Effect of reducing dietary crude protein in hog finisher barrows and gilts on technical performance

Pluk, Patricia; Krimpen, Marinus van

doi:10.18174/458060

Cited by 4 publications

(4 citation statements)

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“…The energy value (EW) of the basal diets was 1.12, 1.10 and 1.10 for the starter, grower and finisher diet, respectively. The levels of supplementation of EAA in the I diets (Lys, Met, Thr, Trp, Val and Ile) were calculated with the factorial model using a starter diet with 165 g/kg CP based on barley, corn and soya bean meal as a reference (Pluk and van Krimpen, 2018) for the starter diets and the respective grower and finisher "B" diets in the present study for the grower and finisher diets, respectively.…”

Section: Growing and Finishing Pigsmentioning

confidence: 99%

Amino acid and energy requirements of growing-finishing pigs kept under low and high sanitary conditions

Peet–Schwering¹,

Verheijen²,

Binnendijk³

et al. 2020

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Apparent faecal digestibility of dry matter, organic matter, ash, crude protein, starch and energy were higher for the starch diets than for the fat diets. The digestibility of fat was lower for the starch based diets. Overall, it can be concluded that an increase in contents of dietary energy and essential amino acids (Lys, Met, Thr, Trp, Val and Ile) increases growth performance and energy intake more in LSC than in HSC pigs. Compared with studies in which only EAA were supplemented and not energy to increase performance of immune challenged pigs, it seems that dietary supplementation of both EAA and energy is more effective in increasing performance of LSC pigs than dietary supplementation of EAA alone. This suggests opportunities to at least partly compensate for the reduction in growth performance in pigs kept under low sanitary conditions and/or sub-optimal health condition by modification of the energy and EAA composition of the diet. Partly replacing dietary starch with fat does not seem an interesting approach to increase the performance of the LSC GF pigs.

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Section: Growing and Finishing Pigsmentioning

confidence: 99%

Amino acid and energy requirements of growing-finishing pigs kept under low and high sanitary conditions

Peet–Schwering¹,

Verheijen²,

Binnendijk³

et al. 2020

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“…Ingredient and nutrient composition of the starter diet used for model calculations (Pluk and van Krimpen, 2018…”

Section: Trauma Immune System Activation and Whole Body Protein Turnmentioning

confidence: 99%

“…Reference scenario (with no health challenge): Protein deposition (PD) in the body is determined by the post-absorptive availability of essential amino acids provided via a reference diet. PD under this condition is equal to PDmax, the maximum (genetic) PD of the pig weighing 50 kg and assuming the dietary supply of energy is not limiting PD in this condition.Reference diet: a barley, maize, soybean meal based starter diet which was evaluated byPluk and van Krimpen (2018). The reference diet contained 165 g/kg CP and 9.3 g/kg SID Lys and was supplemented with free Lys, Met, Thr, Trp and Val to balance its AA profile relative to Lys (Appendix 3). The amino acid requirements for maintenance purposes (basal protein turnover, integument losses, basal endogenous amino acid losses at ileal level) are taken from INRAPORC (van Milgen et al, 2008) (Appendix 5).…”

mentioning

confidence: 99%

Amino acid requirements in relation to health status in growing and finishing pigs

Peet–Schwering¹,

Koopmans²,

Jansman³

2019

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“…Latin American, and thus in reducing the amount of non-EU protein in the diet. Studies with broilers and growing-finishing pigs, also conducted within the framework of Feed4Foodure, showed that it was possible in low-protein -free AA supplemented diets to reduce 20 to 40% of the original SBM, without compromising animal performance (Van Harn et al, 2017;Pluk and Van Krimpen, 2018).…”

Section: Introductionmentioning

confidence: 99%

Degradation of free amino acids in liquidfeeding conditions

Krimpen¹,

Wikselaar²,

Jonge³

2019

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Providing low-protein diets, that are supplemented with free amino acids to cover the amino acid requirement of pigs, might be helpful in reducing the use of soybean meal of Latin American origin, and thus in reducing the amount of non-EU protein in the diet. In pig farming, liquid feeding is frequently applied. Research from Denmark demonstrated that free amino acids can be highly sensitive for degradation during fermentation of liquid feed. The aim of the current study was to determine the degradation of free amino acids in freshly produced liquid feeds under very mild fermentation conditions. Two liquid feeds, without and with free amino acids, were compared. On a dry matter basis, feed consisted of 50%, 30%, 10%, and 10% complement diet, liquid wheat starch, potato steam peels, and wheat yeast concentrate, respectively. Free lysine, methionine, threonine, and tryptophan were supplemented to the complement feed with free amino acids. After mixing the liquid feeds, samples of the liquid feed were analysed for pH and amino acid contents after 0, 1, 2, 4 and 8h of incubation. Samples were treated to receive separate fractions with insoluble protein, plant protein, bacterial protein and free amino acids, where amino acid contents were determined in all fractions at each sampling time. The most important conclusions of this study are summarised below.  The analysed amino acid contents of the liquid coproducts and the complement feeds were in agreement with the calculated table values. The analysed contribution of the free amino acids to the liquid feed was slightly lower than calculated.  The sum of analysed amino acids in the distinguished fractions insoluble protein, plant protein, bacterial protein and free amino acids was considerably lower than expected based on the analysed amino acid contents of the liquid coproducts and the complement feeds.  The pH was 4.2 at the start of the incubation and increased to 4.5-4.6 after 8h of incubation, while pH level was not affected by the free amino acid concentration.  The liquid feed at the start of the incubation period had a low microbial load and a high concentration of lactic acid.  The amounts of free Lysine, methionine and threonine that were degraded over the 8h incubation period were estimated to be 9%, 3%, and 0-30%, respectively. Compared to findings in Danish studies, a relatively low level of degradation of free lysine, methionine, and threonine was observed. These low levels of degradation of free AA might be explained by the limited availability of Enterobacteriaceae, as well as by the high concentration of lactic acid at the start of the incubation period. The pH level of the liquid feed remained below 4.6 during the 8h incubation period, indicating no large shift in the presence of volatile fatty acids, while this low pH hampers the development of coliforms, which are able to degrade free amino acids for the production of biogenic amines. It can be concluded that the level of degradation of free amino acids in liquid feeds might be limited, provided...

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Effect of reducing dietary crude protein in hog finisher barrows and gilts on technical performance

Abstract: of op www.wur.nl/livestock-research (onder Wageningen Livestock Research publicaties).

Cited by 4 publications

References 13 publications

Amino acid and energy requirements of growing-finishing pigs kept under low and high sanitary conditions

Amino acid and energy requirements of growing-finishing pigs kept under low and high sanitary conditions

Amino acid requirements in relation to health status in growing and finishing pigs

Degradation of free amino acids in liquidfeeding conditions

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