Put more in your piggy bank with Pichia

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Results demonstrate a positive impact on sow reproductive performance.

Published in Feedstuffs, June 2022

Authors: Sarah Cooper,  Morgan Thayer and Clémentine Oguey

 

Profitability in swine production depends on efficiency achieved by the operation. Producers, nutritionists and veterinarians are thereby motivated to investigate novel technologies that can help boost productivity and efficiency. Such technologies include non-drug specialty feed ingredients that help to maintain animals in optimal physiological status and consequently provide productivity benefits.

For farrow-to-finish or feeder pig producers, litter size and weaned pig output are economic parameters of critical importance. Any favorable impacts of a cost-effective, specialty feed ingredient on these parameters would be advantageous for elevating efficiency and profit potential.

P.guilliermondii is a novel yeast with unique morphology, structure and consequent activity. A series of three key peer-reviewed studies involving P. guilliermondii have been performed in sows over the past several years in both research and commercial facilities in the US and Europe, and more recently, a meta-analysis was fulfilled.

Results demonstrate that supplementing the gestation and lactation diets of sows and gilts with an inactivated Pichia guilliermondii-based specialty feed ingredient promotes improved sow reproductive parameters related to fecundity and piglet vitality.

Pichia supplementation initially demonstrates an impact on sow reproductive performance in a university research facility 2,3

An initial study was set up by the University of Arkansas in their research facilities. It involved 98 Dekalb- Monsanto Line GPK 35 gestating sows and gilts. Within 24 hours of breeding, the sows and gilts were assigned to one of three dietary treatment groups based on body weight and parity. The dietary treatments included 1 – a basal diet (control, 0%), 2 – the basal control diet supplemented with 0.1% P. guilliermondii, or 3 – the basal control diet supplemented with 0.2% P. guilliermondii

These dietary treatments began at breeding and were fed consistently through gestation and lactation. The sows and gilts were housed in individual gestation stalls and provided approximately 2.3 kg (5 lbs) of feed per day with ad libitum access to water. On day 110 of gestation, the sows and gilts were moved to individual farrowing crates. Following farrowing, the sows and gilts were started on a lactation diet, offered ad libitum, with the same supplementation as added in gestation until weaning, at 21 days after farrowing. Cross-fostering was performed within treatment groups and completed by 24 hours post-farrowing.

Notable results in this study included:

More pigs born and weaned

 Sows and gilts supplemented with P. guilliermondii farrowed 6.7 – 7.5% more live pigs compared to animals receiving no supplementation (P < 0.01). Significantly more pigs were weaned per litter amongst the sows and gilts that received P. guilliermondii supplementation, compared to those sows and gilts not receiving any P. guilliermondii supplementation (P < 0.01).

Improvements in reproductive parameters with Pichia supplementation also demonstrated in a commercial facility4

To validate these results with P. guilliermondii supplementation seen in the research facility at the University of Arkansas, a study involving Purdue University was performed several years later in a 10,000-sow breed-to-wean commercial facility.

The study involved 606 PIC 1050 sows and gilts. Once confirmed pregnant at day 35 post-breeding, animals were moved into a group-housing facility and allocated to one of two dietary treatment groups, receiving either a basal gestation diet with no P. guilliermondii supplementation (0%, control), or the basal diet with 0.15% P. guilliermondii supplementation. The supplementation was consistent throughout gestation and lactation.

During gestation, animals were fed approximately 2.3 kg (5 lbs) of feed per day and had ad libitum access to water.

On day 112 of gestation, sows and gilts were moved to individual farrowing crates and started on a lactation diet, fed ad libitum with the same supplementation previously received in gestation, throughout the lactation period until weaning, 19 days after farrowing. Cross-fostering to equalize litter size was done within 12 hours of farrowing.

Results similar to those seen in the research facility study, were also noted in this study:

More pigs born and weaned 

Sows and gilts supplemented with P. guilliermondii farrowed a greater number of live piglets, compared to those receiving no supplementation (P < 0.05)

Moreover, the number of pigs weaned to P. guilliermondii-supplemented pigs was higher than the number weaned from control animals (P < 0.01; Figure 2).

Similar results seen with Pichia supplementation in sows in Europe 5

 A total of 51 gilts and sows were involved in this study in an experimental facility in France. Once pregnancy was confirmed at day 29 post-breeding, the animals were placed in group housing and each pen was randomly allotted to either a basal control diet (0%) or the control diet supplemented with 0.1% of P. guilliermondii. This supplementation was consistent throughout gestation and lactation. Animals were fed approximately 2.8 kg (6 lbs) per day during gestation and had ad libitum access to water.

The sows were then transferred into the farrowing room one week before farrowing (day 108). From farrowing, a lactation diet was started and increased to ad libitum over a 6-day period, including the same P. guilliermondii supplementation as during gestation, until weaning at 21 days after farrowing. The number of piglets per litter was standardized with cross-fostering within dietary treatment and within 24 to 48 hours after farrowing.

