281 Modeling How the Inclusion of Fibrous By-Products to the Feed Improves the Net Protein Contribution of Pork Meat

Abstract

Abstract Animal meat provides high-quality protein to the human food industry, but often uses feed ingredients that could also be used to feed humans. The objective of this study was to model how the inclusion of by-products in pig diets would improve the net protein contribution (NPC) of pig meat within an individual precision feeding (IPF) program. The InraPorc model was used to simulate the animal response to pigs fed two different feeding treatments. In both cases, there was feed A (rich-), and B (poor in all nutrients). Feeds were mixed daily to each pig to meet individual requirements. Treatment 1 (BY0) was free of by-products, consisting of traditional ingredients (corn, wheat, and soybean meal). Treatment 2 (BY20) included canola meal and oat hulls in addition to conventional ingredients. These inclusions accounted for nearly 10% of changes in feed A and nearly 20% in feed B. The consumed HeP in pig-fed was estimated from the beginning of the growing-finishing phase to slaughter. Total pig HeP included the carcass meat, fancy meats such as heart, liver, kidney, and tongue, and 25% blood. HeP conversion efficiency was calculated based on the HeP profiles for initial (23 kg) and final body weight (120 kg) in both treatments. Digestible indispensable amino acid score (DIAAS) was calculated based on a 3-year-old-child protein requirements, the same score being attributed to adolescents or adults. The HeP conversion efficiency was 0.28 and 0.32 for BY0 and BY20 respectively, and the protein quality ratio (PQR, calculated as DIAAS of the meat vs. DIAAS of the feed) was equal to 2 for both diets, indicating that protein quality in pig meat is greater than in animal feed. Finally, the NPC of both treatments, calculated by multiplying the HeP conversion efficiency with the PQR, was below 1. Therefore, neither treatment contributed positively to the net protein contribution of pork meat to the human protein supply. However, the NPC of BY0 and BY20 were 0.58 and 0.64, respectively. Thus suggesting that adding by-products, such as oat hulls, to feed formulas reduces feed-to-food competition.