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Good morning. This is Hans H. Stein. I'm a professor of animal nutrition at the University
of Illinois. I'd like to talk to you today about the nutritional value of animal proteins
fed to pigs.
A few take home messages from this presentation are the following. First, I want to talk a
little bit about the ash concentration in animal proteins. And I hope to make the point
that the ash concentration in animal proteins is important for determining the nutritional
value. So therefore, we need to focus on ash every time we talk about animal proteins.
I also want to talk a little bit about fish meal, and I want to show some data that indicate
that the quality of fish meal may be reduced compared to what we have known in the past.
However, there are several alternative feed ingredients that we can use instead of fish
meal, and I'll talk a little bit about these ingredients. I also want to talk about byproducts
from the poultry industry that may be used in diets for pigs, and these byproducts include
feather meal, chicken meal, and poultry byproduct meal. And finally, I'll talk a little bit
about intestinal byproducts that are available for use in the swine industry, and we have
a few data on these products as well.
The presentation is a short summary of a paper that was presented at the Midwestern Swine
Nutrition Meeting earlier this fall, and you can find the full paper with all the references
at the following web address.
First, I will talk a little bit about ash. As mentioned, ash is an important nutrient
in animal proteins. And to illustrate this, we have here two different source of whey
permeate. Permeate 1 contains 8.96% ash, and Permeate 2 contains only 1.72% ash. And as
you can tell, the influence of ash on the concentration of metabolizable energy is quite
significant. Because we have only 3081 kcal metabolizable energy per kg dry matter in
the high ash permeate, whereas the concentration of metabolizable energy is 3593 kcal/kg dry
matter in the low ash permeate. So clearly, we see that the more ash we have in a feed
ingredient, the less energy we have in that ingredient, and this is not surprising because
ash is one of the nutrients in ingredients that does not contribute energy to the diet.
So, for this reason, we need to know the concentration of energy in our feed ingredients.
Looking at some data from meat and bone meal, we can see that the concentration of crude
protein, acid hydrolyzed ether extract (which is also called fat), and ash is on average
51.9% crude protein, 13.1% fat, and 27.3% ash. We can see there is some variation among
the sources with the lowest and the greatest concentration. But in particular, we will
see that ash varies from 20.6 up to 33.2%. We can also see that the variability expressed
as the coefficient of variance is greater for ash than it is for crude protein and fat.
If we look at calcium and phosphorus, we'll see that in the sources of meat and bone meal
where we have a high concentration of ash, we also tend to have a high concentration
of calcium and of phosphorus. And therefore, it is possible to predict the concentration
of both calcium and phosphorus from the concentration of ash if we use one of the two equations
shown here. So, if we work with meat and bone meal, all we really have to do is to analyze
the source of meat and bone meal we use for ash, and then we can predict the concentration
of calcium by multiplying the ash by 0.456 and subtracting 4.015. And in the same way,
we can predict the concentration of phosphorus from the concentration of ash by multiplying
the concentration of ash by 0.2044 and subtracting 1.424. So, again we see here that ash is an
important nutrient that can be used to predict the nutritional value of the feed ingredient.
We can also predict the digestibility of both phosphorus and calcium in meat and bone meal
by knowing the concentration of ash and the concentration of calcium. As we can see here,
the standardized total tract digestibility of phosphorus in percentage in meat and bone
meal equals 66.345 + 4.225 times the concentration of ash, and then we have to subtract 13.126
times the concentration of calcium. If we use this equation, then we can relatively
accurately predict the digestibility of phosphorus in meat and bone meal. Likewise, we can also
predict the apparent total tract digestibility of calcium in meat and bone meal by adding
67.316 to 3.833 times the concentration of ash. So, once again, we see that concentration
of ash is important for predicting the concentration of digestible nutrients in meat and bone meal.
