Module 3 | Nutrient evaluation monogastrics
TUESDAY 4 JUNE
Energy and amino acids are the two most expensive components in a swine or poultry diet. A good understanding of the nutritional needs of the animals is required to produce cost-efficient diets. Therefore, knowledge about nutrient evaluation systems is key.
Learning objectives
- To obtain know-how on energy and protein evaluation to improve nutrient utilization and therefore feed efficiency.
- To obtain know-how on how to evaluate the different fibre ingredients and what nutrients can be used when formulating diets.
- To obtain know-how on calcium and phosphorus evaluation to improve calcium and phosphorus utilisation.
Remarks
- Please be aware that SFR recommendations will not be presented during the course.
- For more knowledge on nutritional strategies, it is recommended to (also) attend modules 4, 5 and 6 Applied Swine Nutrition or modules 7, 8 and 9 Applied Poultry Nutrition
MODULE 3: TUESDAY 4 JUNE
NUTRIENT EVALUATION MONOGASTRICS
Welcome and introduction
Protein evaluation
Amino acids are important in diet formulations, but different digestibility coefficients are used. What is the added value of diet optimization based on digestible amino acids and the ideal amino acid profile, as well as the effect of other factors on protein digestibility and amino acid utilization?
Energy evaluation
Energy is an expensive component of a diet. Therefore, understanding the impact of energy and utilization is of interest to formulate diets that fulfil the requirements of the animals. In this presentation, a theoretical overview of the different energy systems in poultry and swine will be discussed as well as a practical implementation of these systems. What is the added value of diet optimization based on net energy (NE)?
How to evaluate fibre in swine and poultry diets
Fibre by-products are more and more available to be used in diets for monogastrics. Therefore, having an understanding of how to evaluate the different fibre ingredients and what nutrients can be used when formulating diets is very important. Based on SFR experience we have seen that fibre ingredients should be evaluated from a functional point of view and not (only) from an analytical point of view. The objective of this presentation is to express the differences between poultry and swine for the use of fibre.
Calcium and phosphorus evaluation
Backgrounds of the different phosphorus systems will be explained, and effects of dietary calcium on the utilization of phosphorus. In this presentation also the efficacy of phytase will be dealt with.
Meet the trainers
Anne Huting
Roger Davin
Xiaonan Guan
