Use of Animal By Products in SwineUse of Animal By-Products in SwineB. J. Kerr

IntroductionIntroduction

The cost of dietary The cost of dietary energyenergy, protein (, protein (amino acidsamino acids), ), and and phosphorusphosphorus is some of the highest recorded!is some of the highest recorded!p pp p gg

Evaluate on a cost/unit of calorie, digestible amino Evaluate on a cost/unit of calorie, digestible amino acids, and digestible phosphorus.acids, and digestible phosphorus., g p p, g p p

Nutritionists must be able to assess and extract as Nutritionists must be able to assess and extract as much value as possible from feed ingredients.much value as possible from feed ingredients.

Take advantage of the variation. Take advantage of the variation. “Variation is my friend!”“Variation is my friend!”

There are many factors related to utilizing animal There are many factors related to utilizing animal fats and proteins in swine and poultry diets.fats and proteins in swine and poultry diets.

Obtaining the most value from rendered productsObtaining the most value from rendered products

Need more precision in formulating diets to Need more precision in formulating diets to meet nutrient requirementsmeet nutrient requirementsmeet nutrient requirements.meet nutrient requirements.

Cost of overfeeding and underfeeding nutrients is highCost of overfeeding and underfeeding nutrients is highOverfeedOverfeed--cost inefficiency, environmental wastecost inefficiency, environmental wasteyyUnderfeedUnderfeed--performance reductionperformance reduction

Nutrient Requirements of SwineNutrient Requirements of Swine

1944 111944 11 pppp 1998 198 pp1998 198 pp1944, 11 1944, 11 pppp 1998, 198 pp1998, 198 pp

Ideal Pattern of Amino Acids for PigsIdeal Pattern of Amino Acids for PigsNRC 1998NRC 1998NRC, 1998NRC, 1998

10 to 20 kg10 to 20 kg 20 to 50 kg20 to 50 kg 50 to 100 kg50 to 100 kg

LL 100100 100100 100100LysLys 100100 100100 100100

ThrThr 6262 6363 6565

TT 1818 1818 1919TrpTrp 1818 1818 1919

M+CM+C 5757 5757 5959

IleIle 5454 5454 5656

ValVal 6868 6767 6767

26

Apparent Digestible Amino Acid Requirements

22

24LYS

TRP

THR

ILE

16

18

20

ram

gai

n

LYS

12

14

gest

ible

aa/

gr

THR

6

8

10

mg

dig

ILE

0

2

4 TRP

00 10 20 30 40 50 60 70 80 90

Body Weight, kg

Sources of Analytical VariationSources of Analytical VariationSources of Analytical VariationSources of Analytical Variation

Sampling of the material to be analyzedSampling of the material to be analyzedSampling of the material to be analyzedSampling of the material to be analyzedPreparation of samples for analysisPreparation of samples for analysisM h d l i l diffM h d l i l diffMethodological differencesMethodological differencesTechnique differences among analystsTechnique differences among analystsEnvironment, reagent, equipment, and Environment, reagent, equipment, and calibration differences among laboratoriescalibration differences among laboratoriesggErrors in application or operation of methodsErrors in application or operation of methodsErrors in calculating resultsErrors in calculating resultsErrors in calculating resultsErrors in calculating results

TerminologyTerminologyTerminologyTerminology

AccuracyAccuracy –– the ability of a procedure tothe ability of a procedure toAccuracy Accuracy the ability of a procedure to the ability of a procedure to measure, or predict the ‘true’ value (reference measure, or predict the ‘true’ value (reference standards) standards) (benzoic acid, bovine liver, (benzoic acid, bovine liver, glutamicglutamic acid, etc.)acid, etc.)standards)standards) (benzoic acid, bovine liver,(benzoic acid, bovine liver, glutamicglutamic acid, etc.)acid, etc.)

PrecisionPrecision the ability of a procedure tothe ability of a procedure toPrecision Precision –– the ability of a procedure to the ability of a procedure to repeatedly provide the same result for a repeatedly provide the same result for a particular sampleparticular sample ( l ll l t )( l ll l t )particular sample particular sample (corn, corn germ meal, cellulose, etc.)(corn, corn germ meal, cellulose, etc.)