If we look at fish meal, we will see that the concentration of ash in fish meal has
increased over the years. And here are some sources of fish meal that we have used in
research at the University of Illinois over the last three years. If only whole fish is
included in the fish meal, the concentration of ash would be no more than 15%. However,
we can see that in most sources of fish meal, the concentration of ash is between 18 and
20% and sometimes even above 20%. And the reason we get greater concentrations of ash
in fish meal is that sometimes offal from the fish filet industry is included in the
fish meal. And this offal contains greater concentrations of bones from fish, and therefore
we get more fish bones into the fish meal, and as a result, the concentration of ash
in increased. So again, by analyzing the concentration of ash in fish meal, we can predict the nutritional
value of fish meal.
The importance of ash on the energy concentration in fish meal is illustrated on this slide,
where we have the concentration of metabolizable energy in kcal/kg. On average, according to
NRC published in 2012, the energy concentration in fish meal is 3606 kcal metabolizable energy
per kg. However, in recent sources of fish meal used at the University of Illinois, the
concentration of energy is only 3472. And remember, the sources of fish meal we have
been able to obtain at the University of Illinois during recent years has greater concentration
of ash compared with what has previously been used. And that is likely the main reason why
we observe a reduced concentration of energy in these sources.
Fish meal is often included in diets fed to pigs to provide digestible amino acids, and
the digestibility of amino acids have not changed over time and we still have relatively
high concentration of amino acids in fish meal and relatively high digestibility of
amino acids. So from that perspective, fish meal is still a high quality product. However,
the increased concentration of ash reduces the energy concentration in fish meal as we
saw on the previous slide.
As quality of fish meal has reduced, we have seen more alternative protein sources being
included in diets fed to weanling pigs. And among those sources are some of the byproducts
that we obtain from the poultry industry.
Two of the byproducts from the poultry industry include chicken meal and poultry byproduct
meal. Chicken meal is produced from the whole carcasses of poultry and may include poultry
with the bones or without the bones. Poultry byproduct meal, on the other hand, contains
the offal of carcasses of slaughtered poultry, and feed, necks, undeveloped eggs, and intestines
may be included in this meal. And in the table here, we can see the concentration of nutrients
in both chicken meal and poultry byproduct meal. We have approximately 66% crude protein,
14.2% ash, 11% fat, and 3694 kcal metabolizable energy in chicken meal, whereas poultry byproduct
meal contains 62.3% crude protein, 11.3% ash, 14.3% fat, and 4348 kcal metabolizable energy
per kg. And the reason we have more energy in poultry byproduct meal than in chicken
meal is that the concentration of fat is a little bit greater than in chicken meal, and
the concentration of ash is a little bit less in poultry byproduct meal compared with chicken
meal. So, that results in an increase in the metabolizable energy in the product. Both
of these products can be included in diets fed to weanling pigs as replacements for fish
meal, and without any change in animal performance.
A new product on the market is called AV-E-Digest. And AV-E-Digest contains enzymatically hydrolyzed
spent laying hens from the laying industry, and extruded egg albumin is also included
in the product, which is then mixed with high protein soybean meal. The concentration of
crude protein in this product is 49.5%, there is 14.6% ash, 15.8% fat, and the energy concentration
is 3235 kcal of metabolizable energy per kg. AV-E-Digest is relatively new in the marketplace,
but it's also used as a replacement for fish meal in diets fed to weanling pigs.
As mentioned, both chicken meal and poultry byproduct meal and AV-E-Digest can be used
as replacements for fish meal in diets fed to weanling pigs. However, the digestibility
of amino acids in chicken meal is less than in fish meal, and specifically, the digestibility
of lysine is sometimes reduced. And the main reason for this reduced digestibility of lysine
is that sometimes chicken meal is heat damaged because of overheating during processing.
So, it is important that the digestibility of lysine and other amino acids is known before
diets are formulated to pigs.
