现代养猪营养规划的创新与发展,佩卓·尤罗拉,美国明尼

InnovationandDevelopmentofModernNutritionalPrograms现代动物营养实践:革新与发展PedroE.UrriolaandGeraldC.ShursonDepartmentofAnimalScienceUniversityofMinnesota动物科学系明尼苏达大学Pigsrequirenutrientsonadailybasis猪营养物质日需求量Allfeedingredientsare“packagesofnutrients”ofvaryingcompositionandvalue所有饲料原料都相当于一个营养库，而其中的不同营养素组成和比例具有变异性Iffeedingaddingafeedingredienttothedietresultsinsuboptimalperformance…如果日粮中添加某种原料导致生长性能下降…itgenerallymeansthatinaccurateenergyanddigestiblenutrientestimateswereusedinfeedformulation这往往意味着该原料的有效能值和可消化养分估计不准确…oranantinutritionalfactorwasnotidentified或者存在未知抗营养因子GoalsofNutrition营养学的目标•Supplypigswithoptimalamountofnutrients为猪提供最佳（数量）的营养素→–Getthe“right”amountofnutrientstothe“right”pigsatthe“right”time在正确的时间为正确的猪提供正确数量的营养素–Nutrientrequirementsaredynamic,theychangewithgender,age,productionconditions营养需要是动态的，它随性别，年龄和生产条件而变化•Matchnutrientsinfeedingredientswithrequirements•饲料原料中的营养素精确地满足动物实际需要Nutrientsiningredients原料中的营养素Nutrientrequirements营养需要Risingfeedingredientpricesrequiresfocusingonnutritionalefficiency随着饲料原料价格上涨，提高原料营养价值越来越受到关注Ingredient原料McalNE/kg兆卡净能/kg$/MT(2005)$/100Mcal(2005)$/MT(2012)$/100Mcal(2012)%Increase增加Corn玉米2.67652.729812.3456Soybeanmeal豆粕2.0920010.560632.1306CornDDGS玉米DDGS2.34502.430914.5604Wheatmiddlings次粉2.12603.128714.9481Fat–A-Vblend混合油7.233004.693614.3311Woyengoetal.(2014)Whatiscaloricandnutritionalefficiency?什么是能量和营养效率•Obtainingthemostnutritionalvaluefromfeedingredients饲料原料营养价值最大化1.Managevariabilityofenergyandnutrientcontentanddigestibility管理可消化营养素及能量的变异2.Improvetheproportionofdietarygrossenergy,aminoacids,andothernutrientsutilizedbypigs提高猪对饲料中总能，氨基酸及其他营养素的利用率•Enzymes,nutritionalenhancers酶制剂或营养增强剂•Feedprocessing饲料加工工艺3.Increaseutilizationefficiencyofenergyandnutrientsforproductivepurposes提高用于生产的能量和营养素的利用效率•Metabolicmodifiers代谢调控技术Weneedtoimprovecaloricandnutritionalefficiencyofporkproduction我们需要提高养猪生产过程中的能量和营养素利用效率Source:NationalPorkBoardIndustryProductivityReport(2011)来源：美国猪肉生产协会生产效率报告（2011）能量效率，kcal/kg增重Nutrientcompositionofby-productsisgenerallymorevariablethanincornandsoybeanmeal副产品营养素变异一般高于玉米和豆粕Coefficientofvariation,%变异系数赖氨酸蛋氨酸苏氨酸色氨酸The“cost”ofuncertaintyfornutritionalvalueoffeedingredients饲料原料营养价值的不确定性将会增加成本投入•Paytoomuchforwhatitcontributestothediet(因低估某一营养素）而增加该营养素在日粮中成本投入•Use“inflated”safetymarginstoavoidunderfeedingnutrients设定浮动的安全系数，避免日粮营养浓度•Don’tcapturefullvalue不能准确估计真实值•Overestimatenutritionalvalue高估营养价值•Performanceisreduced生长性能下降•Costofproductionincreases生产成本增加Feedingredientpricevs.value饲料原料价格vs.