Bussières nutritional approaches in swine production for niche markets jefo2016

Nutritional Approaches in Swine Production for Niche Markets Presented by: Dan Bussières Bsc, agr.

Titre prĂŠsentation

1

Disclaimer • I’m not an expert in niche markets production • My views, comments and the information shared during this presentation are based on my experience with the development and work I’ve done with some specific nutrition programs for “Niche Market Pork” • The definition of "niche market" for pork production can be very large and can relate to a lot of different programs and production methods

Niche Market definition From Wikipedia • “A niche market is the subset of the market in which a specific product is focused” • “The market niche defines as the product features aimed at satisfying specific market needs, as well as the price range, production quality and the demographics that are intended to impact” • “It is also a small market segment!” – How do we assess if this is a small market segment or not?

Product differentiation, branding and marketing • Type of housing, management o Gestation pen/loose housing, pig raised on bedding, outside, etc.

• Feeding program o none GMO, no animal by-product • Raise/fed without antibiotics o No use of antibiotics, no growth factors • No hormone o Β-agonist, such as ractopamine

Product differentiation, branding and marketing • Genetic/specific breed o Berkshire, Iberic, etc.

• Meat quality attribute, better taste o Firmer fat (Japan), high marbling • Healthier meat o Omega 3, Selenium enriched • Farm size, locally raised o Smaller farm, backyard farming

• No antibiotics • No animal by-products in feed • Surveillance of antibiotic residues in plant • Independent certifications • Preservative-free • Uniform colour and marbling • Outstanding flavour, tenderness and juiciness

• No animal by-products in feed • Raised in open barns with space to engage in natural behaviour • Raised on bedding • Raised without antibiotics • Animal welfare a priority • Preservative-free • Independant certification • Uniform colour and marbling • Outstanding flavour, tenderness and juiciness

• Only organic, GMO-free feed used • No animal by-products in feed • Raised on bedding and open barns with outdoor access • Raised without antibiotics • Animal welfare a priority Preservative-free • Independent certification • Uniform colour and marbling • Outstanding flavour, tenderness and juiciness

all natural* no antibiotics vegetarian fed no hormones** *minimally processed, no preservatives, no artificial ingredients **Federal regulations prohibit the use of hormones in swine 9

• In 2009, the NaturPorc certification was created.

This new association wanted to bring together the pork farmers who want to produce high quality pork in an all-natural way • Exclude : antibiotics, ractopamine (hormone precursors) and meat feed from birth to slaughter • These farms have familial dimensions (maximum 300 sows) and the piglets need to be born and raise in the farm to be certified

• Cargill is responding to these concerns by raising antibioticfree pigs, providing its customers an alternative to conventional pork products. Antibiotic-free herds are processed at the Cargill plant in Ottumwa, Iowa. The pigs are fed with a vegetarian diet made from corn or soy, following protocols that ensure feed does not come into contact with animal by-products.

• Hormone and antibiotic free • This is because our pigs are always bought around 200 pounds or less, which ensures the best possible quality • Meat & More offers a wide variety of hormone and antibiotic-free natural meats

• The Never Ever 3 claims, accompanied by the USDA Process Verified seal, means that the animal was not given any antibiotics, growth promotants or animal by-products from birth to slaughter. The label is verified by US Department of Agriculture auditors or an approved certification agency

• Humane Farm Animal Care (HFAC) is an international nonprofit certification organization dedicated to improve the lives of farm animals in food production from birth to slaughter.

The goal of the program is to improve the lives of farm animals by driving consumer demand for kinder and more responsible farm animal practices. When you see the Certified Humane Raised and HandledÂŽ label you can be assured that the food products have come from facilities that meet precise, objective standards for farm animal treatment. You can find Certified HumaneÂŽ products in Brazil, Canada, Peru and the U.S.

