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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] [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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2
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Su H, Jiang X, Liu H, Bai H, Bai X, Xu Y, Du Z. Comparison of Intestinal Microbiota of Blue Fox before and after Weaning. Animals (Basel) 2024; 14:210. [PMID: 38254379 PMCID: PMC10812593 DOI: 10.3390/ani14020210] [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: 11/06/2023] [Revised: 12/25/2023] [Accepted: 01/03/2024] [Indexed: 01/24/2024] Open
Abstract
Intestinal flora plays an important role in maintaining the internal stability and health of the intestine. Currently, intestinal microbes are considered an important "organ" but are mostly ignored by people. This study evaluated the flora structure of each intestinal segment of blue foxes pre-weaning and explored the differences between the fecal flora and intestinal flora structure of each segment after weaning. Samples of intestinal contents from three blue foxes at 45 days of age (before weaning) and intestinal contents and feces samples from at 80 days (after weaning) were collected for 16s rRNA flora analysis. The species and distribution characteristics of microorganisms in different intestinal segments of blue foxes before and after weaning were different. Except for the rectum, the dominant flora of each intestinal segment of blue fox changed significantly after experiencing weaning, and the fecal flora structure of young fox at the weaning stage did not represent the whole intestinal flora structure but was highly similar to that of the colon and rectum. To sum up, the intestinal flora of blue foxes changed systematically before and after weaning. When performing non-invasive experiments, the microflora structure of the colon and rectum of blue foxes can be predicted by collecting fecal samples.
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Affiliation(s)
| | | | | | | | | | - Yuan Xu
- College of Animal Sciences and Technology, Northeast Agricultural University, Harbin 150030, China; (H.S.); (X.J.); (H.L.); (H.B.); (X.B.)
| | - Zhiheng Du
- College of Animal Sciences and Technology, Northeast Agricultural University, Harbin 150030, China; (H.S.); (X.J.); (H.L.); (H.B.); (X.B.)
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3
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Mazzoleni S, Tretola M, Luciano A, Lin P, Pinotti L, Bee G. Sugary and salty former food products in pig diets affect energy and nutrient digestibility, feeding behaviour but not the growth performance and carcass composition. Animal 2023; 17:101019. [PMID: 37967497 DOI: 10.1016/j.animal.2023.101019] [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: 04/21/2023] [Revised: 10/10/2023] [Accepted: 10/12/2023] [Indexed: 11/17/2023] Open
Abstract
Former foodstuff products (FFPs) are promising alternative ingredients for reducing the waste of natural resources and the environmental impact of food production. This study investigates the effects of salty and sugary FFPs on growth performance, apparent total tract digestibility (ATTD), and growing-finishing pigs' empty body and carcass composition. Thirty-six Swiss Large White male castrated pigs were assigned to three growing (G) and finishing (F) diets: (1) standard diet (ST), 0% FFPs; (2) 30% conventional ingredients replaced by sugary FFPs (SU); and (3) 30% conventional ingredients replaced by salty FFPs (SA). Faecal samples from 24 selected pigs were collected to assess the ATTD of gross energy, crude fibres, and CP. The BW was measured weekly, while feed intake was determined daily. Average daily gain (ADG), average daily feed intake (ADFI), feed conversion ratio (FCR), and ATTD were calculated for both the growing and finishing periods. Pigs' body composition was determined at ≥20 and ≥98 kg using dual-energy X-ray absorptiometry. In the growing but not finishing period, the FCR was lower (P < 0.05) in ST compared to SA and SU pigs. Considering the entire growing and finishing period, neither the inclusion level nor the type of FFPs influenced (P > 0.05) ADG, ADFI, FCR, or BW at slaughter. In both the growing and finishing periods, the gross energy ATTD was higher (P < 0.05) in the SA than in the ST group, with intermediate values in the SU group. In the growing period, the CP ATTD was higher (P < 0.05) in the SA than in the SU and ST groups. In the finishing period, the crude fibre ATTD was lower (P < 0.05) in the SA and SU than in the ST group. Throughout the overall period, the average daily fat intake was higher (P < 0.05) in pigs fed an SU diet, even though both categories of FFPs had no (P > 0.05) effects on the parameters related to the pigs' body composition (e.g., average daily fat weight gain). Finally, the carcasses of the SU group had the thickest belly fat, even though the total fat content was similar among the groups. This study confirms that including FFPs has no detrimental effects on growth performance or live body/carcass composition in growing and finishing pigs.