Nutrient Analysis Variability Among LabsNutrient Analysis Variability Among LabsCromwell et al 1999 2000 / JAS 77:3262 & 78:2652

• Dry matter: 0.8-Corn, 0.8-SBM, 1.1-Wheat midds

Cromwell et al., 1999, 2000 / JAS 77:3262 & 78:2652

y , ,

• Crude protein: 2.1-Corn, 1.8-SBM, 4.5-Wheat midds

•Phosphorus: 7.7-Corn, 3.5-SBM, 9.2-wheat midds

• NDF: 6.3-Wheat midds

V i bili O TiV i bili O TiVariability Over TimeVariability Over Time

•Corn: DM-0.5, CP-2.9, P-6.6

•SBM: DM-0.4, CP-0.8, P-5.3

Crude Fat, Poultry MealCrude Fat, Poultry Meal(( i )i )(as(as--is)is)

16

13.44 13.7612.85 12.85

11.5212.79

12

14

s-is

)

6

8

10

Fat

, % (

as

2

4

6

Cru

de

0

2

ARS, IA MN IL Eurofins, DSM

ESCL, MO MVTL, MNDSM

Lab Variation, Poultry MealLab Variation, Poultry Meal, y, y(as(as--is)is)

ARSIA

EurofinsDSM

ESCLMO

MVTLMN

Dry Matter 97 44 96 25 96 79 96 10Dry Matter 97.44 96.25 96.79 96.10

Ash 26.58 24.82 26.54 25.91C d P t i 56 25 55 79 54 68 55 10Crude Protein 56.25 55.79 54.68 55.10

NDF 25.1 18.2 32.5 18.5

Crude Fat 13.44 12.85 11.52 12.79

Energy Prediction EquationsEnergy Prediction Equations

ME = 6,982 + (0.283×GE, kcal/kg) – (6.26×CP, g/kg) , ( , g) ( , g g)– (3.75×CFat, g/kg) + (129.47×P, g/kg) – (54.91×Ca, g/kg) – (6.57×Ash, g/kg)

[R2 = 0 61 SD = 376][R2 = 0.61, SD = 376]Adedukun and Adeola, 2005 / JAS 83:2519

ME = 13,587 – (1.25×GE, kcal/kg) – (3.51×CP, g/kg) + (30 4×P g/kg) (16 4×Ash g/kg)+ (30.4×P, g/kg) - (16.4×Ash, g/kg)

[R2 = 0.41, SD = NP]Olukosi and Adeola, 2009 / JAS 87:2590

Lab Variation Lab Variation –– DDGS DDGS (as(as--is)is)ARS IA Eurofins DSM ESCL MO MVTL MN

96.2 95.192.4

95.1

90

100

ARS IA Eurofins DSM ESCL MO MVTL MN

70

80

50

60

28 531.0

28.8 27 9

37.4

27 930

40

28.5 28.825.5

12.4

27.9

10 3

27.926.4

11.3

20

30

4.0

9.0

4.8 4.1

10.3

4.1

0

10

DM ASH CP NDF EE

ME Estimation of DDGS from Ingredient ME Estimation of DDGS from Ingredient A l iA l iAnalysisAnalysis

ME = 3,996 + (20.722 × CP) – (24.463 × NDF) + (46.900 × EE) – (79.900 × Ash)[Anderson et al., 2012/JAS]

4300

41764137

4100

4200

3930

37983900

4000

3798

3600

3700

3800

3600

ARS Eurofins ESCL MVTL

Major Rendered ProductsMajor Rendered ProductsMajor Rendered ProductsMajor Rendered ProductsMeat meal, meat & bone meal, steamed bone mealMeat meal, meat & bone meal, steamed bone mealP l bP l b d l hi k ld l hi k lPoultry byPoultry by--product meal, chicken meal, product meal, chicken meal, hydrolyzed feather mealhydrolyzed feather mealBlood mealBlood meal

Spray dried blood cells, plasma proteinSpray dried blood cells, plasma proteinFish mealFish mealAnimal fatsAnimal fatsAnimal fatsAnimal fats

Tallow, choice white grease, yellow greaseTallow, choice white grease, yellow greaseBl nd d nim l pr t ins nd lipidsBl nd d nim l pr t ins nd lipidsBlended animal proteins and lipidsBlended animal proteins and lipids

