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Age and Nutrient Digestibility Potential Implications
HAMLET PROTEIN
Introduction
• Nutrient Digestibility – How it is determined
• How we use the digestibility values – Feed Formulation
• What is the risk? – Diet formulation
• Age and stage of animal • Ingredients used
• Hypothesis • Digestibility values differ as pigs age
Introduction
• SBM – Protein Source – AA
• SID of CP and AA – All categories of pigs – Limited data pigs < 20 kg – SBM-values for weanling pigs
• SBM – Protein Source – AA
• SID of CP and AA – All categories of pigs – Limited data pigs < 20 kg – SBM-values for weanling pigs
• Meta-Analysis of Soy Proteins • JAS, Accepted Paper, posted 3/14/16, doi:
10:2527/jas.2015-9864 • Objective:
• Determine the differences in SID of CP and AA in different soy products
• Determine influence of BW on SID of CP and AA
• Soy Products Included • SBM, 48% • SBM, 44% • Enzyme Treated SBM (ETSBM) • Fermented SBM (FSBM) • Soy Protein Concentrate (SPC) • Soy Protein Isolate (SPI)
Introduction
Meta-Analysis of Soy Proteins
• Materials and Methods • Data on soybean products in pig feed • Peer-reviewed publications on nutritional
values since NRC 1988 • Data from publications 1998-2013 • No records of Std. Dev. or replicates for each
study • No weighting of data
76
78
80
82
84
86
88
90
92
SBM 48 SBM 44 ETSBM FSBM SPC SPI
%
Digestibility of CP in soybean products
SID CP
NRC
< 20 kg.
bc abc
a
c
a ab
Results
P < 0.05
Results
P < 0.01
76
78
80
82
84
86
88
90
92
SBM 48 SBM 44 ETSBM FSBM SPC SPI
%
Digestibility of Lys in soybean products SID CP
NRC
< 20 kg
b ab ab
c
a a
Results
P < 0.05
8889909192939495969798
SBM 48 SBM 44 ETSBM FSBM SPC SPI
%
Digestibility of Arg in soybean products
SID ArgNRC< 20 kg
b b b
a
a
ab
Results
P < 0.01-Same pattern Phe and Val
b b b
a
a
ab
78
80
82
84
86
88
90
92
94
SBM 48 SBM 44 ETSBM FSBM SPC SPI
%
Digestibility of Leu in soybean products
SID LeuNRC< 20 kg
c c
a
bc
ab abc
Results
P < 0.01
b b b
a
a
ab
76
78
80
82
84
86
88
90
92
SBM 48 ETSBM FSBM SPC SPI
%
Effect of feedstuff on SID CP in pigs < 20 kg
SID CPNRC
b b
a a a
Results
P < 0.01
b b b
a
a
ab
b b
a a
a
70
75
80
85
90
95
SBM 48 ETSBM FSBM SPC SPI
%
Effect of feedstuff on SID Lys in pigs < 20 kg
SID LysNRC
b
ab
c
a
a
Results
P < 0.01
b b b
a
a
ab
b b
a a
a
72
74
76
78
80
82
84
86
SBM 48 ETSBM FSBM SPC SPI
%
Effect of feedstuff on SID Thr in pigs < 20 kg SID ThrNRC
b
a
ab ab
ab
Results
P < 0.05
b b b
a
a
ab
b b
a a
a
78
80
82
84
86
88
90
92
94
SBM 48 ETSBM FSBM SPC SPI
%
Effect of feedstuff on SID Met in pigs < 20 kg
SID CPNRC
bc
a a
ab
c
Results
• SBM – Protein Source – AA
• SID of CP and AA – All categories of pigs – Limited data pigs < 20 kg – SBM-values for weanling pigs
74
76
78
80
82
84
86
88
90
< 20 20 - 50 > 50
%
Effect of BW (kg) on SID of CP in SBM 48%
b
a a
P < 0.01
Results
• SBM – Protein Source – AA
• SID of CP and AA – All categories of pigs – Limited data pigs < 20 kg – SBM-values for weanling pigs
P < 0.01
80
82
84
86
88
90
92
< 20 20 - 50 > 50
%
Effect of BW (kg) on SID of Lys in SBM 48%
b
a a
Results
• SBM – Protein Source – AA
• SID of CP and AA – All categories of pigs – Limited data pigs < 20 kg – SBM-values for weanling pigs
P < 0.01
82
84
86
88
90
92
94
< 20 20 - 50 > 50
%
Effect of BW (kg) on SID of Met in SBM 48%
b
a a
Conclusions
• SBM – Protein Source – AA
• SID of CP and AA – All categories of pigs – Limited data pigs < 20 kg – SBM-values for weanling pigs
• SID of CP and AA are different among soybean products
• SID of Lys in SPC and SPI are greater than in SBM and FSBM
• Digestibility of CP and AA in SBM increases as the pig grows
Implications
This data shows that differences in values for SID among soy protein ingredients exist.
Processing procedures influence the digestibility of CP and AA in soy protein ingredients.
Age of the pig affects the digestibility of AA, pigs < 20 kg have reduced SID compared to pigs > 20 kg, at least in soybean meal.
It may not be accurate to use SID values obtained in older pigs for diets formulated for younger pigs.
Implications
If the SID of CP and AA for all ingredients change similarly as the pig grows...
BUT If the SID of CP and AA differs between
ingredients... Further research is needed
Juliana A. S. Almeida
Acknowledgment
THANK YOU
June 14, 2016
Name: Gary Fitzner, Ph.D., PAS Title: Nutritionist HAMLET PROTEIN [email protected] Mobile: (913)940-6966
HAMLET PROTEIN
THANK YOU
Name: Gary Fitzner, Ph.D., PAS Title: Nutritionist [email protected] Mobile: (913)940-6966
