AECA - 15.30h Nutrition and food mangement and the influence … · 2018. 6. 24. · regulation of...

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. Nutrition and feed management and their influence

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.on egg quality

Fabien Galea - ISATechnical manager – Nutritionist

Simposio Cientifico de avicultura6th October 2011

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‘ Klik om de stijl te bewerken‘

‘ Effect of feed composition on the egg quality‘‘ Klik om de stijl te bewerken‘‘

Effect of feed composition on the egg quality

Feed composition is very variable and will depend on :Feed composition is very variable and will depend on :- Raw material used (type of cereal / source of protein)- premix composition (vitamins / trace element / additives)

Feed composition will affect the egg quality : but what is the egg quality ?

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‘ Egg quality : different players / different requests‘‘ Klik om de stijl te bewerken‘‘

Egg quality : different players / different requests

Hatcheryy

Grading stationEgg producer

Egg

Grading stationgg p

Egg quality

Egg industry

Egg consumer

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‘ Egg quality : definition ?‘‘ Klik om de stijl te bewerken‘‘

Egg quality : definition ?

ery oduc

er

ng st

ation

oces

sing p

lant

onsu

mer

Hatch

er

Egg p

ro

Grad

ing

Egg p

ro

Egg c

on

Cleanliness XX XX XX X XXXShell integrity XX XX XX X XXXShell integrity XX XX XX X XXXHatchability XXXFreshness XX XX XXXSellable egg XX XXN id / t i X X XX XX XXXNo residue / contamina X X XX XX XXXHealthy XX XX X X XXXNutritionnal quality XXXAntioxydant status X XEgg size XX XX XX XXOther…

Egg quality definition and important parameters are not the same for the different players of the egg chain supply

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‘ Egg quality‘‘ Klik om de stijl te bewerken‘‘

Egg quality

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. Feed and Eggshell quality.

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Feed and Eggshell quality

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‘ Eggshell quality‘‘ Klik om de stijl te bewerken‘‘

What are we expecting from a good eggshell quality ?

Eggshell quality

What are we expecting from a good eggshell quality ?

1/ A strong eggshell

2/ A clean eggshell

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. What are the nutrionnal factors that will affect the

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.strenght of the eggshell ?

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‘ Eggshell composition :‘‘ Klik om de stijl te bewerken‘‘

Chemical components Pourcentage

Eggshell composition :

p g

Water 1.6%

Protein 3.3%

Calcium 37.3%

Carbonate 58%

M i 0 35%Magnesium 0.35%

Phosphorus 0.35%

Manganese 7 ppma ga ese ppInra 1988

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‘

CALCIFICATION : regulation of blood calcium level‘

‘ Klik om de stijl te bewerken‘‘

regulation of blood calcium level

Calcification

Blood calcium levelCa++

Bone Absorptionof Ca and PO4

M d ll B

PTH (parathyroide hormone)

Medullary Bone

1,25 (OH)2 D Solubilization Of Ca and PO4Medullary Bone

CaBP

Absorption of calcium C

PO4---

Absorption of calciumfrom intestin

Ca++ Kidney

URINECa++

URINEEgg Shell

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‘ Eggshell quality : calcium dose effect‘‘ Klik om de stijl te bewerken‘‘

Eggshell quality : calcium dose effect

Effect of calcium levels on the eggshell quality at 2 ages

21‐30 weeks 31‐41 weeks

Effect of calcium levels on the eggshell quality at 2 ages

Calcium level % % 3.0% 4.0% 3.0% 4.0%

Specific gravity 1.0913 a 1.0927 b 1.0892 a 1.0904 bp g y

Eggshell strength kg/egg 4.437 a 4.555 b 4.586 a 4.707 b

Lim et al 2003

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‘ Eggshell quality : calcium form effect‘‘ Klik om de stijl te bewerken‘‘

Eggshell quality : calcium form effect

76

Shell Weight in mg / cm2

Cheng 1990

74

75

g

72

73

74

70

71

72

69

70

683,36 2,38 1,68 1,02 0,5 0,15

Siez of Calcium in the feedSize

Increase of Shell Deposit with Larger Particles of Calcium

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‘Eggshell quality : Limestone solubility

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Limestone Solubility Solubility Retention insize, mm in vitro in vivo ( 2 ) gizzard, g ( 1 )

