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Galli GM, Andretta I, Martinez N, Wernick B, Shastak Y, Gordillo A, Gobi J. Stability of vitamin A at critical points in pet-feed manufacturing and during premix storage. Front Vet Sci 2024; 11:1309754. [PMID: 38500607 PMCID: PMC10944966 DOI: 10.3389/fvets.2024.1309754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Accepted: 02/21/2024] [Indexed: 03/20/2024] Open
Abstract
The objective of this research was to assess and quantify the potential vitamin A losses that occur during the manufacturing of pet feed and premix, as well as during their extended storage periods. This trial was conducted at a commercial feeder mill that utilized a standard commercial dog feed along with a corresponding vitamin-mineral premix. The calculated amount of vitamin A supplemented in the feed, in addition to the endogenous vitamins present in the ingredients, was adjusted to 18,000 IU/kg of feed. Five 500 g feed samples were collected at each of the predefined critical points throughout the manufacturing process (after mixing, milling, preconditioner, and extrusion/drying processes) to verify the stability of vitamin A during feed production. Additionally, various samples were collected at regular intervals of 30, 60, 90, 120, and 180 days during the storage of the premix to assess the stability of vitamin A. Vitamin A analyses in the samples were performed using high-performance liquid chromatography. The variables were assessed for normality using the Shapiro-Wilk test, followed by analysis of variance (ANOVA) and Tukey's test to compare the differences between the manufacturing process and premix shelf life. The statistical significance was set at 95%. The vitamin losses during the pre-conditioning process were 26%, and during the extrusion-drying processes, the losses were 34% when compared to the initial analyzed value. However, no differences were observed in other processes. There were no significant differences observed in recovered vitamin levels in the premix during its shelf-life (p = 0.484). The study indicated that the primary vitamin A losses in pet feed manufacturing processes occur during the pre-conditioning and drying/extrusion steps. However, it is worth noting that no significant losses of vitamin A were found during the premix storage phase.
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Affiliation(s)
- Gabriela Miotto Galli
- Department of Animal Science, Universidade Federal do Rio Grande do Sul-UFRGS, Porto Alegre, Brazil
| | - Ines Andretta
- Department of Animal Science, Universidade Federal do Rio Grande do Sul-UFRGS, Porto Alegre, Brazil
| | - Nicolas Martinez
- BASF Corp., Nutrition and Health Division, Raleigh, NJ, United States
| | - Bruno Wernick
- BASF S.A., Nutrition and Health Division, São Paulo, Brazil
| | - Yauheni Shastak
- BASF SE, Nutrition and Health Division, Ludwigshafen am Rhein, Germany
| | - Alvaro Gordillo
- BASF Espanola S.L., Nutrition and Health Division, Barcelona, Spain
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Yang P, Yu M, Ma X, Deng D. Carbon Footprint of the Pork Product Chain and Recent Advancements in Mitigation Strategies. Foods 2023; 12:4203. [PMID: 38231615 DOI: 10.3390/foods12234203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 11/13/2023] [Accepted: 11/13/2023] [Indexed: 01/19/2024] Open
Abstract
The carbon footprint of pork production is a pressing concern due to the industry's significant greenhouse gas emissions. It is crucial to achieve low-carbon development and carbon neutrality in pork production. Thus, this paper reviewed the recent studies about various sources of carbon emissions throughout the current pork production chain; feed production, processing, and manure management are the major sources of carbon emissions. The carbon footprint of the pork production chain varies from 0.6 to 6.75 kg CO2e·kg-1 pig live weight, and the carbon footprint of 1 kg of pork cuts is equivalent to 2.25 to 4.52 kg CO2e. A large reduction in carbon emissions could be achieved simultaneously if combining strategies of reducing transportation distances, optimizing farmland management, minimizing chemical fertilizer usage, promoting organic farming, increasing renewable energy adoption, and improving production efficiency. In summary, these mitigation strategies could effectively decrease carbon emissions by 6.5% to 50% in each sector. Therefore, a proper combination of mitigation strategies is essential to alleviate greenhouse gas emissions without sacrificing pork supply.
