Advances in Poultry Nutrition

Transcription

1 POULTRY MANAGEMENT Roadshow for Livestock Phil Expo 2017 February 28, 2017, Macau Hall, Widus Hotel & Casino Advances in Poultry Nutrition Ms. Honey P. Cruz, Msc. An. Nutrition CJ Phil., Inc.

2 AGENDA Introduction Overview of Advances in Nutrition Future Developments and Other Studies CJ Feed CJ Philippines Closing Message 2/28/17 CJP 2

3 INTRODUCTION 2/28/17 CJP 3

4 I. Introduction Livestock Industry An integral and growing segment of food supply Human population growth over the years meat and egg consumption! Changing social and economic climates needs consideration! Production Costs Bird welfare and food safety Fish nutrition competes with ingredient supply Poultry nutrition improvements are needed! 2/28/17 CJP 4

5 I. Introduction.. Importance of NUTRITION SCIENCE has been the focus of many researchers and nutritionists. Science of poultry nutrition a multidisciplinary subject. A key feature of the study of nutrition is absolute reliance on other fundamental sciences. The relationships predicted, are oversimplified; each discipline can influence nutrition in several ways. 2/28/17 CJP 5

6 (source: Stephen Chadd, 2006) 2/28/17 CJP 6

7 I. Introduction.. Poultry Feed Industry Dynamics Livestock commodities (milk, meat, eggs) significantly grow globally Drivers of change : improved incomes, population growth and urbanization (FAO, 2004 and 2006) Developing countries growth towards monogastric production : 77% expansion accounts for poultry and pigs FAO (2003) projected increased demand for grains of 1billion tons up to 2030, maize from 625 to 964 mil tons from 2002 to Traditional poultry diets highly rely on cereal grains as energy source. Globally, cereal grains are balanced with SBM as major protein source in poultry diets. 2/28/17 CJP 7

8 2/28/17 CJP 8

9 I. Introduction.. Feed Manufacturing Technology and Regulatory Constraints Poultry feed is manufactured by combination of technologies: > grinding or rolling, pelleting (heat moisture and pressure), expanding or extruding, applying heat via anaerobic pasteurizing conditioners Advantages of feed processing: 1. improved availability of protein and energy ( nut. Density) 2. destruction of inhibitors and toxins 3. facilitation of use of wide range of ingredients 4. reduction of feed wastage ( selective feeding) 5. production of hygienic compounds (food safety) (Source: Kersten et al 2005, van der Barneveld 2001, Thomas and van der Poel 2001) 2/28/17 CJP 9

10 ADVANCES IN NUTRITION 2/28/17 CJP 10

11 II. Advances in Poultry Nutrition Defining Nutrient Requirements Nutrient requirements are influenced by: 1. bird-related genetics, sex, type and stage of production 2. external thermal environment, stress, husbandy conditions Energy and AA s most critical and expensive NRC (1994) oldest publication Ideal Protein Ratio concept application (IPR) Nutrient Requirements Publications: NRC (National Research Council, USA) ARC (Agricultural Research Council, United kingdom) SCA (Standing Committee on Agriculture, Australia) JRC (Japanese Research Council, Japan) KRC (Korean Research Council, Korea) PHILSAN (Philippine Society of Animal Nutritionists Feed Standard Book, Philippines) CVB (Centraal Veevoeder Bureau, Netherlands) INRA (Institut national de la recherche agronomique, France) SFR (Schothorst Feed Research, Netherlands) 2/28/17 CJP 11

12 Table 1. Ideal amino acid ratios of meat chickens at three growth periods 2/28/17 CJP 12

13 II. Advances in Poultry Nutrition Defining Nutrient Composition and Ingredient Quality There is massive variation on nutrient compositions of ingredients. Data on variation (or matrixes) are available on each ingredient applied for better precision. Use of NIR analysis data. Use of Digestible AA s vs Total AA s (Lemme et al. 2004, Ravindran et al. 2005, Bryden et al. 2009) Use of NE vs ME for energy systems yet to be developed further for poultry. 2/28/17 CJP 13

14 II. Advances in Poultry Nutrition Better Feed Formulation Objective is to derive a balanced diet providing appropriate quantities of available nutrients at least cost. Use of better software for linear programming systems through the years. Use of growth models to simulate feed intake and production parameters under a given husbandry condition.. > compare actual vs potential performance > provide economic analysis of alternative feeding regimens 2/28/17 CJP 14

15 II. Advances in Poultry Nutrition Products of Biotechnology in Poultry Feeding Progress in biotech during past 2 decades offered new opportunities to enhance productivity and efficiency of animals thru improved nutrition. Some applications are already in use. Some are potentially known but yet to be commercially applied due to technical limitations. 2/28/17 CJP 15

16 Table 2. Examples of some biotechnological applications widely used in animal nutrition (Source: Ravindran 2004) 2/28/17 CJP 16

17 Table 3. Examples of some biotechnological applications with future potential in animal nutrition (Source: Ravindran 2006) 2/28/17 CJP 17

