nutriFORUM 2019 - Ingredientes proteicos en la producción porcina para reducir uso de antibióticos

The role of protein ingredients in pig production systems with minimized use of Antibiotics Dr Hagen Schulze & Dr Mai Anh Ton Un Agilia, AB AGRI (UK)

In the UK, total Antibiotic (AB) use/sales (t) dropped by 19% (957 to 773 t) during 2013 - 2017 ✓

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In 2017: - 491 t AB were used in people & 282 t AB in animals (livestocks, horses and pets) -

17 t (89%) of highest priority critically important antibiotics were used in people - an increase by 8%, while the use in animals decreased by 51%.

The UK One health report 2013-2107 can be accessed at https://www.gov.uk/government/publications/uk-one-health-report-antibiotic-use-andantibiotic-resistance-in-animals-and-humans

In the UK, majority of AMR indicators have either been reduced or were stable during 2013 - 2017

There is more to do, but the results show that our efforts are bearing fruit.

The UK One health report 2013-2107 can be accessed at https://www.gov.uk/government/publications/uk-one-health-report-antibiotic-use-andantibiotic-resistance-in-animals-and-humans

Feeding strategies

To reduce the use of Antibiotic and ZnO

To optimise health, growth, performance and/or uniformity of the herd

The gastrointestinal development of piglet from the 1st days of life + maintaining its development and integrity during periods of stress is critical to longer-term uniform growth and healthy performance.

The key to the effective digestion and absorption of nutrients.

The hub of the animals own defence/ immune system

Postnatal and weaning stress can alter immediate and long term gastro-intestinal functions and disease susceptibility Compromized Functions Barrier to pathogenic and antigenic components in the lumen to prevent overwhelming immune activation.

Separate antigens to facilitate development and education of mucosal

system.

immune

Development of enzyme activities responsible for nutrient/ energy

digestion.

Transport nutrients, water and

electrolytes vital for maintenance and growth Development of healthy/ balanced gut .

microbiome

‘Non-eating’ Non-performing Diarrhoea etc

Moeser et al, 2017

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Postnatal gastrointestinal changes are closely linked with colostrum/ nutrient and energy uptake Nutritional status/ ingestion of the colostrum leads to: ➢ An acceleration in the small intestine growth, that doubles its weight and increases length by 30% within 3 days after birth (Xu et al., 1992). ➢ An increase of intestinal crypts depth by 40% and villi height by 35% (Godlewski et al., 2005). ➢ An increase in intestinal absorptive area and brush border enzyme activities (Wang et al., 1996; Zhang et al., 1997) ▪

Cell renewal cycle reduces from 20 days in the foetal intestinal epithelium to 2-3 days in the newborn tissue

▪

Intestinal tissue represents only 4-5% of the total body weight, it consumes 15 – 30% of the O2 and proteins (Gaskins 2001), and 20% of the energy of the piglet (McBride and Kelly, 1990).

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Lactase activity (cleaves milk lactose), markedly decreases during the first 2–5 weeks of life. Maltase and sucraseactivity markedly increase from one week of age. These changes of brush border disaccharidase activity seem to be substrate-independent and ontogenetically programmed.

To support gastrointestinal development and maintain its functionality: ensure sufficient, high quality nutrient and energy intake Sufficient and early colostrum intake is decisive for piglet survival and development

Relationship between colostrum intake and piglet preweaning mortality (adapted from Devillers et al., 2011; Quesnel et al., 2012).

Relationship between colostrum intake and weight at 6 weeks of age (adapted from Devillers et al., 2011).

Colostrum provides : -> energy for thermo-regulation and homeostasis during first 24 hours -> immunoglobulins (protect against infections before immune system is fully active) and nutrients, but also aids gut development

Managerial/ Nutritional interventions for optimum gut health and piglet post-weaning performances Newly weaned pigs have to start eating quickly! ✓

First 3-5 days pw: offer the pigs the same diet at weaning as in the farrowing facility

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Frequent feedings during the first days (min. 4 times/day)

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Ensure easy access to fresh drinking water

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Offer attractive, highly palatable feed of consistent and high quality, containing easily digestible ingredients

Source: Pig Research Centre, 2013, 2016

Feed formulation for optimum gut health (examples):

• Low-protein feed for newly weaned pigs (especially 1st week), balanced with EAA and use highly digestible protein ingredients (Heo et al , 2013).

• Reduce diet buffering capacity to facilitate acidification and endogenous and exogenous enzyme activities in the stomach (Stein, 2007).

Reduce % inclusion of soybean meal in 1st phase pig diets to reduce potential ANF related risks

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High Quality Protein Ingredients - a fundamental requirement for modern piglet production systems.

High Digestibility of

Balanced nutrient / AA profile

Low in ANF’s

Nutrients (CP/AA) and Energy

Nutritional Value

Consumer Perception Social and Environmental Sustainability

High Quality Protein Ingredients

Consistent and high Quality as well as Safe to Animal, Human and Environment

Regulatory/ Legal requirements

Economically Viable

Functional Benefits/ Value Highly Palatable

functionalities stimulating healthy gut development

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Processing can reduce Anti-nutritional factors (ANFs) in soybean It is widely accepted that processing SBM reduces the ANF’s in SBM to safe levels, but due to the inconsistency of SBM as a raw material its important to monitor variations in these levels closely.