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Affiliation(s)
- Pan Yang
- Key Laboratory of Animal Nutrition and Feed of South China, Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Miao Yu
- Key Laboratory of Animal Nutrition and Feed of South China, Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Xianyong Ma
- Key Laboratory of Animal Nutrition and Feed of South China, Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Dun Deng
- Key Laboratory of Animal Nutrition and Feed of South China, Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
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Acosta M, Quiroz E, Tovar-Ramírez D, Roberto VP, Dias J, Gavaia PJ, Fernández I. Fish Microbiome Modulation and Convenient Storage of Aquafeeds When Supplemented with Vitamin K1. Animals (Basel) 2022; 12:ani12233248. [PMID: 36496769 PMCID: PMC9735498 DOI: 10.3390/ani12233248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 11/13/2022] [Accepted: 11/15/2022] [Indexed: 11/25/2022] Open
Abstract
Vitamin K (VK) is a fat-soluble vitamin necessary for fish metabolism and health. VK stability as dietary component during aquafeed storage and its potential effect on intestinal microbiome in fish have not yet been completely elucidated. The convenient storage conditions of aquafeeds when supplemented with phylloquinone (VK1), as well as its potential effects on the gut microbiota of Senegalese sole (Solea senegalensis) juveniles, have been explored. Experimental feeds were formulated to contain 0, 250 and 1250 mg kg-1 of VK1 and were stored at different temperatures (4, -20 or -80 °C). VK stability was superior at -20 °C for short-term (7 days) storage, while storing at -80 °C was best suited for long-term storage (up to 3 months). A comparison of bacterial communities from Senegalese sole fed diets containing 0 or 1250 mg kg-1 of VK1 showed that VK1 supplementation decreased the abundance of the Vibrio, Pseudoalteromonas, and Rhodobacterace families. All these microorganisms were previously associated with poor health status in aquatic organisms. These results contribute not only to a greater understanding of the physiological effects of vitamin K, particularly through fish intestinal microbiome, but also establish practical guidelines in the industry for proper aquafeed storage when supplemented with VK1.
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Affiliation(s)
- Marcos Acosta
- Centro de Investigaciones Biológicas del Noroeste, Av. Instituto Politécnico Nacional 195, Col. Playa Palo de Santa Rita Sur, La Paz 23096, BCS, Mexico
| | - Eduardo Quiroz
- CONACYT-CIBNOR, Av. Instituto Politécnico Nacional 195, Col. Playa Palo de Santa Rita Sur, Baja California Sur, La Paz 23096, BCS, Mexico
| | - Dariel Tovar-Ramírez
- Centro de Investigaciones Biológicas del Noroeste, Av. Instituto Politécnico Nacional 195, Col. Playa Palo de Santa Rita Sur, La Paz 23096, BCS, Mexico
| | - Vânia Palma Roberto
- ABC Collaborative Laboratory, Association for Integrated Aging and Rejuvenation Solutions (ABC CoLAB), 8100-735 Loulé, Portugal
- Algarve Biomedical Center Research Institute (ABC-RI), Campus Gambelas, Bld.2, 8005-139 Faro, Portugal
| | - Jorge Dias
- SPAROS Ltd., Área Empresarial de Marim, Lote C, 8700-221 Olhão, Portugal
| | - Paulo J. Gavaia
- Centro de Ciências do Mar (CCMAR), Campus de Gambelas, University of Algarve, 8005-139 Faro, Portugal
- Associação Oceano Verde–GreenCoLab, Campus de Gambelas, University of Algarve, 8005-139 Faro, Portugal
| | - Ignacio Fernández
- Centro Oceanográfico de Vigo, Instituto Español de Oceanografía (IEO), CSIC, 36390 Vigo, Spain
- Correspondence: or
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Jaroensaensuai J, Wongsasulak S, Yoovidhya T, Devahastin S, Rungrassamee W. Improvement of Moist Heat Resistance of Ascorbic Acid through Encapsulation in Egg Yolk–Chitosan Composite: Application for Production of Highly Nutritious Shrimp Feed Pellets. Animals (Basel) 2022; 12:ani12182384. [PMID: 36139244 PMCID: PMC9495111 DOI: 10.3390/ani12182384] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 09/05/2022] [Accepted: 09/06/2022] [Indexed: 11/29/2022] Open
