3/10/ Energy metabolism o How to best supply energy to the pig o How the pig uses energy for growth

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1 Keeping Control of Feed Costs in n Uncertin Mrket Presented To: Iow Pork Producers Assocition Regionl Meetings Februry, 2009 John F. Ptience Iow Stte University Ames, IA Outline Wht s new in swine nutrition t Iow Stte Hint: Almost everything Importnt bsic concepts Hint: It s ll bout fitting within your production system Wht is novel? Hint: It s novel to you if you ve never used it before Risk ssocited with using novel feed ingredients Hint: Knowing the risks is the first step in mnging them Mitigting the risk of novel feed ingredients Hint: Like so much of frming, it s ll bout risk mngement Specific lterntive ingredients Hint: The devil is in the detils Tke home messges Swine Nutrition Tem Gol: Applied Swine Nutrition Reserch Progrm Dr. Nick Gbler Dr. Mrk Honeymn Dr. Brin Kerr Dr. John Ptience Dr. Mike Spurlock Dr. Tom Weber To develop n understnding of high priority nutrition nd mngement issues to crete solutions nd develop strtegies tht support greter economic success nd improved long term sustinbility of the pork industry Reserch Themes : Applied Swine Nutrition Reserch Progrm 1. Energy metbolism o How to best supply energy to the pig o How the pig uses energy for growth Applied Swine Nutrition Reserch Progrm: Website 2. Ingredient evlution o Evlution of ingredients o Improved pproches to ingredient evlution 3. Feeding nd mngement o Bsed on industry input nd suggestions 1

2 Importnt Bsic Concepts Frmework for Developing Feeding Progrms Nutrient Supply Nutrient Requirements Feeding Progrm Profitbility Pork Qulity Sustinbility Frmework for Developing Feeding Progrms PRODUCTION CONTINUUM Nutrient Supply Feeding Progrm Nutrient Requirements Functionl Properties Breeding Frrowing Wht occurs in one phse of production often ffects outcomes in lter phses. Or Dignosing problems in one phse of production often requires considertion of wht is hppening in erlier phses. Profitbility Pork Qulity Sustinbility Nursery Growout Typicl Nursery Growth Curve Typicl Nursery Growth Curve, lbs Body weight, t, lbs Body weight ±2 S.D. (92% of ll pigs) Age postwening, dys Age postwening, dys 2

3 Kcl/kg Generlly, benefits of enzyme use re gretest in low qulity ingredients Gross Energy Metbolizble Energy WHAT GETS MEASURED GETS MANAGED OR YOU CANNOT MANAGE WHAT YOU DO NOT MEASURE Grin Smple An (Very) Incomplete List of Ingredients Used in Pig Diets Around the World Corn Whet Brley Milo Titicle Fbbens Lentils Field pes Soyben mel Full ft soybens Frozen cnol seed Cnol mel Hulless brley Nked ots Sprouted grins Tpioc Distillers grins Whet middlings Lupins Bkery by-product Whey (liquid) Poultry by-product Fish mel Choice White Grese Lrd AV blend Cnol oil Tllow Corn oil Poultry grese Profile of Feed Ingredients Used Around the World Item U.S.A. Europe Netherlnds Cerel grins Co-products - oilseeds Co-products Food Fts nd oil Other Adpted from Zijlstr, 2009 Risks Associted with Adopting New Ingredients Perception of Risk versus Perception of Rewrd Risks Associted with Adopting New Ingredients Accurcy nd consistency of nutrient profile (dt) Pltbility Risk to performnce, pork qulity nd sfety Presence of nti-nutritionl ii lfctors Impct on gstrointestinl helth, or other biologicl system Risk of contmintion: endogenous or exogenous Quntity nd consistency of supply Ese of hndling 3

4 ) 3/10/2009 Impct of Clss of Whet on Wenling Pig Growth Energy nd Swine Nutrition BW (lbs) b b b b b d 7 d 14 d Durum CPS-W CPS-R HRS HRW HW Performnce of wened pigs ws similr cross whet clsses, including CPS nd durum Evolving Questions on Energy in Swine Nutrition 1. Will we feed pigs differently in the future thn we hve in the pst? 2. In the pst, strch ws the mjor source of energy in pig diets. Will this be the cse in the future? 3. Will fiber levels in pig diets increse, nd if so, wht cn we do to mximize outcomes? GE DE ME Energy in feces Energy in urine Energy in gses: CH 4 + H 2 Het increment 4. Will we be ble to economiclly sustin the current primry focus on brn throughput? NE 5. How will we price novel feed ingredients in pig diets? 6. Should we be considering switch to the net energy system in plce of the existing metbolizble energy system? NE m NE g NE l NE p Adpted from Ewn, 2001 Comprison of DE, ME, & NE Risks Associted with Adopting New Ingredients DE ME NE -reltive to corn- Corn Soyben mel Whet Field pes Brley Cnol mel Tllow Perception of Risk versus Perception of Rewrd 4