Calcium with a low solubility3.3 - 4.7 29.8 84.8 15.43.3 4.7 29.8 84.8 15.42.0 - 2.8 45.8 79.0 11.81.0 - 2.0 49.3 77.8 5.50 5 0 8 63 1 76 5 0 70.5 - 0.8 63.1 76.5 0.7

av 47.0 79.5

3 3 4 36 3 82 3 9Calcium with a high solubility

3.3 - 4.7 36.3 82.5 3.92.0 - 2.8 54.8 84.0 4.31.0 - 2.0 57.7 74.4 4.70.5 - 0.8 67.6 69.4 1.6

av 54.1 77.6Zhang et al – 1997

2- =(Ca intake - Ca excreted)/Ca intake1 - 5 hours after ingestion

Zhang et al – 1997

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‘ Phosphorus and eggshell quality‘‘ Klik om de stijl te bewerken‘‘

Phosphorus and eggshell quality

0 336

0,332

0,334

0,336

a

0 326

0,328

0,33

ss(m

m)

ab

0,322

0,324

0,326

Shell thickne

s

bb

0,318

0,32

0,316

0,15 0,25 0,35 0,45

% NPP

USAYRAN ET AL. 2001

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‘ Phosphorus and bones‘‘ Klik om de stijl te bewerken‘‘

Phosphorus and bones

Most of the phosphorus intake is use to ‘rebuild’ the bonesMost of the phosphorus intake is use to rebuild the bones between two eggshell formations

Phosphorus / calcium ratio in the bone =

0.6

hydroxyapatite cristal = storage form of calcium and phosphorus in the bonesp osp o us e o es

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‘ Eggshell quality : Vitamine D3‘‘ Klik om de stijl te bewerken‘‘

Eggshell quality : Vitamine D3

Digestive

1st activation : Liver

Cholesterol Digestive tract

D32nd activation : Kidneys

UV

25 OH D3 D2

Calcium

1,25 (OH)2 D3 Calcium Binding Protein

synthesis

Increase the intestinal permeability

Blood

- Low level of vitamin D3

l l i t t ti t thlow calcium transportation to the egg gland

- Liver /kidney in bad condition

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‘ Eggshell quality : Vitamine D3‘‘ Klik om de stijl te bewerken‘‘

Eggshell quality : Vitamine D3

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‘ Eggshell quality : indirect effect liver protection‘‘ Klik om de stijl te bewerken‘‘

A liver in good condition, will allow to activate D3 vitamins and

Eggshell quality : indirect effect liver protection

A liver in good condition, will allow to activate D3 vitamins and lead to a good eggshel quality

Nutrients having a liver protection effect (Griffith 1969) :- Choline +++ ( and methyl donor like betaine/ methione)- Choline +++ ( and methyl donor like betaine/ methione)

- Fat ++- Vitamines + (B12/B1)

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‘ Eggshell quality : manganese effect‘‘ Klik om de stijl te bewerken‘‘

Manganese is the trace element the more represented in the

Eggshell quality : manganese effect

eggshell (7mg/kg).Manganese will have an effect on the calcite cristals development

and their orientationCalcite cristals arrangement are linked will the eggshell strenght.Manganese have an effect on the mecanical proprieties of the

eggshellgg

Low levels of manganese : High levels of manganese :g

Cristals are well organizedEasy crack propagation

g g

Cristals are not well organizedDifficult crack propagation

Recommended level in the feed : 100 ppm

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‘ Eggshell quality : indirect effect‘‘ Klik om de stijl te bewerken‘‘

Egg size control an important factor for eggshell quality

Eggshell quality : indirect effect

Egg size control an important factor for eggshell quality

1st factor : Fat

Fat concentration +++ Type of fat +

64

66

68Antar 3 2004 Antar 4 2004Antar 6 2004 Grobas & Mateo 1999Grobas 3 2001 Grobas 4 2001Mannion 1992 Whitehead 1991

61,4

61,5

61,6

60

62

64

Poid

s d'

oeuf

60,9

61

61,1

61,2

61,3

EW (g

)

56

58

0 2 4 6 8 10 12

60,8

,

0 0,5 1 1,5 2 2,5 3Linoleic acids (%)Grosbas - Mateo 1999

Matière grasse (%)

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‘ Eggshell quality : indirect effect‘‘ Klik om de stijl te bewerken‘‘

