Sustainable Poultry Nutrition: Challenges and Opportunities: Ravi Ravindran
Advances in Poultry Nutrition - Livestock Philippines in Poultry... · Advances in Poultry...
Transcript of 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
2/28/17 CJP 2
AGENDA
Introduction
Overview of Advances in Nutrition
Future Developments and Other Studies
CJ Feed – CJ Philippines
Closing Message
2/28/17 CJP 4
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 !
2/28/17 CJP 5
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.
2/28/17 CJP 7
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.
2/28/17 CJP 9
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)
2/28/17 CJP 11
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)
2/28/17 CJP 13
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.
2/28/17 CJP 14
II. Advances in Poultry Nutrition…
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
2/28/17 CJP 15
II. Advances in Poultry Nutrition…
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
2/28/17 CJP 16
(Source: Ravindran 2004)
Table 3. Examples of some biotechnological applications
with future potential in animal nutrition
2/28/17 CJP 17
(Source: Ravindran 2006)
2/28/17 CJP 18
II. Advances in Poultry Nutrition…
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).
2/28/17 CJP 19
II. Advances in Poultry Nutrition…
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.
2/28/17 CJP 21
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
2/28/17 CJP 22
2/28/17 CJP 23
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).
2/28/17 CJP 24
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..
2/28/17 CJP 27
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.
2/28/17 CJP 28
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
2/28/17 CJP 29
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
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
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 !
2/28/17 CJP 36
Formulation
Science Economics
ART
Source: CJ Central Feed Research Institute
Cook
Nutritionist Economist
2/28/17 CJP 37
• 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
2/28/17 CJP 38
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
2/28/17 CJP 39
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
2/28/17 CJP 40
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
2/28/17 CJP 41
Is PHILIPPINE INDUSTRY ready to apply many biotechnological developments in poultry nutrition ???
WHO CAN HELP ?
2/28/17 CJP 42
ANIMAL NUTRITIONISTS
RESEARCHERS
LICENSED VETERINARIANS
FEED PROCESSING EXPERTS
QUALITY FEED MILLING BIG COMPANIES
GOVERNING BODIES
FARM PRACTITIONERS
ANIMAL NUTRITION CONSULTANTS
YOU!
Sources
2/28/17 CJP 45
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