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Srikanthithasan K, Giorgino A, Fiorilla E, Ozella L, Gariglio M, Schiavone A, Marín ALM, Diaz Vicuna E, Forte C. Former foodstuffs in feed: a minireview of recent findings. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:23322-23333. [PMID: 38436859 PMCID: PMC10998777 DOI: 10.1007/s11356-024-32695-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Accepted: 02/25/2024] [Indexed: 03/05/2024]
Abstract
The sustainability of all productive activities, including livestock farming, becomes a fundamental challenge in the current scenario. Livestock production faces both old and new challenges related to climate change, food safety, and feed-food competition. The latter aspect has recently become a hot topic, and many researchers are turning their attention to this issue. According to circular economy principles, former foodstuffs have characteristics that make them a promising source of raw material for animal feed. The main objective of the present review is to provide a brief overview of the most recent studies (published between 2016 and 2022) addressing the dietary inclusion of former foodstuffs for livestock. The articles analyzed cover key findings from both in vitro and in vivo studies of former foodstuffs included in the diets for pigs, cows, and broilers, and assess the associated safety aspects. The articles provide information on livestock performances and product quality, as well as feed digestibility, fecal microbiota, and blood analysis. Although the evidence supports the inclusion of former foodstuffs in livestock diets as a safe, effective, and sustainable ingredient, this analysis of the most recent literature also highlights gaps in our knowledge that need to be filled. The present overview will help researchers plan future research and standardize and promote the inclusion of former food products in livestock diets.
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Affiliation(s)
| | - Andrea Giorgino
- R&D, technical and commercial manager, Dalma Mangimi Spa, 12030, Marene, Italy
| | - Edoardo Fiorilla
- Department of Veterinary Sciences, University of Turin, 10095, Grugliasco, Italy
| | - Laura Ozella
- Department of Veterinary Sciences, University of Turin, 10095, Grugliasco, Italy
| | - Marta Gariglio
- Department of Veterinary Sciences, University of Turin, 10095, Grugliasco, Italy.
| | - Achille Schiavone
- Department of Veterinary Sciences, University of Turin, 10095, Grugliasco, Italy
| | | | - Elena Diaz Vicuna
- Department of Veterinary Sciences, University of Turin, 10095, Grugliasco, Italy
| | - Claudio Forte
- Department of Veterinary Sciences, University of Turin, 10095, Grugliasco, Italy
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Stein HH, Adeola O, Baidoo SK, Lindemann MD, Adedokun SA. Standardized ileal digestibility of amino acids differs among sources of bakery meal when fed to growing pigs. J Anim Sci 2023; 101:skad208. [PMID: 37343215 PMCID: PMC10347965 DOI: 10.1093/jas/skad208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Accepted: 06/16/2023] [Indexed: 06/23/2023] Open
Abstract
A multistate experiment involving universities in IL, IN, KY, and MN was conducted as a part of the research efforts by the North-Central Coordinating Committee-42 on swine nutrition. The null hypothesis that there are no differences in the standardized ileal digestibility (SID) of amino acids (AA) among different sources of bakery meal was tested. Eleven sources of bakery meal were procured from swine-producing states in the United States and each source was included in one diet as the sole source of AA. A N-free diet was prepared as well. Diets were prepared in one batch and divided into four sub-batches that were subsequently distributed to the four participating universities. At each university, diets were fed to 12 pigs that had a T- cannula installed in the distal ileum. Pigs were allotted to incomplete Latin square designs with 12 pigs and 4, 5, or 6 periods for a total of 21 replicate pigs per diet. Each period lasted 7 d with ileal digesta being collected from the cannulas on days 6 and 7. Samples were analyzed for AA and the SID of each AA was calculated. Results indicated that there were differences (P < 0.001) in the SID of all AA except Pro among the 11 sources of bakery meal. The differences in SID of AA observed in this experiment were greater than what is usually observed among sources of the same ingredient, indicating that there is more variability among sources of bakery meal than among different sources of other ingredients. This is likely a consequence of different raw materials being used in the production of different sources of bakery meal. Regardless of source of bakery meal, the AA with the least SID was Lys indicating that some of the raw materials in the product streams used to generate the bakery meals may have been overheated. Additionally, the Lys:crude protein ratio in each source of bakery meal was not a good predictor of the SID of Lys, which likely reflects the different raw materials being included in the different meals. In conclusion, the SID of AA varies among different sources of bakery meal and the SID of Lys is less than the SID of all other indispensable AA.
