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Evaluating the role protein digestion plays when optimizing

broiler performance

By Dervan Bryan PhD Candidate

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Why focus on nutrition?

Chart1

Feed

Fuel

Labour

Others

Broiler Chicken Production Major Input Cost

Poultry Production Major Input Cost

65%

20%

10%

5%

65

20

10

5

Sheet1

Broiler Chicken Production Major Input Cost

Feed65

Fuel20

Labour10

Others5

To resize chart data range, drag lower right corner of range.

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History of broiler efficiency

http://www.chickens101.com/img/upload/white-broiler-chicken.jpg http://veganrabbit.files.wordpress.com/2011/04/1950vs2008.jpg?w=610

28 days = 1.5 kg

32days =1.5 kg

68 days =1.5 kg

2012 1992 1950

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Genetic potential High quality meat

22 different Amino Acids

The role of protein digestion

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22 Amino acids in poultry meat 1. Methionine 2. Lysine 3. Threonine 4. Arginine 5. Phenylalanine 6. Tryptophan 7. Histidine 8. Isoleucine 9. Valine 10. Leucine 11. Glycine 12. Cysteine

12. Asparagine 13. Proline 14. Glutamine 15. Glutamic acid 16. Serine 17. Alanine 18. Cysteine 19. Aspartic acid 20. Tyrosine 21. Selenocysteine 22. Ornithine

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Trends in protein feed research

“Past Present and Future”

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Protein (CP) digestibility VS Amino acid (AA) digestibility

Protein digestibility=% Nitrogen x 6.25 from feed which is used by the bird

Amino acid digestibility= % amino acid from feed which is used by the bird

LYS 3.09% 2.16% 5.29% 3.16% MET 0.68% 0.73% 2.02% 1.10% CYS 0.68% 0.88% 0.67% 0.49% THR 1.81% 1.56% 4.11% 2.42% TRP 0.68% 0.45% 0.70% 0.39% ILE 2.19% 1.5% 3.26% 1.92% VAl 2.26% 1.93% 3.80% 2.23%

ARG 3.47% 2.25% 4.85% 3.67%

Amino acids

Soybean meal

Canola meal

Fish meal

Meat and bone meal

CP 47.5% 34.8% 63.8% 47.9%

NRC (1994)

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Evolution of synthetic amino acids in poultry feeds Ingredients % Yellow corn meal 55.495 Soybean oil meal (50% CP) 18.330 Peas (ground) 6.000 Distillers’ corn soluble 3.000 Alfalfa meal 3.000 Fish meal 2.000 Meat and bone scrap (50% Cp) 4.000 Cellulose 3.450 Vitamin and antibiotic supplement 1.000 Vitamin D 0.050 Dicalcium phosphate 1.250 Calcite flour 1.250 Choline chloride 0.150 Manganese sulfate 0.025 Iodized salt 0.500 total 100.000 Rosenberg and Baldini Poult. Sci. (1956)

1950’s Poultry Diet

Ingredients % Yellow corn 69.30 Soybean oil meal (48.5% CP) 20.00 Dehydrated alfalfa 2.00 Limestone 6.00 Dicalcium phosphate 2.00 Iodized salt 0.30 Vitamin premix 0.25 DL-Methionine 0.05 Animal Fat --- total 100.00

Patel and McGinnis Poult. Sci. (1974)

Early 1970’s

Poultry Diet

Ingredients % Yellow corn 57.35 Soybean oil meal (50% CP) 30.00 Dehydrated alfalfa 2.00 Limestone 0.72 Bone meal 2.00 Fish meal (64 % CP) 4.00 Vitamin premix 0.25 DL-Methionine 0.30 L-lysine-HCl 0.10 Animal Fat 2.78 total 100.00

Daghir and Abdul-Baki Poult. Sci. (1977)

Late 1970’s Poultry Diet

Ingredients % Corn 25.06 Soybean oil meal (50% CP) 3.25 Sorghum 35.58 Peanut meal 25.00 Poultry meal 1.88 Vitamin and mineral premix 0.12 Dicalcium phosphate 1.30 L-lysine-HCl 0.63 DL-Methionine 0.24 L-isoleucine 0.16 L-valine 0.11 L-Tryptophan 0.02 Limestone 1.65 Animal Fat 5.00 total 100.00 Kidd and Kerr J.Appl. Poultry Res. (1997)

1990’s Poultry Diet

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Protein feed research currently Ideal protein concept

http://feed-additives.evonik.com/product/feed-additives/en/about/healthy-nutrition/animal-nutrition/pages/default.aspx

