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Evaluating Feed Ingredients
An article in the November issue of Pork Magazine discussed the need to consider the use of alternative feed ingredients in time of high feed ingredient costs. There are many non-traditional feed ingredients that can be used in formulating livestock and poultry rations. In some situations, the use of these feeds can reduce feed formulation costs and provide rations that support optimal performance.
The author of the article, James Pettigrew, a swine nutritionist located at the University of Illinois, indicated that these alternative ingredients may have a role in feed formulation, but care must be given to their use in formulated feeds. He cited several key points that must be considered in using non-traditional ingredients. They are: |
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• Bioavailability of nutrient levels: The purpose of any feed ingredient is to provide nutrients; therefore, the composition of the feed ingredient and the bioavailability of the nutrient are critical. Dr. Pettigrew suggested that the nutritionist first concentrate on the expensive nutrients; energy, amino acids and phosphorus. Useable energy is difficult to measure, but can be estimated from protein, fat and fiber levels in the ingredient. Feed analytical laboratories can analyze for total crude protein, however, getting a good estimate of available amino acids in an ingredient needs to be determined by digestion studies. For traditional feed ingredients (feed grains, major oilseeds, and animal by-products), values for available amino acids are listed in many feed ingredient tables. The challenge with non-traditional feed ingredients is being able to provide good estimates of the compositional values that should be used in computer formulation programs.
• Cost of ingredients: The reduced cost of non-tradition ingredients is the reason for including the ingredient in the feed formulation. Total costs are needed, including additional handling and storage of another ingredient.
• Supply/Availability: If an ingredient is not available, there is no need to consider including it in computer feed formulation programs. Availability of a continuous supply is needed in order to produce a uniform feed without continually changing the feed formulation.
• Palability of the ingredient: A non-traditional ingredient must be accepted by the species being fed. While this is not a major concern, it can be a problem if the ingredient is unpalatable.
• Feed of toxins and pathogens: This point is self-evident. If the non-traditional ingredient has a previous history of possible toxins or pathogens, the nutritionist needs to be aware and make sure the ingredient is without problems.
• Handling issues: Dr. Pettigrew discussed the handling of liquids, small packages, flowability, dustiness and other physical properties that need to be taken into consideration in using non-traditional feed ingredients. Ingredient handling could be in some situations a limiting factor.
Dr. Pettigrew concludes that the search for alternative feed ingredients is intense because of the high price for corn and soybean meal, but alternative ingredients can be considered at any time. There are significant challenges using non-traditional ingredients, however, there are times when the right alternative can provide an opportunity to reduce feed costs and increase profits. Reviewer comments: The soybean industry has long promoted soybean meal as the protein of choice for efficient livestock and poultry production because soybean meal and feed grains provide the nutrients needed for optimal performance. Soybean meal is competitive with other protein feed ingredients due to its composition, availability and price.
Pettigrew, James. 2008. Evaluating the alternatives. Pork Magazine (November issue, page 22).
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