Egg size control through amino acid

Eggshell quality : indirect effect

Egg size control through amino acid

Brown (heavy)Brown (heavy)

62

64

66

68

ht (g

) 500

550

52

54

56

58

60

Egg

wei

gh 600

650

700

750

5024-28 28-32 32-36 36-40 40-44 44-48 48-52 52-56 56-60 60-64 64-68 68-72 72-76

Hen age (weeks) Bonekamp 2010

Amino acid range: 500 mg – 750 mg dig. Lys/hen/dayIncrements of 50 mg dig. Lys/hen/dayOth i id i fi d ti ’ t di LOther amino acids in fixed ratio’s to dig. Lys

But : Too low amino acids concentration leads to decrease the laying rate

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‘ Summary of the feed influence on eggshell quality‘‘ Klik om de stijl te bewerken‘‘

Effect Eggshell Eggshell strenght

Summary of the feed influence on eggshell quality

ggdeposition

gg g

Calcium level Direct ++ +

C l i f Di tCalcium form Direct ++ +

Phosphorus Direct ‐‐ ‐

Vitamine D3 Direct ++ +Vitamine D3 Direct ++ +

Choline Indirect + +

Fat Indirect +/‐ +/‐

Manganèse Direct ++

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‘ Eggshell quality and management interaction‘‘ Klik om de stijl te bewerken‘‘

All management technics which :

Eggshell quality and management interaction

Improve calcium consumption before and during the night improve egg shell qualityp gg q y

6-7h

Time of empty

feeders

1 5h1.5hNight Night

Take advantage of the natural feeding behaviour of birds:Birds ingest high quantity of feed before lights go offBirds ingest high quantity of feed before lights go off

Likewise, hungry again when lights come on (digestive tract empty)

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. What are the nutrionnal factors that will affect the

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.cleanliness of the eggshell ?

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‘ Cleanliness of the eggshell‘‘ Klik om de stijl te bewerken‘‘

Cleanliness of the eggshell

Dirty eggshell

Water Manure MWater intake

Manure structure

Manure Water holding capacity

+ Interactions

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‘ Factor that will affect the water consumption‘‘ Klik om de stijl te bewerken‘‘

One on the main factor affecting water consumption is

Factor that will affect the water consumption

One on the main factor affecting water consumption is electrolytes intake:

• Na• K• Cl• Cl

+ the balance between these elements

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‘Effect of potassium concentration in feed on water

‘‘ Klik om de stijl te bewerken‘‘ consomption and manure dry mater

90400

70

80

90

300

350

400

%g/d

40

50

60

200

250

a moisture %

nsum

ption g

20

30

40

100

150

Excreta

Water con

0

10

0

50

0 0,5 1 1,5 2 2,5

Smith et al 2000Potassium %

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‘Effect of sodium concentration in feed on water

‘‘ Klik om de stijl te bewerken‘‘ consomption and manure dry mater

90450

70

80

90

350

400

450d

50

60

250

300

moisture %

nsum

ption g/d

20

30

40

100

150

200

Excreta

Water con

0

10

0

50

0 0,5 1 1,5 2 2,5, , ,

Sodium %

Smith et al 2000

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‘ Electrolyte balance‘‘ Klik om de stijl te bewerken‘‘

Simple electrolyte balance take account Na + K –Cl

Electrolyte balance

Simple electrolyte balance take account Na K ClExpressed in meq/kg

Na is fixed by salt and some raw materialsCl is fixed by salt (Na-Cl)K+ depend on soybean meal incorporation rateK+ depend on soybean meal incorporation rate

There is a more complex equation to estimate the electrolyte p q ybalance which include Na K Cl Mg Ca S

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‘Soluble NSP fiber

‘‘ Klik om de stijl te bewerken‘‘

4 % of dry matter

3

3.5

4

Arabinoxylan

2

2.5

3ß-Glucan

1

1.5

2

0

0.5

1

0Blé Orge Seigle Triticale Sorgho Mais

Choct 1997

Wheat Barley Rye Corn

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‘ Effect of soluble fiber‘‘ Klik om de stijl te bewerken‘‘

Soluble fiber like Xylan / B glucan :

Effect of soluble fiber

Soluble fiber like Xylan / B glucan :- Increase the gut viscosity- Increase the water intake- Lead to wet dropping- Increase dirty eggs

