Gaining the edge in pork and poultry production: Enhancing efficiency, quality and safety

285 Pages·2007·2.88 MB·English

by  J. A. Taylor-Pickard, P. Spring

Gaining the edge
in pork and poultry production
Enhancing effi ciency, quality and safety
edited by:
J.A. Taylor-Pickard
P. Spring
ageningen Academic
u b l i s h e r s
Gaining the edge in pork and poultry production

Gaining the edge in pork
and poultry production
Enhancing efficiency, quality and safety
edited by:
J.A. Taylor-Pickard
P. Spring
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ISBN: 978-90-8686-018-0 Wageningen, the Netherlands,
e-ISBN: 978-90-8686-595-6 www.WageningenAcademic.com
DOI: 10.3920/978-90-8686-595-6
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Contents
Contents
Square pegs in round holes: the problems of variable pig performance 13
John Deen and Stephanie Rutten-Ramos
References 19
Recent developments in energy and amino acid nutrition of pigs 21
Jean Noblet
1. Introduction 21
2. Evaluation of pig feeds 22
3. Energy and protein requirements of (growing) pigs 30
4. Conclusions 42
References 43
Pork quality: meeting the consumers’ needs 49
Darryl D’Souza
1. Introduction 49
2. Defining pork quality 49
3. Fresh pork: consumer needs and preferences 50
4. Factors affecting objective and sensory pork quality 53
5. Eating quality pathways 63
6. Conclusions 65
References 65
Considerations on the environmental impact of minerals in manure
from pigs: strategies to minimise environmental load by nutrition and
management 71
Age W. Jongbloed and Paul A. Kemme
1. Introduction 71
2. Legislation 73
3. Estimation of excretion of copper and zinc by pigs in the
European Union 75
4. Actual excretion of nitrogen and minerals by pigs 77
5. Estimation and comparison of the nutritive value of mineral sources 78
6. Reduction of the excretion of P, Cu and Zn by altering nutrition
and feeding 84
7. Discussion and applications for practice 92
8. Conclusions 94
References 95
Gaining the edge in pork and poultry production 7
Contents
Trace mineral nutrition for the modern genotype 101
Paul Groenewegen
1. Introduction 101
2. Trace mineral overview and function in modern pig genotypes 102
3. Impact of excessive supplementation 109
References 112
Managing meat production and efficiency: the key to competitiveness
in the pig industry 117
Fernando J. Bártoli
1. Introduction 117
2. Nutrition-genetic interactions 117
3. Amino acid issues and considerations 120
4. Dietary energy density 124
5. Phase feeding: determining the number of diet phases to feed 129
6. Impact of biological variation on nutrition management (fill time) 132
7. Feed budgeting and feed tracking 132
8. Enzymes used 132
9. Conclusions 136
References 136
Protein and amino acid nutrition in poultry: impacts on performance
and the environment 139
Todd J. Applegate, Wendy Powers and Roselina Angel
1. Introduction 139
2. Diet modification 140
3. Variation in nutrient utilisation by poultry 142
4. Process uncertainty and feeding safety margins 143
5. Reduced dietary protein 144
6. pH manipulation of diet 149
7. Conclusion 151
References 151
Producing enzymes on feed ingredients: the solid state fermentation story1 55
Max Purser
1. Introduction 155
2. Commercial enzyme production 155
3. Solid state fermentation technology 156
4. The solid state fermentation advantage 157
5. Efficacy of Allzyme® SSF on in vitro and in vivo nutrient digestibility 157
8 Gaining the edge in pork and poultry production
Contents
5. Feeding studies with Allzyme® SSF 159
6. Reducing specifications in broiler diets 160
7. Down-specification recommendations for broiler diets
supplemented with Allzyme® SSF 162
8. Reducing specifications in layer diets 163
9. Conclusions 165
References 166
Research perspectives on nutritional approaches which minimise
mineral excretion in turkeys 169
Curtis Novak and Catalina Troche
1. Introduction 169
2. The role of trace minerals 169
3. Conclusions 176
References 176
Novel U.S. research perspectives on nutritional approaches to address
necrotic enteritis 179
Curtis Novak and Catalina Troche
1. Introduction 179
2. Effect of the ANE program on performance and prevention of
necrotic enteritis 180
3. The ANE program revisited 183
4. Evaluating the ability of the ANE program to enhance performance 184
5. Conclusions 186
References 186
Campylobacter control in primary poultry production 189
Nico M. Bolder
1. Introduction 189
2. Campylobacter control plans 190
3. The CARMA project 190
3. Risk assessment, risk management and risk communication 192
4. Interventions at the farm 193
5. Conclusions 195
References 196
Gaining the edge in pork and poultry production 9