Abstract
Simple Summary Egg yolk (EY) is an excellent supplement for aquatic animals and has good food functionality. According to the high lipid content in EY, it was, for the first time, used in combination with chitosan (CS) to encapsulate the ascorbic acid (AA) to minimize the loss of AA during exposure to feed processing and seawater. The microcapsules’ production yield, EE, and moist heat resistance were evaluated. One selected encapsulated AA was fortified in shrimp feed. The AA retention in feed processing and seawater was evaluated. Both EE and production yields of the microcapsules were relatively high compared to other reports. Moist heat resistance capability of the encapsulated AA was up to 82%. EY was essential in moist heat protection, while CS significantly improved the microcapsules’ production yield, EE, and morphology. The loss of AA in feed processing and seawater was remarkably improved by 16 folds compared to the unencapsulated AA. The microcapsules showed high potential application for foods and aquatic feed to protect heat-labile and hydro-soluble substances. Abstract Egg yolk (EY) is an excellent supplement for aquatic animals and has good technofunctionality. Ascorbic acid (AA) is a potent bioactive substance and is essentially added to shrimp feed; however, it is drastically lost in both feed processing and in rearing environments. In this study, AA was microencapsulated in an EY–chitosan (CS) composite. The encapsulated vitamin was then mixed into a shrimp feed mixture to form pelleted feed via twin-screw extrusion. The effects of the EY/AA ratio and the amount of CS on moist heat resistance, production yield, encapsulation efficiency (EE), and morphology of microcapsules were investigated. The molecular interaction of the microcapsule components was analyzed by FTIR. The size and size distribution of the microcapsules were determined using a laser diffraction analyzer. The microstructure was evaluated by SEM. The physical properties of the microcapsule-fortified pelleted feed were determined. The AA retention at each step of feed processing and during exposure to seawater was evaluated. The results showed that the microcapsules had a spherical shape with an average diameter of ~6.0 μm. Decreasing the EY/AA ratio significantly improved the production yield, EE, and morphology of the microcapsules. EY proved to be the key component for moist heat resistance, while CS majorly improved the production yield, EE, and morphology of the microcapsules. The microcapsules showed no adverse impact on feed properties. The loss of AA in food processing and seawater was remarkably improved. The final content of the encapsulated AA remaining in shrimp feed was 16-fold higher than that of the unencapsulated AA.
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Affiliation(s)
- Jidapa Jaroensaensuai
- Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, Tungkru, Bangkok 10140, Thailand
| | - Saowakon Wongsasulak
- Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, Tungkru, Bangkok 10140, Thailand
- Food Technology and Engineering Lab, Pilot Plant Development and Training Institute, King Mongkut’s University of Technology Thonburi, Tha-Kham, Bang Khun Thian, Bangkok 10150, Thailand
- Correspondence:
| | - Tipaporn Yoovidhya
- Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, Tungkru, Bangkok 10140, Thailand
| | - Sakamon Devahastin
- Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, Tungkru, Bangkok 10140, Thailand
- The Academy of Science, The Royal Society of Thailand, Dusit, Bangkok 10300, Thailand
| | - Wanilada Rungrassamee
- Microarray Research Team, National Center for Genetic Engineering and Biotechnology, 113 Thailand Science Park, Phahonyothin Road, Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand
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Effects of Pelleting and Long-Term High-Temperature Stabilization on Vitamin Retention in Swine Feed. Animals (Basel) 2022; 12:ani12091058. [PMID: 35565485 PMCID: PMC9099963 DOI: 10.3390/ani12091058] [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: 03/11/2022] [Revised: 04/06/2022] [Accepted: 04/15/2022] [Indexed: 02/04/2023] Open