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Affiliation(s)
- S Mazzoleni
- Department of Veterinary Medicine and Animal Science, DIVAS, University of Milan, 26900 Lodi, Italy
| | - M Tretola
- Department of Veterinary Medicine and Animal Science, DIVAS, University of Milan, 26900 Lodi, Italy; Agroscope, Institute for Livestock Sciences, 1725 Posieux, Switzerland
| | - A Luciano
- Department of Veterinary Medicine and Animal Science, DIVAS, University of Milan, 26900 Lodi, Italy
| | - P Lin
- Department of Veterinary Medicine and Animal Science, DIVAS, University of Milan, 26900 Lodi, Italy
| | - L Pinotti
- Department of Veterinary Medicine and Animal Science, DIVAS, University of Milan, 26900 Lodi, Italy; CRC I-WE, Coordinating Research Centre: Innovation for Well-Being and Environment, University of Milan, 20134 Milan, Italy
| | - G Bee
- Agroscope, Institute for Livestock Sciences, 1725 Posieux, Switzerland.
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4
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Govoni C, D'Odorico P, Pinotti L, Rulli MC. Preserving global land and water resources through the replacement of livestock feed crops with agricultural by-products. NATURE FOOD 2023; 4:1047-1057. [PMID: 38053006 DOI: 10.1038/s43016-023-00884-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Accepted: 11/02/2023] [Indexed: 12/07/2023]
Abstract
While animal-source foods contribute to 16% of the global food supply and are an important protein source in human diets, their production uses a disproportionately large fraction of agricultural land and water resources. Therefore, a global comprehensive understanding of the extent to which livestock production competes directly or indirectly with food crops is needed. Here we use an agro-hydrological model combined with crop-specific yield data to investigate to what extent the replacement of some substitutable feed crops with available agricultural by-products would spare agricultural land and water resources that could be reallocated to other uses, including food crop production. We show that replacing 11-16% of energy-rich feed crops (that is, cereals and cassava) with agricultural by-products would allow for the saving of approximately 15.4-27.8 Mha of land, and 3-19.6 km3 and 74.2-137.8 km3 of blue and green water, respectively, for the growth of other food crops, thus providing a suitable strategy to reduce unsustainable use of natural resources both locally or through virtual land and water trade.
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Affiliation(s)
- Camilla Govoni
- Department of Civil and Environmental Engineering, DICA, Politecnico di Milano, Milan, Italy.
| | - Paolo D'Odorico
- Department of Environmental Science, Policy and Management, University of California, Berkeley, CA, USA
| | - Luciano Pinotti
- Department of Veterinary Medicine and Animal Sciences, DIVAS, University of Milan, Lodi, Italy
| | - Maria Cristina Rulli
- Department of Civil and Environmental Engineering, DICA, Politecnico di Milano, Milan, Italy
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5
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Huaiquipán R, Quiñones J, Díaz R, Velásquez C, Sepúlveda G, Velázquez L, Paz EA, Tapia D, Cancino D, Sepúlveda N. Review: Effect of Experimental Diets on the Microbiome of Productive Animals. Microorganisms 2023; 11:2219. [PMID: 37764062 PMCID: PMC10536378 DOI: 10.3390/microorganisms11092219] [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: 05/04/2023] [Revised: 07/14/2023] [Accepted: 07/24/2023] [Indexed: 09/29/2023] Open
Abstract
The microorganisms that inhabit the gastrointestinal tract are responsible for multiple chains of reactions that affect their environment and modify the internal metabolism, their study receives the name of microbiome, which has become more relevant in recent years. In the near future, the challenges related to feeding are anticipated to escalate, encompassing the nutritional needs to sustain an overpopulated world. Therefore, it is expected that a better understanding of the interactions between microorganisms within the digestive tract will allow their modulation in order to provide an improvement in the immune system, feed efficiency or the promotion of nutritional characteristics in production animals, among others. In the present study, the main effects of experimental diets in production animals were described, emphasizing the diversity of the bacterial populations found in response to the diets, ordering them between polygastric and monogastric animals, and then describing the experimental diets used and their effect on the microorganisms. It is hoped that this study will help as a first general approach to the study of the role of the microbiome in production animals under different diets.