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Affiliation(s)
- Hans H Stein
- Division of Nutritional Sciences, University of Illinois, Urbana-Champaign, IL, USA
| | - Olayiwola Adeola
- Department of Animal Sciences, Purdue University, West Lafayette, IN, USA
| | - Samuel K Baidoo
- Department of Animal Sciences, University of Minnesota, Waseca, MN, USA
| | - Merlin D Lindemann
- Department of Animal Sciences, University of Kentucky, Lexington, KY, USA
| | - Sunday A Adedokun
- Department of Animal Sciences, University of Kentucky, Lexington, KY, USA
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Stein HH, Adeola O, Kim SW, Miller PS, Adedokun SA. Digestibility of energy and concentrations of metabolizable energy and net energy varies among sources of bakery meal when fed to growing pigs. J Anim Sci 2023; 101:skad297. [PMID: 38039397 PMCID: PMC10689125 DOI: 10.1093/jas/skad297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Accepted: 08/31/2023] [Indexed: 12/03/2023] Open
Abstract
The null hypothesis that there are no differences in concentrations of digestible energy (DE), metabolizable energy (ME), and net energy (NE) among different sources of bakery meal was tested in a regional experiment involving 5 of the universities on the North Central Coordinating Committee-42 on Swine Nutrition. Eleven sources of bakery meal were procured from the swine producing areas in the United States and included in one diet as the only energy containing ingredient, and each diet was then divided into 5 batches that were used at the University of Illinois, Purdue University, University of Kentucky, University of Nebraska, and North Carolina State University. At each university, diets were fed to 22 growing pigs (2 pigs per diet) that were placed in metabolism crates, and feces and urine were collected for 5 d after a 7-d adaptation period. Diets and collected samples of feces and urine were dried and analyzed for gross energy. The apparent total tract digestibility of dry matter (DM) and gross energy and concentrations of DE, ME, and NE were calculated. Results indicated that there were considerable variation in the nutritional composition among the different sources of bakery meal with relatively large coefficients of variation for crude protein, starch, and acid hydrolyzed ether extract, but it was possible to analyze all sources of bakery meal to account for 100% of the ingredients. The average DE, ME, and NE in the 11 sources of bakery meal was 3,827, 3,678, and 2,799 kcal/kg DM, respectively. However, in contrast to the hypothesis, differences (P < 0.05) among sources of bakery meal in concentrations of DE (3,827 ± 201 kcal/kg DM), ME 3,678 ± 200 kcal/kg DM), and NE (2,799 ± 156 kcal/kg DM) were observed, but the variation among the 11 sources of bakery meal was not greater than what is usually observed among different sources of other ingredients. The differences observed are likely a consequence of the different product streams and production procedures used to produce the bakery meal. In conclusion, the average DE, ME, and NE in 11 sources of bakery meal is close to values previously reported, but there is some variation among sources depending on origin.