As seen in the US, also in Europe with Pichia supplementation, similar results were seen:

The number of piglets born alive was significantly higher amongst sows and gilts supplemented with P. guilliermondii, compared to control animals (P < 0.05).

The number of pigs weaned from sows and gilts that received P. guilliermondii supplementation was on average 1.1 more than from sows that received no P. guilliermondii (P = 0.1).

The number of piglets born alive was significantly higher amongst sows and gilts supplemented with P. guilliermondii, compared to control animals (P < 0.05).

The number of pigs weaned from sows and gilts that received P. guilliermondii supplementation was on average 1.1 more than from sows that received no P. guilliermondii (P = 0.1).

Consistent impacts of Pichia supplementation in sows validated through meta-analysis

 

In order to more objectively assess the effects seen when P. guilliermondii is added to the gestation and lactation diets of sows, a meta-analysis was performed6. The above-mentioned three peer-reviewed studies plus an additional five studies – a total of 1,446 sows – were included in the analysis of reproductive performance at birth until weaning.

Consistent impacts of Pichia supplementation in sows validated through meta-analysis

In order to more objectively assess the effects seen when P. guilliermondii is added to the gestation and lactation diets of sows, a meta-analysis was performed 6. The above-mentioned three peer-reviewed studies plus an additional five studies – a total of 1,446 sows – were included in the analysis of reproductive performance at birth until weaning.

The P. guilliermondii supplementation ranged from 0.1% to 0.2% and did not influence the effect of the product on the outcomes. Overall, P. guilliermondii supplementation in the sows was associated with an increased number of piglets born alive per sow (+3.5%, P < 0.01). When considering piglet survival before and after cross-foster, this resulted in more piglets weaned per sow (+5.2%, P < 0.01).

Pichia, Performance, Profit

The beneficial impact of P. guilliermondii supplementation in sows during gestation and lactation on litter size and weaned pig output has been demonstrated consistently across several studies and also assessed through meta-analysis. The modes of action by which P. guilliermondii may impact sow litter size and weaned pig output are yet to be elucidated. It has been well established, however, that stress of various sources, commonplace in sow production, can seriously impact sow reproduction7. It may therefore be the case that P. guilliermondii, through its proposed modes of action, may promote resilience in the sow to overcome stressors, counteracting the negative effects of stress on reproduction.

P. guilliermondii is commercially available as an inactivated specialty feed ingredient. Its inclusion in the gestation and lactation diets of sows and consequent impact on litter size and number of pigs weaned may facilitate improved swine production efficiency and profit.

Not all products are available in all regions. ADM makes no representation or warranty, whether expressed or implied, as to the reliability, or completeness of the information. Uses and claims should be adapted to comply to the current local/ regional regulatory environment. This information does not imply any express recommendations for the cure, mitigation, treatment, or prevention of disease.

 References:

 1. Peisker M, Stensrud E, Apajalahti J, et al. Morphological Characterization of Pichia guilliermondii and Saccharomyces cerevisiae Yeast and their Effects on Adherence of Intestinal Pathogens on Piglet and Chicken Epithelium In-vitro. Journal of Animal Research and Nutrition 2017;2.

2.Bass B, Perez V, Yang H, et Impact of a whole cell yeast product on sow and litter performance. Journal of Animal Science 2012;90:49.

3.Bass BE, Tsai T-C, Yang H, et al. Influence of a whole yeast product (Pichia guilliermondii) fed throughout gestation and lactation on performance and immune parameters of the sow and litter. Journal of Animal Science 2019;97:1671-1678

4.Thayer MT, Garcia RM, Duttlinger AW, et Feeding a whole-cell inactivated Pichia guilliermondi yeast to gestating and lactating sows in a commercial production system. Journal of Animal Science 2020;98:99-100.

5.Janvier E, Oguey C, Samson A. Dietary supplementation with Pichia guilliermondii yeast product during gestation and lactation improves sows’ body condition and litter 15th International Symposium on Digestive Physiology of Pigs. Rotterdam, The Netherlands, 2022.

6.Oguey C, Thayer M, Jones DB, et Meta-analysis of the effects of inactivated Pichia guilliermondii yeast fed to sows on progeny performance

International Symposium on Digestive Physiology of Pigs. Rotterdam, The Netherlands, 2022.

7. Einarsson S, Brandt Y, Lundeheim N, et al. Stress and its influence on reproduction in pigs: a review. Acta

How organic Zinc can support the pork production

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Adaptation of pig production is needed to answer the customer demand for sustainably produced and high-quality products. Supplementation with a highly available zinc source can be a good strategy to reduce losses during chilling of the carcass and oxidation of cooked meat, retaining pork quality better over time about one third of global meat consumption is pork, only second after chicken. Due to its religious constraints and historic availability, the consumption of pork products varies widely between regions, but in both Europe and Asia it is the most consumed meat.

