Efficacy of a supplemental candy coproduct as an alternative carbohydrate source to lactose on growth performance of newly weaned pigs in a commercial farm condition

Abstract

The experiment investigated the effects of a supplemental candy coproduct (Chocolate Candy Feed [CCF]; International Ingredient Corp., St. Louis, MO), an alternative carbohydrate source to dietary lactose, on growth performance and on health status of nursery pigs. Crossbred pigs ( = 1,408; 21 d of age and 7.1 ± 0.3 kg BW; Smithfield Premium Genetics, Rose Hill, NC) were randomly assigned to 4 treatments (16 pens/treatment and 22 pigs/pen) in a randomized complete block design: 0, 15, 30, and 45% of lactose replaced by CCF based on equal amounts of total sugars. The experimental period was divided into 3 phases: phase I (1.8 kg diet/pig for 11 ± 1 d), phase II (6.8 kg diet/pig for 17 ± 2 d), and phase III (until 49 d after weaning). Pigs received a common phase III diet. The levels of lactose, supplied by whey permeate (79.3 ± 0.8% lactose), were 20, 8, and 0% in phase I, II, and III, respectively. All experimental diets contained the same levels of essential AA and energy (ME) for each phase. Fecal scores were observed on d 5, 7, and 9 after weaning. Blood samples were taken at the end of phase I and II to measure blood urea N. The duration of phase I tended to linearly decrease ( = 0.063) with increasing CCF. In phase I, the ADFI increased ( < 0.05) with increasing CCF whereas ADG and G:F did not change. In phase II, the duration and ADFI did not change whereas ADG linearly decreased ( < 0.05) with increasing CCF. However, the G:F was not changed as CCF increased. During phase I and II together, the duration was linearly decreased ( < 0.05) as CCF increased, whereas no difference in growth performance was observed. Overall, ADFI, ADG, and G:F were not affected by replacing whey permeate with CCF in diets, indicating no adverse effects of a candy coproduct as a carbohydrate substitute to lactose on growth performance of nursery pigs. Blood urea N did not change in phase I but tended to linearly increase ( = 0.088) in phase II as CCF increased. There were no differences in fecal scores and mortality as CCF increased. However, increasing CCF tended to linearly decrease ( = 0.083) morbidity, which implies no adverse effects of a candy coproduct replacement on health status of nursery pigs. In conclusion, a candy coproduct can be used to replace up to 45% of dietary lactose for nursery pigs without negative effects on growth performance or health status. A candy coproduct could be an economical alternative to partly replace the use of lactose in swine production.

Former food products have no detrimental effects on diet digestibility, growth performance and selected plasma variables in post-weaning piglets

“…Similarly to our study, in which most of the whey powder was replaced by simple sugars present in FFPs, Guo et al (2015) partially replaced lactose in nursery diets with candy co-products containing about 51% of sugars from the food and candy industries without impairing growth performance, feed intake and feed efficiency. The authors (Guo et al 2015) speculated that partially replacing lactose with carbohydrates from candy co-products could increase feed intake in early nursery phases but may cause a decrease in weight gain in later nursery phases. In fact, as demonstrated by earlier studies, whey powder with sucrose or other sweeteners may increase the feed palatability compared to diets containing only whey powder.…”

“…It is, thus, widely accepted that piglets benefit from readily digestible carbohydrates until their digestive system is fully capable of utilising raw starch. Previous studies have demonstrated that candy co-products, and the related sugar-rich diet (total sugar content about 20% DM), can be used in a high percentage as an alternative carbohydrate source in diets for nursery pigs up to 12 days post-weaning (Guo et al 2015).…”

“…In line with our findings, previous studies have demonstrated that other former food sources have no detrimental effects on growth performance in newly weaned pigs in commercial farm conditions. Guo et al (2015) investigated the effects of supplemental candy co-products as an alternative carbohydrate source to lactose in nursery pigs. Similarly to our study, in which most of the whey powder was replaced by simple sugars present in FFPs, Guo et al (2015) partially replaced lactose in nursery diets with candy co-products containing about 51% of sugars from the food and candy industries without impairing growth performance, feed intake and feed efficiency.…”

“…Guo et al (2015) investigated the effects of supplemental candy co-products as an alternative carbohydrate source to lactose in nursery pigs. Similarly to our study, in which most of the whey powder was replaced by simple sugars present in FFPs, Guo et al (2015) partially replaced lactose in nursery diets with candy co-products containing about 51% of sugars from the food and candy industries without impairing growth performance, feed intake and feed efficiency. The authors (Guo et al 2015) speculated that partially replacing lactose with carbohydrates from candy co-products could increase feed intake in early nursery phases but may cause a decrease in weight gain in later nursery phases.…”

Carbohydrate digestion and predicted glycemic index of bakery/confectionary ex-food intended for pig nutrition

“…This means that these types of alternative feed ingredients need to be investigated in terms of their effects on nutritional and health status. Guo et al (2015) demonstrated that 'candy coproducts can be used to replace up to 45% of dietary lactose for nursery pigs without negative effects on growth performance or health status'. In addition, several studies (Mavromichalis et al 2001;Kim and Allee 2001;Naranjo et al 2010a;Naranjo et al 2010b) have reported that the performance of nursery pigs was not reduced when less than 50% of dietary lactose was replaced by other carbohydrates from cane sucrose (100% sucrose), carbohydrate products (40-75% sucrose), molasses (47% glucose and fructose), or a milk chocolate products (20% lactose and 60% sugar).…”