Author: Hanna Spindler
Publisher: Cuvillier Verlag
ISBN: 3736983158
Category : Science
Languages : en
Pages : 134
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Book Description
In 2013, more than 308 million tons of cereals were produced within the European Union, of which about 60 million tons were grown as barley. The protein content of barley is rather low when compared to protein feedstuffs such as soybean meal. However, due to its high dietary inclusion level, up to half of the protein requirement of pigs can be met by barley.
Author: Elisa Strang
Publisher: Cuvillier Verlag
ISBN: 3736985460
Category : Science
Languages : en
Pages : 144
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Book Description
Cereal grains, such as rye and triticale are a major source of energy in pig nutrition. The crude protein (CP) content in cereal grains is rather low compared to protein ingredients such as soybean meal. However, costs and availability of soybean meal are strongly correlated with the price development of agricultural commodities on the world market. Therefore, swine producers will make increasing efforts to use protein from locally produced cereal grains more efficiently to reduce feed costs. Measurements of apparent (AID) and standardized ileal digestibility (SID) of CP and AA are frequently used to estimate the amounts of absorbable AA from the diet which are used for pigs’ metabolic processes. However, until now there is limited data on SID of CP and AA in rye and triticale, particularly in new genotypes. Therefore, one objective of the present work was to determine the variation in nutritional composition and SID of CP and AA of 8 currently available rye and 8 triticale genotypes. Standardized ileal digestibility of CP and most AA between the 8 assayed genotypes of both rye and triticale did not differ. Furthermore, average SID values of CP and AA of both rye and triticale in the present experiment were lower when compared to values of rye and triticale published in current feed tables. Thus, future research should clarify, whether these differences in comparison to feed tables are caused by experimental conditions or reflect a consistent decrease that need to be accounted for in feed tables.
Author: Francois Blachier
Publisher: Springer Science & Business Media
ISBN: 3709113288
Category : Science
Languages : en
Pages : 306
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Book Description
This book provides developmental data regarding piglets (with a focus on the gastrointestinal tract), data related to amino acid metabolism in pigs, data related to nutritional and physiological functions of amino acids in pigs, nutritional requirements for amino acids in pigs, signaling roles of amino acids, methodological aspects in amino acid research and the pig model for studying amino acid-related human diseases.
Author: Lee I. Chiba
Publisher: John Wiley & Sons
ISBN: 0813805341
Category : Science
Languages : en
Pages : 508
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Book Description
Finding sustainable means of swine nutrition is important to both pork industry personnel and the environment alike. This reference comprehensively covers the most recent advancements in sustainability that results in more efficient diets, thus reducing both production costs and waste. Chapters include information on alternative feedstuffs, feed additives, bioavailabity of nutrients, and management of wastes and odors. Written by internationally recognized experts in the field, Sustainable Swine Nutrition will be a valuable reference for those involved in all aspects of pork production. Comprehensively covers the most recent advancements in sustainability to promote reduced pork production costs and waste Covers recent topics such as alternative feedstuffs, feed additives, and bioavalability Discusses environmental topics such as waste and odor management Written by an international team of experts in the field
Author: Pia Rosenfelder
Publisher: Cuvillier Verlag
ISBN: 3736949464
Category : Science
Languages : en
Pages : 154
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Book Description
Wheat is the primarily cereal grain produced within the European Union. Due to its high starch content it is the dominating energy feed ingredient in diets for pigs. However, due to its high dietary inclusion level wheat can also supply considerable high amounts of crude protein (CP) and amino acids (AA) to the animal. Wheat co-products of bioethanol production are a valuable source of CP and AA in animal nutrition. Therefore, the objectives of the present thesis were to study the nutritive value of eight recently introduced wheat genotypes and of one liquid wheat co-product of bioethanol production for growing pigs. For this purpose a comprehensive analysis of nutrients in the assay feedstuffs was conducted and standardized ileal digestibility (SID) of CP and AA in growing pigs was determined. There were significant differences in SID of CP and AA between the eight genotypes of wheat. However, digestibility values were lower when compared to literature data, leading to the assumption that data in actual feed tables might result in an overestimation of the protein value of wheat. The liquid wheat co-product is a valuable source of CP, AA and energy in diets for pigs. It is superior to dried bioethanol co-products as it is not exposed to excessive heat treatment during manufacturing resulting in greater digestibility values. In der Europäischen Union ist Weizen die am weitesten verbreitete Getreideart. Aufgrund seines hohen Stärkegehalts wird Weizen in Mastschweinerationen als Energiefuttermittel eingesetzt. Bei hohen Anteilen in der Gesamtration kann Weizen jedoch auch einen erheblichen Beitrag zur Deckung des Rohprotein- (XP) und Aminosäuren (AS)- Bedarfs des Tieres leisten. Nebenprodukte aus der Weizenverarbeitung bei der Bioethanolproduktion sind eine wertvolle Eiweißkomponente in der Tierernährung, dazu zählen Trocken- und Flüssigschlempen. Ziele dieser Arbeit waren die Bestimmung des Futterwerts von 8 aktuell verfügbaren Weizengenotypen sowie eines flüssigen Weizenschlempefutters für Mastschweine. Zu diesem Zweck wurde eine umfangreiche Nährstoffanalyse der Versuchsfuttermittel durchgeführt, sowie die standardisierte praecaecale Verdaulichkeit (pcVQ) von XP und AS bei Mastschweinen untersucht. Es gab signifikante Unterschiede der pcVQ von XP und AS zwischen den 8 Weizengenotypen. Allerdings waren die Verdaulichkeitswerte geringer als in der Literatur angeben, so dass Daten aus aktuellen Futterwerttabellen möglicherweise den Proteinwert von Weizen überschätzen. Das flüssige Weizenschlempefutter stellt eine wertvolle XP-, AS- und Energiequelle für Schweine dar. Es ist Trockenschlempen im Nährwert überlegen, da es keiner intensiven Hitzeeinwirkung ausgesetzt ist und somit höhere Verdaulichkeitswerte aufweist.