 

Author:  Mieke Zoon, Product Manager, Minerals, published in Feed & Additive Magazine, July 2022

Recent research into feeding the growing global human population has highlighted the potential of pigs in the recycling of by-products (mainly food waste and co-products) for food production. Their ability to turn by-products into food and manure, pigs return nutrients back into the food production system that would otherwise be lost (2, 3).

Pork is often consumed in processed forms (minced meat, bacon, sausages, dry-cured or cooked ham and more), that have their origins related to preserving methods. Today, the main differentiation of pork products is made based on taste, origin and production standards. However, pork products still need to be attractive and made safe over time for consumers. Due to the variety in final products and changing preferences of the consumer, targeted meat quality can differ and may change over time .

The impact of several factors influencing meat quality in general and pork quality specifically have been studied in detail. For example, genetics, dietary lipid profile, preslaughter and slaughter conditions. More research is still needed to reduce oxidative stress in meat after slaughter as it affects its ability to be processed and stored. Examples of characteristics that are influenced by oxidative stress, are fat quality and water holding capacity (1).

Zinc is an essential nutrient for many physiological processes in the organism supporting health and good growth and development. Major functions of zinc on a cellular level are catching free radicals and preventing lipid peroxidation as part of the antioxidant system (5). Therefore, a deficiency of zinc in pigs may affect the pork quality after slaughter and processing.

A chemically well-defined range of metal glycinates (6) with scientifically proven results in major livestock species has already shown to be efficient to support pig production. By supplementing through- out the production cycle from gestating sows until slaughter of their progeny, sow fertility improved and piglets with low birth weight reduced, while growth performance and slaughter characteristics improved as well (7).

More specifically for pork quality, recent data shows that supplementing zinc from zinc-glycinate in the finishing phase of fattening pigs reduced the chilling losses of their carcasses after slaughter (Figure 1) (8).

The meat from pigs supplemented with zinc-glycinate showed less lipid peroxidation after cooking, especially with the lower dose of zinc-glycinate (Figure 2) (8). The lipid stability in cooked pork is essential for the quality and taste of cooked pork products.

Pork is and will be an important source of animal protein, and zinc can be part of a nutritional strategy to improve the quality of pork. Adaptation of pig production is needed to answer the customer demand for sustainably produced and high-quality products. Supplementation with a highly available zinc source can be a good strategy to reduce losses during chilling of the carcass and oxidation of cooked meat, retaining pork quality better over time.

 

References

  1. Lebret, B. and M. Čandek-Potokar, 2022a: Re- view: Pork quality attributes from farm to fork. Part I. Carcass and fresh meat. Animal 16: 100402.
  2. Van Zanten, H. H. E., M. Herrero, O. Van Hal, E. Röös, A. Muller, T. Garnett, P. J. Gerber, C. Schader and I. J. M. De Boer, 2018: Defining a land boundary for sustainable livestock Glob- al Change Biology 24: 4185-4194.
  3. Van Zanten, H. E., M. K. Van Ittersum and
  4. M. De Boer, 2019: The role of farm animals in a circular food system. Global Food Security 21: 18–22.
  5. Lebret, B. and M. Čandek-Potokar, 2022b: Re- view: Pork quality attributes from farm to Part
  6. Processed pork Animal 16: 100383.
  7. Sloup, , I. Jankovská, S. Nechybová, P. Peřinková and I. Langrová, 2017: Zinc in the animal organism: a review. Scienta Agriculturae Bohemica, 48(1): 13-21.
  8. Oguey, S., A. Neels and H. Stoeckli-Evans, 2008: Chemical identity of crystalline trace mineral glyci- nates for animal nutrition. Trace elements in animal production systems – Short communications: 245-
  9. Fuchs, B., U. Geier and P. Schlegel, 2008: Trace mineral supplementation in pig production: Less is better. Feed Magazine Kraftfutter number 9-10.
  10. Natalello, A., H. Khelil-Arfa, G. Luciano, M. Zoon, R. Menci, M. Scerra, A. Blanchard, F. Manga- no, L. Biondi and A. Priolo, 2022: Effect of different levels of organic zinc supplementation on pork quality. Meat Science 186: 108731.

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Take control of how your pigs respond to heat

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The impact of high temperatures on pig production will become more important over the next decades. Therefore, it matters how your pigs respond to heat and the ability to control the response can make a difference. What are you doing to take control?

Author: Gwendolyn Jones, Product Manager Anco FIT

How do grow-finishing pigs respond to rising temperatures?

Due to climate change pigs will become exposed to ambient temperatures above their thermal comfort zone more often and for longer periods. High ambient temperatures strongly affect physiology behaviour and metabolic adaptations that have a negative effect on growth performance of growing pigs. Economic losses for the US pork industry due to heat stress have been estimated at $300 million a year, with $200 million associated with grow-finish production losses.

