Using Microalgae as a Sustainable Feed Resource to Enhance Quality and Nutritional Value of Pork and Poultry Meat

Cereal grains and soybean meal are the main feedstuffs used in swine and poultry feeding, two of the most consumed meats and of key relevance to food security worldwide. Such crops are grown mostly in North and South America and transported over large distances creating sustainability concerns and, furthermore, are in direct competition with human nutrition. Alternatives to these ingredients are, thus, a pressing need to ensure the sustainability of swine and poultry production. Microalgae seem to be a viable alternative due to their interesting nutritional composition. The use of different microalgae in monogastric feeding has been addressed by different researchers over the last decade, particularly their use as a supplement, whilst their use as a feed ingredient has been comparatively less studied. In addition, the high production costs of microalgae are a barrier and prevent higher dietary inclusion. Studies on the effect of microalgae on meat quality refer mostly to fatty acid composition, using these either as a functional ingredient or as a feedstuff. Within such a context and in line with such a rationale, in this review we address the current research on the topic of the use of microalgae in poultry and swine nutrition, particularly aspects concerning pork and poultry meat quality and nutritional traits.

480 Current Knowledge Gaps in Swine Nutrition

Swine nutrition has advanced greatly during my tenure in the industry; from balancing on crude protein using a Pearson Square to SID amino acid ratios, NE and digestible/available Ca and P. However, practicing nutritionist are still challenged with many unknowns such as how to minimize environmental footprint, feeding during health challenges all while trying to minimize feed cost. We now have 8 of the 10 essential AA commercially available; why can we still not maintain performance levels when feeding very low crude protein levels? The NE system has provided additional precision, but we have gaps particularly when dealing with high fiber ingredients. Do we even know how to correctly measure fiber components, let alone what is their energy contribution to the pig? Is it time for a productive energy system focused on carcass gain? We have long known the negative performance impacts of activating the immune system, but yet we understand essentially nothing on how to modify diets during a health challenge event. We have made tremendous strides in microbiome analyses. Do we know to how feed/manage the biome for optimal GI health? Enzyme technology has advanced greatly over the past decade, with phytase as common in the diet as salt. However, we have yet to understand how to get consistent performance responses with the vast number of carbohydrases, proteinases and lipases currently available. While we have come far, but we still have many challenges. However, we see great opportunities for swine nutrition community to continue to provide solutions in the coming years to meet these new challenges.

4 Protein and Amino Acid Concepts and Use in Swine Nutrition: Gary Allee’s Contributions to the Swine Industry

I was very fortunate to meet Gary Allee in 1984 when I began my M.S. degree at Kansas State University. I’ll remember Gary most in that he cared about people and truly wanted to serve humanity and make the world a better place through animal agriculture. He helped develop scholars, both nationally and internationally, that would be the future of our industry. Gary was proficient in seeking a solution to a problem and finding the experimental resources to explain it. Very early in his career, he helped verify the concept of a lysine:calorie ratio as a means of explaining the previously varied and inconsistent response to added fat in swine diets. Early research outlined the order of limiting amino acids in various feed ingredients. Gary’s research also focused on determining the nutritional value of protein sources for weanling pigs, such as dried whey, fish meal and dried skim milk that ultimately led to phase feeding strategies for early weaned pigs that are the backbone of our industry. Gary and his students determined lysine and other amino acid requirements for growing pigs and sows under field conditions. He helped elucidate the effects of low-protein, amino acid fortified diets under heat stress environments. As market weights increased, his research was instrumental in determining how to feed heavy weight pigs as well as those fed ractopamine. Gary grasped concepts and applied them into practical solutions in swine nutrition. He was a strong believer and leader in cooperative research among universities but also, at that time, a novel concept of university-industry partnerships. Those of us that can say they knew Gary Allee, are very fortunate and better because of it.

