advances in poultry nutrition - livestock philippines in poultry... · advances in poultry...

Advances in Poultry Nutrition

Ms. Honey P. Cruz, Msc. An. Nutrition

CJ Phil., Inc.

POULTRY MANAGEMENT

Roadshow for Livestock Phil Expo 2017 February 28, 2017, Macau Hall, Widus Hotel & Casino

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AGENDA

Introduction

Overview of Advances in Nutrition

Future Developments and Other Studies

CJ Feed – CJ Philippines

Closing Message

INTRODUCTION

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I. Introduction

Livestock Industry

An integral and growing segment

of food supply

Human population growth over

the years – ↑ meat and egg

consumption !

Changing social and economic

climates – needs consideration !

↑ Production Costs

Bird welfare and food safety

Fish nutrition competes with

ingredient supply

Poultry nutrition improvements

are needed !

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I. Introduction..

Importance of NUTRITION

SCIENCE – has been the focus of many researchers and

nutritionists.

Science of poultry nutrition – a multidisciplinary

subject.

A key feature of the study of nutrition is absolute

reliance on other fundamental sciences.

The relationships predicted, are oversimplified; each

discipline can influence nutrition in several ways.

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(source: Stephen Chadd, 2006)

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I. Introduction..

Poultry Feed Industry Dynamics

Livestock commodities (milk, meat, eggs) significantly grow

globally

Drivers of change : improved incomes, population growth and

urbanization (FAO, 2004 and 2006)

Developing countries – growth towards monogastric production :

77% expansion accounts for poultry and pigs

FAO (2003) projected increased demand for grains of 1billion

tons up to 2030, maize from 625 to 964 mil tons from 2002 to

2030.

Traditional poultry diets highly rely on cereal grains as energy

source.

Globally, cereal grains are balanced with SBM as major protein

source in poultry diets.

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I. Introduction..

Feed Manufacturing Technology and Regulatory

Constraints

Poultry feed is manufactured by combination of technologies:

> grinding or rolling, pelleting (heat moisture and pressure),

expanding or extruding, applying heat via anaerobic pasteurizing

conditioners

Advantages of feed processing:

1. improved availability of protein and energy (↑ nut. Density)

2. destruction of inhibitors and toxins

3. facilitation of use of wide range of ingredients

4. reduction of feed wastage (↓ selective feeding)

5. production of hygienic compounds (food safety)

(Source: Kersten et al 2005, van der Barneveld 2001, Thomas and van der Poel 2001)

ADVANCES IN NUTRITION

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II. Advances in Poultry Nutrition

Defining Nutrient

Requirements

Nutrient requirements are

influenced by:

1. bird-related – genetics, sex, type

and stage of production

2. external – thermal environment,

stress, husbandy conditions

Energy and AA’s – most critical

and expensive

NRC (1994) – oldest publication

Ideal Protein Ratio concept

application (IPR)

Nutrient Requirements

Publications:

NRC (National Research Council, USA)

ARC (Agricultural Research Council,

United kingdom)

SCA (Standing Committee on Agriculture,

Australia)

JRC (Japanese Research Council, Japan)

KRC (Korean Research Council, Korea)

PHILSAN (Philippine Society of Animal

Nutritionists Feed Standard Book,

Philippines)

CVB (Centraal Veevoeder Bureau,

Netherlands)

INRA (Institut national de la recherche

agronomique, France)

SFR (Schothorst Feed Research,

Netherlands)

Table 1. Ideal amino acid ratios of meat chickens at three

growth periods

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II. Advances in Poultry Nutrition…

Defining Nutrient

Composition and Ingredient

Quality

There is massive variation on nutrient

compositions of ingredients.

Data on variation (or matrixes) are

available on each ingredient applied for

better precision.

Use of NIR analysis data.

Use of Digestible AA’s vs Total AA’s (Lemme et al. 2004, Ravindran et al. 2005,

Bryden et al. 2009)

Use of NE vs ME for energy systems –

yet to be developed further for poultry.

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Better Feed Formulation

Objective is to derive a balanced diet

providing appropriate quantities of

available nutrients at least cost.

Use of better software for linear

programming systems through the

years.

Use of growth models to simulate

feed intake and production

parameters under a given husbandry

condition..

> compare actual vs potential

performance

> provide economic analysis of

alternative feeding regimens

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Products of Biotechnology in Poultry Feeding

Progress in biotech during past 2 decades offered new opportunities

to enhance productivity and efficiency of animals thru improved

nutrition.

Some applications are already in use.

Some are potentially known but yet to be commercially applied due

to technical limitations.

Table 2. Examples of some biotechnological applications

widely used in animal nutrition

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(Source: Ravindran 2004)

Table 3. Examples of some biotechnological applications

with future potential in animal nutrition

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Feed Processing

Technology progress from simple mixing

of mash feed to pelleting – involves

various physical, chemical, and thermal

processing operations (Schofiled 2005).

CRUMBLE or PELLET form – majority

of feeds used in poultry especially for

Broilers.

Advantages : ↓ feed wastage, ↑ nutrient

density, ↓ selective feeding, ↓ time and

energy spent for eating, destroys

pathogenic organisms, thermal

modification of starch and energy (Behnke

1996, Amerah et al. 2007).

