EFFECT OF DIFFERENT PROTEIN AND/OR METABOLIZABLE ENERGY LEVELS IN DIETS FORMULATED BASED ON IDEAL PROTEIN CONCEPT ON PERFORMANCE, EGG PRODUCTION, AND EGG QUALITY TRAITS OF LAYERS DURING PHASE 1 OF EGG PRODUCTION

A comparative study was conducted to determine the impacts of crude protein (CP) reductions in laying hen diets. During phase one of egg production, 270 laying hens were randomly assigned into six dietary treatments, which were replicated three times using a 2 × 3 factorial experiment. Reduced CP and metabolizable energy (ME) diets were formulated based on the ideal amino acid profile concept and supplemented with crystalline amino acids. The control treatment received standard commercial diets containing 18.8% CP and 2,725 kcal/kg ME. Average weight gain, hen day egg production percentage, egg weight, egg mass, and other selected egg quality parameters were recorded. Data were statistically analyzed. Feed consumption and the feed conversion ratio were improved in birds fed reduced CP diets supplemented with crystalline amino acids. The dietary CP level significantly influenced shell thickness (ST), while the dietary ME level had no effect. A highly significant interaction was observed between CP percent and the Haugh unit (HU). Results indicate that the “ideal protein concept” may be followed as an economically feasible option for laying hens since it optimizes the dietary amino acid profiles and ME levels, and have a positive effect on hen growth, egg quality and environmental pollution.

218 Replacement of Soybean Meal with Corn DDGS and Crystalline Amino Acids Impacts Performance and Carcass Characteristics of Finishing Pigs

This study evaluated the effects of replacing soybean meal (SBM) with DDGS and crystalline amino acids on growth, carcass lean, and carcass yield of finishing pigs. Pigs (n = 480; 83.1±0.35 kg) were blocked by BW and sex and assigned to 80 pens (3 gilts and 3 barrows/pen). Treatments were arranged as a 2×4 factorial with DDGS included at 0 or 20% and L-lysine·HCl (LYS) added at 0.0, 0.2, 0.4, or 0.6%. Diets were balanced for ideal protein and NE and contained 0.75% and 0.67% SID lysine for Phase 1 (21 days) and Phase 2 (to market, 13 or 20 days), respectively. Only 0.49% LYS was necessary to meet the SID lysine requirement for the highest LYS (0.6%) diet for Phase 2. As LYS increased, dietary SBM inclusion decreased from 21.75% to 2.85% (Phase 1) and 18.75% to 3.35% (Phase 2) for control diets. It decreased from 18.40% to 0% (Phase 1) and 15.40 to 0% (Phase 2) for DDGS diets. During Phase 1, DDGS decreased ADG (992 vs. 1039 g/d; P = 0.031) and ADFI (3424 vs. 3503 g/d; P = 0.061). Increasing LYS linearly decreased ADG (1031, 1037, 1035, 959 g/d; P=0.026) and G:F (299, 295, 298, 281 g/kg; P = 0.026). Treatments did not impact Phase 2 performance. Overall, DDGS reduced ADG (1098 vs. 1131 g/d; P = 0.048) and ADFI (3638 vs 3712 g/d; P = 0.070). Supplemental LYS linearly decreased ADG (1133, 1141, 1120, and 1064 g/d; P = 0.005) and G:F (310, 305, 304, and 295 g/kg; P = 0.006). ADFI increased quadratically (P = 0.002) with LYS within SBM control, but not DDGS (interaction; P = 0.009). Ultrasound loin-eye-area corrected for BW tended to decrease quadratically (48.3, 48.8, 49.1, 47.4 cm2; P = 0.060) with increasing LYS. DDGS reduced carcass yield (72.62 vs. 73.04%; P = 0.034). Replacement of SBM with DDGS and high amino acid inclusion negatively impacted growth performance and carcass yield of finisher pigs.

Department of Food Technology and Commodity Science, Regional Open Social Institute

It is proposed to use a mixture of milk protein concentrate and high-protein flour from sunflower meal, close in the content of essential amino acids to the “ideal” protein, and vitamin and mineral mixture “Kolos 8” in the recipe composition of muffins in order to increase their biological value. It has been found that when a single serving (100 g) of enriched muffin is consumed, 25% of the daily physiological protein requirement is satisfied. The range of fortified flour confectionery products has been expanded.