Nutrient Composition Nutrient Composition (NRC 1998)(NRC 1998)pp ( )( )

Meat & bone meal Poultry by-product meal Blood meal, ring dried

Total Available Total Available Total AvailableTotal Available Total Available Total Available

Crude protein 51.5 64.1 88.8

Lysine 2 51 80 3 32 80 7 45 94Lysine 2.51 80 3.32 80 7.45 94

Methionine 0.68 83 1.11 77 0.99 96

Tryptophan 0.28 78 0.48 ≈80 1.48 94Tryptophan 0.28 78 0.48 ≈80 1.48 94

Crude fat 10.9 12.6 1.3

ME, kcal/kg 2,227 2,862 2,948ME, kcal/kg 2,227 2,862 2,948

Ash ≈29 ≈20 ≈5

Calcium 9.99 4.46 0.41C c u 9.99 4.46 0.41

Phosphorus 4.98 90 2.41 90 0.30 92

Amino Acid Content and DigestibilityAmino Acid Content and DigestibilityAmino Acid Content and DigestibilityAmino Acid Content and Digestibility

Lys Met Thr Trp Ile Val

Jorgensen et al 1984/JAS 58:926 65 82 62 71 77Jorgensen et al., 1984/JAS 58:926 65 82 62 - 71 77

Knabe et al., 1989 / JAS 67:441 70 - 64 54 76 73

Stein et al., 1999 / JAS 77:1169

Pigs 74 76 66 62 70 71

Gestating sows 77 80 68 64 74 73

Lactating sows 80 81 69 72 72 74g

•12 M&B samples (composition and energy evaluation) Adedokun and Adeola, 2005/ JAS 83:2519

•21 M&B samples (composition and energy evaluation)Olukosi and Adeola, 2009/ JAS 87:2590

Variation in Nutrient CompositionVariation in Nutrient Composition

Relationship between Crude Protein and Phosphorus (426 samples) and between Crude Protein and Lysine (73 samples) in Meat and Meat & Bone Meal (Knabe, 1995)

Establish a central laboratory for compositional and quality analysis.y p q y yE.g. AAFCO Check Sample Program

Develop fast, accurate, inexpensive tools to manage (take advantage of) nutrient value variability.

Energy, amino acids, and phosphorusPotential of NIR to predict measures of quality and compositionPrediction equations and in vitro lab procedures to estimate digestibility

Feed Intake Relative to Amino Acid IntakeFeed Intake Relative to Amino Acid Intake

100

110

90

100

quire

men

t

70

80

red

to F

I at R

e

50

60

Inta

ke C

ompa

r

4060 70 80 90 100

Feed

I

Ile V al Ly s Thr Trp

Re lative Pe r ce n t o f A m in o A cid Re q u ir e m e n t

Validation of an IleValidation of an Ile--deficient diet (5% SDBC) for latedeficient diet (5% SDBC) for late--finishing (90 kg) pigsfinishing (90 kg) pigs

Parr et al., 2003 / JAS 82:1334Parr et al., 2003 / JAS 82:1334

33993500

4000

ADG, g ADFI, GF, g/kg3016

2500

3000

1424 1359

1954

1500

2000

414486

219400500

1000

219

0

C-SBM Neg. Cont. NC + Ile

Total Ile 0.55%NRC rqt ≈ 0.33%

Total Ile 0.25% Total Ile 0.49%

Growth Performance80-120 kg (5 reps with 4 pigs per pen) [Dean et al., 2005/ JAS 83:2543]

CC--SBMSBM C+5%BC+IleC+5%BC+Ile SEMSEM

ADG gADG g 700700 765765 4848ADG, gADG, g 700700 765765 4848

ADFI, kgADFI, kg 2.562.56 2.582.58 .10.10

G:FG:F g:kgg:kg 272272 295295 1010G:F, G:F, g:kgg:kg 272272 295295 1010

The high Ile requirement estimate using RBC may be a function of the diet, and not the actual requirement in a C-SBM diets as the tidIle requirement in a corn-SBM diet for q81-113- kg barrows does not seem to be greater than 0.24%.[Estimated tidIle:Lys in RBC is ≈62, in C-SBM ≈55, Fu et al., 2005]

