Nutrient Composition Research Articles

Comprehensive Analysis of Nutrient Composition: Evaluating Vitamins, Essential Minerals, and Trace Metals in Neem (Azadirachta indica) Stem Bark Extract

The current study sought to investigate the nutrients in an aqueous extract of Neem (Azadirachta indica) stem bark. The bioactive chemical contents of Neem stem bark were isolated, separated, and studied to determine the presence of vitamins, vital minerals, and trace metals. A fresh Neem sample was collected and the sample was ground into powdered form and prepared via extraction using various solvents (n-hexane, ethyl acetate, and ethanol), and the chemical constituents were separated using the GC/MS technique. The Neem stem sample was later digested with nitric acid and hydrogen peroxide in the ratio 4:1 (acid ratio). The trace metals and important minerals in digested Neem samples were determined using an atomic absorption spectrophotometer (AAS), while Na+ and K+ were determined using a flame photometer. The results revealed that calcium is the most prevalent mineral in Neem stem bark, followed by potassium and sodium, but copper, magnesium, iron, zinc, and other minerals are present in trace amounts, while cadmium and lead are virtually missing. Furthermore, according to the results of the vitamin studies, the most abundant vitamins in Neem stem bark are vitamin B3 and vitamin C, but vitamins A, B1, B6, and B12 are present in trace amounts.

Millet based Nutritious Powder for the Geriatric Population

Objective: This study aimed to utilize finger millet as a primary ingredient for creating nutritious millet powder suitable for hot beverages. Desiccated coconut was incorporated for color enhancement. The optimization process involved sensory evaluation and trials on a laboratory scale. Three variations of millet products and two recipes were developed: one for a beverage made by mixing millet (Ragi/ Finger millet) nutritious powder with hot water, and another for millet nutritious halua powder fortified with nutrients. Additionally, a millet nutritious powder based on Pearl millet was formulated for easy consumption by the ageing population.  Methods: The study involved the preparation and experimentation of three types of millet nutritious powder, derived from finger and pearl millet, targeting the nutritional needs of ageing individuals. Age-related challenges such as esophagus stenosis were taken into account during formulation. The viscosity graphs were utilized to refine the texture of the food, ensuring ease of swallowing. Laboratory-scale trials and benchtop sensory evaluations were conducted to optimize the formulations. The acceptability of the beverages was assessed using a 9-point hedonic scale.  Results: The formulated millet nutritious powders demonstrated excellent nutrient composition, with calcium content exceeding three times that of a cup of milk. The halua powder exhibited low viscosity, high solubility, and excellent swallowing properties. The optimized beverages achieved a total acceptability score exceeding 7 on the hedonic scale, indicating favourable consumer reception. The study successfully developed three variants of millet nutritious powder tailored for aging individuals, addressing concerns related to swallowing difficulties and offering a comfortable dietary option.  Conclusion: In conclusion, this study demonstrates the feasibility of utilizing finger and pearl millet to create nutritious powders suitable for hot beverages, particularly catering to the dietary needs of the aging population. The formulations offer a convenient and easily consumable option for individuals facing challenges with chewing solid food. Moreover, the affordability and widespread accessibility of the developed food products make them suitable for diverse populations, highlighting their potential for addressing nutritional needs on a broader scale.

EFFECT OF PROCESSING METHODS ON NUTRIENT ANDANTINUTRIENT COMPOSITION OF JUSTICIA SECUNDA LEAVES

Justicia secunda as a medicinal plant belongs to the family of Acanthaceae ,the leaf is an under-utilized medicinal vegetable that is believed and utilized as blood tonic by the local people and especially among the sect of some religious people that refuse blood infusion in medical conditions. This study examined the effect of processing methods on the nutrient and phytochemical composition of justicia secunda leaves. The leaves were subjected to blanching pre-treatment before sun drying for 72 hrs oven drying at 55 0C for 48 hrs and air drying for 120 hrsThe proximate, vitamins, minerals and phytochemical analysis were conducted on the samples using standard procedures. The results varied significantly (p<0.05) in all the parameters measured according to the different processing treatments. Proximate composition of the samples ranged for crude protein (18.20-21.73%), crude fat (7.80-9.10%), crude fibre (12.00-14.90%), ash (15.50-17.40%), moisture (8.00-9.00%) and carbohydrate (27.98-35.50%). Mineral composition ranged for calcium (18.20-34.10 mg/100g), magnesium (47.11-54.29 mg/100g), sodium (126.43-136.47 mg/100g), potassium (425.49-453.03 mg/100g), phosphorus (135.40-145.76 mg/100g) and iron (33.07-38.94 mg/100g). Vitamin composition showed that thiamine (B1) ranged from 0.04-0.31 mg/100g, riboflavin (B2) (0.21-1.7 8mg/100g), niacin (B3) (0.49-1.89 mg/100g), vitamin C (6.31-19.48 mg/100g), while vitamin E ranged from (1.97-6.78 mg/100g). Anti-nutrient contents ranged for tannin (4.82-16.89 mg/100g), phenol (7.41-19.23 mg/100g), alkaloids (2.05-7.07 mg/100g) flavonoids (4.90-9.85 mg/100g) and saponin (3.25-8.35 mg/100g. Overall, the results revealed that air drying methods retained greater concentrations of fibre, minerals, vitamins and anti-nutrients than other processing methods. The high micro-nutrient contents of iron, anti-nutrient compounds and B group of vitamins in this processed vegetable reveals why it is used intuitively by the traditional people to boost health conditions due to the functional roles of iron, phytonutrients and B group of vitamins in heamopoisis in preventing morbidity and mortality especially among children.

