Editor's Note
The current issue of the newsletter contains the following:
- A research report on digestibility of phosphorus in fermented soybean meal.
- Five new podcasts. These podcasts are based on presentations given by members of the Stein Monogastric Nutrition Laboratory at the 2011 ADSA-ASAS Midwest Sectional Meeting, Des Moines, IA, March 14-16 2011.
- Four new publications about alternative feed ingredients in swine diets.
- A new press release about research to determine the standardized ileal digestibility of extracted and intact fat.
I hope you will find this information useful. To subscribe to the newsletter, please visit http://nutrition.ansci.illinois.edu/newsletter.
Sincerely,
Hans H Stein
Research Reports
The majority of phosphorus in conventional soybean meal is bound in the phytate complex. Pigs do not secrete the phytase enzyme, so phytate-bound phosphorus is not digested and is excreted in the feces. Not only does this deprive pigs of an essential nutrient, but excessive phosphorus excretion can contribute to environmental problems as well.
Addition of microbial phytase is one strategy for increasing the digestibility of phosphorus in soybean meal. Another potentially effective strategy is to feed fermented soybean meal. Fermentation may result in hydrolysis of phytate and release of phytate-bound phosphorus, thus making more phosphorus available to the pig.
Podcasts
Oscar Rojas, master's student in the Stein Monogastric Nutrition Lab, summarizes his research comparing digestibility of phosphorus and amino acids in fermented soybean meal with conventional soybean meal and fish meal fed to weanling pigs.
March 24 - Digestibility of amino acids in canola, cotton, and sunflower products fed to weanling pigs
Caroline González-Vega, master's student in the Stein Monogastric Nutrition Lab, discusses her research into amino acid digestiblity in alternative oilseed products fed to weanling pigs.
March 24 - Adding tallow, palm kernel oil, corn germ, and glycerol to DDGS-based diets
Jung Wook Lee, master's student in the Stein Monogastric Nutrition Lab, summarizes the current state of his research into the effects of added tallow, palm kernel oil, corn germ, and glycerol on growth performance and carcass characteristics of pigs fed DDGS-based diets.
March 25 - Amino acid digestibility and energy content of coconut and palm co-products
Dr. Rommel Sulabo, post-doctoral research fellow in the Stein Monogastric Nutrition Lab, presents the results of research into amino acid digestibility and energy content of copra expeller, palm kernel expeller, and palm kernel meal fed to growing pigs.
March 25 - Amino acid digestibility and concentration of DE and ME in a threonine co-product
Ferdinando Almeida, Ph. D. student in the Stein Monogastric Nutrition Lab, discusses his research into amino acid digestibility and concentration of digestible and metabolizable energy in a co-product of synthetic threonine production fed to weanling pigs.
Publications
Stein, H. H. 2011. Energy and nutrient concentration and digestibility in alternative feed ingredients and recommended inclusion rates. In Proceedings of the American Association of Swine Veterinarians 42nd Annual Meeting. Phoenix, AZ.
Stein, H. H. 2010. Materias primas alternativas en nutrición porcina: 1. Guisantes de campo. Pages 32-40 in Suis, November 2010.
Stein, H. H. 2010. Materias primas alternativas en nutrición porcina: 2. Granos secos de destilería con solubles. Pages 34-45 in Suis, December 2010.
Stein, H. H. 2011. Materias primas alternativas en nutrición porcina: 3. Nuevos derivados de la soja. Pages 36-45 in Suis, January/February 2011.
Press releases
March 7: Research sheds light on fat digestibility in pigs
URBANA – Producers and feed companies add fat to swine diets to increase energy, but recent research from the University of Illinois suggests that measurements currently used for fat digestibility need to be updated.
“It's critical that we gain a better understanding of the energy value of fat,” said Hans H. Stein, U of I professor in the Department of Animal Sciences. “If we don't know the true energy value of fat, we can’t determine if it's economical to add to the diet.”