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Phase Feeding

It is a form of precise feeding, commercially has been developed

for the past 2 decades.

Feeding system where dietary amino acids are reduced steadily over

time –> reduce costs associated with excess dietary protein or

amino acids.

Number of phases to be implemented in production cycle – dictated

by both economics and practicability.

FUTURE DIRECTIONS IN POULTRY

NUTRITION

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III. Future in Poultry Nutrition

FEED ADDITIVES

1. Feed Enzymes – Next

Generation !

> Enzyme Cocktails vs single enzymes (Cowieson et al. 2006, Ravindran 2007)

> Next generation enzymes –close to

being ‘perfect’ (Bedford and Partridge 2001)

-. High catalytic activity (per unit of

protein)

-. Good thermostability

-. High activity under wide ranges of gut

pH

-. Good stability under Ambient Temp (Amerah et al. 2011)

> Super dose Microbial Phytase (Cowieson et al. 2011)

FEED ADDITIVES

2. Alternatives to AGPs

> Ban of various antibiotic growth

promotants globally

> Focus now is sustenance of gut flora

and gut health

> Alternatives : Enzymes, Probiotics,

Prebiotics, Essential Oils, Botanicals

and Organic Acids = past 10 years had

been widely tested, yet needs more

evaluation in the future.

> Strategies to be effective : use

↑digestible prestarter diets, use

↓dietary protein, use coarse particle

size or whole grain, maintain good

quality litter, stocking density,

improved climate

Table 4. Feed cost of various alternative products,

compared with antibiotics and coccidiostats

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III. Future in Poultry Nutrition…

FEED ADDITIVES

3. Crystalline Amino Acids (CAA)

> Maximizing efficiency of protein

and amino acid utilization is very

important

> Challenge to Nutritionists is

sustaining improvements in Genetic

Potential by refining the AA nutrition

of poultry.

> CAA’s as a major development will

assist nutritionists to:

-. More precisely meet the Ideal AA profile

for yield performance

-. Use Digestible AA vs Total AA

-. Reduce Dietary protein

-. Develop Phase feeding programs

Crystalline Amino Acids (CAA)

Current ones in the market:

> DL-Methionine,

> L-Methionine

> L-Lysine HCL

> L-Threonine

> L-Tryptophan

> Lysine and Tryptophan combined

Further developments:

> Valine and Isoleucine

-. Faster absorption of free amino acids

than protein bound amino acids

-. Supplements of limiting amino acids are

utilized more efficiently by poultry for

growth than equivalent quantities

supplied as intact proteins (D’Mello

2003).

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III. Future in Poultry Nutrition…

ALTERNATIVE RAW MATERIALS

> Increasing global demand for poultry = increase demand for feed and raw

materials.

> First strategy is to evaluate potential New Raw Materials.

> Second, examine ways to maximize their value by using feed enzymes,

supplemental crystalline amino acids, etc.. High Fiber and NSP limits

nutrient availability, thus development of enzyme combinations must target

Fiber fractions (mannanases, cellulases)

> Quality control and assurance play vital role to reduce Raw material

variability.

“QUALITY is investment and Investment is QUALITY”

> However, commercial use of new Raw materials has been limited due to

constraints imposed by several nutritional, technical, and socio-economic

factors..

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1.

2.

3.


OTHER POULTRY NUTRITION STUDIES

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IV. Other Poultry Studies

Methionine Requirements

For BROILERS:

o Feed consumption is mainly

controlled by dietary energy.

o Level and balance of (EAA)

significantly affected feed intake,

consequent weight gain and

carcass composition.

o Broiler chicks react to amino acid

deficiencies within a short period

(hours) by adjusting feed intake.

o TSAA requirement ↑ than

methionine = max feed utilization

and breast meat yield than

obtaining max weight gain.

o Ban of various antibiotic growth

promotants globally

o based on the feed conv. ratio in

broilers :

0.95% TSAA most profitable if grown to 1.7 kg.

0.85% TSAA most profitable if grown to 2.2 kg.

o ↑ Methionine →:

◦ ↑ breast meat.

◦ ↓ abdominal fat pad.

due to a good balance of AA

o Different strains require different amounts of methionine.

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Strain Stage

Nutritional recommendation (%) Relative to lysine

TSAA Methionine TSAA Meth.

Totel Digest Totel Digest

Ross 308

Starter 1.07 0.94 0.51 0.47 74 38

Grower 0.95 0.84 0.45 0.42 76 38

Finisher 0.60 0.76 0.41 0.38 78 39

Cobb

Starte 0.98 0.86 0.56 0.50 74 38

Growe 0.96 0.84 0.53 0.48 75 40

Finisher1 0.88 0.77 0.48 0.43 78 41

Finisher2 0.80 0.7 0.44 0.40 78 41

ArborAcres

Starter 0.97 0.86 0.53 0.46 71 39

Growe 0.85 0.75 0.46 0.41 72 39

Finisher1 0.78 0.69 0.42 0.37 73 39

Finisher2 0.77 0.68 0.42 0.37 76 41

NRC

(1994)

Starter 0.90 - 0.50 - 82 46

Growe 0.72 - 0.38 - 72 38

Finisher 0.60 - 0.32 - 71 38

Broiler nutrition recommendations according to

the nutrition guideline of strains

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IV. Other Poultry Studies…

Methionine Requirements

For LAYING HENS:

o Investigators found the following:

o The requirement for maximum egg production is ↓ than for maximum feed utilization.