Abstract
The objective of this study was to study the effect of pelleting and long-term high-temperature stabilization on the retention of vitamin A, vitamin E, vitamin B2, and vitamin B6 in swine feed. Piglet diets (diet 1 and 3) were pelleted after conditioning at 83 °C for 120 s, and were high-temperature stabilized at 90 °C for 8.5 min after pelleting; the finishing pig diets (diet 2, 4, and 5) were pelleted after conditioning at 82 °C for 90 s, and were high-temperature stabilized at 85 °C for 9 min after pelleting; the samples were obtained before condition, after condition, after pelleting, and after cooling. The contents of vitamin A and vitamin E in diets 1−5 and vitamin B2, and vitamin B6 in diets 3−5 were detected. The results showed that: (1) the conditioning process had no significant effect on the retention of vitamin A, vitamin E, vitamin B2, and vitamin B6 in all experimental diets (p > 0.05); (2) the pelleting process and high-temperature stabilization process after pelleting had different degrees of influence on vitamins, among which the stabilization process had a more significant effect on the retention of vitamins. After pelleting and long-term high-temperature stabilization, the retention of vitamin A, vitamin E, and B2, and vitamin B6 were 68.8−77.3%, 56.9−90.1%, 63.8−70.3%, and 60.1−67.0%, respectively. In the process of pelleting and long-term high-temperature stabilization, the retention of vitamin A, vitamin E, vitamin B2, and vitamin B6 in the feed were significantly reduced (p < 0.05). Therefore, vitamin loss during high temperature and over a long period of time is worth considering, and vitamins must be over-supplemented.
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Korver DR. Intestinal nutrition: role of vitamins and biofactors and gaps of knowledge. Poult Sci 2022; 101:101665. [PMID: 35168163 PMCID: PMC8850792 DOI: 10.1016/j.psj.2021.101665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 12/13/2021] [Accepted: 12/17/2021] [Indexed: 11/16/2022] Open
Abstract
The role of the microbiota in the health of the host is complex and multifactorial. The microbiota both consumes nutrients in competition with the host, but also creates nutrients that can be used by other microbes, but also the host. However, the quantitative impact of the microbiota on nutrient supply and demand is not well understood in poultry. The gastrointestinal tract is one of the largest points of contact with the external environment, and the intestinal microbiome is the largest and most complex of any system. Although the intestinal microbiota has first access to consumed nutrients, including vitamins, and is potentially a major contributor to production of various vitamins, the quantification of these impacts remains very poorly understood in poultry. Based on the human literature, it is clear that vitamin deficiencies can have systemic effects on the regulation of many physiological systems, beyond the immediate, direct nutrient functions of the vitamins. The impact of excessive supplementation of vitamins on the microbiota is not well understood in any species. In the context of poultry nutrition, in which substantial dietary excesses of most vitamins are provided, this represents a knowledge gap. Given the paucity of studies investigating the vitamin requirements of modern, high-producing poultry, the limited understanding of vitamin nutrition (supply and utilization) by the microbiome, and the potential impacts on the microbiome of the move away from dietary growth-promoting antibiotic use, more research in this area is required. The microbiota also contributes a vast array of other metabolites involved in intramicrobiota communication, symbiosis and competition that can also have an impact on the host. Myo-inositol and butyrate are briefly discussed as examples of biofactors produced by the microbiota as mediators of intestinal health.
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Affiliation(s)
- Douglas R Korver
- Department of Agricultural, Food, and Nutritional Science, University of Alberta, Edmonton, Canada T6G 2P5.