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Affiliation(s)
- Rodrigo Huaiquipán
- Programa de Doctorado en Ciencias Agroalimentarias y Medioambiente, Facultad de Ciencias Agropecuarias y Medioambiente, Universidad de la Frontera, Temuco 4780000, Chile; (R.H.); (C.V.); (G.S.); (L.V.); (D.T.)
| | - John Quiñones
- Facultad de Ciencias Agropecuarias y Medioambiente, Universidad de la Frontera, Temuco 4780000, Chile; (R.D.); (D.C.)
- Centro de Tecnología e Innovación de la Carne, Universidad de La Frontera, Temuco 4780000, Chile
| | - Rommy Díaz
- Facultad de Ciencias Agropecuarias y Medioambiente, Universidad de la Frontera, Temuco 4780000, Chile; (R.D.); (D.C.)
- Centro de Tecnología e Innovación de la Carne, Universidad de La Frontera, Temuco 4780000, Chile
| | - Carla Velásquez
- Programa de Doctorado en Ciencias Agroalimentarias y Medioambiente, Facultad de Ciencias Agropecuarias y Medioambiente, Universidad de la Frontera, Temuco 4780000, Chile; (R.H.); (C.V.); (G.S.); (L.V.); (D.T.)
| | - Gastón Sepúlveda
- Programa de Doctorado en Ciencias Agroalimentarias y Medioambiente, Facultad de Ciencias Agropecuarias y Medioambiente, Universidad de la Frontera, Temuco 4780000, Chile; (R.H.); (C.V.); (G.S.); (L.V.); (D.T.)
| | - Lidiana Velázquez
- Programa de Doctorado en Ciencias Agroalimentarias y Medioambiente, Facultad de Ciencias Agropecuarias y Medioambiente, Universidad de la Frontera, Temuco 4780000, Chile; (R.H.); (C.V.); (G.S.); (L.V.); (D.T.)
| | - Erwin A. Paz
- UWA Institute of Agriculture, The University of Western Australia, Perth 6009, Australia;
| | - Daniela Tapia
- Programa de Doctorado en Ciencias Agroalimentarias y Medioambiente, Facultad de Ciencias Agropecuarias y Medioambiente, Universidad de la Frontera, Temuco 4780000, Chile; (R.H.); (C.V.); (G.S.); (L.V.); (D.T.)
| | - David Cancino
- Facultad de Ciencias Agropecuarias y Medioambiente, Universidad de la Frontera, Temuco 4780000, Chile; (R.D.); (D.C.)
- Centro de Tecnología e Innovación de la Carne, Universidad de La Frontera, Temuco 4780000, Chile
| | - Néstor Sepúlveda
- Facultad de Ciencias Agropecuarias y Medioambiente, Universidad de la Frontera, Temuco 4780000, Chile; (R.D.); (D.C.)
- Centro de Tecnología e Innovación de la Carne, Universidad de La Frontera, Temuco 4780000, Chile
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Pinotti L, Ferrari L, Fumagalli F, Luciano A, Manoni M, Mazzoleni S, Govoni C, Rulli MC, Lin P, Bee G, Tretola M. Review: Pig-based bioconversion: the use of former food products to keep nutrients in the food chain. Animal 2023; 17 Suppl 2:100918. [PMID: 37544840 DOI: 10.1016/j.animal.2023.100918] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 07/14/2023] [Accepted: 07/17/2023] [Indexed: 08/08/2023] Open
Abstract
The primary challenge of agriculture and livestock production is to face the growing competition between food, feed, fibre, and fuel, converting them from resource-intensive to resource-efficient. A circular economy approach, using agricultural by-products/co-products, in the livestock production system would allow to reduce, reuse, and redistribute the resources. Former food products (FFPs), also named ex-foods, could represent a valid option in strengthening resilience in animal nutrition. FFPs have a promising potential to be included regularly in animal diets due to their nutritive value, although their potential in animal nutrition remains understudied. A thorough investigation of the compositional and dietary features, thus, is essential to provide new and fundamental insights to effectively reuse FFPs as upgraded products for swine nutrition. Safety aspects, such as the microbial load or the presence of packaging remnants, should be considered with caution. Here, with a holistic approach, we review several aspects of FFPs and their use as feed ingredients: the nutritional and functional evaluation, the impact of the inclusion of FFPs in pigs' diet on growth performance and welfare, and further aspects related to safety and sustainability of FFPs.