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Affiliation(s)
- Hans H Stein
- Division of Nutritional Sciecnes, University of Illinois, Urbana-Champaign, IL, USA
| | - Olayiwola Adeola
- Department of Animal Science, Purdue University, West La Fayette, IN, USA
| | - Sung Woo Kim
- Department of Animal Science, North Carolina State University, Raleigh, NC, USA
| | - Phillip S Miller
- Department of Animal Science, University of Nebraska, Lincoln, NE, USA
| | - Sunday A Adedokun
- Department of Animal Science, University of Kentucky, Lexington, KY, USA
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Malla N, Nørgaard JV, Lærke HN, Heckmann LHL, Roos N. Some Insect Species Are Good-Quality Protein Sources for Children and Adults: Digestible Indispensable Amino Acid Score (DIAAS) Determined in Growing Pigs. J Nutr 2022; 152:1042-1051. [PMID: 35102372 DOI: 10.1093/jn/nxac019] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 12/14/2021] [Accepted: 01/24/2022] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Insect species are suitable for farming as "mini livestock" for human and animal consumption. It is important to assess the protein quality of relevant species to understand the potential of these novel protein sources in future sustainable food systems. OBJECTIVES We aimed to determine the protein quality of 5 insect species-lesser mealworm (LMW), yellow mealworm, house cricket (HC), banded cricket (BC), and black soldier fly-using the digestible indispensable amino acid score (DIAAS) in a pig model. METHODS Five diets were formulated to contain 10% insect crude protein (CP). A nitrogen (N)-free diet was included to estimate endogenous losses. In a 6 × 6 Latin square design, 6 ileal cannulated crossbred [Duroc × (Danish Landrace × Yorkshire)] male pigs with an initial body weight of 35 ± 2 kg were fed the 6 diets. Each diet was fed for 1 wk over 6 wk. Ileal digesta were collected for 8 h on days 5 and 7 each week. Analyzed CP, amino acid (AA) contents, and calculated values of standardized ileal digestibility for CP and AAs were used to assess the DIAAS of each insect. RESULTS The DIAAS for young children aged 6 mo-3 y and for older children, adolescents, and adults identified sulfur AAs (cysteine + methionine) as the first limiting AA in all 4 species of cricket and mealworm. For young children, both cricket species had DIAASs > 75 and for older children, adolescents, and adults both cricket species and LMW had DIAASs > 75. CONCLUSIONS Both cricket species (HC and BC) are classified as good-quality protein sources for young children aged 6 mo-3 y and for older children, adolescents, and adults. One mealworm species, LMW, is a good-quality protein source for older children, adolescents, and adults.
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Affiliation(s)
- Navodita Malla
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg, Denmark
| | - Jan V Nørgaard
- Department of Animal Science, Aarhus University, Tjele, Denmark
| | - Helle N Lærke
- Department of Animal Science, Aarhus University, Tjele, Denmark
| | | | - Nanna Roos
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg, Denmark
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Paoletti A, Fakiha A, Tul-Noor Z, Pencharz PB, Levesque CL, Ball RO, Kong D, Elango R, Courtney-Martin G. Bioavailable Lysine Assessed Using the Indicator Amino Acid Oxidation Method in Healthy Young Males is High when Sorghum is Cooked by a Moist Cooking Method. J Nutr 2021; 152:770-778. [PMID: 34871427 PMCID: PMC8891180 DOI: 10.1093/jn/nxab410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 06/04/2021] [Accepted: 12/01/2021] [Indexed: 11/15/2022] Open
Abstract
BACKGROUND Sorghum is the fifth most consumed cereal grain but limiting in the indispensable amino acid lysine. Complementing sorghum with lentils can improve the quality of sorghum-based diets. However, knowledge of lysine bioavailability in sorghum is lacking. OBJECTIVES The study objectives were to determine the bioavailability of lysine in sorghum and to assess the effect of complementation of sorghum and lentils in a mixed-meal format. METHODS We studied 5 healthy young men (≤30 years; BMI <25 kg/m2) in a repeated-measure design using the indicator amino acid oxidation (IAAO) method, with L-[1-13C] phenylalanine as the indicator. Each subject participated in 8 determinations in random order. On the reference diet, subjects received 4 amounts of L-lysine (5, 8, 12, and 15 mg. kg-1 . d-1) from a crystalline amino acid mixture patterned after egg protein. On the test diet, they received 3 levels of lysine (8.2, 12.5, and 15.7 mg. kg-1 . d-1) from sorghum, and on the complementation diet they received 1 level of lysine from a mixed meal of sorghum and lentils. The bioavailability of lysine in sorghum was estimated by comparing the IAAO response to the test diet with the IAAO response to the reference diet using the slope-ratio method. Effectiveness of complementation was assessed by comparing the IAAO response to the mixed meal to the IAAO response to the test protein. RESULTS The bioavailability of lysine from sorghum was 94%. Upon complementation with lentils, there was a decline in the oxidation of L-[1-13C] phenylalanine by 19% (P < 0.0495), reflecting an improvement in available lysine in the mixed meal due to increased lysine intake. CONCLUSIONS Although the bioavailability of lysine in sorghum is high, its lysine content is limiting. Complementation with lentils in a 1:1 ratio is recommended to achieve the lysine requirement for adult men consuming a sorghum-based diet. This trial was registered at clinicaltrials.gov as NCT03411005.