Energy of lipids in swine (NRC, 1998)Energy of lipids in swine (NRC, 1998)Energy of lipids in swine (NRC, 1998)Energy of lipids in swine (NRC, 1998)

DE values were calculated (Powles et al., 1995):( , )

DE (kcal/kg) = (36.898 – (0.005 × FFA) – (7.330 × e-0.906 x U:S)/4.184

Where FFA = free fatty acid content in g/kg

U:S = ratio of unsaturated to saturated fatty acids

FFA concentrations of all fats were assumed to be 50 g/kg (5%)

(% FFA have been reported to range from 1.6 to 19.1% in tallow,(% FFA have been reported to range from 1.6 to 19.1% in tallow,

2.6 to 61.0% in AV blends)

ME content was calculated as 96% of DE

NE content was calculated (Ewan, 1989):

NE = 328 + (0 599 × ME) – (15 × % Ash) – (30 × % ADF)NE = 328 + (0.599 × ME) (15 × % Ash) (30 × % ADF)

U:S Ratio and FFA on Energy ValueU:S Ratio and FFA on Energy ValueWiseman et al., 1998Wiseman et al., 1998

Low FFA High FFA

•Increase unsaturation = increased energy value.•Increase FFA, decreased energy value.Increase FFA, decreased energy value.•Largest impact in young birds, least in older pigs.

•Main effect is on lipid digestibility, not utilization.

Assessing fat qualityAssessing fat qualityC l d di i lCurrently used traditional tests

MIUi i l bl ifi blMoisture, insoluble, unsaponifiable

Peroxide valueFormation of primary lipid oxidation productsFormation of primary lipid oxidation products

Fatty acid profileCan be used to predict Iodine Valuep

Can be used to predict Unsaturated:Saturated Ratio

FFAIndicator of frying oil degradation.

TiterT t t hi h f t lidifiTemperature at which fat solidifies.

Color?

Other measures of fat quality (oxidation)?Other measures of fat quality (oxidation)?

HexanalHexanalTerminal product of lipid oxidationTerminal product of lipid oxidationTerminal product of lipid oxidationTerminal product of lipid oxidation

AnisidineAnisidine valuevalueMeasures carbonyl groups of oxidized lipidsMeasures carbonyl groups of oxidized lipidsMeasures carbonyl groups of oxidized lipidsMeasures carbonyl groups of oxidized lipids

TBARS (TBARS (thiobarbituricthiobarbituric reactive substances)reactive substances)Measures compounds similar toMeasures compounds similar to malonaldehydemalonaldehydeMeasures compounds similar to Measures compounds similar to malonaldehydemalonaldehyde

HydroxylatedHydroxylated aldehydesaldehydes44--hydroxyhydroxy--22--nonenal (4nonenal (4--HNE)HNE)44 hydroxyhydroxy 22 nonenal (4nonenal (4 HNE)HNE)

OSI (oxidation stability index)OSI (oxidation stability index)Prediction of oxidative stabilityPrediction of oxidative stabilityPrediction of oxidative stabilityPrediction of oxidative stability

Lipid QualityLipid QualityDE kcal/kgDE kcal/kg ((P lP l t l 1995 / AS 61 149)t l 1995 / AS 61 149)DE, kcal/kgDE, kcal/kg ((PowlesPowles et al., 1995 / AS 61:149)et al., 1995 / AS 61:149)

= 36.898 = 36.898 –– (0.005(0.005××FFA, g/kg) FFA, g/kg) –– (7.330 (7.330 ××ee--0.906 0.906 ××U:SU:S)/4.184)/4.184

Oxidation PotentialOxidation PotentialOxidation PotentialOxidation PotentialComposition (saturated Composition (saturated vsvs unsaturated [18:2, unsaturated [18:2, linoleiclinoleic])])Processing time and temperature (fatsProcessing time and temperature (fats vsvs oils)oils)Processing time and temperature (fats Processing time and temperature (fats vsvs oils)oils)Oxygen pressure, heavy metals, salts, water, etcOxygen pressure, heavy metals, salts, water, etc

Lipid Peroxidation• Lipid peroxidation

– a free radical chain reactioneact o

Free radical

Lipid peroxidationd t

Chain cleavageproducts

Li id h d idAldehydePolymer

Lipid hydroperoxidey

KetoneAcidy

(Vickers et al., 2001)