104 The Danish Perspective to Remove Medicinal Zinc and Reducing the Use of Antibiotics in Swine Production

Diarrhoea in weaners has been commonly controlled by adding medicinal zinc (2500 ppm), but by June 2022 this was no longer allowed. In Denmark, antibiotics are accepted for therapeutic use only and usage is registered on pen level and is monitored by Danish authorities. This increases the risk of post-weaning diarrhoea. SEGES has tested several tools, additives e.g. organic acids, diet composition, raw materials e.g. blood plasma. Lowering the protein level in the diet post-weaning is very efficient, but adversely affects productivity. The latest results show on average that a reduction in protein from 19% to 15% in the weaner diet (6-9kg) results in a 60% reduction in diarrhoea; however, it also leads to a productivity loss of 1-1,5 euro. Reducing the protein level from 19% to 16,5% reduces the frequency of diarrhoea by 30% and the productivity loss by approx. 0,3 euro. A trial testing the possibility for compensation for this loss in the weaner period by adding extra protein and amino acids in the finisher diet (30–115 kg) is running now and preliminary results will be presented. Further results from trials reducing diarrhoea by reducing protein, a new way to calculate ideal protein and amino acid balances as well as results from concept tests with weaners will be presented. Further new results evaluating ideal protein and amino acid balances will be presented.

9 What Would Be the Next Feed Amino Acid Based on a Microbial Point of View?

Global Amino acids market is estimated as $15billion in 2020 and 60% of those volume is used for feed additives. Amino acids are converted to protein efficiently and have a benefit of lowering feeding cost and reducing the nitrogen content of the waste output compared to intact protein diet. Most amino acids are produced using microbial fermentation. Traditionally, amino acids used for feed additives are Lysine, threonine, tryptophan and methionine. Among them methionine was produced only by chemical process, but now methionine can also be produced by microbial fermentation, which can enlarge the choice of methionine from DL-form to L-form. Use of L-form methionine as feed additives reveals new nutritional value of L-methionine compared to DL-methionine. Recently, valine, arginine, isoleucine, and histidine are also included in feeds as functional nutrients thanks to their commercial availability and lower price. Technical progress in microbiology and bioengineering has been made more diverse amino acid to be used as feed additives. Then what would be the next amino acid as feed additivities based on microbial point of view? Leucine, glutamine, tyrosine and phenylalanine could be next possible amino acids based on metabolic pathways of microorganism. These amino acids share the pathways with former feed amino acids such as valine or tryptophan, which means that these can be produced with way that is more economical. In addition, these amino acids could be produced as mixed forms like glutamic acid/glutamine mixture, Tryptophan/tyrosine/phenylalanine mixture, or BCAA forms with cheaper price. Dried fermentation product such as lysine sulfate made by drying of microbial culture broth, could be one of the option for the combination of several new amino acids. Crude protein reduction in feed is one of the big nutritional trend to reach the ideal protein diet and environmental clean situation. Considering the use of new synthetic amino acids in feeds would be a potential way to realize the ideal protein diet.

143 Impact of Replacing Soybean Meal with Corn DDGS and Crystalline Amino Acids on Performance and Carcass Characteristics of Growing Pigs

This study evaluated the effect of replacing soybean meal (SBM) with DDGS and crystalline amino acids on growth and carcass lean. Pigs (n = 512; 38.51±0.13 kg BW) were blocked by BW and sex and placed in 64 pens (4 gilts and barrows per pen). Treatments were arranged as a 2×4 factorial with DDGS included at 0 or 25% and L-lysine-HCl (LYS) added at 0, 0.2, 0.4, and 0.6%. Dietary SBM inclusion declined as LYS increased from 32.06 to 13.14% (Phase 1) and 28.25 to 9.40% (Phase 2) for control diets. It declined from 27.85 to 8.89% (Phase 1) and 24.05 to 5.10% (Phase 2) for DDGS diets. Diets contained 1.00 (Phase 1, 21 days) and 0.90% (Phase 2, 18 days) SID lysine and were balanced for ideal protein and net energy. During Phase 1, DDGS decreased ADG (P = 0.06; 786 vs. 821 g/d). Increasing LYS increased (quadratic, P ≤ 0.05) ADG and ADFI with the greatest response at 0.4% LYS. G:F decreased (linear, P = 0.035) with increasing LYS. During Phase 2, increasing LYS in control, but not DDGS diets, decreased (linear, P < 0.005) ADG and ADFI. G:F declined (P = 0.054) with DDGS inclusion (370 vs. 383 g/kg). Overall, ADG decreased (linear, P = 0.005) as LYS increased in control (959, 929, 908, 860 g/d), but not DDGS diets (863, 908, 931, 832 g/d). ADFI decreased (linear, P = 0.014) with increasing LYS in control (2270, 2198, 2186, 2130 g/d), but increased (quadratic, P = 0.039) in DDGS diets (2112, 2207, 2324, 2103 g/d). DDGS reduced (P≤0.03) ADG (883 vs. 914 g/d), G:F (405 vs. 417 g/kg) and LEA (34.5 vs. 35.3 cm2), while increasing LYS decreased (linear, P < 0.005) G:F (417, 419, 409, 401 g/kg) and LEA (35.34, 35.17, 35.46, 33.64 cm2). Displacement of SBM with DDGS reduced growth and LYS addition negatively affected growth and G:F for diets with SBM, but not DDGS.