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Affiliation(s)
- Alyssa Paoletti
- Research Institute, Hospital for Sick Children, Toronto, Ontario, Canada
| | - Abrar Fakiha
- Research Institute, Hospital for Sick Children, Toronto, Ontario, Canada
| | - Zujaja Tul-Noor
- Research Institute, Hospital for Sick Children, Toronto, Ontario, Canada
| | - Paul B Pencharz
- Research Institute, Hospital for Sick Children, Toronto, Ontario, Canada,Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada,Department of Paediatrics, University of Toronto, Toronto, Ontario, Canada,Department of Agricultural, Food and Nutritional Sciences, University of Alberta, Edmonton, Alberta, Canada
| | - Crystal L Levesque
- Department of Animal Science, South Dakota State University, Brookings, South Dakota, USA
| | - Ronald O Ball
- Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada,Department of Agricultural, Food and Nutritional Sciences, University of Alberta, Edmonton, Alberta, Canada
| | - Dehan Kong
- Department of Statistical Sciences, University of Toronto, Toronto, Ontario, Canada
| | - Rajavel Elango
- Department of Pediatrics, School of Population and Public Health, University of British Columbia, Vancouver, BC, Canada,BC Children's Hospital Research Institute, BC Children's Hospital, Vancouver, BC, Canada
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Sweet vs. Salty Former Food Products in Post-Weaning Piglets: Effects on Growth, Apparent Total Tract Digestibility and Blood Metabolites. Animals (Basel) 2021; 11:ani11113315. [PMID: 34828047 PMCID: PMC8614654 DOI: 10.3390/ani11113315] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 11/16/2021] [Accepted: 11/17/2021] [Indexed: 12/14/2022] Open
Abstract
Simple Summary Nowadays, researchers need to find a solution to the growing demand for sustainable animal productions. Livestock animal’s nutrition is the component with major impacts on environment and economy. The biggest challenge is to find alternative feed ingredients to minimize and valorize the food leftovers. Food industry leftovers, also called former food products, could be a valid alternative to grains in young pigs’ nutrition. From a nutritional point of view, these ingredients are very similar to standard cereals, like corn. The results from this study suggest that a partial substitution of standard ingredients with two different sources of former food products in the diets of post-weaned pigs is possible, without any negative effects on growth performance and health of animals. Abstract Former food products (FFPs) have a great potential to replace conventional feed ingredients. This study aimed to investigate the possibility to partially replace standard ingredients with two different types of FFPs: bakery (FFPs-B) or confectionary (FFPs-C) FFPs and their effects on growth performances, feed digestibility and metabolic status in post-weaning piglets. Thirty-six post-weaning piglets were randomly assigned to three experimental diets (n = 12 per diet) for 42 days: a standard diet (CTR), a diet where 30% of standard ingredients were replaced by confectionary FFPs (FFPs-C) and a diet where 30% of standard ingredients were replaced by bakery FFPs (FFPs-B). Individual body weight and fecal dry matter were measured weekly. Feed intake (FI) was determined daily. Average daily gain (ADG), average daily feed intake (ADFI) and feed conversion ratio (FCR) were calculated. Fecal samples were collected daily for three days/week to determine apparent total tract digestibility of dry matter (ATTD). At day 0, 21 and 42, blood samples were collected from all the piglets. No significant differences (p > 0.05) between groups were found in growth performances and metabolic profile. However, ATTD in FFPs-B group was lower (p < 0.05) compared to the CTR group at the end of the experiment. This study confirmed the possibility to formulate homogeneous diets integrated with 30% of both categories of FFPs. Further investigations are needed to clarify the effects of bakery former food products on the digestibility of the diet.