Solutions :– Use enzymes with wheat or barley dietsy y– Xylanase : wheat diet– B glucanse : barley diet

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‘ Effect of NSP enzyme on viscosity and excreta moisture‘‘ Klik om de stijl te bewerken‘‘

Effect of NSP enzyme on viscosity and excreta moisture

Barrier-Guillot 1995

NSP enzyme :

-Reduce the excreta moisture (dirty eggs / amonia concentration / easy manure remove)

-Reduce the instenial viscosity

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‘ Other feed factors linked with water consumption‘‘ Klik om de stijl te bewerken‘‘

Feed Process :

Other feed factors linked with water consumption

Feed Process :- Heat treatment apply on the feed- Pelleting (pellet / crumble)

Protein :direct effectdirect effect indirect effect (soybean meal : K+)

Feed consumption

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‘ Insoluble fiber (Carré cellwall) water holding capacity‘‘ Klik om de stijl te bewerken‘‘

Insoluble fiber (Carré cellwall) water holding capacity

20

lls

14

16

18

g 'carré ' wallce

8

10

12

pacity g water /

0

2

4

6

Water holding

ca

0

Corn gluten

Oat

nflower hull

peseed

hull

gluten

feed

orn distiller

flower se

ed

Barle

y

oybe

an hull

Corn

Whe

at

Sorgho

Triticale

alfalfa

PX1

$

Whe

at bran

fower m

eal

Field be

an

Rape

seed Rye

eseed meal

Pea

ybean meal

ybean meal

ed ra

peseed

Alfalfa

Cassava

W

C

Sun

Ra

Corn C

Sun f So

Concentrated

a W

Sun

Rap Soy

Soy

Toaste

Carré et al 1995 C Carré et al 1995

Use a high water holding capacity fiber source to decrease manure free water

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‘ Clays‘‘ Klik om de stijl te bewerken‘‘

Bentonite / sepiolite : clays with high water holding capacity

Clays

Bentonite / sepiolite : clays with high water holding capacity

Used in layer up to 2%

Totaly indigestible

Consequences on manure / dirty eggs :- Increase the manure dry mattery- Decrease the free water (hold by the clay)- Decrease the proportion of dirty eggs due to liquid manure

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‘ Dirty eggs and management interaction‘‘ Klik om de stijl te bewerken‘‘

Dirty eggs and management interaction

Do not feed birds during the laying period

If birds are eating, the natural behavior is to produce manure at the same time. This could lead to :

- Dirty cloaca

- Accumulation of manure on floor Dirty eggs risk is increased

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. Effect of feed on the egg white quality.

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Effect of feed on the egg white quality

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‘ Vitamins transfert in egg white‘‘ Klik om de stijl te bewerken‘‘

Egg white is poor in vitamins, but levels could be adjusted

Vitamins transfert in egg white

Egg white is poor in vitamins, but levels could be adjusted according to the feed concentration

Vitamins which could be adjusted by feed :• Riboflavin • Folic acid 16)• Folic acid • Niacin• Thiamine

8

10

12

14d (µg/white egg)

• Pyridoxine• Panthotenic acid

Bi ti2

4

6

8

gg white fo

lic aci

• Biotine• B12

0

0 5 10 15 20 25 30 35

Eg

Folic acid concentration in the feed (ppm)House et al 2002

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‘ Trace element transfert in white eggs‘‘ Klik om de stijl te bewerken‘‘

Trace element transfert in white eggs

1,2

0,8

1

hite (m

g/ 100

g)Trace element transfert in the eggwhite :

0 2

0,4

0,6Co

pper in

egg wh

organic source

inorganic source

the eggwhite :

• Iodine• Selenium• Copper

0

0,2

0 50 100 150 200 250 300

C

C t ti i f d ( )

pp

Copper concentration in feed (ppm)Idowu 2005

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‘ Nutrionnal factors affected blood spots‘‘ Klik om de stijl te bewerken‘‘

Nutrionnal factors affected blood spots

- Mycotoxine (ochratoxine)

- Strong chlorine deficiency

Vitamine A- Vitamine A

- Vitamine K

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. Effect of feed on the vitelline membrane.

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Effect of feed on the vitelline membrane

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‘ Why the vitelline membrane is an important parameter?‘‘ Klik om de stijl te bewerken‘‘

Why the vitelline membrane is an important parameter?