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Affiliation(s)
- L Pinotti
- Department of Veterinary Medicine and Animal Science (DIVAS), University of Milan, 26900 Lodi, Italy.
| | - L Ferrari
- Department of Veterinary Medicine and Animal Science (DIVAS), University of Milan, 26900 Lodi, Italy
| | - F Fumagalli
- Department of Veterinary Medicine and Animal Science (DIVAS), University of Milan, 26900 Lodi, Italy
| | - A Luciano
- Department of Veterinary Medicine and Animal Science (DIVAS), University of Milan, 26900 Lodi, Italy
| | - M Manoni
- Department of Veterinary Medicine and Animal Science (DIVAS), University of Milan, 26900 Lodi, Italy
| | - S Mazzoleni
- Department of Veterinary Medicine and Animal Science (DIVAS), University of Milan, 26900 Lodi, Italy
| | - C Govoni
- Department of Civil and Environmental Engineering (DICA), Politecnico di Milano, 20133 Milan, Italy
| | - M C Rulli
- Department of Civil and Environmental Engineering (DICA), Politecnico di Milano, 20133 Milan, Italy
| | - P Lin
- Department of Veterinary Medicine and Animal Science (DIVAS), University of Milan, 26900 Lodi, Italy; Agroscope, Institute for Livestock Production, 1725 Posieux, Switzerland
| | - G Bee
- Agroscope, Institute for Livestock Production, 1725 Posieux, Switzerland
| | - M Tretola
- Department of Veterinary Medicine and Animal Science (DIVAS), University of Milan, 26900 Lodi, Italy; Agroscope, Institute for Livestock Production, 1725 Posieux, Switzerland
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7
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Mazzoleni S, Magni S, Tretola M, Luciano A, Ferrari L, Bernardi CEM, Lin P, Ottoboni M, Binelli A, Pinotti L. Packaging contaminants in former food products: Using Fourier Transform Infrared Spectroscopy to identify the remnants and the associated risks. JOURNAL OF HAZARDOUS MATERIALS 2023; 448:130888. [PMID: 36746085 DOI: 10.1016/j.jhazmat.2023.130888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 01/16/2023] [Accepted: 01/26/2023] [Indexed: 06/18/2023]
Abstract
Food waste and feed-food competition can be reduced by replacing traditional feed ingredients such as cereals, with former food products (FFPs) in livestock diets. These foodstuffs, initially intended for human consumption, are recovered, mechanically unpacked, and then ground. Despite this simple and inexpensive treatment, packaging contaminants (remnants) are often unavoidable in the final product. To maximize the exploitation of FFPs and to minimize the associated risks, packaging remnants need to be quantified and characterized. This study tested the efficacy of the Fourier Transform Infrared Spectroscopy coupled with an optical microscope (μFT-IR) in identifying packaging remnants in 17 FFP samples collected in different geographical areas. After a visual sorting procedure, presumed packaging remnants were analyzed by μFT-IR. The results showed significant differences (p < 0.05) between the FFPs in terms of the total number of foreign particles found (plastics, cellulose and aluminum remnants, ranging from 4 to 19 particles per 20 g fresh matter), and also regarding the number of cellulose and aluminum particles. These data clearly demonstrate the need for sensitive instruments that can characterize the potential contaminants in the FFPs. This would then help to reduce the overestimation of undesirable contaminants typical of simple visual sorting, which is currently the most common method.
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Affiliation(s)
- Sharon Mazzoleni
- Department of Veterinary Medicine and Animal Science, DIVAS, University of Milan, 26900 Lodi, Italy
| | - Stefano Magni
- Department of Biosciences, DBS, University of Milan, 20133 Milan, Italy.
