Espinosa Charmaine D., Leidy J. Torres-Mendoza, Jonathan R. Bergstrom, Hans H. Stein. 2024. Influence of a novel phytase on Ca and P digestibility in diets fed to sows in late-gestation and lactation. Animal Feed Science and Technology 309 (2024) 115906. doi.org/10.1016/j.anifeedsci.2024.115906. Link to full text.

The olive oil tree (Olea europaea L.) contains hydrophilic and lipophilic bioactive compounds, which include flavones, phenolic acids, phenolic alcohols, secoiridoids, and hydroxycinnamic acid derivatives. These bioactive compounds have anti-inflammatory, antimicrobial, and antioxidant properties, and therefore, olive-derived plant bioactive compounds may reduce chronic inflammation and intestinal integrity in pigs. Therefore, olive-derived plant bioactive compounds, such as Olextra 1200, may improve health and prevent disease by inhibiting B cell activation and cytokine expression. However, there is a lack of data demonstrating effects of olive extracts on reproductive performance of sows and their offspring. Therefore, the objective of this experiment was to test the hypothesis that dietary supplementation of Olextra 1200 increases reproductive performance as well as the immune status of sows.

Espinosa, Charmaine D., Joaquin Cabañas-Ojeda, Edgar Oviedo-Rondon, Hans H. Stein. 2023. Endosperm Hardness in Corn Affects the Digestibility of Energy and Fiber, and Increased Drying Temperature Reduces Amino Acid Digestibility. J. Anim. Sci., Volume 101, Issue Supplement 2, Pages 299–300, doi.org/10.1093/jas/skad341.340. Link to abstract.

Acosta Medellin, Jessica P., Charmaine D. Espinosa, Gemma Gonzalez Ortiz, Hans H. Stein. 2023. Concentration of Digestible Energy in Corn-Based Diets Fed to Gestating and Lactating Sows is Increased by Adding Xylanase to the Diets. J. Anim. Sci., Volume 101, Issue Supplement 2, Pages 35–36, doi.org/10.1093/jas/skad341.040. Link to abstract.

Lancheros, Jeimmy Paola, Charmaine D. Espinosa, Roelant Hilgers, Mirjam A. Kabelb, and Hans H. Stein. 2023. Ferulic and coumaric acid in corn and soybean meal-based diets and in feces from pigs fed these diets. J. Sci. Food Agric. 103: 5171–5176. doi 10.1002/jsfa.12572. Link to full text.

Espinosa, Charmaine D., Leidy J. Torres-Mendoza, and Hans H. Stein. 2023. Torula yeast may improve intestinal health and immune function of weanling pigs. Journal of Animal Science: 101, 1–11. doi.org/10.1093/jas/skad087. Link to full text.

Espinosa, C. D., and H. H. Stein. 2023. Variability in wheat middlings; are there differences in digestibility, composition among sources?  National Hog Farmer, March/April 2023. Link to full text.

Drying temperatures and corn varieties that inherently differ in kernel hardness, virtuousness, and protein solubility index may influence nutrient digestibility in corn. However, information about interactive effects of corn source (i.e., endosperm hardness) and drying method on nutrient digestibility is limited. Therefore, an experiment was conducted to test the hypothesis that the ileal digestibility of starch, crude protein (CP), and amino acids (AA) is influenced by corn source and drying temperature.

New sources of high protein corn co-products have been recently developed and may be included in diets fed to pigs. Phytase is often employed during fermentation in the bioethanol process to improve the efficiency of fermentation. However, the use of phytase during fermentation may impact the nature of phosphorus (P) in any post fermentation products, which could subsequently alter the levels of phytate-bound and non-phytate P. As a consequence, this may influence digestibility and concentration of digestible P in any feed product derived from fermentation. Therefore, an experiment was conducted to determine the standardized total tract digestibility (STTD) of P in high protein corn fermented products and in the residual distillers dried grains and solubles (DDGS) produced from a fermentation with or without the use of phytase. It is also the objective of this experiment to test the hypothesis that inclusion of phytase during the fermentation process increases P digestibility in corn co-products.