Author: Dagmar Jezierny
Publisher: Cuvillier Verlag
ISBN: 3736931786
Category : Science
Languages : en
Pages : 156
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Book Description
Since there is a general ban on meat and bone meal and its by-products in diets for livestock in the EU, it is crucial to focus on alternative protein feed ingredients to be used in pig nutrition. Beside soybean meal as a commonly used plant protein supplement, grain legumes may also be used as alternative protein sources in diets for pigs. Current protein evaluation system for feed ingredients for pigs are based on the concept of standardised ileal digestibilities (SID) of crude protein (CP) and amino acids (AA), but there is a scarcity of information on SID of CP and AA in grain legumes grown in Central Europe. Therefore, the objective of the thesis was to determine the chemical composition and the SID of CP and AA in seed-grade cultivars of faba beans (Vicia faba), peas (Pisum sativum) and lupins (Lupinus spp.) in growing pigs using the difference method. Furthermore, to obtain SID of CP and AA, the basal ileal endogenous CP and AA losses in growing pigs were estimated by means of regression analysis from apparent ileal digestible and total dietary contents of CP and AA. A further aim of the thesis was directed to the validation of an in vitro procedure for estimates of SID of CP and AA in the same grain legumes by means of a two-step enzymatic method with subsequent pepsin and pancreatin incubations. The in vitro predicted SID values were compared with their corresponding in vivo SID values. The chemical composition and SID values of CP and AA measured in faba bean, pea and lupin cultivars generally were in good agreement with tabulated values. The average SID of CP and most AA in lupin cultivars (CP, 87%) were higher than in pea (CP, 79%) or faba bean cultivars (CP, 76%) Comparably low SID values in some faba bean cultivars can be partly explained by their contents of condensed tannins. In contrast to SID values in faba bean cultivars, there were only small variations in SID values between individual cultivars of peas or lupins. Results of the in vitro experiment revealed that predicted SID of CP and AA do not provide direct estimates of SID values in grain legumes, because the in vitro predicted SID values were generally higher than in vivo SID values. The use of multiple linear regression analysis with grain legume species as a covariate resulted in strong linear relationships. Further investigations are warranted to study if these principles apply to other feed ingredients as well. Moreover, the use of in vitro predicted SID values in practical diet formulations for pigs needs to be further validated.
Author: J. E. Lindberg
Publisher: CABI
ISBN: 9780851997209
Category : Science
Languages : en
Pages : 416
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Book Description
This book brings together edited and revised papers presented at the 8th Symposium on Digestive Physiology of Pigs held in Uppsala in June, 2000. It contains more than 100 papers from leading scientists from around the world in this subject area.Among other features it contributes to the development of the the science relating to the effects of nutrition on gut physiology. It also creates a platform for future research, that will increase knowledge of how to optimize the nutrition of the pig and to help prevent diet-related gastrointestinal conditions.
