) Control 8 FERMKITO supplementation levels 0.3% 8 0.6% 8 2. Experimental Station : Khon Kaen University in Thailand 3. Experimental diets : Milk product-rice-sbm based diets -Nursing diet : 3,427 ME kcal/kg, CP Weaning diet : 3,451 ME kcal/kg, CP 22.1

40 Effect of dietary FERMKITO supplementation on growth performance of nursing pigs (0 to 21 days old) Average Daily Gain g/day 5.7%* 8.3%* *Improvement rate (%) vs. control. Control FERMKITO 0.3% FERMKITO 0.6% Total 234 piglets (78 piglets/treatment) was used for this trial.

41 Effect of dietary FERMKITO supplementation on growth performance of weaned pigs (21 to 56 days old) Average Daily Gain %* 484 g/day 2.86%* Control FERMKITO 0.3% FERMKITO 0.6% *Improvement rate (%) vs. control. Total 234 piglets (78 piglets/treatment) was used for this trial.

42 Effect of dietary FERMKITO supplementation on feed efficiency of nursing pigs (0 to 21 days old) Feed/gain %* %* Control FERMKITO 0.3% FERMKITO 0.6% *Improvement rate (%) vs. control. Total 234 piglets (78 piglets/treatment) was used for this trial.

43 Effect of dietary FERMKITO supplementation on feed efficiency of weaned pigs (21 to 56 days old) Feed/gain %* %* *Improvement rate (%) vs. control. Control FERMKITO 0.3% FERMKITO 0.6% Total 234 piglets (78 piglets/treatment) was used for this trial.

44 Effect of dietary FERMKITO supplementation on an average diarrhea score of nursing and weaned pigs (0 to 56 days old) Diarrhea score* (0-21 days) Diarrhea score (21-56 days) Control FERMKITO 0.3% FERMKITO 0.6% * Subjective diarrhea scores were made on a pen basis each morning during the first 2 weeks of feed changing. Scoring was on a four-point scale with 1 = firm, 2 = slight, 3 = loose, and 4 = watery.

45 Effect of dietary FERMKITO supplementation on an uniformity of nursing and weaned pigs (0 to 56 days old) Uniformity* (0-21 days) Uniformity (21-56 days) Control FERMKITO 0.3% FERMKITO 0.6% *Piglets uniformity was accounted in each period for as percentage units that fell into two times of standard deviation based on average live weight

46 Effect of chitosan oligosacharide supplementation on Cholesterol level in loin of swine (55 kg-107 kg, 9 wks) FERMKITO TM as source for branded animal product production Cholesterol mg/100g -16% reduction Treat 1 Treat 2 Treat 3 Treat 4 Dietary treatments : Treat 1 (tallow 2.5%+Lecithin 2.5%); Treat 2 (tallow 0%+Lecithin 5.0%); Treat 3 (tallow 2.5%+Lecithin 2.5%+ chitosan oligosaccharides 0.1%) Treat 4(Tallow 0%+Lecithin 5.0%+ chitosan oligosaccharides 0.1%) (KWU, 2002)

47 Poultry Technical Data

48 FERMKITO as source for branded animal product production Effect of FERMKITO TM on egg quality and cholesterol levels in egg yolks Items Dietary treatment 1 Control FERM 0.5 FERM 1.0 FERM+PE Egg production, % Weight of egg, g b ab ab 61.35a Strength of egg shell, kg/cm Yolk color 7.02 b 7.60 a 7.68 a 7.72 a Yolk index 0.42 b 0.42 b 0.43 ab 0.45a Cholesterol level in egg yolk, % a 1.28 ab 1.23 bc 1.19 c A,b,c,d (P<0.05). (Dan Kook University, 2000) 1 Control : Basal diet, FERM 0.5 : Basal diet + FERMKITO 0.5%. FERM 1.0 : Basal diet + FERMKITO 1.0%. FERM+PE : Basal diet + FERMKITO 0.5% + Plant extract 0.05%. 2 Measurement of the height of the yolk in relation to the width of the yolk gives the yolk index 3 Egg yolk samples were taken from forty laying hens per treatment.