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Amer SA, Rizk AE. Production and evaluation of novel functional extruded corn snacks fortified with ginger, bay leaves and turmeric powder. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-022-00083-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Abstract
Extruded corn snacks are accepted by all human ages especially children, but they have low functional value. Therefore, corn extruded snacks contain rich nutraceuticals dried herbs including Laurus nobilis (T1), Curcuma longa (T2), Zingiber officinale Roscoe (T3), and the mixture of these herbs (T4) were manufactured and analyzed. The results declared that all the herbal extruded corn snacks had significantly higher ash, fibers, minerals, and vitamins A and B6. For minerals, the highest percent of increase compared to control was achieved by Fe, K, Ca, Zn content in order, being the highest in T4. The contents of Vitamin A and B6 were ranged from 283 to 445 IU/100 g and from 0.01 to 0.08 mg/100 g for the herbal extrudates, respectively. The increased percent in herbal corn snacks relative to control ranged from 743 to 452%, 188 to 17.6%, and from 313 to 99% for total phenolics, flavonoids, and antioxidant activity. Besides, the highest number of phenolic compounds was recorded in T4. Despite the fact that approximately all herbal extruded products had good texture and color characteristics, the best formulation was T2 and T4 corn snacks. Furthermore, the extruded products were microbiologically safe for up to 9 months. The formulation of herbal-corn snacks could fulfill consumers’ requirement for ready-to-eat-healthy foods with acceptable sensory attributes and also economically suitable for the food industry.
Graphical abstract
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Morin P, Gorman A, Lambrakis L. A literature review on vitamin retention during the extrusion of dry pet food. Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2021.114975] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Wang H, Yang P, Li L, Zhang N, Ma Y. Effects of Sources or Formulations of Vitamin K 3 on Its Stability during Extrusion or Pelleting in Swine Feed. Animals (Basel) 2021; 11:ani11030633. [PMID: 33673571 PMCID: PMC7997351 DOI: 10.3390/ani11030633] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2021] [Revised: 02/20/2021] [Accepted: 02/24/2021] [Indexed: 11/16/2022] Open
Abstract
Simple Summary Pelleting or extrusion have been used in the feed industry to improve nutrient utilization and reduce the load of pathogenic microorganisms. High temperature and high pressure during this process cause loss of heat-sensitive vitamins, such as vitamin K3 (VK3). Encapsulation techniques have been gradually applied to feed additives, which may improve the stability of vitamins. Our previous work has shown that VK3 was the most unstable vitamin during heat processing. Therefore, the aims of this study were to determine the effects of sources, formulations of VK3, extrusion temperature and pelleting parameters on its stability. The results indicate that menadione nicotinamide bisulfite (MNB) is more stable than menadione sodium bisulfite (MSB) during high temperature and high-pressure processing. The micro-capsule/micro-sphere formulation VK3, manufactured through the encapsulation technique, had a higher recovery during pelleting but not during extrusion. Therefore, a reasonable decrease in the intensity of feed processing and choosing a more suitable formulation of VK3 could be a solution for accurate VK3 nutrition, according to current research results. Abstract Two studies were conducted to determine the stability of vitamin K3 (VK3) in swine diets during extrusion or pelleting. The two sources were menadione sodium bisulfite (MSB) and menadione nicotinamide bisulfite (MNB), and the three formulations were crystal micro-capsule formulation and micro-sphere formulation. The recovery of six types of VK3 in swine diets was investigated after extrusion at 100 °C or 135 °C in Experiment 1. The recovery of six types of VK3 was investigated when the diets were pelleted at 60 °C (low temperature; LT) or 80 °C (high temperature; HT) and the length to diameter ratios were 5.2:1 (low length to diameter ratio; LR) or 7.2:1 (high length to diameter ratio; HR) in Experiment 2. In Experiment 1, MNB recovery (72.74%) was higher than MSB recovery (64.67%) after extrusion, while recovery of VK3 of crystal (74.16%) was higher than the recovery of micro-capsule (65.25%) and micro-sphere (66.72%). The recovery of VK3 (70.88%) was higher when extruded at 100 °C than that at 135 °C (66.54%). In Experiment 2, MNB recovery (86.21%) was higher than MSB recovery (75.49%) after pelleting, while the recovery of VK3 of micro-capsule (85.06%) was higher than the recovery of crystal (81.40%) and micro-sphere (76.09%). The recovery of VK3 (75.50%) was lower after HTHR pelleting than LTLR (83.62%), LTHR (81.52%) or HTLR (82.76%) treatment. Our results show that MNB has greater stability than MSB. VK3 of crystal or VK3 of micro-capsule were recommended for extrusion or pelleting, respectively.