Author: Renata Urbaityte
Publisher: Cuvillier Verlag
ISBN: 3736930003
Category : Science
Languages : en
Pages : 142
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Book Description
A cautious assessment of standardised ileal digestibilities (SID) of crude protein (CP) and amino acids (AA) as a measure to describe AA bioavailabilities is critical for evaluating the protein value of feed ingredients for piglets. Estimates of SID have been generated for most feed ingredients for grower-finisher pigs, whereas corresponding values for piglets hardly exist. Until now, SID values determined in grower-finisher pigs are used in diet formulation for piglets as well. However, there is some concern that these values may not be valid in piglets due to a limited digestive capacity for feed protein in piglets. A guideline for the standardisation of the experimental procedure in digestibility experiments had already been proposed for grower-finisher pigs. These guidelines firstly include threshold levels for CP and AA in the assay diets to obtain so-called plateau apparent ileal digestibility values, which are independent of dietary CP and AA levels, and secondly values for IAALB. For piglets, similar guidelines, including dietary threshold levels and values for IAALB, have currently been established. Therefore, the objective of the thesis was, based on these guidelines, to determine SID of CP and AA in 24 assay feed ingredients, including 11 products from soybean processing, 7 by-products from starch processing, 2 fish meals and 4 whey proteins. For this purpose, a total of 4 digestibility experiments with piglets fitted with simple T-cannulas at the distal ileum was conducted. For each experiment, 14 barrows were weaned at 18 days of age. Each experiment consisted of 3 periods for digesta collection. A total of 24 semisynthetic cornstarch-based diets with various inclusion levels of casein were formulated to which 1 of the 24 assay feed ingredients each was added. The daily feed allowance was restricted to 30 g/kg of individual body weight throughout all experimental periods. The SID values were determined by difference to SID values in casein. The results of the present studies show large variations in SID values among differently processed soybean products (p0.05). The SID values in extruded soybeans (SBe) were lower compared to high-protein soybean meal (SBMhp), soy protein concentrate (SPC) or partially hydrolysed soy protein isolate (SPIh) (p0.05). Aqueous alcohol or water extraction in SPC or SPIh improved SID values compared to SBMhp (p0.05). The SID values among the 4 batches of SPC were similar (p0.05) and consistently high. Moreover, the SID values were similar in SPC and SPIh (p0.05). The SID values of in alternatively processed soy proteins including enzymatically fermented SPA and microbially fermented SPB, were inconsistent. For the 3 SPA products, SID increased numerically from values similar to SBMhp to values similar to SPC with increasing duration of enzymatic treatment. For SPB SID values were low and similar to SBe, which may be attributed to protein denaturation during microbial fermentation. The results of present study show for most AA similar SID values for all by-products of starch processing including pea protein (PeaP), wheat gluten (WG), corn gluten (CG), and potato protein (PotP) compared to SPC (p0.05) except for SID of Lys in WG and CG, and SID of Trp in CG were considerably lower compared to other products (p0.05). The particular low SID of Lys and Trp in WG and CG might be simply a reflection of an experimental error, because SID values by means of the difference method rely on sufficient high AA contribution levels to the assay diets, which was not achieved for the aforementioned AA. The results of the present study show that SID values in fish meal (FM1) and extracted fish meal (FM2e) vary considerably (p
Author: Elwyn R. Miller
Publisher: Butterworth-Heinemann
ISBN: 1483162117
Category : Technology & Engineering
Languages : en
Pages : 692
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Book Description
Swine Nutrition is a comprehensive text-reference that deals with the various aspects and knowledge in swine nutrition. The book is basically about nutrient utilization by swine. The topics discussed concerning this subject are factors influencing swine nutrition, nutrient bioavailability, appetite and feeding behavior, physical forms of feed, environment and management, immunocompetence, genetic and sex considerations, mycotoxins, and intestinal microbiology. Major and unique feedstuffs, feeding regimen in different stages of growth, and techniques in swine nutrition research are also elaborated. The text will be useful to students of advance swine nutrition courses as well as those seeking information in swine nutrition.
Author: Chanwit Kaewtapee
Publisher: Cuvillier Verlag
ISBN: 3736985282
Category : Science
Languages : en
Pages : 178
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Book Description
During the last decade, the concept of standardized ileal digestibility (SID) of crude protein (CP) and amino acids (AA) has been used in diet formulation for pigs. However, there is limited data on the nutritional composition and SID of CP and AA in home-grown European soybean and rapeseed products. For full-fat soybeans (FFSB), the presence of heat-labile trypsin inhibitors may cause problems in protein digestion of pigs. Therefore, the optimization of heat treatment for FFSB is a need to reduce trypsin inhibitor activity for improving SID of CP and AA. However, excessive heat treatment may have a negative effect on protein digestion. Furthermore, reducing dietary protein levels in combination with the supplementation of Bacillus spp. may reduce feed costs and improve pigs’ gut health. As a result of the present study, home-grown European soybean and rapeseed products can be considered as a suitable alternative to imported soybean products for pigs raised in organic and conventional farming systems. Wet heating at 100°C for 16 min, together with autoclaving at 110°C from 15 to 45 min reflects optimal heat treatment for FFSB resulting in greater SID of CP and AA with lower destruction of AA. Reducing the dietary CP level is an alternative strategy to improve SID of some AA, thereby decreasing feed cost and nitrogen excretion. The supplementation of Bacillus spp. promoted gene copy numbers of Roseburia spp., which may be beneficial due to ascribed health promoting properties of this butyrate producer.
