FAO INTERNATIONAL POULTRY CONFERENCE 2007 FUTURE TRENDS AND - - PowerPoint PPT Presentation

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
• Food safety
• Environmental issues

*Emphasised by increasing legislation

Concerns

Microbiology Statistics Food Science Behavioural sciences & Psychology Biochemistry Immunology Chemistry Genetics Physics Molecular biology Physiology

NUTRITON

1.2 Nutrition – a multi-disciplinary science

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

DIET

PHYSICAL FORM BULKINESS

Diluent

ENERGY PROTEIN EAA/NEAA

Quality Quantity

WATER

Availability, quality etc

MINS & VITS PALATABILITY

Anti-Nutritional Substances Pellets Meal

AMOUNT OF FEED (NUTRIENTS) EATEN CNS INFORMATION PHYSICAL Feedback signals PHYSIOLOGICAL RATE OF PASSAGE HORMONE LEVELS CIRCULATING METABOLITES STRETCH RECEPTORS LIVER METABOLISM TISSUE STATUS DIET COMPOSITION MODIFIED BY

ENVIRONMENTAL

FACTORS BIRD’S REQUIREMENT

AGE GENOTYPE SEX

Maintenance + Meat/egg Production

Nutrient Adequacy of Diet

DIET COMPOSITION

2.2 The physiological and production components involved in the determination of voluntary feed intake in birds ( = influenced by)

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

• f 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

THE HOST

(Plant material)

THE ENVIRONMENT (Physical, climatic) THE DISEASE

(Mould, mycotoxin)

THE CONSUMER

(Poultry, humans)

3.4 The multifactorial challenge of mycotoxin contamination

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

FEED INTAKE

ENVIRONMENTAL POLLUTION

FOOD HEALTH & GROWTH DIGESTION ABSORPTION

NUTRICINES Antioxidants Emulsifiers Flavours Oligosaccharides Organic acids

TOTAL NUTRITION

NUTRIENTS Carbohydrates Fats Proteins Minerals Vitamins METABOLIC Oxidation Non-infectious diseases Immune status

STRESS ENVIRONMENTAL Pathogens Vaccinations Toxins

Source: Adams, 2001

3.10 A systems approach embracing sustainability

Inputs

• Resource

sustainability

• Renewable,

substitutes, alternatives

• Efficient utilisation

System

• Repeatable/regenerative

processes

• Efficient input : output

ratios

Retain functional integrity

• Regeneration of

capital Inputs (profit)

• Investment

Outputs

• Enhanced value

products

• Minimal negative

factors (health and environment)

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.