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Luciano A, Espinosa CD, Pinotti L, Stein HH. Standardized total tract digestibility of phosphorus in bakery meal fed to pigs and effects of bakery meal on growth performance of weanling pigs. Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2021.115148] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Xie K, He X, Hou DX, Zhang B, Song Z. Evaluation of Nitrogen-Corrected Apparent Metabolizable Energy and Standardized Ileal Amino Acid Digestibility of Different Sources of Rice and Rice Milling Byproducts in Broilers. Animals (Basel) 2021; 11:ani11071894. [PMID: 34202124 PMCID: PMC8300392 DOI: 10.3390/ani11071894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 06/08/2021] [Accepted: 06/21/2021] [Indexed: 11/16/2022] Open
Abstract
Simple Summary Rice is the major cereal plant worldwide; the rice processing procedure has produced several rice byproducts that are not for human consumption but are usually used as a feed ingredient for broilers. However, due to the variation of geographic and processing methods, the quality of rice and rice byproducts is merely coincident. Thus, analysis of the chemical composition and evaluation of nutrition digestibility of rice and its byproducts in broilers and establishing the regression equation is vitally important in diet formulation and resource efficiency. Based on the above information, this study examined the differences in the chemical composition of rice, broken rice, and full-fat rice bran from the different major production areas of China, evaluated the nitrogen-corrected apparent metabolizable energy and standardized ileal amino acid digestibility in broilers by nitrogen-free diet method, established a regression equation based on partial correlation assay, and provided novel information in the diet formulation of rice, broken rice, and full-fat rice bran in broilers. Abstract Rice, broken rice (BR), and full-fat rice bran (FFRB) from six different origins were analyzed for their chemical composition, nitrogen-corrected apparent metabolized energy (AMEn), and standardized amino acid digestibility (SIAAD) in 14-day-old and 28-day-old Arbor Acres broilers. Results showed broilers fed with rice and BR had a similar AMEn regardless of the rice and BR having different CP, EE, NDF, ADF, and ash content. FFRB containing significantly different CP, EE, NDF, ADFm and starch presented variable AMEn (p < 0.05), suggesting that starch content in rice and its byproducts contributed most to the AMEn of broilers. The regression equation of AMEn = 14.312 − (0.198 × NDF) and AMEn = 6.491 + (0.103 × Starch) were feasible to integrally predict AMEn of broilers fed to rice and its byproducts. Moreover, 28-day-old broilers had higher SIAAD than 14-day-old ones. The SIAAD of rice were higher than BR and FFRB except for Met, Cys, Thr, and Tyr in 14-day-old broilers (p < 0.05), and the SIAAD of His, Asp, and Ser in BR were higher than FFRB (p < 0.05). In 28-day-old broilers, the SIAAD of Leu, Trp, Asp, Gly, and Pro of rice were still higher than BR and FFRB (p < 0.05), but BR and FFRB had no significant differences (p > 0.05). The regression equations to estimate the SIAAD of Thr, Lys, and Met were: Met = 81.46 + (0.578 × CP), Thr = 0.863 + (6.311 × CP), and Trp = 102.883 − (1.77 × CP), indicating that CP content in rice and its byproducts was likely a major factor for prediction of SIAAD.
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Affiliation(s)
- Kun Xie
- College of Animal Science and Technology, Hunan Engineering Research Center for Poultry Safety, Hunan Agricultural University, Changsha 410128, China; (K.X.); (X.H.)
- Course of Biological Science and Technology, United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0056, Japan;
| | - Xi He
- College of Animal Science and Technology, Hunan Engineering Research Center for Poultry Safety, Hunan Agricultural University, Changsha 410128, China; (K.X.); (X.H.)
- Hunan Co-Innovation Center of Animal Production Safety, Changsha 410128, China
| | - De-Xing Hou
- Course of Biological Science and Technology, United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0056, Japan;
- Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0056, Japan
| | - Bingkun Zhang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100083, China;
| | - Zehe Song
- College of Animal Science and Technology, Hunan Engineering Research Center for Poultry Safety, Hunan Agricultural University, Changsha 410128, China; (K.X.); (X.H.)