• Tyson is responding to consumer demand with a new line of meat coming from pigs raised without drugs • Tyson introduced a new label, Open Prairie Natural Pork, which will rely on meat from pigs raised without antibiotics, hormones, or the use of gestation crates

• Animals never received antibiotics, growth promotants or hormones • Animals are 100% vegetarian fed • Animals are not restricted in farrowing or gestation crates • Animals are raised on small Mid-Western family farms in a sustainable and low-stress environment • Gluten free

• Compart Duroc promises an “All Natural,” mouthwatering, rich-flavoured pork, with superior tenderness and natural juiciness.

• Feeding with natural sources of omega-3 (linseed, herb, alfalfa, etc.)

Slanker Grass-Fed Meat • The finest omega-3 pork in the USA • All Slanker Grass-Fed and omega-3 meats are beyond organic which means all natural, no sugar, no added hormones, not fed antibiotics, no corn, no soy, non-GMO, gluten free, high Omega3, free-range, cage free, and humanely raised. Healthiest meats in the world with zero glycemic index, nutrients dense and diverse, with healthy balances of omega-6 to omega-3 fatty acids.

• We're the first and only pork producers in North America to offer a product that is enriched nutritionally with DHA/EPA Omega-3 fatty acids. • Willowgrove Hill pigs are fed omega-3 derived from humangrade fish oil, versus other products that contain ALA omega3 from flaxseed oil.

Nutritional considerations “Niche Market” for pig • Raised/fed without antibiotics programs (ABFRWA) • Not fed with by-product, grain fed, vegetarian • Fed with omega-3 enhanced pork • Fed for the Japanese market/meat quality programs

Raise/fed w/o the use of antibiotics.

CFIA definitions • To display the claim “raised without the use of antibiotics”, in relation to pig meat, the animal may not have been treated with antibiotics administered by any method, from birth to slaughter.

• In addition, antibiotics may not be given to the lactating mother of the animal in question in any manner that would result in antibiotic residues in the animal.

• “Fed no antibiotics” may imply that the pigs may receive antibiotics through injections or spraying.

Raise/fed w/o the use antibiotic.

• No use of antibiotics that fall into the four categories of antimicrobial drug listed in the Health Canada antimicrobial categorization.

• Include ionophore such as Salinomycin and Narasin (Class IV) – May be changed!

• Vitamins and minerals need to be given at the level of physiological action for dietary supplements, not for antimicrobial effect. o What about added zinc oxide?

ABF-RWA Nutritional approaches Sow nutrition • For enteric/digestive and other health-related problems there are a lot of feed additives and/or concepts that are available • DFM for clostridium, acidifier for urinary/discharge problems, MOS/yeast, toxin binder if toxin challenge, MCFA, etc.

• The challenge is to find out which product/concept does really work • No single recipes, case-by-case approach

ABF-RWA Nutritional approaches Sow nutrition • Beyond all those alternatives and concepts to replace and avoid the use of antibiotics, the most important is to go back the basics of sow nutrition: o No more/less safety net • Controlling the sow body condition to have sow in ideal condition at farrowing • Quality control of grains/ingredients used in sow diet • Feed management in lactation to optimize feed intake • Adapting the lactation diet to the farm performance in terms of diet Lysine SID %

ABF-RWA Nutritional approaches Nursery pig nutrition • Biggest challenge of no antibiotics use is for the postweaning period • Enteric disorder, scours, etc.

• Again, a multitude of alternatives and products are available and are claimed to be an effective replacement for antibiotics • Those products/concepts may show benefits as well even when using antibiotics, but in most cases, they cannot by themselves fully replace antibiotic effectively.

ABF-RWA Nutritional approaches Nursery pig nutrition – Keys things to look at – My view Feed acidifier • Use of acidifier with combination of free acid, protected acid, gut health enhancers (butyrate) • Data suggesting positive impact of acidification beyond 3 weeks post-weaning Water acidification • Lower pH at 4.5 early for +/- 14 days post-weaning • Choosing the right acid and doing titration with your specific water type • Preference for blend of organic acid

ABF-RWA Nutritional approaches Nursery pig nutrition – Keys things to look at – My view Lower protein diet • Reducing the risk of none-digested protein which increases the risk of hind-gut fermentation and pathogen proliferation.