| | - Marco Tretola
- Department of Veterinary Medicine and Animal Science, DIVAS, University of Milan, 26900 Lodi, Italy; Agroscope, Institute for Livestock Sciences, La Tioleyre 4, 1725 Posieux, Switzerland
| | - Alice Luciano
- Department of Veterinary Medicine and Animal Science, DIVAS, University of Milan, 26900 Lodi, Italy
| | - Luca Ferrari
- Department of Veterinary Medicine and Animal Science, DIVAS, University of Milan, 26900 Lodi, Italy
| | | | - Peng Lin
- Department of Veterinary Medicine and Animal Science, DIVAS, University of Milan, 26900 Lodi, Italy
| | - Matteo Ottoboni
- Department of Veterinary Medicine and Animal Science, DIVAS, University of Milan, 26900 Lodi, Italy
| | - Andrea Binelli
- Department of Biosciences, DBS, University of Milan, 20133 Milan, Italy
| | - Luciano Pinotti
- Department of Veterinary Medicine and Animal Science, DIVAS, University of Milan, 26900 Lodi, Italy; CRC I-WE (Coordinating Research Centre: Innovation for Well-Being and Environment), University of Milan, 20133 Milan, Italy
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8
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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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Sugary vs salty food industry leftovers in postweaning piglets: effects on gut microbiota and intestinal volatile fatty acid production. Animal 2022; 16:100584. [DOI: 10.1016/j.animal.2022.100584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 06/06/2022] [Accepted: 06/07/2022] [Indexed: 11/22/2022] Open
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10
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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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12
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Fermentation Characteristics and In Vitro Digestibility of Fibers and Fiber-Rich Byproducts Used for the Feeding of Pigs. Animals (Basel) 2021; 11:ani11020341. [PMID: 33572852 PMCID: PMC7911969 DOI: 10.3390/ani11020341] [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: 11/03/2020] [Revised: 01/22/2021] [Accepted: 01/25/2021] [Indexed: 01/10/2023] Open
Abstract
Simple Summary Inclusion of dietary fibers into the diet may have positive impact on health and wellbeing of pigs. The objective of the study was to examine physicochemical properties of fiber preparations and fiber-rich byproducts in relation to fermentability and digestibility using in vitro batch-culture incubation. Powdered cellulose, Aspergillus niger mycelium, which is a byproduct of citric acid production, lucerne chaff, soybean shells, wheat bran, and sugar beet pulp were notably fermented and contributed to the digestible dry matter and organic matter when used as diet constituents. The tested lignocelluloses were not fermented and are rather useful as bulk materials. Abstract Dietary fibers may have positive impact on health and wellbeing of pigs. The study examined physicochemical properties of two lignocelluloses (including and excluding bark), powdered cellulose, Aspergillus niger mycelium, lucerne chaff, soybean shells, wheat bran, and sugar beet pulp in relation to fermentability and digestibility using in vitro batch-culture incubation. Maize starch and a purified cellulose were used as standardized substrates for classification of the test substrates. The substrates covered a wide range regarding their physicochemical properties. Swelling capacity (SC) was 9–411%, water binding capacity (WBC) was 4.4–14.3 g/g dry matter (DM), and water holding capacity (WHC) was 4.1–10.6 g/g DM. Gas production and other fermentation parameters—namely post-incubation pH, CH4, NH3, and short chain fatty acids (SCFA) concentrations—revealed a significant fermentation of sugar beet pulp, soybean shells, lucerne chaff, wheat bran, A. niger mycelium, and powdered cellulose, whereas the lignocelluloses were not fermented. Significant correlations were found between the physicochemical properties and the fermentation parameters (p < 0.05). Enzymatic pre-digestion mostly reduced gas, NH3, and SCFA production. In vitro digestibility of DM (IVDMD) and organic matter (IVOMD) was mostly negligible after enzymatic pre-digestion. Fermentation alone led to only 0.10–0.15 IVDMD and 0.14–0.15 IVOMD in lignocelluloses and powdered cellulose, respectively, but 0.44–0.37 IVDMD and 0.46–0.38 IVOMD in the remainder of substrates (p < 0.05). In vitro digestibility was again correlated with the physicochemical properties of the substrates and the fermentation parameters (p < 0.05). The fiber preparations and fiber-rich byproducts were fermented to a relevant extent. In contrast, lignocelluloses were not fermented and can be used rather as bulk material.