Compared to other species of farm animals, pigs are more sensitive to high environmental temperatures, because they cannot sweat and find it more difficult to pant. The best indicators for assessing heat stress of finishing pigs are: increased respiration rate and water to feed ratio, followed by reduced feed intake, and increased rectal temperature. In heavier pigs, signs of heat stress are noticed at lower temperatures, also pigs with modern genetics are more susceptible to heat stress.

The primary consequence of heat stress is that animals reduce feed intake progressively with increased temperature, which will reduce performance.  A meta-analysis carried out by da Fonseca de Oliveira et al (2018) reported that high ambient temperatures reduced the values of average daily gain (654 vs 596 g/d) and feed intake (2.14 vs 1.88 kg/d) when compared with the thermoneutral group.  Others reported that whereas each degree increase in ambient temperature between 24 and 30 °C would induce a feed intake decrease of 50 g/day in pigs of 60 kg body weight, the corresponding decrease would average 80 g/day in pigs of 90 kg body weight.

However, increased ambient temperatures have also shown to have negative effects on gut function and gut integrity in growing-finishing pigs, which lead to increased levels of endotoxins in blood, as well as altered inflammation profiles. Other research has demonstrated that oxidative stress plays a role in compromising intestinal barrier integrity in heat-stressed pigs.

Building resilience to rising temperatures in pigs

Continued selection for greater performance in the absence of consideration for heat tolerance will result in greater susceptibility to heat stress. Not surprisingly, several research groups across the world are trying to find ways for enhancing the resilience of livestock to climatic variability and climate change. Resilience can arise due to lower sensitivity or better adaptability to a challenge.

Scientists are beginning to discover ways to influence the adaptive capacity of farm animals to mitigate the effects of heat stress and its negative consequences for animal welfare and farm profitability in response to rising temperatures. Identifying relevant biomarkers in animals capable of maintaining high levels of productivity during heat stress will also help to breed for climate resilient animals. The Nrf2-KEAP 1 pathway, appears to be particularly promising, as a regulatory mechanism to explore further at the cellular level, because of its dual influence on the antioxidative and anti-inflammatory response of animals.

Nutritional support to take the sting out of heat

Nutritional interventions supporting the efficiency of adaptive mechanisms represent a practical, adaptable and cost-effective strategy to mitigate the negative effects of high ambient temperatures and maintain animal productivity.

Gut agility activators are feed supplements that were specifically formulated to enhance the adaptive capacity of animals, by supporting cellular defense systems and enabling animals to adapt with more efficient responses to challenges including rising temperatures thus mitigating the impact on performance.

Author: Gwendolyn Jones, Product Manager Anco FIT

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Novel whole-cell yeast increases pigs to market

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Supplementing sows with a novel whole-cell yeast improves reproductive performance

Novel whole-cell yeast increases pigs to market

Authors: Morgan T. Thayer and Daniel B. Jones

Published in National HogFarmer, June 2022

 

In the swine industry, profit potential is driven by productivity and efficiency. Nutrition, health, genetics and management practices are a few areas that can have major impacts on reproductive performance, growth performance and feed efficiency. Specifically regarding nutrition, cost effective and low inclusion specialty feed additives that provide consistent and valuable production benefits are greatly sought after by swine producers today. For instance, Pichia guillermondii is a novel whole-cell yeast with unique structure, morphology, and production benefits.

Feeding Pichia guilliermondii to sows

At a 3,200 sow commercial facility in Minnesota, 535 sows and gilts were fed 0 or 2 pounds/ton of P. guilliermondii in gestation and lactation. Females were allotted to dietary treatments at breeding. After the completion of the first reproductive cycle, a total of 358 sows remained on the same dietary treatment for second consecutive gestation and lactation. New gilts were not enrolled into cycle two.

Sows fed P. guilliermondii had 0.59 more pigs total born (P < 0.04) and 0.53 more born alive (P < 0.06) in cycle one. In cycle two, a similar magnitude of improvement was observed in total born (+0.44; P < 0.18) and born alive pigs per litter (+0.43; P < 0.18; Figure 1).

Progeny followed to market from P. guilliermondii fed sows

Pigs from cycle two sows were used to determine if feeding gestating and lactating sows and/or their progeny a proprietary strain of P. guilliermondii as a whole-cell inactivated yeast product improved progeny nursery and grow-finish growth performance and carcass characteristics.

A total of 1,260 weaned pigs were housed with 21 pigs/pen and 15 pens/treatment. The experiment was organized with a 2 x 2 factorial treatment structure with sows fed 0 or 2 lbs/ ton in gestation and lactation and pigs fed 0 or 3 lbs/ton in the nursery followed by 0 or 1 lbs/ton in grow-finish. A three-phase nursery program and five-phase grow-finish program was fed using corn, soybean meal, DDGs based diets. Pigs were marketed with equal days on feed and carcass data was collected.