Protein ingredient Ideal Protein

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Future of protein feed research More synthetic

amino acids will be used in commercial poultry diets

Ingredients % Ground Corn 62.27 Soybean oil meal (48% CP) 20.30 Poultry meal by-product meal 4.00 Peanut meal 7.30 Poultry oil 1.99 Dicalcium phosphate 1.19 DL-Methionine 0.42 L-lysine-HCl 0.01 L-Threonine 0.28 L-valine 0.18 L-isoleucine 0.15 L-Tryptophan 0.03 ---------- Vitamin and mineral premix 0.15 Dozier et al. Pout Sci. (2009)

Ingredients % Ground Corn 62.27 Soybean oil meal (48% CP) 20.30 Poultry meal by-product meal 4.00 L-isoleucine 0.15 L-Tryptophan 0.03 Calculated Analysis AME kacl/kg 3126 CP % 20.57 Digestible DL-Methionine % 0.94 Digestible L-lysine-HCl % 0.85 Digestible L-Threonine % 0.85 Digestible L-valine % 0.97 Digestible L-isoleucine % 0.91 Digestible L-Tryptophan % -------- ------ --------- ------- ------ ----- Dozier et al. Pout Sci. (2009)

More amino acid

digestible values will be routinely use in ration formulation

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Why study protein digestion? “Bird’s genetics is constantly being improved”

Should reassess the bird’s amino acid needs

-Protein ingredients evaluation: (1) in vivo (2) in vitro

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“Emerging issues in poultry industry”

http://www.poultry.uga.edu/extension/documents/documents/KiepperWhiteStriping.pdf

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Why study protein digestion? “Feed antibiotic usage”

Protein digestion and bird health -Does protein digestion influence: (1) Gut permeability and integrity (2) Gut microbial community (3) Bird immune status

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“increasing frequency of necrotic enteritis breakout ”

Damage Small intestine

http://en.engormix.com/MA-poultry-industry/health/articles/managing-sub-clinical-necrotic-t1490/165-p0.htm http://i.dailymail.co.uk/i/pix/2013/01/04/article-2256746-16C0207A000005DC-674_634x491.jpg

Clostridium perfringens

44.5

55.5

66.5

77.5

88.5

Lactic acidbacteria

C.Perfringens

Bac

teri

al C

ount

s (L

og10

CFU

/mL)

a

a ab ab bc

c

b

c c

c

Wilkie et al. (2005)

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Details of my project 1. Development of an in vitro protein digestibility assay for poultry 2. In vitro amino acid digestion kinetics and peptide molecular

weight distribution of digested product 3. Influencing of digestion kinetics of protein sources on gut

microbiota community pattern, gut histology, microbial metabolites and immune status of broilers

4. Effects of protein digestion kinetics on gut permeability and

nutrient transport in poultry

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Nutritionist will need these values for ration formulations

Experiment# 1 In vitro digestibility of protein sources currently

being used in western Canadian feed industry

http://upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Western_Canada2.svg/1084px-Western_Canada2.svg.png

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Experiment #1

http://www.poultryhub.org/wp-content/uploads/2012/07/Mingan_anatomy_diagram.jpg http://en.engormix.com/MA-poultry-industry/health/articles/managing-sub-clinical-necrotic-t1490/165-p0.htm

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Experiment #1

http://www.poultryhub.org/wp-content/uploads/2012/07/Mingan_anatomy_diagram.jpg http://en.engormix.com/MA-poultry-industry/health/articles/managing-sub-clinical-necrotic-t1490/165-p0.htm

Digestion cell

Digestion unit

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Experiment #1

http://www.poultryhub.org/wp-content/uploads/2012/07/Mingan_anatomy_diagram.jpg http://en.engormix.com/MA-poultry-industry/health/articles/managing-sub-clinical-necrotic-t1490/165-p0.htm

1. Reduce: Cost Time

2. Generate digestibility values for database 3. Quality control test for the industry

0102030405060708090

100

0 1 2 3 4 5

Dig

esti

bilit

y %

Hours

METLYSThr

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Take home message from my project 1. Lab test which can evaluate digestibility of protein feed

ingredients

2. Develop database of digestibility values for protein feed ingredients

3. Identify links between protein nutrition, gut health and nutrient

transport in poultry 4. Develop strategies to improve bird health and nutrition

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Acknowledgement

Thanks to: Shawn Fairbairn, Co-op Feeds, Newlife Mills, Saskatoon Processors, O&T Farms, Cargill,

West Coast Reduction LTD, Hi-pro Feeds

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Any Questions?

Evaluating the role protein digestion plays when optimizing broiler performanceWhy focus on nutrition?History of broiler efficiency The role of protein digestion22 Amino acids in poultry meatTrends in protein feed research Slide Number 7Evolution of synthetic amino acids in poultry feedsProtein feed research currentlyFuture of protein feed research Why study protein digestion?“Emerging issues in poultry industry”Why study protein digestion?“increasing frequency of necrotic enteritis breakout ”Slide Number 15Slide Number 16Slide Number 17Slide Number 18Slide Number 19Slide Number 20Slide Number 21Slide Number 22