18 II. Advances in Poultry Nutrition Feed Processing Technology progress from simple mixing of mash feed to pelleting involves various physical, chemical, and thermal processing operations (Schofiled 2005). CRUMBLE or PELLET form majority of feeds used in poultry especially for Broilers. Advantages : feed wastage, nutrient density, selective feeding, time and energy spent for eating, destroys pathogenic organisms, thermal modification of starch and energy (Behnke 1996, Amerah et al. 2007). 2/28/17 CJP 18

19 II. Advances in Poultry Nutrition Phase Feeding It is a form of precise feeding, commercially has been developed for the past 2 decades. Feeding system where dietary amino acids are reduced steadily over time > reduce costs associated with excess dietary protein or amino acids. Number of phases to be implemented in production cycle dictated by both economics and practicability. 2/28/17 CJP 19

20 FUTURE DIRECTIONS IN POULTRY NUTRITION 2/28/17 CJP 20

21 III. Future in Poultry Nutrition FEED ADDITIVES 1. Feed Enzymes Next Generation! > Enzyme Cocktails vs single enzymes (Cowieson et al. 2006, Ravindran 2007) > Next generation enzymes close to being perfect (Bedford and Partridge 2001) -. High catalytic activity (per unit of protein) -. Good thermostability -. High activity under wide ranges of gut ph -. Good stability under Ambient Temp (Amerah et al. 2011) > Super dose Microbial Phytase (Cowieson et al. 2011) FEED ADDITIVES 2. Alternatives to AGPs > Ban of various antibiotic growth promotants globally > Focus now is sustenance of gut flora and gut health > Alternatives : Enzymes, Probiotics, Prebiotics, Essential Oils, Botanicals and Organic Acids = past 10 years had been widely tested, yet needs more evaluation in the future. > Strategies to be effective : use digestible prestarter diets, use dietary protein, use coarse particle size or whole grain, maintain good quality litter, stocking density, improved climate 2/28/17 CJP 21

22 Table 4. Feed cost of various alternative products, compared with antibiotics and coccidiostats 2/28/17 CJP 22

23 III. Future in Poultry Nutrition FEED ADDITIVES 3. Crystalline Amino Acids (CAA) > Maximizing efficiency of protein and amino acid utilization is very important > Challenge to Nutritionists is sustaining improvements in Genetic Potential by refining the AA nutrition of poultry. > CAA s as a major development will assist nutritionists to: -. More precisely meet the Ideal AA profile for yield performance -. Use Digestible AA vs Total AA -. Reduce Dietary protein -. Develop Phase feeding programs Crystalline Amino Acids (CAA) Current ones in the market: > DL-Methionine, > L-Methionine > L-Lysine HCL > L-Threonine > L-Tryptophan > Lysine and Tryptophan combined Further developments: > Valine and Isoleucine -. Faster absorption of free amino acids than protein bound amino acids -. Supplements of limiting amino acids are utilized more efficiently by poultry for growth than equivalent quantities supplied as intact proteins (D Mello 2003). 2/28/17 CJP 23

24 III. Future in Poultry Nutrition ALTERNATIVE RAW MATERIALS > Increasing global demand for poultry = increase demand for feed and raw materials. > First strategy is to evaluate potential New Raw Materials. > Second, examine ways to maximize their value by using feed enzymes, supplemental crystalline amino acids, etc.. High Fiber and NSP limits nutrient availability, thus development of enzyme combinations must target Fiber fractions (mannanases, cellulases) > Quality control and assurance play vital role to reduce Raw material variability. QUALITY is investment and Investment is QUALITY > However, commercial use of new Raw materials has been limited due to constraints imposed by several nutritional, technical, and socio-economic factors.. 2/28/17 CJP 24

25 (Source: Ravindran 2006) 2/28/17 CJP 25

26 OTHER POULTRY NUTRITION STUDIES 2/28/17 CJP 26

27 IV. Other Poultry Studies Methionine Requirements For BROILERS: o Feed consumption is mainly controlled by dietary energy. o Level and balance of (EAA) significantly affected feed intake, consequent weight gain and carcass composition. o Broiler chicks react to amino acid deficiencies within a short period (hours) by adjusting feed intake. o TSAA requirement than methionine = max feed utilization and breast meat yield than obtaining max weight gain. o Ban of various antibiotic growth promotants globally o based on the feed conv. ratio in broilers : 0.95% TSAA most profitable if grown to 1.7 kg. 0.85% TSAA most profitable if grown to 2.2 kg. o Methionine : breast meat. abdominal fat pad. due to a good balance of AA o Different strains require different amounts of methionine. 2/28/17 CJP 27

28 Strain Ross 308 Cobb ArborAcres Broiler nutrition recommendations according to the nutrition guideline of strains Stage Nutritional recommendation (%) TSAA Methionine Totel Digest Totel Digest Relative to lysine TSAA Meth. Starter Grower Finisher Starte Growe Finisher Finisher Starter Growe Finisher Finisher Starter NRC (1994) Growe Finisher /28/17 CJP 28