• Use of more synthetic amino acid, especially with Valine now being approved in Canada • Use of protease (if you believe in it) to reduce need for added protein source.

ABF-RWA Nutritional approaches Nursery pig nutrition – Keys things to look at – My view Amino acid level and ratio • Importance of supporting the immune system • Requirement for the immune system higher for some amino acid • Threonine and Tryptophane need to be higher • Threonine is the most important amino acid for gut epithelium • Threonine SID/Lysine SID 65 % • Tryptophane SID/Lysine SID 20-22 %

ABF-RWA Nutritional approaches Nursery pig nutrition – Keys things to look at – My view Lactose level • We have been successful in reducing incidence/scour index with lower lactose level in early wean diet without compromising performance • We have been able to feed < 10 % lactose in first stage diet for pigs weaned at 20-21 days • Can pigs be somewhat intolerant to lactose?

• We have fed PEDv affected pigs with zero lactose diet.

ABF-RWA Nutritional approaches Nursery pig nutrition – Keys things to look at – My view Use of inert fibre-dilution factor • European concept which helps to improve gut health • I-CHO (low fermentable): oat hull, wheat bran • Avoid soy hull, beet pulp – Fermentable fibre • Ideally coarser particle size needed • Lower NE diet, stimulation of intake and reduced gut load • Our first trial showed that we can reduce scours incidence and use lower level of zinc, but we need to be careful with lower NE and impact on ADG-FE o No extra zinc > 7 days post-weaning

ABF-RWA Nutritional approaches Nursery pig nutrition – Keys things to look at – My view Feed additives • Herb extract/essential oils • MOS • Direct feed microbial • Egg antibodies • Medium Chain Fatty acid • Others • Lots of different products, supplier, quality, cost, etc.

• Need to run your own evaluation

ABF-RWA Nutritional approaches Finisher pig nutrition • Enteric challenge is not so much an issue • Ileitis can be well controlled with vaccination o Use of essential oils/herb extracts can help (liquid) • Other enterics challenges is not a major issue, except salmonella in some cases o Feed acidifier, mash feed • Respiratory problems are the biggest challenge • Losses in performance by not using antibiotics as growth promotant factors o 1-2 % in FE losses if no using ionophore

Fed no/raised w/o animal products.

CFIA definition The claim may only appear on meats that were raised on feed that is free of ingredients or components of ingredients of animal origin. â&#x20AC;˘ Blood, plasma, skins, bones, wool, milk â&#x20AC;˘ Any non-nutritive feed additive â&#x20AC;˘ Supplemental sources of minerals and vitamins that contain animal products such as: o Vitamins and minerals which are encapsulated in gelatin/fat from animal origin o Vitamin D3 derived from lanolin sheep wool.

Fed no/raised w/o animal products.

CFIA definition • An exception to the above is that for swine and ruminants, until a legally approved non-animal source of vitamin D3 is available in Canada for use in feed, a meat product with D3 derived from lanolin sheep’s wool may bear those claims o Vitamin Hy-D not approved yet in Canada, except for poultry • Milk fed animal is accepted for those claims • What about milk by-product used in nursery diet or milk replacer fed to pig?

• What about fish meal, egg, antibodies, etc.?

Fed no/raised w/o animal products Change in perception since PEDv • Increased pressure for not using any animal/porcine byproduct • Meat and bone meal • Porcine blood plasma and red blood cell • Animal/vegetable fat blend

Fed no/raised w/o animal products Meat and bone meal • Hardly not used anymore in swine diet • No significant economic advantages since more use of DDGS, phytase Blood plasma • We CAN feed pig without plasma • Summary 5 trials • HyLife-feeding > 1.6 million/pig/year without any plasma neither other animal products (except whey) • Nevertheless, plasma can play a positive role in health challenge situation – trial with PRRS+ pigs.

