FAO INTERNATIONAL POULTRY CONFERENCE 2007 FUTURE TRENDS AND DEVELOPMENTS IN POULTRY NUTRITION Dr Stephen A Chadd, Royal Agricultural College
STRUCTURE 1. Characterisation of the global feed industry 2. Establishing nutrient requirements 3. Feed diversity and characterisations 4. Conclusion / future priorities
1.0 Global issues 1.1 Subject importance Traditional Economic Considerations + (now) - Bird welfare Concerns - Food safety - Environmental issues * Emphasised by increasing legislation
1.2 Nutrition – a multi-disciplinary science Genetics Molecular biology Statistics Food Science Microbiology Physiology Chemistry NUTRITON Physics Behavioural sciences & Psychology Immunology Biochemistry
1.3 DEMAND CONSEQUENCES Global demand for poultry products (some regional emphasis) Growth in large scale Feed demand particularly compounds Difficulty in sourcing feed ingredients
1.4 Growth in ‘landless’ systems
1.5 Relative composition of chicken feed in selected countries Source: FAO 2006
1.6 Emerging feed processing technologies • Improved nutrient availability • Destruction of inhibitors and toxins • Enhanced quality, food chain safety • Reduced feed wastage • Wider range of feed commodities
2.0 Nutrient Requirements 2.1 Dietary variables influencing VFI in poultry Pellets PHYSICAL FORM Meal BULKINESS PALATABILITY Diluent Anti-Nutritional Substances DIET ENERGY MINS & VITS WATER Quality PROTEIN EAA/NEAA Availability, quality Quantity etc
2.2 The physiological and production components involved in the determination of voluntary feed intake in birds ( = influenced by) AMOUNT OF FEED BIRD’S REQUIREMENT (NUTRIENTS) EATEN CNS INFORMATION AGE SEX GENOTYPE Feedback signals PHYSIOLOGICAL Maintenance PHYSICAL MODIFIED BY + ENVIRONMENTAL HORMONE FACTORS Meat/egg RATE OF LEVELS Production PASSAGE CIRCULATING Nutrient STRETCH METABOLITES Adequacy of RECEPTORS Diet LIVER METABOLISM DIET DIET COMPOSITION COMPOSITION TISSUE STATUS
2.3 Elevated dietary energy requirements for maintenance
2.4 Critical Nutrient Relationships • Achieving total nutrient balance and adequacy • Amino acid balance (synthetic use) • Protein : energy • Micronutrient relationships/interactions
2.5 Amino acid balance of three raw materials relative to that required by the young broiler Source: Wiseman 2000
2.6 GENOTYPE / ENVIRONMENT INTERACTIONS • Associated variation in flock performance • Correct nutrition intimately linked with genetic development / potential • Layer vs broiler genotypes • Selection to suit environmental variability
2.7 Feed Conversion Ratio, 15% improvement in 20 years from 1982
2.8 Spotlight on Efficiency • Livestock ranking based on energy consumed : protein output Broilers 4:1 Pork 17:1 Eggs 26:1 Lamb 50:1 Beef 54:1 Source: Pimmental, 2001
2.9 NUTRITION AND IMMUNOCOMPETENCY - Contribution of nutrition to disease resistance and optimising immune response - Avoidance of under supply, imbalances or over supply of nutrients - Associated with quality of husbandry practices
2.10 Intensive production- compromised immunity?
3.0 FEED CHARACTERISATION 3.1 - Accurate formulation requires identification of feed mix which most (cost) effectively supplies essential nutrients in the right balance - Dependent on nutritional properties, quality and availability of raw material ingredients
3.2 INTERNATIONAL RESEARCH PERSPECTIVES • Variability of wheat quality due to seasonal and husbandry variations – performance influence • Varietal differences in wheat grains • Whole grain vs ground form advantages in broilers • Selection for high lysine maize cultivars • Alternative energy source evaluation:millet, sorghum
3.2 Research (cont.) - Ethanol production by-products i.e. DDGS - Refinement technologies - Rice by-products (enzyme technologies) - Switching oilseed possibilities - Legume alternatives
3.3 THE MENACE OF MYCOTOXINS • Implications for global feed industry • Bird performance • Potential negative food chain consequences
3.4 The multifactorial challenge of mycotoxin contamination THE HOST ( Plant material ) THE ENVIRONMENT (Physical, climatic ) THE CONSUMER THE DISEASE (Poultry, humans) ( Mould, mycotoxin )
3.5 Factors influencing mould development in compound feeds Moisture level Water activity Temperature Presence of oxygen Storage conditions Storage time Mechanical injury Insect damage Initial level of mould spores
3.6 TOXICOLOGICAL EFFECTS - Dependent on factors such as: • duration of exposure (ingested, inhaled) • breed type • age • physiological status
3.7 A cascade of immunosuppression effects in aflatoxin-challenged poultry (adapted from Deregowda et al ., 1997) Depressed protein synthesis Lowered serum albumin and globulin levels Reduction in circulating antibody levels Impaired reticulo-endothelial system Reduced cell-mediated immunity
3.8 PRO-NUTRIENT PROMISE • Exogenous enzymes ( FCE, pollution, low cost feed use ) - phytases - NSP degrading enzymes • Neutraceuticals (nutricines) - pre-and pro-biotics - organic acids - herbs and spices - yeast cultures, etc
3.9 The complexity of interaction between total nutrition, stress and food production METABOLIC NUTRICINES FEED Antioxidants Oxidation Emulsifiers Non-infectious Flavours diseases Oligosaccharides INTAKE Immune status Organic acids DIGESTION STRESS TOTAL NUTRITION ENVIRONMENTAL ABSORPTION Pathogens NUTRIENTS Vaccinations Carbohydrates Fats Toxins Proteins Minerals HEALTH & GROWTH Vitamins ENVIRONMENTAL FOOD POLLUTION Source: Adams, 2001
3.10 A systems approach embracing sustainability System - Repeatable/regenerative processes - Efficient input : output ratios Outputs Inputs Enhanced value - - Resource Retain products sustainability functional - Minimal negative - Renewable, integrity factors (health and substitutes, alternatives environment) - Efficient utilisation - Regeneration of capital Inputs (profit) - Investment
4.0 Summary of future trends and developments •Shift in global feed demand from West to East with regional focus •Increased demand for formulated compound products •Need for reduction in country dependence on soybean imports •Feed / fuel debate to continue-impact on poultry nutrition to unfold •Further technological refinement of ethanol by-product possibilities •Development of more effective technologies to reduce/remove negative impact of ANFs in novel feeds to expand global feed data base
(Summary cont.) •Sustainability dimension increasingly important in a nutrition and systems context •Continued use of predictive nutrient modelling as a ‘tool’ to greater precision in diet formulation •Future nutrition research very much applied to commercial realities •Increased feed industry usage of synthetic forms of cheaper amino acids •Integrated approaches in future needed for prevention and control of mycotoxins, best management practice imperative •Food chain emphasis based on,safety,welfare,QA, increasing legislation
( Summary concluded ) • Further exploration / evaluation of pro-nutrient neutraceuticals and ‘holistic’approach to poultry nutrition • Genetic modification of the nutritional requirements for different bird types • Continued selection for improved and more location /climate-versatile plant cultivars with potential feed use • Endemic and local occurrence of infectious disease threat to bird performance enhancement achieved through improved nutrition efforts.
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