The use of feed-grade amino acids in lactating sow diets

Background: The use of feed grade amino acids can reduce the cost of lactation feed. With changing genetics,increasing feed costs, and higher number of pigs weaned with heavier wean weights further evaluation of higher inclusion levels of feed-grade amino acid in lactation diets than previously published is warranted. Two experiments(Exp.) were conducted to determine the optimal inclusion level of L-lysine HCl to be included in swine lactation diets while digestible lysine levels remain constant across dietary treatments and allowing feed grade amino acids to be added to the diet to maintain dietary ratios relative to lysine to maximize litter growth rate and sow reproductive performance. Furthermore, the studies were to evaluate minimal amino acid ratios relative to lysine that allows for optimal litter growth rate and sow reproductive performance.Results: Exp. 1: Increasing L-lysine HCl resulted in similar gilt feed intake, litter, and reproductive performance.Average litter gain from birth to weaning was 2.51, 2.49, 2.59, 2.43, and 2.65 kg/d when gilts were fed 0.00, 0.075,0.150, 0.225, and 0.30% L-lysine HCl, respectively. Exp. 2: The average litter gain from birth to weaning was 2.68,2.73, 2.67, 2.70, and 2.64 kg/d(P < 0.70) when sows were fed 0.1, 0.2, 0.3, 0.4, and 0.4% L-lysine HCl plus valine,respectively. No other differences among dietary treatments were observed.Conclusions: Collectively, these studies demonstrate corn-soybean meal based lactation diets formulated with a constant SID lysine content for all parities containing up to 0.40% L-lysine HCl with only supplemental feed grade threonine and a methionine source have no detrimental effect on litter growth rate and subsequent total born.

Fermented calcium butyrate supplementation in post-peak laying hens improved ovarian function and tibia quality through the“gut-bone”axis

The compromised egg quality and leg abnormality during the end of the laying cycle(after 40 weeks)have been leading to poor animal welfare and substantial economic losses.Therefore,the effects of fermented calcium(Ca)butyrate,produced by fermentation by Clostridium butyricum,on production,eggshell quality,and tibial property of hens were explored.A total of 192 Hy-line brown laying hens at50-week-old were assigned to a basal diet or the basal diet with 300 mg/kg of the fermented Ca butyrate from 50 to 58 weeks of age.Each treatment had 6 replicates with 16 hens each.The diet supplemented with 300 mg/kg fermented Ca butyrate notably increased egg weight,ovarian follicle number,and eggshell strength(P=0.072)as compared to the basal diet,which were associated with cytokine secretion,toll-like receptor signaling pathways,and intestinal immunity based on the RNA-seq data from the granulosa.Dietary Ca butyrate inclusion decreased the expression of ileal tumor necrosis factor-alpha and serum pro-inflammatory cytokine concentration,as well as increased the content of serum immunoglobulin A when compared to the basal diet(both P<0.05).The birds that received fermented Ca butyrate diets exhibited higher villus height(P<0.05)and upregulated expression of tight junction proteins,whereas it did not alter the composition of cecal microbiota(P>0.05).In addition,the diet with fermented Ca butyrate reduced the number of osteoclasts in the proximal tibia and the level of C-terminal cross-linked telopeptide of type I collagen,a bone resorption marker(P<0.05),whereas it tended to increase the concentration of the procollagen type I N-terminal propeptide that reflects bone formation marker in serum.Moreover,the layers fed fermented Ca butyrate diets possessed higher(P<0.05)bone area and trabecular number of the proximal tibia,yield load,and ultimate load than those that consumed basal diets.Collectively,dietary fermented Ca butyrate supplementation in post-peak layer diets improved the ovarian function and tibia quality,which might be related to enhancing intestinal integrity and consequently decreasing inflammation mediated bone resorption.

香露兜营养价值和加工技术研究进展

香露兜是一种食用香料,因其独特的香气被广泛用于食品、医药、化妆品等行业。香露兜中含有丰富的维生素、蛋白质、微量元素等多种营养成分,香气和挥发油中含有2-乙酰-1-吡咯啉、叶绿醇、角鲨烯、亚油酸、亚麻酸等生物活性物质,具有良好的生物活性和保健功效。近年来,随着香露兜的香味被众多消费者所认可,市场上出现香露兜冻干粉、冰淇淋、糖果、蛋糕、椰香薄饼等新型加工产品。从香露兜的营养成分与功能出发,对新型香露兜产品冻干粉、冰淇淋、糖果、蛋糕、椰香薄饼、咖啡的制造工艺进行详细概述,同时对香露兜研究和产品开发作出展望,旨在为解决香露兜资源开发及加工工艺问题开辟思路,为推动香露兜的精深加工技术和产业发展提供理论指导和借鉴依据。