Very important parameter for the egg industry.

The vitelline membrane strength will affect the separatibility of the egg yolk and white.

The industry is looking for strong vitellineThe industry is looking for strong vitelline membrane.

Some nutritionnal factors will have a direct effect on the vitelline membrane

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‘ Vitamine E‘‘ Klik om de stijl te bewerken‘‘

Vitamine E

650h

590

610

630

bran

e st

reng

ten

g)

550

570

590

Vite

lline

mem ( T

A

21°C

34°C

510

530

34 C

450

470

490

4500 20 40 60 80 100 120 140

Vitamine EUI Kirunda 2001

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‘ Membrane composition‘‘ Klik om de stijl te bewerken‘‘

Membrane composition

Chemical composition of the vitelline membrane :

(Kelley 2003)

The type of fat used in the feed will affect the vitelline membrane composition.

Fatty acid incorporated in membrane affect herelasticity and permeabilty.

Saturated fatty acid increase permeabilty (Aydin 2003).2003).

Watkins

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‘ Membrane vitelline‘‘ Klik om de stijl te bewerken‘‘

Vitamine E and insaturated fatty acid have an effect on the

Membrane vitelline

Vitamine E and insaturated fatty acid have an effect on the vitelline membrane strenght and permeability. These factors could be controlled through the feed.

But storage condition (temperature / duration) and the age of the hen will have a bigger effect on the vitelline membrane caracteristic than the feed.

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. Effect of feed on the egg yolk quality.

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Effect of feed on the egg yolk quality

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‘ Effect of fat source on egg fatty acid profil‘‘ Klik om de stijl te bewerken‘‘

Effect of fat source on egg fatty acid profil

Egg fatty acid composition according to the the amount of flaxseed of the diet (Ferrier et al 1995)gg y p g ( )

Egg yolk composition is linked to the diet fatty acid profile

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‘ Trace elements and yolk‘‘ Klik om de stijl te bewerken‘‘

Trace element well transfered in the yolk :

Trace elements and yolk

Trace element well transfered in the yolk :

1200

T l t ll t f d

600

800

1000

n egg yolk (p

pm)

Narahari 2003

k

Trace element are well transfered in the egg yolk.The following trace elements could be increased in the egg yolk :

I di

0

200

400Selenium

in Tucker 2003

surai & dvorska 2001

•Iodine•Copper•Selenium•(Zinc)

0

0 0,2 0,4 0,6 0,8 1 1,2

Selenium in feed (ppm)

Selenium transfert in the egg yolk

Transfert efficiency will depend on the source used. Organic product have an higher digestibility and t f th th i itransfer than the inorganic.

Some differences have been observed between inorganic source toosource too.

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‘ Vitamins transfered in the yolk‘‘ Klik om de stijl te bewerken‘‘

Vitamins transfered in the yolk

Vitamins transfered into the yolk and modifiable by feed:

Vitamin AVitamin E

400

450

Vitamin DRiboflavin +++Folic acid +++

250

300

350

400

ine E (µg/g)

N h i 2003Folic acid +++Niacin +++Thiamine +++ 50

100

150

200

Yolk vita

mi Narahari 2003

Mendonça2002

Jiang et al 1994

Pyridoxine +++Panthotenic acid +++

0

0 100 200 300 400 500Feed Vitamine E (ppm)

Vitamin E transfert from feed to the egg yolk Biotine +++B12 +++

Vitamin E transfert from feed to the egg yolk

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‘ Vitamins with easily egg yolk saturation‘‘ Klik om de stijl te bewerken‘‘

Vitamins with easily egg yolk saturation

100

120

g

60

80

acid

in e

gg10

0g e

gg)

40

60

Folic

a(µ

g /

PEREZ-Vendrell2003

House et la 2002

0

20House et la 2002

Hebert et al 2005

Dickson et al 2006

0 20 40 60 80 100 120 140

Folic acid in feed (ppm)

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‘ Vitamins with difficult egg yolk saturation‘‘ Klik om de stijl te bewerken‘‘

Vitamins with difficult egg yolk saturation

35,0

40,0

25,0

30,0

100g

15,0

20,0

mg vit E

/ 1

Narahari 2003

PEREZ‐Vendrell2003

Leeson et caston 2003

Galobart 2001

5,0

10,0

m Galobart 2001

Wiliams 2003

0,0

0 200 400 600 800 1000 1200

Vitamine E ppm

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‘ Transfert of carotenoid‘‘ Klik om de stijl te bewerken‘‘

C t id ll t f

Transfert of carotenoid

Carotenoid are well transferinto the egg yolk (not intothe white).

