Predicting nutrient digestibility and energy value for broilers

Cerrate, S.; Ekmay, R. D.; England, J.; Coon, C. N.

doi:10.3382/ps/pez142

Cited by 30 publications

(40 citation statements)

References 70 publications

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“…In the equations suggested in the current study, CF had negative effects on the IDE and IDP. These results are consistent with previous studies ( Lodhi et al, 1976 ; Kluth and Rodehutscord, 2009 ; Cerrate et al, 2019 ), wherein dietary fiber was found to reduce protein digestibility in poultry. The negative effect of fiber on the endogenous loss of nitrogen has been shown to be dependent upon the level and type of fiber in pigs ( Schulze et al, 1995 ).…”

Section: Discussionsupporting

confidence: 93%

Mathematical prediction of ileal energy and protein digestibility in broilers using multivariate data analysis

Pedersen¹,

Zaefarian²,

Storm³

et al. 2021

Poultry Science

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A proportional mixture design was used to systematically create a total of 56 diets using ten feed ingredients. Diets differed widely with regards to chemical characteristics and ingredient inclusion levels. Apparent ileal digestibility of energy and protein of the diets were determined in broiler growers fed ad libitum from 21 to 24 d post-hatch. The chemical composition and the in vivo digestibility values were used to establish prediction equations for energy and protein digestibility, using multivariate data analysis. Root mean square error as percentage of the observed means ( RMSE%) and residual error were used to evaluate the strength and accuracy of the predictions and to compare predictions based on chemical characteristics with estimates based on table values. The estimates of ileal digestibility of energy from table values were relatively accurate (RMSE% = 5.15) and was comparable to those predicted based on the chemical composition of diets. Estimates of ileal digestibility of protein based on table values were less accurate (RMSE% = 8.21); however, the prediction was improved by multivariate regression (RMSE% = 5.46) based on chemical composition of diets. The best predictors for ileal energy digestibility were starch, crude fiber and phytate contents ( P < 0.01) and the best predictors for crude protein digestibility were starch, CF and fat contents ( P < 0.05). In conclusion, the ileal digestibility of energy can be accurately predicted using table values; however, the accuracy of prediction of the ileal digestibility of protein can be improved when chemical characteristics of the diet are considered.

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Section: Discussionsupporting

confidence: 93%

Mathematical prediction of ileal energy and protein digestibility in broilers using multivariate data analysis

Pedersen¹,

Zaefarian²,

Storm³

et al. 2021

Poultry Science

View full text Add to dashboard Cite

show abstract

“…These variations in interest and available scientific knowledge are reflected in the use of NE in the different animal production sectors: high for ruminants, negligible for poultry and intermediate for pigs. However, in the case of poultry, a few major publications ( Carré et al., 2014 ; Cerrate et al., 2019 ; Wu et al., 2019 ) and heightened interest by the poultry industry sector have been noticed over the last 10 to 15 years with a potentially greater application of the NE concept within the next ten years.…”

Section: Net Energy Values Of Feeds In Pigs and Poultrymentioning

confidence: 99%

Methodologies for energy evaluation of pig and poultry feeds: A review

Noblet

Choct

2022

Animal Nutrition

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The cost of feed represents an important part of the total cost in swine and poultry production (>60%) with energy accounting for at least 70% of feed cost. The energy value of ingredients or compound feeds can be estimated as digestible (DE), metabolisable (ME) and net energy (NE) in pigs and ME and NE in poultry. The current paper reviews the different methods for evaluating DE, ME and NE of feeds for monogastric animals and their difficulties and limits, with a focus on NE. In pigs and poultry, energy digestibility depends on the chemical characteristics of the feed, but also on technology (pelleting, for instance) and animal factors such as their health and body weight. The ME value includes the energy losses in urine that are directly dependent on the proportion of dietary N excreted in urine resulting in the concept of ME adjusted for a zero N balance (MEn) in poultry. For poultry, the concept of true ME (TME, TMEn), which excludes the endogenous fecal and urinary energy losses from the excreta energy, was also developed. The measurement of dietary NE is more complex, and NE values of a given feed depend on the animal and environmental factors and also measurement and calculation methods. The combination of NE values of diets obtained under standardised conditions allows calculating NE prediction equations that are applicable to both ingredients and compound feeds. The abundance of energy concepts, especially for poultry, and the numerous feed and animal factors of variation related to energy digestibility or ME utilisation for NE suggest that attention must be paid to the experimental conditions for evaluating DE, ME or NE content. This also suggests the necessity of standardisations, one of them being, as implemented in pigs, an adjustment of ME values in poultry for an N retention representative of modern production conditions (MEs). In conclusion, this review illustrates that, in addition to numerous technical difficulties for evaluating energy in pigs and poultry, the absolute energy values depend on feed and animal factors, the environment, and the methods and concepts. Finally, as implemented in pigs, the use of NE values should be the objective of a more reliable energy system for poultry feeds.

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“…This limits their usefulness for ingredients with thermo-labile ANF such as soybean meal and rapeseed meal, which are over- or under-processed ( Mateos et al., 2018 ). Secondly, the assumption that proteins, starch and lipids are equally digestible, and their digestibility is constant, is incorrect ( Cerrate et al., 2019 ). Thirdly, no matter how precisely they are derived, they do not have universal application particularly when predicting AME of individual ingredients as opposed to formulated diets ( Farrell, 1999 ).…”

Section: Feed Evaluation Methodsmentioning

confidence: 99%

“…For the prediction of the digestibility of nutrients, much less equations are available, primarily because there is seldom a robust relationship between digestibility and proximal composition. Recently, Cerrate et al. (2019) suggested series of equations to predict the energy value from digestible nutrients and established equations for AME and net energy (NE) of mixed diets.…”

Section: Feed Evaluation Methodsmentioning

confidence: 99%

Trends in feed evaluation for poultry with emphasis on in vitro techniques

et al. 2021

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Accurate knowledge of the actual nutritional value of individual feed ingredients and complete diets is critical for efficient and sustainable animal production. For this reason, feed evaluation has always been in the forefront of nutritional research. Feed evaluation for poultry involves several approaches that include chemical analysis, table values, prediction equations, near-infrared reflectance spectroscopy, in vivo data and in vitro digestion techniques. Among these, the use of animals (in vivo) is the most valuable to gain information on nutrient utilization and is more predictive of bird performance. However, in vivo methods are expensive, laborious and time-consuming. It is therefore important to establish in vitro methods that are reliable, rapid and practical to assess the nutritional quality of feed ingredients or complete diets. Accuracy of the technique is crucial, as poor prediction will have a negative impact on bird performance and, increase feed cost and environmental issues. In this review, the relevance and importance of feed evaluation in poultry nutrition will be highlighted and the various approaches to evaluate the feed value of feed ingredients or complete diets will be discussed. Trends in and practical limitations encountered in feed evaluation science, with emphasis on in vitro digestion techniques, will be discussed.

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Predicting nutrient digestibility and energy value for broilers

Cited by 30 publications

References 70 publications

Mathematical prediction of ileal energy and protein digestibility in broilers using multivariate data analysis

Mathematical prediction of ileal energy and protein digestibility in broilers using multivariate data analysis

Methodologies for energy evaluation of pig and poultry feeds: A review

Trends in feed evaluation for poultry with emphasis on in vitro techniques

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