5 Mitigting Risk: 7 Steps DE Content of 11 Field Pe Smples 1. Define chemicl nd nutrient composition 2. Determine nutrient digestibility 3. Chrcterize pltbility nd potentil feed intke 4. Identify nti-nutritionl fctors 5. Determine contmintion risks 6. Address physicl hndling issues, if ny 7. Feed it!! DE (kcl/kg; 90% DM) b bc b,c b,c b,c b,c b,c,d Em Hi M Sp C Bo D Or Vo Vi Mu Vriety c,d c,d d Feed Efficiency of Pigs Fed DE-Corrected Diets Distillers Dried Grins Feed efficiency (A ADG/ADFI) ,b b,b Em Hi M Sp C Bo D Or Vo Vi Mu Con Vriety b,b,b,b The pork industry hs lwys competed with other sectors of the economy for feedstuffs: humn foods minly. Biofuels upset this blnce nd chnged forever the wy the world views crops If biofuels ren t sustined, they cn be replced by other competitors such s biopolymers Current Commercil Dietry DDGS Inclusion Rtes nd Estimted Usge Grower-finisher diets ~85-90% 20-30% dietry inclusion rtes, BUT. Sow diets ~5-10% Gesttion up to 50% dietry inclusion, BUT.. Lcttion 5-10% of the diet Lte nursery diets < 5% Added t 5-10% of the diet Dried Distillers Grins with Solubles Cr. Protein ME M.E., Mcl/lb N.E., Mcl/lb Clcium, % Totl phosphorus, % Avil. Phosphorus, %

6 Dried Distillers Grins with Solubles SID Lysine, % SID Tryptophn, % SID Methionine, % SID TSAA, % SID Threonine, % Averges, Coefficients of Vrition, nd Rnges of Selected Nutrients Among 32 U.S. DDGS Sources (100% Dry Mtter Bsis) Nutrient Averge Rnge Dry mtter, % Crude protein, % 30.9 (4.7) Crude ft, % 10.7 (16.4) Crude fiber, % 7.2 (18.0) Ash, % 6.0 (26.6) Swine ME, kcl/kg 3810 (3.5) Lysine, % 0.90 (11.4) Phosphorus, % 0.75 (19.4) Source: Shurson Ft Qulity Chrcteristics of Mrket Pigs Fed Corn-Soy Diets Contining 0, 10, 20, nd 30% DDGS 0% 10% 20% 30% Belly thickness, cm ,b 2.84,b 2.71 b Belly firmness score, ,b 25.1,b 21.3 b degrees Adjusted belly firmness ,b 25.4,b 22.4 b score, degrees Iodine number b 70.6 c 72.0 c Mens within row lcking common superscripts differ (P <.05) Source: Shurson Effect of Formulting G-F Diets on Digestible Amino Acid Bsis, with Incresing Levels DDGS, on Overll Growth Performnce 0% DDGS 10% DDGS 20% DDGS 30% DDGS Initil wt., lbs Finl wt., lbs ADG, lbs ADFI, lbs F/G Xu et l. (2006) unpublished Dt from 32 pens, 8 pens/tretment Source: Shurson Whet Middlings Cr. Protein ME M.E., Mcl/lb N.E., Mcl/lb Clcium, % Totl phosphorus, % Avil. Phosphorus, % Whet Middlings SID Lysine, % SID Tryptophn, % SID Methionine, % SID TSAA, % SID Threonine, %

7 Dried Bkery Product Cr. Protein ME M.E., Mcl/lb N.E., Mcl/lb - - Clcium, % Totl phosphorus, % Avil. Phosphorus, % - - Dried Bkery Product SID Lysine, % SID Tryptophn, % SID Methionine, % SID TSAA, % SID Threonine, % Met nd Bone Mel Cr. Protein ME M.E., Mcl/lb N.E., Mcl/lb Clcium, % Totl phosphorus, % Avil. Phosphorus, % Met nd Bone Mel SID Lysine, % SID Tryptophn, % SID Methionine, % SID TSAA, % SID Threonine, % Whey-Sweet Cr. Protein ME M.E., Mcl/lb N.E., Mcl/lb Clcium, % Totl phosphorus, % Avil. Phosphorus, % Sweet -Whey SID Lysine, % SID Tryptophn, % SID Methionine, % SID TSAA, % SID Threonine, %

8 Growth Performnce of Growing Pigs Fed Crude Glycerol Diet 2 Item SEM P-vlue Replictes, pen Strt BW, lb End BW, lb ADG, lb ADFI, lb G:F, Effect of Crude Glycerol on Crcss Chrcteristics Diet 2 Sex P-vlue Item SEM Brrow Gilt SEM Diet Sex D x S No. of Pigs Initil BW, lb Finl BW, lb th -rib BF, in LM re, in Ft free len, % Len gin, lb/d Crcss len, % Source: Lmmers et l., 2008 Source: Lmmers et l., 2008 Tke Home Messges 1. The feeding progrm must be integrted into the totl production system 2. Wht gets mesured gets mnged 3. Alterntive ingredients represent wy to mnge feed costs, offering more options nd therefore more control over the future 4. Using lterntive ingredients brings incresed risks, but lso incresed rewrds when mrkets re right 5. While the midwest hs used corn nd soyben mel s the bsis for prcticl diets in the pst, other regions of the world hve used diversity of ingredients with gret success. Thnk you gin to the Iow Pork Producers Assocition for supporting renewed progrm in swine nutrition t Iow Stte University 8