During the 42-day nursery period, there was no main effect of sow diet, pig diet or their interaction on average daily gain or feed intake. There was a trend for main effect of sow diet on nursery livability where pigs from P. guilliermondii fed sows had a 2.0 percentage point improvement in livability (92.12% vs 94.11%; P < 0.130).

Pigs were marketed on day 11 (first cut) and day 132 (barn empty) of the grow-finish period. For the overall grow-finish period, pigs from P. guilliermondii fed sows had greater average daily gain (P < 0.001) and average daily feed intake (P < 0.016) compared to pigs from sows not fed P. guilliermondii (Figure 2). Final body weight was also 4.5 lbs greater when pigs were from P. guilliermondii fed sows (P < 0.016).

In alignment with the nursery period, there was an additional main effect of sow diet resulting in a 1.8 percentage point improvement in livability during the grower/finisher period (95.09% vs 96.92%; P < 0.146) when pigs were from sows fed P. guilliermondii during gestation and lactation.

Hot carcass weight of pigs from P. guilliermondii fed sows was 4.34 lbs greater than in pigs from control fed sows (P < 0.003; Table 1). Pigs from P. guilliermondii fed sows also had 0.32% greater carcass yield (P < 0.023). Additionally, when the nursery and grow-finish pigs were fed P. guilliermondii, they had 0.28% greater carcass yield compared to pigs fed control (P < 0.048).

Using market conditions and feed costs during the time of the grow-finish experiment, researchers found that pigs from P. guilliermondii fed sows earned $2.1 more carcass revenue (P < 0.01 ) and tended to have a greater carcass revenue over feed cost (P < 0.06 ).

These economical improvements were in addition to the 3.8% total improvement in wean-to-finish livability observed in this study.

Implications of feeding P. guilliermondii

The improved reproductive performance, including increased total born and born alive pigs, when supplementing sows and gilts with P. guilliermondii in gestation and lactation has been repeated in multiple experiments and evaluated in a meta-analysis.

P. guilliermondii is a demonstrated cost effective and low inclusion specialty feed additive that provides consistent and valuable production benefits. Its inclusion in gilt and sow gestation and lactation diets not only increases the number of pigs born but those pigs may also grow faster to market and a larger percentage may survive to market. These improvements certainly have potential to improve profitability through increased production and efficiency.

References:

  1. Peisker, M., Stensrud, E., Apajalahti, J., & Sifri, M. (2017). Morphological Characterization of Pichia guilliermondii and Saccharomyces cerevisiae Yeast and their Effects on Adherence of Intestinal Pathogens on Piglet and Chicken Epithelium In-vitro. Journal of Animal Research and Nutrition, 02(01:9). https://doi.org/10.21767/2572-5459.100029
  2. Thayer, M. T., Asmus, M. D., Gourley, G., Bruder, E., & Jones, D. B. (2020). 278 Feeding a whole-cell inactivated Pichia guilliermondi yeast to gestating and lactating sows over two consecutive parities. Journal of Animal Science, 98(Supplement_3), 97–97. https://doi.org/10.1093/jas/skaa054.168
  3. Thayer, M. T., Asmus, M. D., Jones, D. B., Gourley, G., & Bruder, E. (2022). Effects of feeding a whole-cell inactivated Pichia guilliermondii yeast in sow and/or pig diets on progeny nursery and grow-finish growth performance and carcass characteristics. American Society of Animal Science Midwest Annual Meeting. Omaha, Nebraska, USA.
  4. Bass, B. E., Tsai, T.-C., Yang, H., Perez, V., Holzgraefe, D., Chewning, J., Frank, J. W., & Maxwell, C. V. (2019). Influence of a whole yeast product (Pichia guilliermondii) fed throughout gestation and lactation on performance and immune parameters of the sow and litter. Journal of Animal Science, 97(4), 1671–1678. https://doi.org/10.1093/jas/skz060
  5. Thayer, M. T., Garcia, R. M., Duttlinger, A. W., Mahoney, J. F., Schinckel, A. P., Asmus, M. D., Jones, D. B., Dunn, J. L., & Richert, B. T. (2020). 275 Feeding a whole-cell inactivated Pichia guilliermondi yeast to gestating and lactating sows in a commercial production system. Journal of Animal Science, 98(Supplement_3), 99–100. https://doi.org/10.1093/jas/skaa054.172
  6. Oguey C., Thayer M., Jones D., & Samson, A. (2022). Meta-analysis of the effects of inactivated Pichia guilliermondii yeast fed to sows on progeny performance before and after weaning. 15th International Symposium on Digestive Physiology of Pigs. Rotterdam, The Netherlands.