45

50

m)

Transfert efficiencies are different according to the carotenoid use

25

30

35

40

45

he e

gg (p

pmExample of carotenoid well

transfered :C th thi

10

15

20

25

en e

ster

in th

Steinberg et al 2000

Steinberg et al 2001

Steinberg 2000b

Canthaxanthine, citranaxantine, lutein, zeaxanthine, apo carotenester

0

5

0 10 20 30 40 50

Apo

caro

te

Apocaroten ester in the feed (ppm)

Example of carotenoid transfert in the egg

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‘ Antioxydant status of the eggs‘‘ Klik om de stijl te bewerken‘‘

An antioxidant is a molecule capable of slowing or preventing the

Antioxydant status of the eggs

oxidation of other molecules.

Antioxydant molecules act in synergy to reduce the oxydative stress in an iorganism.

Strong antioxydants are :Vit i E / it i C• Vitamine E / vitamine C

• Selenium / zinc / copper / manganese (indirect action through enzymes)

• Carotenoid (canthanxanthine / lutein /etc )• Carotenoid (canthanxanthine / lutein /etc…)• Polyphenol

Most of them are transferred into the eggs and increase the antioxydantMost of them are transferred into the eggs and increase the antioxydantcapacity of the eggs.

Antioxydant have been shown to improve human health and hatchabilityAntioxydant have been shown to improve human health and hatchability

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‘ Egg dry matter‘‘ Klik om de stijl te bewerken‘‘

Egg dry matter is an important parameter for egg

Egg dry matter

Egg dry matter is an important parameter for egg processing plants which are producing egg powder and/or liquid egg.

There is no evidence that nutrionnal factors affect directly the dry matter content of the eggs.

Whole egg Yolk White

D 22 5/23 0 % 50 52% 10 13%Dry matter 22.5/23.0 % 50‐52% 10‐13%

Whole egg dry matter depend on the white / yolk ratioWhole egg dry matter depend on the white / yolk ratio.

At fixed age , when egg weight increases, egg white part increases more than the yolk.

Nutrients which affect the egg weight (fat source and concentration and amino acids concentration) affect indirectly the egg dry matter

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‘ Residues / contaminant‘‘ Klik om de stijl te bewerken‘‘

A lot of molecules are transfered in the egg, some good one

Residues / contaminant

A lot of molecules are transfered in the egg, some good one but some bad one too…

• Dioxine (range)• Medicament residue / metabolite (antibiotic / coccidiostat)• Heavy metals (lead mercure cadnium )• Heavy metals (lead, mercure, cadnium,…)

Sources :- Feed : cross contamination / raw material

W t i / i iti l t lit- Water : pipes / initial water quality- Range : soil / environnement - Practices : use of products at the farm (water / spray)Practices : use of products at the farm (water / spray),

overdosage

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‘ Egg composition and management interaction‘‘ Klik om de stijl te bewerken‘‘

Egg composition is linked to nutrients intake

Egg composition and management interaction

Egg composition is linked to nutrients intake

Feed compositionFeed consumption

Daily empty feedery p yParticle size = uniform feed

Flock evenessFeeder space / bird

The target is to feed a flock not a single hen !

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‘ Conclusion‘‘ Klik om de stijl te bewerken‘‘

Feed composition has a strong impact on the egg quality.

Conclusion

p g p gg q y

All the parts of the eggs are affected by the feed .

Feed composition must be adapted to the egg qualityrequested and/or feed must be adjusted to solve problemsf litof egg quality.

Players of the egg supply chain are not requested the samey gg pp y qegg quality, so feed has to be adjusted according to the target.

Management has to be adapted to secure feed intake, good and uniform intake at the right moment

.

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.

. Thank you for your attention.

.

.

Thank you for your attention

AECA - 15.30h Nutrition and food mangement and the influence … · 2018. 6. 24. · regulation of...

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Transcript of AECA - 15.30h Nutrition and food mangement and the influence … · 2018. 6. 24. · regulation of...