Use of Animal By Products in Swine Use of Animal By-Products in Swine B. J. Kerr
Introduction The cost of dietary energy, protein (amino acids), and phosphorus p is some of the highest recorded! Evaluate on a cost/unit of calorie, digestible amino acids, and digestible phosphorus. p Nutritionists must be able to assess and extract as much value as possible from feed ingredients. Take advantage of the variation. Variation is my friend! There are many factors related to utilizing animal fats and proteins in swine and poultry diets.
Obtaining the most value from rendered products Need more precision in formulating diets to meet nutrient requirements. Cost of overfeeding and underfeeding nutrients is high Overfeed-cost inefficiency, environmental waste Underfeed-performance reduction
Nutrient Requirements of Swine 1944, 11 pp 1998, 198 pp
Ideal Pattern of Amino Acids for Pigs NRC, 1998 10 to 20 kg 20 to 50 kg 50 to 100 kg Lys 100 100 100 Thr 62 63 65 Trp 18 18 19 M+C 57 57 59 Ile 54 54 56 Val 68 67 67
Apparent Digestible Amino Acid Requirements 26 24 22 20 LYS TRP THR ILE mg dig gestible aa/gr ram gain 18 16 14 12 10 8 6 LYS THR ILE 4 TRP 2 0 0 10 20 30 40 50 60 70 80 90 Body Weight, kg
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
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, l etc.)
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
Crude Fat, Poultry Meal (as-is) Fat, % (as s-is) Crude 16 14 12 10 8 6 4 13.44 13.76 12.85 12.85 11.52 12.79 2 0 ARS, IA MN IL Eurofins, DSM ESCL, MO MVTL, MN
Lab Variation, Poultry Meal (as-is) ARS IA Eurofins DSM ESCL MO MVTL MN Dry Matter 97.44 96.25 96.79 96.10 Ash 26.58 24.82 26.54 25.91 Crude Protein 56.25 55.79 54.68 55.10 NDF 25.1 18.2 32.5 18.5 Crude Fat 13.44 12.85 11.52 12.79
Energy Prediction Equations ME = 6,982 + (0.283 GE, kcal/kg) (6.26 CP,,g/kg) g) (3.75 CFat, g/kg) + (129.47 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) +(304 P (30.4 P, g/kg) - (16.4 Ash, g/kg) [R 2 = 0.41, SD = NP] Olukosi and Adeola, 2009 / JAS 87:2590
Lab Variation DDGS (as-is) ARS IA Eurofins DSM ESCL MO MVTL MN 100 96.2 95.1 92.4 95.1 90 80 70 60 50 40 37.4 30 28.5 28.8 27.9 27.9 31.0 25.5 26.4 20 10 4.0 4.8 4.1 4.1 9.0 12.4 10.3 11.3 0 DM ASH CP NDF EE
ME Estimation of DDGS from Ingredient Analysis ME = 3,996 + (20.722 CP) (24.463 NDF) + (46.900 EE) (79.900 Ash) [Anderson et al., 2012/JAS] 4300 4200 4100 4176 4137 4000 3900 3800 3700 3930 3798 3600 ARS Eurofins ESCL MVTL
Major Rendered 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 d animal proteins and lipids
Nutrient Composition (NRC 1998) Meat & bone meal Poultry by-product meal Blood meal, ring dried Total Available Total Available Total Available Crude protein 51.5 64.1 88.8 Lysine 251 2.51 80 332 3.32 80 745 7.45 94 Methionine 0.68 83 1.11 77 0.99 96 Tryptophan 0.28 78 0.48 80 1.48 94 Crude fat 10.9 12.6 1.3 ME, kcal/kg 2,227 2,862 2,948 Ash 29 20 5 Calcium 9.99 4.46 0.41 Phosphorus 4.98 90 2.41 90 0.30 92
Amino Acid Content and Digestibility Lys Met Thr Trp Ile Val Jorgensen et al., 1984/JAS 58:926 65 82 62-71 77 Knabe et al., 1989 / JAS 67:441 70-64 54 76 73 Stein et al., 1999 / JAS 77:1169 Pigs 74 76 66 62 70 71 Gestating sows 77 80 68 64 74 73 Lactating sows 80 81 69 72 72 74 12 M&B samples (composition and energy evaluation) Adedokun and Adeola, 2005/ JAS 83:2519 21 M&B samples (composition and energy evaluation) Olukosi and Adeola, 2009/ JAS 87:2590
Variation in Nutrient Composition Relationship between Crude Protein and Phosphorus (426 samples) and between Crude Protein and Lysine (73 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
Feed Intake Relative to Amino Acid Intake 110 100 Feed Intake Compar red to FI at Re quirement 90 80 70 60 50 40 Ile Val Lys Thr Trp 60 70 80 90 100 Relative Percent of Am ino Acid Requirem ent
4000 Validation of an Ile-deficient diet (5% SDBC) for late- finishing (90 kg) pigs Parr et al., 2003 / JAS 82:1334 3500 3000 3016 ADG, g ADFI, GF, g/kg 3399 2500 2000 1954 1500 1000 500 0 1424 1359 486 414 C-SBM Neg. Cont. NC + Ile Total Ile 0.55% NRC rqt 0.33% 219 400 Total Ile 0.25% Total Ile 0.49%
Growth Performance 80-120 kg (5 reps with 4 pigs per pen) [Dean et al., 2005/ JAS 83:2543] C-SBM C+5%BC+Ile SEM ADG, g 700 765 48 ADFI, kg 2.56 2.58.10 G:F, g:kg 272 295 10 The high Ile requirement estimate using RBC may be a function of the diet, and not the actual requirement in a C- SBM diets as the tidile requirement in a corn-sbm diet for 81-113- kg barrows does not seem to be greater than 0.24%. [Estimated tidile:lys in RBC is 62, in C-SBM 55, Fu et al., 2005]
Energy of lipids in swine (NRC, 1998) DE values were calculated (Powles et al., 1995): DE (kcal/kg) = (36.898 (0.005 FFA) (7.330 e -0.906 x 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 96% of DE NE content was calculated (Ewan, 1989): NE = 328 + (0.599 ME) (15 %Ash) (30 %ADF)
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.