- Hunan Co-Innovation Center of Animal Production Safety, Changsha 410128, China
- Correspondence:
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Babatunde OO, Park CS, Adeola O. Nutritional Potentials of Atypical Feed Ingredients for Broiler Chickens and Pigs. Animals (Basel) 2021; 11:ani11051196. [PMID: 33919422 PMCID: PMC8143358 DOI: 10.3390/ani11051196] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 04/04/2021] [Accepted: 04/19/2021] [Indexed: 01/10/2023] Open
Abstract
Simple Summary Common feed ingredients such as corn, barley, wheat, soybean meal, and canola meal are used to feed broiler chickens and pigs in various countries around the world. However, due to rising costs and the need to practice sustainable animal husbandry, concerted efforts have been aimed at identifying and examining the nutritional potentials of atypical feed ingredients for pigs and chickens. Although there are some articles and reviews that discuss the potential of a single or few feed ingredients for either chickens or pigs, there has not been an extensive review that integrates information from several alternative feed ingredients for both species in one place. Therefore, this review aims to enumerate several feed ingredients that have shown prospects in supplying either one or more nutrients to pigs and chickens while reducing the dependence on commonly used feedstuff. In addition, feeding practices, merits, and limitations associated with these uncommon feed ingredients are discussed. Furthermore, practical applications of these alternative feed ingredients in relation to either pigs or chickens are briefly examined. Abstract Diets play an important part in monogastric nutrition. This is because diets are comprised of various feed ingredients that supply energy and nutrients required by broiler chickens or pigs for normal growth and development. The main feed ingredients used for formulating diets for pigs and chickens are comprised of cereals and oilseed meals. Corn and soybean meal (SBM) are mostly used in North America for animal feeds. However, due to geographical locations, availability, and cost, ingredients such as wheat, barley, and canola meal are often used for feeding pigs and chickens. Overdependence on common ingredients such as corn and SBM for decades has resulted in rising costs of animal production. Therefore, the need has risen to examine the potentials of alternative feed ingredients capable of supplying the required energy and nutrients for monogastric animals. Research has been carried out to identify and evaluate several uncommon feed ingredients and their utilization by broiler chickens and pigs. Thus, this review enumerates the nutritional potentials of feed ingredients in 4 main nutritional classes using information from articles in peer-reviewed journals. Feeding practices, advantages, and limitations of using certain uncommon feed ingredients are discussed. In addition, species-specific factors in terms of practical applications are explored.
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Shivakumar N, Jackson AA, Courtney-Martin G, Elango R, Ghosh S, Hodgkinson S, Xipsiti M, Lee WTK, Kurpad AV, Tomé D. Protein Quality Assessment of Follow-up Formula for Young Children and Ready-to-Use Therapeutic Foods: Recommendations by the FAO Expert Working Group in 2017. J Nutr 2020; 150:195-201. [PMID: 31724705 DOI: 10.1093/jn/nxz250] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2019] [Revised: 05/20/2019] [Accepted: 09/18/2019] [Indexed: 12/18/2022] Open
Abstract
The FAO of the UN convened an Expert Working Group meeting to provide recommendations related to protein quality evaluation of Follow-up Formula for Young Children (FUF-YC) and Ready-to-Use Therapeutic Foods (RUTFs). The protein and amino acid (AA) scoring patterns for the target age groups were defined and recommendations provided on the use of currently available protein and indispensable AA digestibility data. For FUF-YC, an age category of 1-2.9 y was identified, and a matching protein requirement of 0.86 g · kg-1 · d-1 with corresponding AA requirements were recommended. For RUTF, the protein requirement recommended was 2.82 g · kg-1 · d-1, to achieve a catch-up weight gain of 10 g · kg-1 · d-1 in children recovering from severe acute malnutrition. The AA requirements were factorially derived based on the adult protein requirement for maintenance and tissue AA composition. A flowchart was proposed for the best available methods to estimate digestibility coefficients (of either protein or AAs), in the following order: human, growing pig, and rat true ileal AA digestibility values. Where this is not possible, fecal protein digestibility values should be used. The Expert Working Group recommends the use of the Protein Digestibility Corrected Amino Acid Score (PDCAAS), with existing protein digestibility values, or the Digestible Indispensable Amino Acid Score provided that individual AA digestibility values are available for protein quality evaluation using the latter score. The Group also recommends the use of ileal digestibility of protein or of AAs for plant-based protein sources, recognizing the possible effects of antinutritional factors and impaired gut function. A PDCAAS score of ≥90% can be considered adequate for these formulations, whereas with a score <90%, the quantity of protein should be increased to meet the requirements. Regardless of the protein quality score, the ability of formulations to support growth in the target population should be evaluated. Future research recommendations are also proposed based on the knowledge gaps identified.
