Nutritional values for pigs

Digestible amino acid content corresponding to the apparent ileal digestibility for pigs, in g/kg. In the tables, this value corresponds to the corrected AIDC (equation 3 in the chapter Nutritional values for pigs , page 32). 

The tables present three types of nutritive values for phosphorus apparent faecal phosphorus digestibility for the pigs (with, in some cases, different values depending on the denatured or non-denatured state of the endogenous phytase), phosphorus availability for chickens and absorbed phosphorus for ruminants. 

Food and feed additives, also known as dietary supplements, are minor ingredients added to improve the product quality. Most commonly, the effects desired relate to color, flavor, nutritive value, taste, or stability in storage. The market sizes are estimated to be 20 billion each for food and for feed additives, respectively. The major customers for the food additives are the big food companies Ajinomoto, Danone, Kraft, and Nestle, mentioned at the beginning of the chapter. With the exception of Ajinomoto, these companies are rarely backward-integrated. As they prefer to use natural ingredients rather than synthetic ones, they are not very important customers of the fine-chemical industry. Premixers, that is, enterprises that prepare ready-to-use mixtures of nutrients for the farmers who raise cattle, pigs, and chicken, are the main users of feed additives. 

In common with many other legume seeds, raw lentils contain some undesirable constituents, although the levels of these are not likely to be of concern in poultry feeding. Weder (1981) reported the presence of several protease inhibitors in lentils. Marquardt and Bell (1988) also identified lectins (hemagglutinins), phytic acid, saponins and tannins as potential problems but could find no evidence that these had adversely affected performance of pigs fed lentils. It is known that cooking improves the nutritive value of lentils for humans but the effects of consumption of raw lentils by non-ruminants have not been well documented (Castell, 1990). 

Zijlstra, R.T., Ekpe, M.N., Casano, E.D. and Patience, J.F. (2001) Variation in nutritional value of western Canadian feed ingredients for pigs. In Proceedings of 22nd Western Nutrition Conference. University of Saskatchewan, Saskatoon, Canada, pp. 12-24. 

SPC and SPI may be used in diets fed to weanling pigs instead of SBM may be used because the ingredients are thought not to elicit antigenic responses in the pigs (Sohn et al., 1994). However, differences may exist among sources of SPCs, and extrusion of SPC may improve the nutritional value (Li et al., 1991). However, the cost of SPI is usually at a level that is prohibitive for use in diets fed to swine. 

O Quinn, P. R., J. L. Nelssen, R. D. Goodband, D. A. Knabe, J. C. Woodworth, M. D. Tokach, andT. T. Lohrmann. Nutritional Value of a Genetically Improved High-Lysine, High-Oil Corn for Young Pigs./. Anim. Sci. 78 (8), 2144-2149 (2000). [The availability of amino acids affects the proteins formed.]... 

As a rule, the chemical synthesis of amino acids has to address sooner or later the issue of optical purity. Methionine for supplemental feedstuff purposes is an exception, since both enantiomers have almost equal nutritional value. Poultry and pigs possess special enzymes, which are able to convert the (D)-form into the (L)-form. [63]... 

Dried yeast is a protein-rich concentrate containing about 420 g crude protein/kg. It is highly digestible and may be used for all classes of farm animal. The protein is of fairly high nutritive value and is specially favoured for feeding pigs and poultry. It is a valuable source of many of the B group of vitamins, is relatively rich in phosphorus but has a low calcium content. Other yeasts are now available as protein concentrates these are described in Chapter 23. 

Sullivan, J.S., Knabe, D.A., Bockholt, A.J., and Gregg, E.J. 1989. Nutritional value of quality protein maize and food com for starter and grower pigs. J. Anim. Sci. 67 1285. 

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