Summary 5 trials w and w/o Plasma Group

Plasma

No plasma

%

ADG week 1 (g/d)

142

120

+ 19,0 %

ADFI week 1 (g/j)

146

129

+13,4 %

FE week 1

1,05

1,12

- 6,20 %

ADG week 1-3 (g/d)

310

302

+ 2,60 %

ADFI week 1-3 (g/d)

358

342

+3,80 %

FE week 1-3

1.16

1.14

+ 1,30 %

ADG total (g/d)

499

491

+ 1,63 %

ADFI total (g/d)

706

691

+ 2,17 %

FE total

1,41

1,41

=

End weight (kg)

30,05

29,79

+0,87 %

2,84 %

3,26 %

- 12,90 %

% dead/pull

Plasma at 5 % + /- 10 days post weaning

38

Trial Quebec Plasma/PRRS+ No plasma

Bovine plasma

P value

Entry weight (kg)

6.0

6.0

NS

End weight (kg)

27.73b

28.51b

< 0.01

ADG (g/day)

444b

463a

< 0.01

ADFI (g/day)

643b

667a

< 0.01

FE

1.45

1.44

NS

Dead/cull (%)

7.33a

4.43a

< 0.05

% of ind. treatment

45

55

CV ADG week 1-3

27.5b

23.9a

< 0.01

CV ADG total

18.2b

16.6a

< 0.05

5 % plasma 0-14 days and 2.5 % 15-21 days 39

Fed no/raised w/o animal products Red blood cell • Not that much used anymore • Could be economical if not accounting for the lower isoleucine level Animal fat • Blend of animal/vegetable fat can be easily replaced by vegetable oil • Normally 0.10 $/kg more expensive, but about 5 % more NE in vegetable oil vs standard blend of animal/vegetable fat

Omega-3 enhanced pork CFIA Definitions â&#x20AC;˘ Nutrient content claims are not permitted for total MUFA or PUFA, no claims may be made about individual fatty acids, for example linolenic acid (18-3). Only the following claims can be made for O-3 o Source of omega-3 polyunsaturated fatty acids o Contains omega-3 polyunsaturated fatty acids o Provides omega-3 polyunsaturated fatty acids â&#x20AC;˘ Cannot be stated as O-3 without the polyunsaturated mention added.

Omega-3 enhanced pork CFIA definitions • The food needs to contains 0.3 grams or more of Omega-3 PUFA per serving reference amount (table for reference) or 0.3 grams or more of O-3 PUFA per 100 grams if the food is a prepackaged meat Definitions of O-3 pork program can be different • Omega-3 : 18-3 (ALA), 20-5 (EPA), 22-6 (DHA) • Are we just looking at the level of 18-3 or we also need to consider the 20-5 and 22-6?

• Some are also looking at the O-6/O-3 ratio • Target ratio of 5:1 O-6/O-3 while normal diet provides ratio of 20-30:1

Omega-3 enhanced pork Omega-3 program • Most programs are looking at flax as a source of O-3 in the feed • Feeding duration, level of added flax, p.size of the flax, genetic and gender needs to be considered • Level will differ upon the meat cut in relation with the fat level o More fat in belly vs loin