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Affiliation(s)
- Nirupama Shivakumar
- Department of Physiology, St. John's Medical College, St. John's National Academy of Health Sciences, Bangalore, India
| | - Alan Anthony Jackson
- University Hospitals Southampton, University of Southampton, Southampton, United Kingdom
| | - Glenda Courtney-Martin
- Research Institute, Hospital for Sick Children, Toronto, Ontario, Canada.,Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada
| | - Rajavel Elango
- BC Children's Hospital Research Institute, BC Children's Hospital, Vancouver, British Columbia, Canada.,Department of Pediatrics, School of Population and Public Health, University of British Columbia, Vancouver, British Columbia, Canada
| | - Shibani Ghosh
- Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA
| | | | - Maria Xipsiti
- Nutrition and Food Systems Division, Food and Agriculture Organization of the United Nations, Rome, Italy
| | - Warren T K Lee
- Regional Office for Asia and the Pacific, Food and Agriculture Organization of the United Nations, Bangkok, Thailand
| | - Anura V Kurpad
- Department of Physiology, St. John's Medical College, St. John's National Academy of Health Sciences, Bangalore, India
| | - Daniel Tomé
- UMR PNCA (Research Unit for Nutrition Physiology and Ingestive Behavior), AgroParisTech, INRA (National Institute for Agricultural Research), Université Paris-Saclay, Paris, France
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Li R, Hou G, Song Z, Zhao J, Fan Z, Hou DX, He X. Nutritional value of enzyme-treated soybean meal, concentrated degossypolized cottonseed protein, dried porcine solubles and fish meal for 10- to -20 kg pigs. Anim Feed Sci Technol 2019. [DOI: 10.1016/j.anifeedsci.2019.04.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Son AR, Park CS, Park KR, Kim BG. Amino acid digestibility in plant protein sources fed to growing pigs. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 32:1745-1752. [PMID: 31010993 PMCID: PMC6817785 DOI: 10.5713/ajas.19.0037] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 01/14/2019] [Accepted: 02/16/2019] [Indexed: 11/27/2022]
Abstract
Objective The objective was to determine standardized ileal digestibility (SID) of amino acids (AA) in 11 plant protein sources fed to growing pigs. Methods Eleven feed ingredients used were sesame meal, two sources of soybean meal (SBM) produced in the Republic of Korea, a source of SBM produced in India, high-protein distillers dried grains (HPDDG), perilla meal, canola meal, copra meal, corn germ meal, palm kernel expeller, and tapioca distillers dried grains (TDDG). Experimental diets were prepared to contain each test ingredient as a sole source of AA, and a nitrogen-free diet was also prepared to estimate the basal ileal endogenous losses of AA. Twelve barrows surgically fitted with T-cannulas at the distal ileum with an initial body weight of 29.0 kg (standard deviation = 3.0) were individually housed in metabolism crates equipped with a feeder and a nipple drinker. A 12×9 incomplete Latin square design was employed with 12 experimental diets, 12 animals, and 9 periods. After a 5-d adaptation period, ileal digesta were collected on d 6 and 7 in each experimental period. Results Values for apparent ileal digestibility of most indispensable AA in three sources of SBM were greater compared with other test ingredients except HPDDG and canola meal (p<0.05). Pigs fed diets containing SBM sources had also greater SID of most indispensable AA compared with those fed diets containing other test ingredients (p<0.05) except for HPDDG and canola meal. There was no difference in the apparent ileal digestibility and SID of AA among sources of SBM. The TDDG had the least value for the SID of methionine among test ingredients (p<0.05). Conclusion The SID of most AA in SBM, HPDDG, and canola meal were greater than those in sesame meal, perilla meal, copra meal, and TDDG.
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Affiliation(s)
- Ah Reum Son
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea.,Monogastric Animal Feed Research Institute, Konkuk University, Seoul 05029, Korea
| | - Chan Sol Park
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea
| | - Kyu Ree Park
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea
| | - Beob Gyun Kim
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea.,Monogastric Animal Feed Research Institute, Konkuk University, Seoul 05029, Korea
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