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Our activities at World Pork Expo 2022

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Come and meet our team members present at the Word Pork Expo 2022, learn more about our products and find out how we can help your swine business succeed. We are exhibiting in a hospitality tent throughout World Pork Expo, plus we are organizing specialized informative talks and discussion panels on the 8th of June. More details below

 

ADM Animal Nutrition hospitality tent

#G265, Iowa State Fairgrounds

June 8-10th, 2022

Iowa, USA

Agenda for 8th of June

Join us to hear top industry experts share the latest economic and nutrition news in the pork industry at the Pork Academy.

 

12.00-2.00pm Talks at the Pork Academy seminars, VIB room B

The science behind virus inactivation. New methodologies and insights for quantifying success.

  • Presenter: Declan C. Schroeder, Ph.D. University of Minnesota

Amino Acid Market, current developments and research focus

  • Presenter: Elliott Brammer, VP Amino Acids, ADM Animal Nutrition

Session is chaired by Dr. Dan Jones, Sr.Technical Services Manager and Dr. Morgan Thayer, Technical Services Manager, ADM Animal Nutrition.

 

2.00-4.00pm Panel discussion, VIB room B

Economic outlook of the pork industry – ADM in partnership with National Pork Board

What does international and domestic demand for crops and pork look like? How is that impacting pork prices and pork consumption? Dr. Dermot Hayes and Steve Elmore will take part in this interactive session covering the economic  outlook of the pork industry including global trade and domestic demand for both crops and pork. They will also share the short and long-term price forecasts.

Panel members:

Panel leads – Ruben Beltran, VP Feed Additives and Ingredients, NA and Dr. Milan Hruby, Technical Services Director, ADM Animal Nutrition, North America

Dr. Darmot Hayes, Professor Economics, Iowa State University

Steve Elmore, Chief Economist, Corteva

Showcasing latest research in pigs at DPP 2022

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Our technical services and research team will be showcasing the latest Pancosma research in pigs at the DPP 2022. Find out more about who will be presenting and what the research topics are that we are currently excited about, when it comes to pigs.  Accepted scientific abstracts are listed below.

DPP 2022

Digestive Physiology of Pigs

18th – 20th of May

Rotterdam, The Netherlands

Meet our team in the poster sessions, during the lunch hours on 18th and 19th of May.

Scientific abstracts that will be presented as posters:

1. Potential of a combination of bioactives, sweeteners and organic acids as alternative to high Zinc oxide concentration to support piglets’ growth performance Link to abstract

Arnaud, E., Ionescu, C., Gomes Da Silva C., Blanchard, A, Kim, I

 

2. Meta-analysis of the effects of inactivated Pichia guiliermondii yeast fed to sows on progeny performance before and after weaning. Link to abstract

Oguey, C., Thayer, M., Jones, D. and Samson, A. 

 

3. Supplementation of a low level of organic zinc in finishing pigs decreased lipid peroxidation in their meat. Link to abstract

 Khelil-Arfa, H., Natalello, A. Priolo, A., Biondi, L., Lanza,, M., Zoon, M.V., Blanchard, A., Menci, R., Luciano, G.

 

4. Dietary supplementation with Pichia guilliermondii yeast product during gestation and lactation improves sows’ body condition and litter performance Link to abstract

Janvier, E., Oguey, C., Samson A.

 

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Zinc oxide ban in 2022 – now what?

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Supplementation of a low level of organic zinc in finishing pigs

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Supplementation of a low level of organic zinc in finishing pigs decreased lipid peroxidation in their meat.

 

Abstract

By Khelil-Arfa, H., Natalello, A. Priolo, A., Biondi, L., Lanza,, M., Zoon, M.V., Blanchard, A., Menci, R., Luciano, G.

Zinc supplementation in finishing pigs affects nutrients repartitions due to its essentiality on protein, carbohydrate, lipid metabolism and as a component of metalloenzymes such as digestive enzymes and insulin. Additionally, Zinc is an essential compound of CuZn-super-oxide-dismutase (SOD), an antioxidant enzyme that can help to control lipid peroxidation and improve meat quality This study aimed to determine the effects of dietary supplementation of two levels of zinc chelate of glycine hydrate (ZnGly) on lipid peroxidation in meat of finishing pigs. Thirty finishing crossbred pigs (61.0 ± 4.02 kg body weight; 120-days old) were individually housed and assigned to 3 dietary treatments. Pigs were fed ad libitum for 56 days until slaughter a basal diet (Control) or a basal diet supplemented with 45 mg/kg (Zn45) or 100 mg/kg (Zn100) of ZnGly. Lipid peroxidation was evaluated by measuring the 2-thiobarbituric acid reactive substances (TBARS) in fresh and cooked meat during 6 and 4 days of refrigerated storage, respectively. One-way ANOVA was used to test the effect of diet on animal performance, whereas a mixed model was applied to evaluate oxidative stability. ZnGly supplementation did not affect body weight and feed conversion ratio. Zn45 reduced water loss during cooling of the carcass (3.70% vs. 4.85%, P=0.001) and tended to increase the cold carcass yield (+1.4%, P=0.094), compared to Control. Zn100 reduced water loss during cooling of the carcass (3.59% vs. 4.85%, P<0.001) and during cooking of the meat (26.9% vs. 29.7%, P=0.029), compared to Control. Lipid peroxidation in cooked meat was lower after 4 days in Zn45 (1.58 vs. 1.93 mg of malondialdehyde/kg of meat, P=0.018), compared to Control. Our results showed that ZnGly supplementation level of 45 mg/kg in finishing pigs was able to reduce water loss and lipid peroxidation of meat after a strong oxidative challenges such us cooking.