Assessing fat quality Currently used traditional i tests MIU Moisture, insoluble, unsaponifiable Peroxide value Formation of primary lipid oxidation products Fatty acid profile Can be used to predict Iodine Value Can be used to predict Unsaturated:Saturated Ratio FFA Indicator of frying oil degradation. Titer T t t hi h f t lidifi Temperature at which fat solidifies. Color?
Other measures of fat quality (oxidation)? Hexanal Terminal product of lipid oxidation Anisidine value Measures carbonyl groups of oxidized lipids TBARS (thiobarbituric reactive substances) Measures compounds similar to malonaldehyde Hydroxylated aldehydes 4-hydroxy hydroxy-2-nonenal (4-HNE) OSI (oxidation stability index) Prediction of oxidative stability
DE, kcal/kg (Powles Lipid Quality Powles et al., 1995 / AS 61:149) 149) = 36.898 (0.005 FFA, g/kg) (7.330 e-0.906 Oxidation Potential 0.906 U:S )/4.184 Composition (saturated vs unsaturated [18:2, linoleic]) Processing time and temperature (fats vs oils) Oxygen pressure, heavy metals, salts, water, etc
Lipid Peroxidation Lipid peroxidation a free radical chain reaction Free radical Lipid peroxidation products Chain cleavage Polymer Acid Ketone Aldehyde Lipid id hydroperoxide (Vickers et al., 2001)
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?
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)
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 Ethoxyquin @ 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
Endogenous Antioxidants superoxide dismutase, catalase, glutathionine peroxidase Natural selenium, Vitamin E Synthetic ethoxyquin, terbutylhidroqinone i (TBHQ), butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA)
Antioxidants in Animal Nutrition Fernandez-Duenas, 2009 / PhD. Thesis
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?
Phosphorus Huang and Allee, 1981 93% bioavailability Traylor et al., 2005 91% bioavailability Poulsen, 1995 69-80% 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 Ah Ash content t 15%U increase from low (porcine) to high h (bovine) ash content
Phosphorus Impact of DDGS on M&B s economic value of P Corn 0.28% P, 14% available = 0.04% Pa DDGS 0.61% P, 60% available = 0.37% Pa Kerr et al., 2010 impact of phytase on M&B s economic value of P? C-SBM diet P dig from 15 to 60% by using phytase
Rendered Products in Feed Formulations SBM DDGS M&B PM BC FM Corn 70.71 55.96 71.22 72.32 75.05 74.00 SBM 26.80 21.70 23.11 17.55 19.25 20.25 DDGS - 20.00 - - - - Meat & Bone - - 4.15 - - - Poultry meal - - - 900 9.00 - - Blood cells - - - - 3.20 - Feather meal - - - - - 3.05 Dical 1.03 0.42 - - 1.03 1.05 Limestone 0.67 1.03 0.71 0.32 0.71 0.70 L-Lys-HClLys 010 0.10 020 0.20 011 0.11 012 0.12 004 0.04 026 0.26 L-Thr - - 0.01 - - - DL-Met - - - - 0.03 - Other 0.69 0.69 0.69 0.69 0.69 0.69 3300 kcal ME/kg, 0.95%sidLys, 0.585 TSAA:L, 0.615 Thr:L, 0.165 Trp:L, 0.580 Ile:L, 0.600 Val:L, 0.60%Ca, 0.25%aP
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 i on variability.
Final Comments Energy Amino Acids Phosphorus Lipid Quality Value Added Product Variability
Questions? I ll see if I can point you in the right direction!