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 diets

Fibre by-products are commonly used in diets for swine. 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 explain the differences between the different fibre types and how to use them in swine diets.

Calcium and phosphorus evaluation

The background of the different phosphorus systems will be explained, and the effect of dietary calcium on the utilization of phosphorus will be discussed. This presentation will also focus on the optimum calcium-to-phosphorus ratio in the diet to support bone strength and growth.  Furthermore, the efficacy of phytase will be discussed.