 

About the presenter

Mieke Zoon, Msc. Product Manager, Pancosma

Mieke Zoon grew up in a rural area where her free time was spent with horses. Surrounded by animal and crop production the curiosity towards food and nutrition grew over the years. The interests for both animals and nutrition were combined in a BSc in Animal Sciences and a MSc in Animal Nutrition from Wageningen University, The Netherlands. Since then she worked 5 years as a swine nutritionist with the focus on piglet nutrition before joining Pancosma to support the organic trace mineral range in the global role of Product Manager Minerals

Mieke Zoon

 

 

 

Relevant articles

Benchmarking trace mineral levels in pig feed

Zinc oxide ban in pigs – now what?

Combination of feed additives as alternative to high Zinc oxide

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Potential of a combination of bioactives, sweeteners and organic acids as alternative to high Zinc oxide concentration to support piglet*s growth performance

Abstract

By Arnaud E  , Ionescu C , Gomes Da Silva C  , Blanchard A , Kim I   

Feed supplementation of 2500 ppm zinc oxide (ZnO) is used for its effect on piglets’ intestinal health and performance after weaning. This level will be banned in Europe in 2022. The study objective was to assess the potential of bioactives (capsicum oleoresin, garlic tincture and eugenol at 5, 3.5 and 3.5 ppm, respectively) in combination with a saccharine based sweetener at 100 ppm and/or acids (medium and short chain fatty acids) at 5 kg/t weeks 1-3 and at 3 kg/t weeks 4-7, to support animal performance as alternative to high ZnO supplementation. A 7 weeks experiment was conducted with 200 weaned piglets (21 days), 8 pens/treatment and 5 piglets/pen. The treatments were: basal diets 1) with 125 ppm ZnO (NC), 2) with 2500 ppm ZnO (PC); NC 3) with acids, 4) with bioactives & sweetener or 5) with bioactives & sweetener and acids. Performance was measured at weaning, week 3 and 7. Fecal microbiota and fecal score were determined at week 3 and 7. Data were analyzed with S.A.S. using ANOVA followed by a Ducan’s procedure. 

At week 7, piglets’ weight were 29.36, 29.86, 30.25, 29.63 and 30.37 kg for NC, PC, acids, bioactive & sweetener and bioactive & sweetener with acids, respectively. Bioactives & sweetener with acids significantly improved weight compared to NC. Global FCR were 1.554, 1.533, 1.517, 1.539, 1.514 for NC, PC, acids, bioactive & sweetener and the bioactive & sweetener with acids, respectively. Acids complemented or not with Bioactives & sweetener significantly improved FCR compared to NC. Fecal microbiota and fecal score were not different. 

The study demonstrated promising results of the combination of bioactives, sweetener and acids as alternative to high ZnO level in feed to support growth performance in weaned piglets. Further studies are needed to understand the mode of action of the combination. 

 

About the presenter

Célia Gomes da Silva, MSc. Product Manager, ADM Animal Nutrition

Graduated in Animal Science with a MSc degree by the University of Trás-os-Montes e Alto Douro (Portugal) and with a BSc Honours degree in Animal Husbandry obtained in the Netherlands, Célia acquired specific knowledge during her academic internships in mycotoxins incidence in feed and conducted the research project for her MSc thesis, focused on polyphenols and its effect on in vitro rumen fermentation.  

Célia started to work as Global Product Manager in 2016, with diverse feed additives categories applied to market solutions such us, microbial control, feed to food safety and gut health and actively involved in product development, research, technical support and sales trainings. In 2020, she joined ADM for her current role, as Product Manager working with innovative solutions based in Phytogenic Bioactives, to meet the requirements of modern livestock production, increasing sustainability focus and overcoming global challenges in the industry. 

Dietary supplementation with Pichia guilliermondii in gestation

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Dietary supplementation with Pichia guilliermondii yeast product during gestation and lactation improves sows’ body condition and litter performance

 

Abstract

 By Janvier, E. Oguey, C.,  Samson, A.