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A Single Dose of Synbiotics and Vitamins at Birth Affects Piglet Microbiota before Weaning and Modifies Post-Weaning Performance. Animals (Basel) 2021; 11:ani11010084. [PMID: 33466412 PMCID: PMC7824832 DOI: 10.3390/ani11010084] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 12/23/2020] [Accepted: 12/23/2020] [Indexed: 12/31/2022] Open
Abstract
Simple Summary For pig producers, enhancing piglet performance and reinforcing their health is crucial to ensure the optimal development and welfare of the animals, and to reduce the use of antimicrobials. This study investigated the effect of a single-dose application of a supplement on piglet growth and health, and on their microbiota in the suckling period and after weaning. At birth, piglets from eight litters received a supplement containing two probiotic strains, prebiotics, vitamins, and immunoglobulins, while piglets from six other litters received a dose of water. The supplement given at birth improved post-weaning piglet growth and reduced post-weaning diarrhea. These better post-weaning performances seem to be related to slight changes in the microbiota in the suckling period but not in the post-weaning period. In the suckling period, supplemented piglets shared some growth-related taxa, such as bacteria from the Lactobacillus genus, that unsupplemented piglets did not share. The present study highlights the importance of early-life microbial colonization on the subsequent performance and health of piglets. Abstract Early-life microbial colonization is an important driver for the development and maturation of the gut. The present study aimed to determine whether a single-dose supplement given only at birth would improve piglet performance and modify their fecal microbiota during the suckling and post-weaning periods. At birth, piglets from eight litters received a supplement (SUP+) while piglets from six other litters received water (SUP−). All piglets were monitored until two weeks post-weaning, and fecal samples were collected on Day 16 of age and two weeks post-weaning (Day 39 ± 1). The supplementation resulted in an improvement of average daily gain during the whole experimental period, mainly due to a better growth and a reduction in the incidence of diarrhea in the post-weaning period. There were no differences in the abundance and diversity of the main taxa, although the supplementation increased the relative abundance of rare taxa, such as bacteria from the Saccharibacteria and Cyanobacteria phyla, and the Lentisphaeria class in the suckling period. In addition, at 16 days of age, SUP+ piglets had a more diverse core microbiota, with bacteria from the Lactobacillus genus being present in the core microbiota of SUP+ piglets and absent from SUP− piglets. Therefore, the enhanced growth performance and reduction in diarrhea seem to be related to changes in fecal microbiota during the suckling period rather than at two weeks post-weaning.
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Calvini R, Luciano A, Ottoboni M, Ulrici A, Tretola M, Pinotti L. Multivariate image analysis for the rapid detection of residues from packaging remnants in former foodstuff products (FFPs) – a feasibility study. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:1399-1411. [DOI: 10.1080/19440049.2020.1769195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Rosalba Calvini
- Department of Life Sciences and Interdepartmental Centre BIOGEST-SITEIA, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| | - Alice Luciano
- Department of Health, Animal Science and Food Safety, VESPA, University of Milan, Milano, Italy
| | - Matteo Ottoboni
- Department of Health, Animal Science and Food Safety, VESPA, University of Milan, Milano, Italy
| | - Alessandro Ulrici
- Department of Life Sciences and Interdepartmental Centre BIOGEST-SITEIA, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| | - Marco Tretola
- Department of Health, Animal Science and Food Safety, VESPA, University of Milan, Milano, Italy
- Agroscope, Institute for Livestock Sciences, Posieux, Switzerland
| | - Luciano Pinotti
- Department of Health, Animal Science and Food Safety, VESPA, University of Milan, Milano, Italy
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Potentials and Challenges of Former Food Products (Food Leftover) as Alternative Feed Ingredients. Animals (Basel) 2020; 10:ani10010125. [PMID: 31941017 PMCID: PMC7022234 DOI: 10.3390/ani10010125] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 01/07/2020] [Accepted: 01/07/2020] [Indexed: 01/26/2023] Open
Abstract
Simple Summary This review focuses on the use of ex-foods, an alternative feed ingredient in farm animal diets, composed by processed and ready-to-eat food products no longer suitable for human consumption. Such foods, which are also called former food products, are usually buried in landfill sites, despite their high potential of being used as sustainable feed ingredients. In order to obtain proper balanced diets by using these alternative feed ingredients, several aspects have to be considered. In this respect, this paper aims to address the state of the art about food leftovers used in animal nutrition in general and in pig diets specifically. Abstract Former food products (FFPs) are foodstuffs that, even though they are nutritious and safe, have lost their value on the human consumption market for different reasons, such as production errors leading to broken or intermediate foodstuffs, surpluses caused by logistical challenges of daily delivery, or any other reason. The nutritional features of FFPs include carbohydrates, free sugars, and possibly also fats. FFPs tend to have been processed through various technological and heat treatments that impact the nutrients and the kinetics of digestion, as well as animal response and, particularly, gastro-intestinal health. This review integrates some of the most recently published works about the chemical composition, nutritional value, digestibility and glycaemic index of ex-foods. In addition, a view on the relationship between the use of FFPs and safety issues and their effects on pigs’ intestinal microbiota are also given.