Potential Effects of Dietary Oxidized LipidsPotential Effects of Dietary Oxidized Lipids

↓ Growth performance (feed intake)↓ Growth performance (feed intake)↓ Growth performance (feed intake)↓ Growth performance (feed intake)RatRat ((NwangumaNwanguma et al., 1999)et al., 1999)

B ilB ilBroilerBroiler (Wang et al., 1997)(Wang et al., 1997)

PigPig ((DeRoucheyDeRouchey et al., 2004; Fernandezet al., 2004; Fernandez--DuenasDuenas et al., 2009; Harrell et al., 2010)et al., 2009; Harrell et al., 2010)

→ Oxidative stress → Oxidative stress ((RingseisRingseis et al., 2006; Vazquezet al., 2006; Vazquez--Anon et al., 2008; FernandezAnon et al., 2008; Fernandez--DuenasDuenas et al., 2009; McGill et al., 2011)et al., 2009; McGill et al., 2011)

I ?I ?→ Immune responses?→ Immune responses?↓ Intestinal integrity & gut barrier function?↓ Intestinal integrity & gut barrier function?

Effect of Feeding Oxidized Corn Effect of Feeding Oxidized Corn Oil on Growth Performance of PigsOil on Growth Performance of PigsOil on Growth Performance of PigsOil on Growth Performance of Pigs

Nursery pigs Nursery pigs ((32d32d)) Finishing pigs Finishing pigs ((56d56d))

a a a a

aOxidized < Fresh (P < 0.05)(Harrell et al., 2010) (Fernandez-Duenas et al., 2009)

aOxidized < Fresh (P < 0.05)

PV and PV and ethoxquinethoxquin in healthy broilersin healthy broilers

PV = 0.01, A = 0.42, PV×A = 0.96 PV = 0.75, A = 0.37, PV×A = 0.72

•AV blend•Ethoxyquin @ 125 PPM

PV = 0.01, A = 0.49, PV×A = 0.29

•Ethoxyquin @ 125 PPM•3%, 0-3 wk; 6%, 3-7 wk•8 reps w/ 30 birds/pen

McGill et al., 2011 / IJPS 10:241

AntioxidantsAntioxidantsAntioxidantsAntioxidants

EndogenousEndogenoussuperoxide dismutase, superoxide dismutase, catalasecatalase, , glutathionineglutathionineperoxidaseperoxidase

NaturalNaturalselenium, Vitamin Eselenium, Vitamin Eselenium, Vitamin Eselenium, Vitamin E

SyntheticSynthetich ih i b lhid ib lhid i (TBHQ)(TBHQ) b l db l dethoxyquinethoxyquin, , terbutylhidroqinoneterbutylhidroqinone (TBHQ), (TBHQ), butylatedbutylated

hydroxytoluenehydroxytoluene (BHT), (BHT), butylatedbutylated hydroxyanisolehydroxyanisole(BHA(BHA))(BHA(BHA))

Antioxidants in Animal NutritionAntioxidants in Animal NutritionAntioxidants in Animal NutritionAntioxidants in Animal Nutrition

Fernandez-Duenas, 2009 / PhD. Thesis

What is the role of an antioxidant?What is the role of an antioxidant?What is the role of an antioxidant?What is the role of an antioxidant?

Should antioxidants be added to sources of fatsShould antioxidants be added to sources of fatsShould antioxidants be added to sources of fats Should antioxidants be added to sources of fats or fat containing feedstuffs for storage or fat containing feedstuffs for storage preservation?preservation?preservation?preservation?

If so, under what conditions and at what cost?If so, under what conditions and at what cost?

Should antioxidants be added to diets to reduce Should antioxidants be added to diets to reduce b l d ?b l d ?metabolic oxidation?metabolic oxidation?

If so, under what conditions and at what cost?If so, under what conditions and at what cost?