And the requirement for egg quality is ↑ than for egg production and feed utilization.

o Methionine intake should be ↑ than 420 mg/day to maximize the quantity and quality of egg production.

Hen

Requirement

Meth (mg/d) TSAA (mg/d)

424 - 440 740 - 811

o White-egg laying hens require ↓ TSAA than brown-egg laying hens.

o Commercial laying hens require ↑ TSAA than the NRC (1994) recommendation.

Above 413 mg/day → :

◦ ↑ Albumen total solids and protein.

At 507 and 556 mg/day → :

◦ ↑ yolk protein compared to 413

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The COMPETITIVE Advantage !!!

CJP FEED

CJ Animal Bioscience

Research Institute (Korea HQ)

CJ Southeast Asia R&D CenterS

(Vietnam, Indo, China)

Global Consultants

Global consultant

animals

animals

SAFE FEED SAFE

PROCESS FRESH RMs

SAFE MEAT

SAFE FOOD FRESH FEED

The Competitive Advantage

CJP uses latest feed technology concepts for both nutrition and processing for supreme animal performance.

Supreme Nutrition Concepts

- More dynamic, balanced and

consistent Energy, Amino Acid levels and

ratio for ingredients

Process Technology Concepts

- Upgraded quality systems

- More sophisticated process with right hardness of pellet

Use of latest Feed Research Approach

(NE, Dig AA)

ISO 9001:2008, GMP, HACCP

Mini Pellet for Prestarter

CJP FEED Towards 2015 version !

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Formulation

Science Economics

ART

Source: CJ Central Feed Research Institute

Cook

Nutritionist Economist

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• Science (Nutritionist)

- nutrient requirement of the animals

- nutritive composition of the feedstuffs

• Art (Cook)

- selection of the ingredients

- inclusion level of ingredients desired min. and max. range.

• Economics (Economist)

- least cost formulation

- make a profit

Formulation Strategies

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Review nutrient specifications

Review nutrient needs for poultry

Consider using of value by-products and/or

alternative ingredients

Based on available or digestible amino acids

Use of additives and enzymes

Formulation Strategies

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Use of ENZYMES, multi-enzyme or phytase

- Use of matrix values can provide cost reduction

- Savings in Layer feed = average P0.25-0.35/kg

- Savings in Broiler feed = average P0.15-0.35/kg

- Savings in Swine feed = average P0.05-0.25/kg

Reduction of Crude Protein for Layer feeds by 0.5-1.0% can provide cost savings of about P0.25-0.50/kg.

Replacing AGPs with Organic acids are known to be effective.

Using DFMs and Peptides are beneficial for gut health balance.

Use of DDGS and Meat & Bone Meal can be alternatives to high protein and MDCP meals.

Processing Strategies

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Feed processing adds value to the nutritional value of the diet.

Grinding

- Rule of thumb: every 100 micron reduction in particle

size, Feed Efficiency improves by 1.2-1.4%

- reduces nutrient excretion in environment

Batching / Mixing

- Creates feed uniformity and mixer homogeneity

- CV must be < 10%

Pelleting

- Improves FCR by 6-7%; increases ADG by 6%

- Improves nutrient digestibility

Source: Kansas State Univ., Extension

QUESTION

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Is PHILIPPINE INDUSTRY ready to apply many biotechnological developments in poultry nutrition ???

WHO CAN HELP ?

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ANIMAL NUTRITIONISTS

RESEARCHERS

LICENSED VETERINARIANS

FEED PROCESSING EXPERTS

QUALITY FEED MILLING BIG COMPANIES

GOVERNING BODIES

FARM PRACTITIONERS

ANIMAL NUTRITION CONSULTANTS

YOU!

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Let us AIM for INNOVATION and GLOBAL Competitiveness !!!

MARAMING SALAMAT

PO ! Thank You very much !

Gamsahamnida !

Sources

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1. Advances and Future Directions in Poultry Nutrition : An Overview by

Velmurugu Ravindran, Massey University, March 2012-September

2014.

2. Recent Advances in Poultry feed Additive by Dr. MG Nikam,

Department of Poultry Science

3. Recent Advances in Animal Feed Additives such as Metabolic

Modifiers, Antimicrobial Agents, Probiotics, Enzymes, and Hghly

Available Minerals – Review by C. Wenk, Inst. Of Animal Sciences,

Switzerland

4. Role of Dietary Methionine in Poultry production by Ahmed Al-

Zahrani, Animal Science Department, Poultry Nutrition

5. Advances in Poultry Nutrition by Michael Kidd, Mississippi State Uni.

6. Future Trends and Developments in Poultry Nutrition by Stephen

Chadd, Royal Agricultural College, United Kingdom

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