Soybean & SBM products

Highly processed soy proteins*

Trypsin inhibitor activity, mg/g

1.8 – 50

0.32 – 3.1

Trypsin inhibitor, TIU/mg

2.7 – 112

0.85 – 3.1

Lectins, mg/g

0.1 – 7.3

< 0.001 – 0.02

Glycinin, mg/g

17 – 184

0.09 – 55

β-conglycinin, mg/g

1.8 – 117

0.001 – 25

Oligosaccharides, %

10.0 – 15

<1–7

ANFs

*Fermented, hydro-thermal, enzyme-treated soy proteins and soy protein concentrates Compiled data from literature and unpublished internal source

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Soybean Oligosaccharides (SBOS) an ANF or a valuable tool in modern pig production systems with minimize use of antibiotics?

% difference vs Control

To stimulate potential beneficial and reduce potential pathogenic ileal bacteria Up to 50% increase in good gut bacteria

(E Coli)

To increase short chain fatty acid production, including butyric acid, production in the gut Up to 80% reduction in pathogenic bacteria

Zhou et al. 2014

High thermal treatment can reduce soybean Trypsin Inhibitor (and Lectin) but can also deteriorate protein quality (availability)

The greater the extent of the treatment = the lower the TIs

Clarke and Wiseman, 2007

The greater the extent of the treatment = the higher the likelihood of declining protein quality

Kim et al 2012; Kim and Mullan, 2012

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Thermo-mechanical, enzyme-facilitated processing (TEP) is a gentle process improving SBM protein quality The ratio of Lys:CP is > 6, not affected by TEP

TEP did not change the chemically-available Lys content of SBM, but increased its SID in pigs

After processing (TEP) Ton Nu et al 2018. Digestive Physiology of Pigs 2018, Brisbane.

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Thermo-mechanical, enzyme-facilitated processing (TEP) improves SBM protein quality â&#x20AC;&#x201C; on average 3% higher SID of all amino acids in weaned pigs Standard Ileal Digestibility (SID) of key Amino Acids before vs. after processing

After processing (TEP) Ton Nu et al 2018. Digestive Physiology of Pigs 2018, Brisbane.

Protein digestion kinetics (digestion/ absorption rate), a new tool for formulating diets suitable for modern production systems?

To gain a better understanding of where in the small intestine, what type and amounts of protein are digested/ absorbed, leading to: â&#x153;&#x201C;

improve protein retention and efficiency in production (by synchronizing the dietary supply of energy (starch) and protein)

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maximize digested AA and peptides available to the animal by outcompeting small intestinal microbes (to spare up to 6% dietary AA).

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influence distal small intestinal/ hindgut fermentation metabolites with potential negative impact on animal health

In-vitro model to study the effect of processing on protein digestion kinetics

Step 1: Stomach phase

Step 2: Intestine phase

Incubated with pepsin at pH 3.5 for 1.5h

Incubated with pancreatin and bile extract at pH 6.5 for 0, 0.5, 1, 2, 4, and 6h

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Thermo-mechanical, enzyme-facilitated processing (TEP) reduced invitro slow/ resistant digested protein in SBM by 11% Before processing (SBM)

After processing (TEP)

CP fast = Digested CP the first 0.5 hours CP slow = Digested CP within 0.5 â&#x20AC;&#x201C; 3 hours CP resistant = Digested CP after 3 hours

University of Alberta independent trial 2018- in vitro kinetic of protein digestion in various soy protein * P < 0.05

Protein digestion kinetics â&#x20AC;&#x201C; from in-vivo to in-vitro model Max time in SI

- similar ranking of ingredients on Dmax for both models - In-vitro provides more detailed information on Drate Source: adapted from Bryan et al. (2019a, b)

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The in vitro model provides the opportunity to categorize protein ingredients based on their digestion kinetics (rate) as well as extent of protein digestion and may offer an alternative to in vivo studies.

CP fast = Digested CP the first 0.5 hours CP slow = Digested CP within 0.5 â&#x20AC;&#x201C; 1.5 hours CP resistant = Digested CP after 1.5 hours

Source: adapted from Bryan et al. (2019a, b)

CP fast = Digested CP the first 10 minutes CP slow = Digested CP within 10 minutes â&#x20AC;&#x201C; 1 hour CP resistant = Digested CP after 1 hour

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Take home messages ✓

Reduction of antibiotic and ZnO use in livestock production remains one of the key objectives for short, medium and long term

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Stimulate nutrient and energy intake after birth and around weaning

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Formulate feed using consistent, high quality protein ingredients of ➢ ➢ ➢ ➢ ➢

High digestible AA /nutrient and energy content, AA and peptides that are largely absorbed in the upper small intestine at a high rate, Low (‘safe’) in ANFs Decrease dietary protein content Increase soluble carbohydrates resistant to ileal digestion (bacteria preferentially ferment carbohydrates) to suppress protein fermentation

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Processing may influence ingredient/ feed quality positively and negatively, balance it carefully.

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Poor protein quality is detrimental for – Economy – Environment – Gut health

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Formulating diets including protein digestion kinetics should further be investigated

Hagen.Schulze@abagri.com