O-3 feeding % and duration 4.50 % 46 days

2.75 % 68 days

2.25 % 68 days

Loin O-3 g/100 g

0.18

0.19

0.14

Loin O-3/O-6 ratio

5.01

4.38

4.84

Belly O-3 g/100 g

0.57

0.62

0.49

Belly O-3/O-6 ratio

4.42

3.80

4.51

Shoulder O-3 g/100 g

0,65

0.65

0.60

Shoulder O-3/O-6 ratio

5.08

4.12

5.06

Ham O-3 g/100 g

0,33

0.36

0.28

Ham, O-3/O-6 ratio

4.65

3.92

4.74

44

O-3 impact of gender Gilt

Barrow

Average

Picnic

0.38

0.59

0.49

Boneless chop

0.09

0.36

0.23

Ham

0.21

0.31

0.26

Filet

0.10

0.12

0.11

Chop

0.31

0.44

0.38

Belly

0.67

0.88

0.78

Butt

0.50

0.83

0.67

Side ribs

0.38

0.53

0.46

Back ribs

0.28

0.58

0.43

4.5 % for about 49 days feed 45

Omega-3 enhanced pork Omega-3 program • Argument on real benefits on health of O-3 program from vegetable sources (flax) with mostly 18-3 ALA vs O-3 from marine source much higher in EPA and DHA • When using flax, 90 % of the O-3 content come from 183 ALA • Salmon contains 0.8 to 2.2 g/100 grams of serving of O-3 with 95 % being from 20-5 EPA and 22-6 DHA • Some O-3 pork program claim higher source of EPADHA from using fish oil as a source of O-3 • Higher cost of feed fish oil

Japanese market/meat quality • Can we consider Japan as a Niche Market?

• Canada exported 157 834 tons of fresh/chilled/frozen pork to Japan in 2014 • 18 % of total Canadian export went to Japan • Japan considered at the most lucrative market for pork export • Fresh chill (↑ $) vs frozen product • Access to the market for high-value sales is based on meat quality and program development to suit specific demand • Very, very competitive market • Demand not necessarily higher, needs to displace others

Japanese market/meat quality What are the factors that Japanese customer look for: • Firm meat/firm fat • Fat colour-white • Fat cohesiveness ® integrity of the lean and fat tissues • Storage stability ® susceptibility to oxidative rancidity • Fresh chilled shelf lives 45-55 days required • Run our test up to 70 days • Off flavours and odours ® oxidation or influence by feed • Impact of fatty acid profile → SFA vs MUFA-PFUA

Japanese market/meat quality What are the factors that Japanese customer look for: • Darker meat colour o Japanese fat and meat colour score • More marbling • Focus on taste, tenderness • Lots of taste panel analysis – In Japan and in house (Shabu/shabu) • Also demand for specific programs that will create differentiation o Se enriched, O-3 (although goes against fat firmness).

Factors influencing pork fat quality • Nutrition ® Pigs are what they eat • Genetic o Leaner pigs will tend to have softer fat • Gender o Females (gilt) will tend to have softer fat® leaner vs barrow • Sick/slow-growing pig = softer fat • Heat stress/Crowding o Increase in fat IV with crowding and heat stress

Impact of nutrition on meat quality • Meat firmness is influenced by fatty acid profile of the fat • Dietary Fatty acid profile of the feed o Mono and Polyunsaturated vs saturated fatty acid o Fatty acid structure difference • In opposite to ruminants, pigs (monogastric) are not (less) able to saturate fat and are dependent upon what they consume • As we know, fat from vegetable origins contains higher levels of unsaturated fatty acid.

Impact of nutrition on meat quality • About 80-85 % of the dietary fat is directly stored in fat tissue of the pigs o Fat turnovers 30-45 days!

• The other 15 % of dietary fat is absorbed and stored and partially involve in the “de novo synthesis” • Influenced by many factors o Sickness, stress, growth rates, etc.

• “de novo synthesis of fatty acid” will mainly come from saturated and mono-unsaturated fatty acid • Its importance and what triggers it is not well understood

C16:0 Palmitic acid (Saturate fatty acid)

C18:1w9 Oleic acid (Mono Unsaturated fatty acid)

C18:2w6 Linoleic acid (Polyunsaturated fatty acid)

Iodine value concept (IV) • Iodine value is used as an indicator of fat saturation o Iodine reacts with double bound (C=C) in MUFAPUFA • Iodine value can be measured on any fat either from feedstuffs or from pork carcass fat • Measure reported for jowl, belly or loin fat • Different IV base on samples location o IV Jowl : 64.1 o IV Belly : 58.5 o IV Loin : 62.0 • In USA general rule is to target < 73 IV for fat (likely jowl).

Diet formulation and fat quality • Determination of fatty acid profile of the ingredient o Saturated fatty acid vs mono and unsaturated fatty acid o Level of each FA need to be analyzed • Iodine value product concept (IVP) o Calculated using fat level (crude fat) and Iodine value of the fat o IVP = fat % x IV/10 • IV = (C16:1) x 0.95 + (C18:1) x 0.86 + (C18:2) x 1.732 + (C18:3) x 2.616 + (C20:1) x 0.785 + (C22:1) x 0.723.