One of the other coproducts from the poultry industry that we may use in diets fed to pigs
is feather meal. And feather meal can either be mixed with blood before it is produced
or it can be used without inclusion of blood. Most feather meals on the market are hydrolyzed
by steam before they are used. The digestibility of amino acids in feather meal is also relatively
low. And again as we saw for chicken meal, we can see here that the digestibility of
lysine is very low, and as was the case for chicken meal, the main reason for this low
digestibility of lysine is that this particular source of feather meal likely was heat damaged
during processing. So again, it is important that we use feed ingredients that have not
been heat damaged, and in particular when we use feather meal, it is important that
we know the digestibility of lysine, to not overvalue the product.
We also have intestinal byproducts available for the swine industry. And there are several
new products on the market.
Among those products, we have a product called Porsol, or DPS 50 RD, and this product contains
enzymatically hydrolyzed intestines that are collected after heparin has been produced
from pig intestines. There are two other products called PEP 2+ and PEP 50, and both of these
products also contain porcine intestines, and specifically the mucosa from porcine intestines.
And this mucosa is then mixed with dried fermentation biomass and a product called HP300, which
is enzymatically hydrolyzed soybean meal, to produce PEP 2+, or the mucosa is simply
mixed with high protein soybean meal to produce PEP 50. All of these products are available
to the swine industry, and they are used as alternatives to fish meal in diets fed to
weanling pigs.
We don't have a lot of comparative data on these three products, but for Porsol, there
has been several experiments published, and in a review a few years back, it was shown
that in most experiments, results obtained for Porsol are close to what is being obtained
for protein plasma in terms of improvements in average daily gain if this product is included
in diets fed to weanling pigs. So based on this review, it appears that Porsol is a very
good feed ingredient for weanling pigs.
The energy concentration in PEP 2+ and PEP 50 was recently determined. And we can see
that both of these ingredients have a high concentration of metabolizable energy. PEP
2+ contains 4291 kcal/kg, and PEP 50 contains 4122 kcal/kg. So both of these ingredients
have a relatively high concentration of energy, and that makes them attractive in diets fed
to weanling pigs.
So to conclude on intestinal byproducts, it appears that these products are valuable ingredients
in diets fed to weanling pigs. They may substitute fish meal and possibly blood products in the
diets. One drawback of these products is that they don't smell very good; however, that
does not appear to have any negative effects on feed intake of the pigs. So the bad smell
is only an issue for the people working with these products, and appears not to be of any
disadvantage for the pigs.
We also have blood products available, and we can use many different types of blood products
in diets fed to pigs.
Concentration of crude protein in all types of blood products is relatively high. We can
see here both avian, porcine, and bovine blood products, we have more than 80% crude protein.
Protein plasma is a little bit less in crude protein at about 70%, but if we use blood
cells or blood meal that is spray dried, we are again above 80% crude protein. All of
these sources of blood meal have high concentrations of amino acids, and the protein has a high
quality when fed to pigs.
The digestibility of lysine, however, does differ among products. The avian and porcine
blood meal used in this experiment were ring dried or drum dried, and the digestibility
of lysine therefore was less than in the other products. All the other products were spray
dried, and therefore the digestibility is greater in these products compared with the
ring dried avian and porcine blood meal. In particular, in blood cells and spray dried
blood meal, we have digestibility of lysine that is close to 90%.
The digestibility of phosphorus is also very high in all sources of blood meal. You can
see here the avian blood meal and the porcine blood meal have phosphorus digestibility that
is greater than 80%, and spray dried plasma protein has a digestibility of phosphorus
that is very close to 100%. So inclusion of blood meal or blood plasma or blood cells
in diets fed to weanling pigs will increase the addition of digestible phosphorus, and
we have very high digestibility of this phosphorus.
So with this, I would like to thank you for your attention. I hope this brief overview
over use of animal proteins in diets fed to pigs has been helpful. I do want to remind
you that we have more information on animal proteins in the conference proceedings paper
that is published on our website. We also have much information on other subjects on
our website, and the address of the website is nutrition.ansci.illinois.edu.