价值Wepurchaseonpricebutformulateonvalue原料购买基于价格体系，而配方制定则以（营养）价值为准•Pricedeterminedby价格取决于:Moisture水分Fat脂肪Fiber纤维Protein蛋白•Valuedeterminedby价值取决于:MEorNEcontent代谢能或净能Digestibleaminoacidcontent可消化氨基酸AvailableordigestiblePcontent有效或可消化磷Areweaskingtoomuch?我们要求的太多了吗？•Wewant目标:•Consistentandpredictablefeedingredientqualityandnutrientcontent稳定的可预测的（质量和营养成分）饲料原料•Rapid,easy,andinexpensivenutritionalvalueassessment“tools”快速简洁廉价的营养价值评估工具Problem问题TraditionalchemicalanalysisofingredientsDOESNOTadequatelydetermineactualnutritionalvalue传统湿化学分析法不能完全的反映原料的真实营养价值(NSP)Dietaryfiberisaclearexamplewherechemicalanalysisandnutritionaldefinitionaren’tsimilar日粮纤维就是一个典型的例子，化学分析和营养学定义并不吻合WhydoesMEcontentofsomefeedingredientsvaryamongsources?为什么某些饲料原料代谢能因来源不同而有较大变异？•Variabilityinproceduresandlabs变异来源：生产过程或实验室分析LabvariationofnutrientvaluesfromasingleDDGSsample(As-fed)同一DDGS样品实验室化学分析差异（饲喂基础）Lab1Lab2Lab3Lab4Drymatter干物质,%96.295.192.495.1Crudeprotein粗蛋白,%28.528.827.927.9Crudefat粗脂肪,%9.012.410.311.3NDF中洗纤维,%31.025.537.426.4Ash灰分,%4.04.84.14.1Source:Dr.BrianKerr,USDA-ARSBlue蓝色=highestvalue最大值Red红色=lowestvalue最小值WhydoesMEcontentofsomefeedingredientsvaryamongsources?为什么某些饲料原料代谢能因来源不同而有较大变异？•Variationinlipidconcentrationanddigestibility脂肪含量和消化率不同•Variationincarbohydratecompositionanddigestibility碳水化合物组成和消化率不同IlealandATTDofacidhydrolyzedetherextract(%)incornco-productsandsoybeans玉米副产品和豆粕酸解脂肪回肠末端及全肠道表观消化率%Kimetal.(2013)玉米油高油玉米玉米酒精糟玉米胚芽全脂大豆全肠道回肠末端ConcentrationofcarbohydratesandATTDofdietaryfiberincornDDGS1玉米DDGS纤维组成及全肠道表观消化率Average平均LowValue最小HighValue最大SD标准差Starch,total总淀粉,%7.33.811.41.4Starch,soluble可溶淀粉,%2.60.55.01.2Starch,insoluble不溶淀粉,%4.72.07.61.5ADF酸洗纤维,%9.97.217.31.2NDF中洗纤维,%25.320.132.94.8InsolubleTDF不溶总纤维,%35.326.438.84.0SolubleTDF可溶总纤维,%6.02.368.542.1TDF日粮总纤维,%42.131.246.34.9ATTD2ofTDF,纤维消化率%43.723.455.010.21N=46fordataonstarch,ADF,andNDF;n=8fordataoninsoluble,soluble,andtotaldietaryfiber.N=46个数据：淀粉，酸洗和中洗纤维；n=8个数据：不溶，可溶和总纤维2ATTD=apparenttotaltractdigestibilityATTD=全肠道表观消化率SteinandShurson(2009)Coefficientofvariationinnutrientconcentrationinwheatmiddling次粉营养成分变异系数05101520253035404550DrymatterCrudeproteinCalciumPhosphorusNeutraldetergentfiberAmongsourcesAmonglaboratories(Cromwelletal.,2000)干物质实验室来源中洗纤维磷钙粗蛋白Chemicaldeterminationofnutritionalvalue化学方法评价营养价值•Quantitativelyestimatesnutrientcontentandpossiblecontaminants定量估计营养成分和可能的污染物•e.g.moisture,protein,fiber,fat,mycotoxins如水分，蛋白，纤维，脂肪及霉菌毒素等•Challenges挑战•Cost成本•Time时间•Variationinanalyticalmethodsandlabs分析方法•和不同实验室间的分析差异•Minimalvalueindietformulation配制日粮往往•按最小值设计Biological