Ingredient IV and IVP Ingredients Corn Wheat Barley Corn DDGS #1 Corn DDGS #2 Corn DDGS #3 Soybean meal Canola meal Flax seed Full fat soybean AV Fat Tallow Soy oil Canola oil

IV 124,38 129,99 125,79 120,42 121,03 120,83 132,77 106,12 186,28 128,95 66,33 40,25 133,86 109,90

Fat % 3,35 2,02 1,86 8,55 12,85 10,68 1,38 3,49 37,00 18,50 98,00 99,00 98,40 99,40

IVP 41,67 26,26 23,40 102,96 155,52 129,05 18,32 37,04 689,24 238,56 650,03 398,48 1317,18 1092,41

56

Diet formulation and fat quality • The basics are to use lower IVP ingredients, but each company/supplier program can be different • Depending on access and price of the different grains available • Some will reduce/take out DDGS the last 1-2 months prior to slaughter • Some will use more wheat/barley in the later phase in finisher and reduce use of corn and/or DDGS • Formulation on % of UFA or IVP diet level

Meat quality and marbling • Marbling is also seen as an added value for Japanese market and others • Genetic plays a big role and selection of the sire line for higher marbling can be done • Use of breed with more marbling → Duroc over Pietrain • Nutrition can impact marbling • Lowering the amino acid/energy ratio in late finishers diet o Trial with reduction of about 65 % vs the standard ratio • Need to consider impact on performance

Impact of sire IMF EBV and diet Loin Marbling and fat chemical analysis IMF Sire

Low IMF

High IMF

Difference

P

Fat % chop

2.14

2.57

0.43

< 0.0001

Marbling NPPC

2.34

2.64

0.30

0.0022

Standard

Low SID Lys/NE

Fat % chop

2.04

2.66

0.62

< 0.0001

Marbling NPPC

2.31

2.67

0.36

0.0002

Diet

Meat quality and marbling • Sire line selection for low or high IMF does work o Selection can be done in vivo • Nutritional manipulations of the diet to influence marbling is possible as well, but…

• Impact on performance may be significant o ADG : - 5 % o FE : + 7 % o Loin depth : - 6 % o Fat depth : + 7 % o Impact of ADG-FE = 7-8 $/pig

Other nutritional manipulations • Conjugated Linoleic acid (CLA) improve fat firmness, improve marbling, more lean o Not approved in Canada and somewhat very costly at about 3.75 $/pig for 30 days feeding • Extra Vitamin E-Se: better colour, improved shelf life, reduced drip losses o Did some trial and were not able to show any significant difference vs 35-40 UI/kg Vit.E and 0.3 ppm NaSe. • Chromium: lower fat IV, but not always effective

Other nutritional manipulations â&#x20AC;˘ Antioxidant sources: Ethoxiquin, essential oils/herb extract, polyphenols (grape extract) etc. o Have seen some improvement on shelf life with some of those concepts â&#x20AC;˘ Panthotenic acid (B5) and Niacin (B3): improved lean, better colour, reduce drip losses.

Conclusions • What is really a niche market?

• Need to adapt the pressure to meet consumer demand which may not always be justified from our industry’s point of view!

• Producing pig only one way is not an option anymore • The industry has developed different programs to differentiate their product and access more markets • Some programs are very far from the standard production methods, while other are just a slight modified version.

Conclusions â&#x20AC;˘ No good or bad, but we need to be careful when promoting our program to the public o Does a Certified Human Raised Pig mean all pigs not raised that way are not human raised? â&#x20AC;˘ The use of antibiotics still needs to be allowed as in some case it is highly justified to treat animal, but better and reduced use is needed â&#x20AC;˘ New disease, new demands from the consumer will keep us on our toes and although this is sometimes a challenge, our industry can adapt and respond to those changes, within some limits!

Thank you!

65