49 A & L Farm Trial Result from Phillipine Classification: Layer Farm No. Layers (Lohman): 10,000 heads Location: San Jose, Batangas in Philippine Trial Specifications Product Used: FERMKITO Inclusion Rate: 3 kg/ton of feed 2 Controls (both basal diet), 1 Treatment ( Basal +FERMKITO ) Duration: 6 weeks Age of Stocks at the Start of the Trial: 44 th week Total No. of Stocks Used: 1, 920 heads

50 677 eggs MORE Ave: 24,338 eggs VS. 25, 015 eggs for FERMKITO Parameters Control 1 Control 2 With FERMKITO Total Egg Production 24, , , 015 Average Egg Prod n/day Average Egg Prod n/week FCR Mortality , , ,

51 23 % egg thickness improvement TREATMENT Without FERMKITO With FERMKITO AREA OF MEASUREMENT BASE TOP MID AVERAG E

52 CONCLUSIONS/RESULTS FERMKITO improved egg production by % ( eggs) or an average of 2.79 % (677 eggs) within 6 weeks. Feed Conversion Ratio (FCR) was lower by 2.57 % (even if the product was perceived to be an add-on cost ; FERMKITO improved egg yolk color from the basal diet output of 5 units to 8 units (using the egg yolk color fan) using FERMKITO ; and FERMKITO improved egg thickness by 23 %.

53 Effects of FERMKITO on the egg production rate of laying hens Egg production rate, % Control FERM 0.5 FERM 1.0 FERM+PE Control FERM 0.5 FERM 1.0 FERM+PE (Dan Kook University, 2000) 1 Control : Basal diet, FERM 0.5 : Basal diet + FERMKITO 0.5%. FERM 1.0 : Basal diet +FERMKITO 1.0%. FERM+PE : Basal diet + FERMKITO 0.5% +Plant extract 0.05%.

54 Effects of FERMKITO on cholesterol content in egg yolk in laying hens 2 Cholesterol in egg yolk, % (3.0%*) 1.23 (6.8%) Control FERM 0.5 FERM 1.0 FERM+PE 1.19 (9.8%) Control FERM 0.5 FERM 1.0 FERM+PE * Means of an improvement rate vs. control. 1 Control : Basal diet, FERM 0.5 : Basal diet + FERMKITO 0.5%. FERM 1.0 : Basal diet + FERMKITO 1.0%. FERM+PE : Basal diet + FERMKITO 0.5% +Plant extract 0.05%. 2 Egg yolk samples were taken from forty laying hens per treatment. (Dan Kook University, 2000)

55 Effect of dietary FERMKITO supplementation on cracked egg rate of layers Cracked egg (%) Feeding FERMKITO Refeeding FERMKITO 5.4 Stop feeding FERMKITO Weeks (EBS, 2000) * Data were obtained from a commercial farm in Korea. Experimental animals : 40,000 layers, 31 weeks old. Feeding rate of FERMKITO : 0.5% in diets. Experimental diets : commercial diet (ME: 2,850 kcal, CP: 18%)

56 Effect of FERMKITO on the growth performance of broilers Total weight gains, g 1,520 1, ,480 1,460 1,438 1,440 1,420 Total weight gains Feed:gain 1, (2.9%*) 1, (3.9%) (2.6%) (3.1%) Feed/gain 1,400 a Control Antibiotics FERMKITO -Experimental animal : 600 broilers, for 35 days. -Experimental diet : commercial diets (Starter :ME: 3,150 kcal/kg, CP : 22%) (Finisher : ME: 3,200 kcal/kg, CP : 20%) a Supplemented Chlorotetracycline to basal diets at the level of 100 ppm. b Supplemented FERMKITO to basal diets at the level of 0.3% and antibiotics was not supplemented in basal diet. b 1.82 * Means of an improvement rate vs. control.

57 Effect of FERMKITO on feed efficiency and total egg/hen Feed/egg Feed/egg Total egg/hen Total egg/hen 2 Control FERMKITO 0.3% FERMKITO 0.6% A total of birds was Experimental period : weeks.