8 How to drive efficiencies in pork production: What are the gaps in knowledge and obstacles?

Swine nutrition and production has been the cornerstone scientific discipline of the Midwest Section ASAS meeting for decades. During this time, the impact of scientists’ work and the scientific application by swine professionals has been profound. However, if we are to double our food supply by 2050, we have much to do. This presentation will attempt to illustrate contrasting examples of production efficiencies associated with differing production goals, and highlight examples of processes that lead to improved pork production efficiency within the discipline of swine nutrition. This presentation will also cover obstacles and gaps in knowledge that practicing nutritionists, pork producers, and other professionals regularly encounter. Some knowledge gaps are within a single scientific discipline and if resources were put towards the problem would be relatively easily solved. Examples include: development of an inexpensive in vitro assay to assess DDGS amino acid digestibility, re-defining the upper and lower critical effective temperature for modern pigs, defining the minimum and best equipment for growing pigs, identifying additivity effects of various dietary compounds, scientifically sound method(s) to understand and resolve mycotoxin contamination of grains. Other gaps in knowledge are more complex and require multi-disciplinary scientific approach. Examples include: defining root causes of sow mortality, defining factors influencing pig and piglet mortality especially during health challenges, developing models to assist optimization of litter size and post-wean performance, determining best practices of cross-fostering. Pork production will continue to be a viable yet challenging endeavor. It will require persistence, collaboration, and ingenuity from our scientific and pork production community in order to adequately feed the growing population’s demand for protein.

Aplicação do conceito de proteína ideal na nutrição de aves e suínos – uma breve revisão

Nutrition is responsible for most of the production costs and the formulation of balanced diets is of paramount importance to provide better productive performance and greater economic efficiency. Thus, the emergence of industrial amino acids allowed the elaboration of diets based on the ideal protein, providing an amino acid profile closer to the animals' needs, improving the use of nutrients and decreasing the excretion of dietary nitrogen in the environment. In view of the benefits presented using the ideal protein concept in the formulation of diets, this review aimed to show its application in poultry and swine nutrition

Review: Practical Use of n-3 Fatty Acids to Improve Reproduction Parameters in the Context of Modern Sow Nutrition

The effects of long-chain polyunsaturated fatty acids (LC PUFAs) have been frequently investigated in sows because the profitability of pig production depends mainly on reproduction performance. In feeding trials, different sources and doses of n-3 PUFAs-rich feeds were used with various breeds and stages of production; however, a discrepancy in the response of n-3 PUFAs on sow reproduction has been observed. According to the results of the previous studies, n-3 fatty acids can postpone the time of parturition, decreasing the synthesis of prostaglandins, which are necessary for uterus contraction during labour. These effects could also be useful during the post-weaning period when low prostaglandin levels are indispensable for embryo survival. The n-3 fatty acids fed during the lactation period secreted in milk, may improve piglet performance. In this review, we will focus on the contradictory results of previous studies concerning practical swine nutrition. The main purpose of the review is to highlight those periods of swine breeding when the use of n-3 fatty acids may be advantageous in case of the deficiency of these essential nutrients. In finding the appropriate dose of n-3 PUFAs in terms of sow nutrition, the n-6 PUFAs levels in the given feeds must be taken into account to ensure that there are no significant reductions in the final n-6/n-3 ratio. Despite the numerous previous field trials, there are no current feeding recommendations available for PUFAs in swine nutrition. Hence, more research is required in different practical feeding situations to certify the assumptions and conclusions of this review.

Bioactive Compounds in Food Waste: A Review on the Transformation of Food Waste to Animal Feed

Bioactive compounds are substances which are present in foods in small amounts and have the ability to provide health benefits. Bioactive compounds include but are not limited to long-chain polyunsaturated fatty acids, vitamins, carotenoids, peptides, and polyphenols. The aim of the present study is to review literature for potential bioactive compounds present in food waste material and discuss the transformation of food waste to animal feed under the perspective that usage of food waste, rather than disposal, may tackle food insecurity and provide health benefits. Finally, applications in poultry and swine nutrition, with emphasis on the presence of fatty acids on food waste material, are discussed.