29 IV. Other Poultry Studies Methionine Requirements For LAYING HENS: o Investigators found the following: Hen Requirement Meth (mg/d) TSAA (mg/d) o White-egg laying hens require TSAA than brown-egg laying hens. o Commercial laying hens require TSAA than the NRC (1994) recommendation. Above 413 mg/day : Albumen total solids and protein. At 507 and 556 mg/day : yolk protein compared to 413 o The requirement for maximum egg production is than for maximum feed utilization. And the requirement for egg quality is than for egg production and feed utilization. o Methionine intake should be than 420 mg/day to maximize the quantity and quality of egg production. 2/28/17 CJP 29

30 IV. Other Poultry Studies 2/28/17 CJP 30

31 IV. Other Poultry Studies 2/28/17 CJP 31

32 IV. Other Poultry Studies 2/28/17 CJP 32

33 CJP FEED The COMPETITIVE Advantage!!! CJ Animal Bioscience Research Institute (Korea HQ) animals Global consultant animals CJ Southeast Asia R&D CenterS (Vietnam, Indo, China) Global Consultants

34 The Competitive Advantage FRESH RMs FRESH FEED SAFE PROCESS SAFE FOOD SAFE FEED SAFE MEAT

35 CJP uses latest feed technology concepts for both nutrition and processing for supreme animal performance. Supreme Nutrition Concepts Process Technology Concepts - More dynamic, balanced and consistent Energy, Amino Acid levels and ratio for ingredients Use of latest Feed Research Approach (NE, Dig AA) - Upgraded quality systems - More sophisticated process with right hardness of pellet ISO 9001:2008, GMP, HACCP Mini Pellet for Prestarter CJP FEED Towards 2015 version!

36 Cook ART Nutritionist Science Formulation Economist Economics Source: CJ Central Feed Research Institute 2/28/17 CJP 36

37 Science (Nutritionist) - nutrient requirement of the animals - nutritive composition of the feedstuffs Art (Cook) - selection of the ingredients - inclusion level of ingredients desired min. and max. range. Economics (Economist) - least cost formulation - make a profit 2/28/17 CJP 37

38 Formulation Strategies Review nutrient specifications Review nutrient needs for poultry Consider using of value by-products and/or alternative ingredients Based on available or digestible amino acids Use of additives and enzymes 2/28/17 CJP 38

39 Formulation Strategies Use of ENZYMES, multi-enzyme or phytase - Use of matrix values can provide cost reduction - Savings in Layer feed = average P /kg - Savings in Broiler feed = average P /kg - Savings in Swine feed = average P /kg Reduction of Crude Protein for Layer feeds by % can provide cost savings of about P /kg. Replacing AGPs with Organic acids are known to be effective. Using DFMs and Peptides are beneficial for gut health balance. Use of DDGS and Meat & Bone Meal can be alternatives to high protein and MDCP meals. 2/28/17 CJP 39

40 Processing Strategies Feed processing adds value to the nutritional value of the diet. Grinding - Rule of thumb: every 100 micron reduction in particle size, Feed Efficiency improves by % - reduces nutrient excretion in environment Batching / Mixing - Creates feed uniformity and mixer homogeneity - CV must be < 10% Pelleting - Improves FCR by 6-7%; increases ADG by 6% - Improves nutrient digestibility Source: Kansas State Univ., Extension 2/28/17 CJP 40

41 QUESTION Is PHILIPPINE INDUSTRY ready to apply many biotechnological developments in poultry nutrition??? 2/28/17 CJP 41

42 WHO CAN HELP? ANIMAL NUTRITIONISTS RESEARCHERS LICENSED VETERINARIANS FEED PROCESSING EXPERTS QUALITY FEED MILLING BIG COMPANIES GOVERNING BODIES FARM PRACTITIONERS ANIMAL NUTRITION CONSULTANTS YOU! 2/28/17 CJP 42

43 Let us AIM for INNOVATION and GLOBAL Competitiveness!!! 2/28/17 CJP 43

44 MARAMING SALAMAT PO! Thank You very much! Gamsahamnida!

45 Sources 1. Advances and Future Directions in Poultry Nutrition : An Overview by Velmurugu Ravindran, Massey University, March 2012-September Recent Advances in Poultry feed Additive by Dr. MG Nikam, Department of Poultry Science 3. Recent Advances in Animal Feed Additives such as Metabolic Modifiers, Antimicrobial Agents, Probiotics, Enzymes, and Hghly Available Minerals Review by C. Wenk, Inst. Of Animal Sciences, Switzerland 4. Role of Dietary Methionine in Poultry production by Ahmed Al- Zahrani, Animal Science Department, Poultry Nutrition 5. Advances in Poultry Nutrition by Michael Kidd, Mississippi State Uni. 6. Future Trends and Developments in Poultry Nutrition by Stephen Chadd, Royal Agricultural College, United Kingdom 2/28/17 CJP 45