Sows’ prolificacy increased tremendously over the past decades, thereby inducing lighter weight piglets at birth and increasing pre-weaning mortality. The objective of this study was to evaluate if a whole cell inactivated Pichia guilliermondii (Pg) yeast product could improve the body condition of the sows and the performance of their litters through a modulation of the immune system in sows and piglets. A total of 51 gilts and sows were randomly allotted to either a control diet (Con) or a diet supplemented with 0.1% of Pg yeast from breeding to weaning (21 d). The optimal level of 0.1% of Pg yeast was defined in previous studies. Sow body condition and litter performance were analysed with ANOVA models considering the effects of diet, batch of sow, parity, backfat at breeding, and the interactions. Pre-weaning mortality and proportion of lightweight piglets were analysed with Chi-squared test. Average daily feed intake did not differ significantly between the two groups in gestation and lactation (P > 0.10). Weight gain was significantly higher for the overall reproductive cycle for the Pg sows compared to the Con sows (P = 0.05) and backfat loss was significantly lower (P = 0.05). The number of piglets born alive was significantly higher for the Pg group compared to the Con group (15.2 and 14.6 respectively, P = 0.02). The proportion of piglets weighing less than 0.8 kg at birth tended to be reduced in the Pg group compared to the Con group (P = 0.07) and mortality during the suckling period was significantly reduced (P = 0.03), resulting in more piglets being weaned from these sows. Finally, Pg supplementation of sows during gestation and lactation improves sows’ body condition, which could favour future reproductive parameters, and optimize litter performance at birth and weaning.

 

About the presenter

Emmanuel Janvier, Msc. Pork Coordinator, ADM Animal Nutrition

Emmanuel Janvier became interested in swine production after an internship in a pig nucleus barn in Saskatchewan, Canada. Emmanuel earned his M.Sc. from the Higher Education Institute of Agriculture of Angers in 2016 (Groupe ESA, Angers, France). After the completion of his M.Sc., he had an experience in feed formulation and transitioned into his current role of Swine Product Development & Application Coordinator late 2017 at ADM Animal nutrition. He enjoys being involved in feed and feed additives research for all physiological stages of pigs, and supporting all the development needs of the different subsidiaries of ADM Animal nutrition around the world.

Meta-analysis of the effects of Pichia guilliermondii in sows

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Meta-analysis of the effects of inactivated Pichia guiliermondii yeast fed to sows on progeny performance before and after weaning.

Abstract

By Oguey, C., Thayer, M., Jones, D. and Samson, A.

A meta-analysis was carried out to determine whether feeding an inactivated Pichia guilliermondii yeast (Pg) to sows during gestation and lactation had the potential to consistently affect sow reproductive performance and performance of progeny from birth through the post-weaning period. Experiments included were randomized trials reporting side by side comparisons of an appropriate control with inclusion of Pg. Mixed model (Trial as random and Treatment as fixed effects) and Hedges’ g effect size (ES) calculations were used. After systematic review and exclusion phase, analysis included 8 trials for reproductive performance at birth and until weaning (1446 sows), as well as for progeny performance after weaning (2452 piglets). Sensitivity of results to individual trials was evaluated. Publication bias was assessed by creation of funnel plots and by performing Begg’s test. In case of publication bias, the Trim and Fill method was used. Pg dose ranged from 1 to 2 kg/t and did not influence the effect of the product on the outcomes. Overall, Pg increased number of piglets born alive per sow (+3.5%, P(ES) < 0.01), and did not influence survival during suckling (P(ES) = 0.89), resulting in more piglets weaned per sow (+3.0%, P(ES) < 0.01). When Pg was fed to sows during gestation and lactation, a carryover effect was observed for progeny after weaning (mean weight of 6.1 kg and age of 20.5 days at weaning). Piglets born from Pg supplemented sows had higher survival rate (+2.3%, P(ES) = 0.06), weight gain (+5.7%, P(ES) = 0.04), and numerically better FCR (-3.0%, P(ES) < 0.11) through the post-weaning phase (mean duration: 34.4 days). This carry-over effect may be related to fetal immune programming properties during gestation. Feeding Pg to sows during gestation and lactation can represent a nutritional tool to consistently improve sow reproductive performance, and pig performance after weaning.

About the presenter

Clementine Ogue, Msc., New solutions & Sustainability Manager, ADM Animal Nutrition

Following graduation with a Master degree in Agrofood and Health from French Engineering school ISAB (now called UniLasalle), Clementine Ogue joined Pancosma and the feed additives’ business 15 years ago. After having worked in applied research, technical product management & expertise, and business development for all products of the company portfolio. Clementine then worked for 4 years in a position of EMEA Technical Manager for Feed Additives Business Unit of ADM. Since the beginning of 2022, she joined the Business Development team as New Solutions and Sustainability manager of Feed Additives, in ADM Animal Nutrition.