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Tretola M, Maghin F, Silacci P, Ampuero S, Bee G. Effect of Supplementing Hydrolysable Tannins to a Grower-Finisher Diet Containing Divergent PUFA Levels on Growth Performance, Boar Taint Levels in Back Fat and Intestinal Microbiota of Entire Males. Animals (Basel) 2019; 9:ani9121063. [PMID: 31810259 PMCID: PMC6940899 DOI: 10.3390/ani9121063] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2019] [Revised: 11/20/2019] [Accepted: 11/22/2019] [Indexed: 11/16/2022] Open
Abstract
A retrospective data analysis suggested that the levels of boar taint compounds depend on the polyunsaturated fatty acid (PUFA) level of the adipose tissue (AT) being significantly greater in the unsaturated AT. In addition, we recently reported that hydrolysable tannins (HTs) offered to entire males (EMs) reduce skatole and, to a greater extent, indole levels in the AT. Thus, the objective of the study was to determine the impact of HTs and a high dietary level of PUFA on growth performance and board taint compounds in EMs. In addition, the interaction between PUFA and HTs on gut microbiota and its link to intestinal skatole and indole production was investigated. At 25 kg BW, 44 EM originating from 11 litters were randomly assigned within litter to four dietary treatments. Two basal grower (25-60 kg BW) and finisher (60-105 kg BW) diets containing either 2% soy oil (H = high PUFA level) or 2% tallow (L = low PUFA level) were formulated. The H and L diets were either supplemented (H+/L+) or not (H-/L-) with 3% chestnut extract containing 50% HTs. The pigs had ad libitum access to the diets and were slaughtered at 170 days of age. The microbiota composition was investigated through the 16S rRNA gene sequences obtained by next-generation sequencing (Illumia MiSeq platform, San Diego, CA, USA) and analyzed with a specific packages in R, version 3.5.0. Regardless of the PUFA content, the EMs fed the H+ diets were 2% (p < 0.01) less feed efficient overall. This was due to the slower (p = 0.01) growth in the finisher period despite similar feed intake. Carcass characteristics were not affected by the diets. Regardless of HT feeding, the PUFA level in the AT of the H pigs was 10% greater (p = 0.05) than in the L pigs. The indole level tended (p = 0.08) to be 50% lower in the H+ group. Surprisingly, the pigs that were fed diet H- had greater skatole levels than those fed diet L-, with intermediate skatole levels in the H+ and L+. Independent of the PUFA level, the HTs decreased bacteria abundance and qualitatively affected the microbiota composition. In conclusion, these data do not confirm that boar taint compound levels were related to PUFA levels in the AT. However, HTs can be considered to be a promising alternative to conventional antibacterial additives, with no detrimental effects on pig gut health and with appealing properties for reducing the synthesis of the main components of boar taint.
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Affiliation(s)
- Marco Tretola
- Agroscope, Institute for Livestock Sciences, La Tioleyre 4, 1725 Posieux, Switzerland; (M.T.); (P.S.); (S.A.)
- Department of Health, Animal Science and Food Safety, VESPA, University of Milan, 20133 Milano, Italy;
| | - Federica Maghin
- Department of Health, Animal Science and Food Safety, VESPA, University of Milan, 20133 Milano, Italy;
| | - Paolo Silacci
- Agroscope, Institute for Livestock Sciences, La Tioleyre 4, 1725 Posieux, Switzerland; (M.T.); (P.S.); (S.A.)
| | - Silvia Ampuero
- Agroscope, Institute for Livestock Sciences, La Tioleyre 4, 1725 Posieux, Switzerland; (M.T.); (P.S.); (S.A.)
| | - Giuseppe Bee
- Agroscope, Institute for Livestock Sciences, La Tioleyre 4, 1725 Posieux, Switzerland; (M.T.); (P.S.); (S.A.)
- Correspondence:
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