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Affiliation(s)
| | | | | | | | - Yongxi Ma
- Correspondence: ; Tel.: +86-10-6273-3588
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Yang P, Wang HK, Li LX, Ma YX. The strategies for the supplementation of vitamins and trace minerals in pig production: surveying major producers in China. Anim Biosci 2020; 34:1350-1364. [PMID: 33171033 PMCID: PMC8255892 DOI: 10.5713/ajas.20.0521] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Accepted: 10/27/2020] [Indexed: 12/22/2022] Open
Abstract
Objective Adequate vitamin and trace mineral intake for pigs are important to achieve satisfactory growth performance. There are no data available on the vitamin and trace mineral intake across pig producers in China. The purpose of this study was to investigate and describe the amount of vitamin and trace minerals used in Chinese pig diets. Methods A 1-year survey of supplemented vitamin and trace minerals in pig diets was organized in China. A total of 69 producers were invited for the survey, which represents approximately 90% of the pig herd in China. Data were compiled by bodyweight stages to determine descriptive statistics. Nutrients were evaluated for vitamin A, vitamin D, vitamin E, vitamin K, thiamine, riboflavin, vitamin B6, vitamin B12, pantothenic acid, niacin, folic acid, biotin, choline, copper, iron, manganese, zinc, selenium, and iodine. Data were statistically analyzed by functions in Excel. Results The results indicated variation for supplemented vitamin (vitamin A, vitamin D, vitamin E, vitamin K, vitamin B12, pantothenic acid, niacin, and choline) and trace minerals (copper, manganese, zinc, and iodine) in pig diets, but most vitamins and trace minerals were included at concentrations far above the total dietary requirement estimates reported by the National Research Council and the China’s Feeding Standard of Swine. Conclusion The levels of vitamin and trace mineral used in China’s pig industry vary widely. Adding a high concentration for vitamin and trace mineral appears to be common practice in pig diets. This investigation provides a reference for supplementation rates of the vitamins and trace minerals in the China’s pig industry.
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Affiliation(s)
- Pan Yang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Hua Kai Wang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Long Xian Li
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Yong Xi Ma
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.,Ministry of Agriculture and Rural Affairs Feed Industry Centre, Beijing 100193, China
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Effects of Vitamin Forms and Levels on Vitamin Bioavailability and Growth Performance in Piglets. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10144903] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
The objective of this study was to quantify the relative bioavailability of microencapsulated vitamins A and E in nursery pigs and compare the effects of vitamin forms and vitamin levels on the plasma vitamin content and growth performance of weaned piglets. In experiment (Exp.) 1, 12 nursery pigs (fitted with jugular catheters) were supplied at 0 h with non-microencapsulated or microencapsulated vitamin A and E. Blood samples were collected at 1, 3, 6, 9, 12, 16, 18, 21, 24, 27, 30, 36, 48, and 72 h after feeding to compare the bioavailability of oral vitamins A and E. In Exp. 2, a total of 216 crossbred weaned piglets were assigned to six treatments. This experiment was a 2 × 3 factorial arrangement, with two factors for vitamin forms (non-microencapsulated and microencapsulated) and three factors for vitamin levels (the National Research Council level of vitamins, 75% commercial recommendations of vitamins (CRV) level, and a 100% CVR level). In Exp. 1, the relative bioavailability of microencapsulated vitamin E was significantly greater than that of non-microencapsulated vitamin E. In Exp. 2, the pigs fed diets containing 75% or 100% CRV levels of vitamins increased their growth performance and plasma vitamin concentrations compared to the control group. In conclusion, microencapsulation can improve the bioavailability of vitamins, and supplementation with high levels of vitamins was able to improve the growth performance of the piglets.
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