PhosphorusPhosphorusHuang and Allee, 1981 Huang and Allee, 1981 –– 93% bioavailability93% bioavailability

Traylor et al., 2005 Traylor et al., 2005 –– 91% bioavailability91% bioavailability

Poulsen, 1995 Poulsen, 1995 –– 6969--80% apparent digestibility80% apparent digestibility

Factors affecting availabilityFactors affecting availabilityParticle sizeParticle size slightslight increase from 6increase from 6 mesh to 8mesh to 8 meshmeshParticle size Particle size –– slightslight increase from 6increase from 6--mesh to 8mesh to 8--meshmeshProcessing Processing –– slightslight increase from 2.1 to 4.2 kg/cmincrease from 2.1 to 4.2 kg/cm22

A h t tA h t t 15%U i r fr m l (p r i ) t hi h15%U i r fr m l (p r i ) t hi hAsh content Ash content –– 15%U increase from low (porcine) to high 15%U increase from low (porcine) to high (bovine) ash content(bovine) ash content

PhosphorusPhosphorus

Impact of DDGS on M&B’s economic ‘value’ of PImpact of DDGS on M&B’s economic ‘value’ of PppCorn Corn –– 0.28% P, 0.28% P, 14% available 14% available = 0.04% Pa= 0.04% PaDDGSDDGS –– 0 61% P0 61% P 60% available60% available = 0 37% Pa= 0 37% PaDDGS DDGS 0.61% P, 0.61% P, 60% available 60% available 0.37% Pa 0.37% Pa

Kerr et al., 2010 Kerr et al., 2010 –– impact of phytase on M&B’s impact of phytase on M&B’s mi ‘ l ’ f P?mi ‘ l ’ f P?economic ‘value’ of P?economic ‘value’ of P?

CC--SBM diet P dig SBM diet P dig ↑↑ from 15 to 60% by using phytasefrom 15 to 60% by using phytase

Rendered Products in Feed FormulationsRendered Products in Feed FormulationsSBM DDGS M&B PM BC FMSBM DDGS M&B PM BC FM

Corn 70.71 55.96 71.22 72.32 75.05 74.00

SBM 26.80 21.70 23.11 17.55 19.25 20.25

DDGS - 20.00 - - - -

Meat & Bone - - 4.15 - - -

Poultry meal 9 00Poultry meal - - - 9.00 - -

Blood cells - - - - 3.20 -

Feather meal - - - - - 3.05

Dical 1.03 0.42 - - 1.03 1.05

Limestone 0.67 1.03 0.71 0.32 0.71 0.70

L Lys HCl 0 10 0 20 0 11 0 12 0 04 0 26L-Lys-HCl 0.10 0.20 0.11 0.12 0.04 0.26

L-Thr - - 0.01 - - -

DL-Met - - - - 0.03 -

Other 0.69 0.69 0.69 0.69 0.69 0.69

3300 kcal ME/kg, 0.95%sidLys, 0.585 TSAA:L, 0.615 Thr:L, 0.165 Trp:L, 0.580 Ile:L, 0.600 Val:L, 0.60%Ca, 0.25%aP

Other CommentsOther CommentsBiosecurityBiosecurity relative to rendered trucks driving the same relative to rendered trucks driving the same route where feed trucks deliver feedroute where feed trucks deliver feedw d d v dw d d v dAdulterationAdulteration

Contamination with restricted use protein products from Contamination with restricted use protein products from p pp pruminants (dioxin)ruminants (dioxin)Inclusion of Inclusion of unhydrolyzedunhydrolyzed feather meal/hair (melamine)feather meal/hair (melamine)Raw material variability caused by blended products (source Raw material variability caused by blended products (source tracking/composition characteristics)tracking/composition characteristics)

Rapid composition & quality assessment? (NIR)Rapid composition & quality assessment? (NIR)Rapid composition & quality assessment? (NIR)Rapid composition & quality assessment? (NIR)Any ‘functional/value added’ properties.Any ‘functional/value added’ properties.L d i i bili / i liL d i i bili / i liLower product nutrient variability/capitalize on Lower product nutrient variability/capitalize on variability.variability.

Final CommentsFinal CommentsFinal CommentsFinal Comments

EnergyEnergyEnergyEnergyAmino AcidsAmino AcidsPh hPh hPhosphorusPhosphorusLipid QualityLipid QualityValue AddedValue AddedProduct VariabilityProduct VariabilityProduct VariabilityProduct Variability

Questions?Questions?I’ll see if I can point you in the right direction!I’ll see if I can point you in the right direction!I’ll see if I can point you in the right direction!I’ll see if I can point you in the right direction!