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This article in JAS

  1. Vol. 92 No. 4, p. 1293-1305
     
    Received: Sept 18, 2013
    Accepted: Dec 28, 2013
    Published: November 24, 2014


    3 Corresponding author(s): ruurd.zijlstra@ualberta.ca
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doi:10.2527/jas.2013-7169

NONRUMINANT NUTRITION SYMPOSIUM: Controlling feed cost by including alternative ingredients into pig diets: A review12

  1. T. A. Woyengo*,
  2. E. Beltranena* and
  3. R. T. Zijlstra *
  1. Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
    Alberta Agriculture and Rural Development, Edmonton, Alberta T6H 5T6, Canada

Abstract

Sustained price increases for traditional cereal grain and protein meal feed commodities have forced the pork industry to consider the dietary inclusion of alternative feedstuffs. Crop seed may serve as feedstuffs but their demand as feedstock for human food, biofuel, and bioindustrial products has increased. Together with these products, coproducts such as distillers dried grains with solubles, wheat millrun, and canola meal are produced. As omnivores, pigs are ideally suited to convert these non-human-edible coproducts into high-quality food animal protein. Therefore, coproducts and other low-cost alternative feedstuffs such as pulses and oilseeds can be included in pig diets to reduce feed cost per metric ton of feed. However, inclusion of alternative feedstuffs in pig diets does not necessarily reduce feed cost per kilogram of gain. Therefore, the use of novel and existing feedstuffs in pig diets must be optimized following their characterization for energy and AA profile. Alternative feedstuffs generally have a high content of at least 1 of the following antinutritional factors (ANF): fiber, tannins, glucosinolates, and heat-labile trypsin inhibitors. Several methods can optimize nutrient use of pigs fed alternative feedstuffs by reducing effects of their ANF. These methods include 1) particle size reduction to increase nutrient digestibility, 2) dehulling or scarification to reduce tannin and fiber content of pulses and oilseeds, 3) air classification to create fractions that have a greater content of nutrients and lower content of ANF than the feedstock, 4) heat treatments such as extrusion, toasting, roasting, and micronization to reduce heat-labile ANF, 5) dietary supplementation with fiber-degrading enzymes or predigestion of fibrous feedstuffs or diets with fiber-degrading enzymes to increase dietary nutrient availability, and 6) formulation of diets based on bioavailable AA coefficients. In conclusion, the feeding of alternative ingredients may reduce feed cost per unit of pork produced provided that their price per unit NE or digestible lysine is less than that of the traditional feedstuffs and that negative effects of their ANF are controlled.

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