Expansion of a food composition database for the food frequency questionnaire in the Korean Genome and Epidemiology Study (KoGES): a comprehensive database of dietary antioxidants and total antioxidant capacity

Expansion of a food composition database for the food frequency questionnaire in the Korean Genome and Epidemiology Study (KoGES): a comprehensive database of dietary antioxidants and total antioxidant capacity

An nLCA approach to support consumer meal decisions: a New Zealand case study of toppings on toast

IntroductionThis study investigates the development and potential application of a nutritional Life Cycle Assessment (nLCA) method to rank meals, using a case study of a “toppings on toast” (ToTs) meal. Methodological issues are investigated in the context of application to support consumers to make more informed food choices at the meal level.MethodsFourteen selected “toppings on toast” (ToTs) commonly consumed in New Zealand (NZ) were evaluated for their climate change impacts and nutritional value using the serve size of each topping as the functional unit (FU). NZ-specific climate change values were obtained from an existing database and recent literature. Nutritional value was calculated using the NRF family of indices – specifically the NRF9.3 and NRF28.3 indices (the latter constructed for this study to include all nutrients in the selected toppings for which reference values were available) and presented in a separate midpoint nutrition impact category. The NRF and climate change scores were assigned quartile-based weights, and the weight of each index score was averaged with that of the climate change score. Based on these average values, the toppings were ranked in two ranking sets (one for each index). In a sensitivity analysis, two alternative reference units were also used (100 g and 100 kcal) to investigate how different FUs influenced the final rankings.ResultsThe results showed that use of one or other NRF index affected the magnitude of the nLCA results; however, the rankings of the ToTs based on the nLCA results did not change much between the two indices. Avocado and peanut butter performed the best (top two ranks), and bacon, butter, and cheese were the poorest performers (bottom two ranks), for both the ranking sets. The toppings which did change ranks mostly moved up or down by only one position. Thus, the results of this case study suggest that the NRF9.3 index is sufficient to determine overall the best, medium, and worst performing toppings in the ToT meal context. However, the results also showed that water-soluble vitamins and unsaturated fats included in the NRF28.3 index contributed significantly to the nutritional scores for most of the toppings and were instrumental in the rank changes for the toppings which are particularly rich in these nutrients.DiscussionThus, for a more diverse range of toppings/meals, an expanded index including these nutrients can generate more nuanced rankings. This study contributes to the nascent but fast-growing nLCA research field, particularly within the meal context. The method used in this case study could be applied in food composition databases, restaurant menus, and websites/apps that provides recipes for meals. However, the study also highlighted the potentially significant variability in climate change and nutritional values in the toppings associated with different production practices, seasonality, and different varieties of the same product. Any future development of nLCA-based meal level rankings should address this variability and communicate it to the consumer.

Nutrient comparisons among the noble scallops Chlamys nobilis with three different shell colours to provide advices for consumers to choose high-quality food

IntroductionIn aquatic animals, colors not only reflect their sensory qualities but also affect their nutritional components and market price. Noble scallop Chlamys nobilis is an importantly economical bivalve cultured in the south sea of China and renowned for its various shell colors.MethodsIn this study, the nutrient compositions were compared among golden, yellow, and brown shell colour noble scallops originating from the same population for breeding new varieties.ResultsAmong three colour scallops, there is no significant difference in the content of moisture, ash, and total protein content (TPC) but significant differences in total carotenoid content (TCC), total lipid content (TLC), and amino acids (AAs) (P < 0.05), with the TCC of the brown scallop being about 2 times lower. The yellow scallop contained the same nutrients as TCC, TLC, ∑PUFAs (including EPA and DHA), and n-3/n-6 as the golden scallop, and both were significantly higher than the brown scallop (P < 0.05), but they had significantly lower ∑SFAs than the latter (P < 0.05). The correlation between the nutrient indices and the shell color of scallops was 67.5%. There is a significantly positive correlation between TCC and ∑PUFAs (P < 0.05), while a significantly negative correlation exists between TCC and ∑SFAs (P < 0.05). More importantly, the yellow scallop had significantly higher EAAs and FAAs than the golden scallop (P < 0.05).DiscussionThis study showed that the yellow noble scallop not only enriched in carotenoids and PUFAs but also enriched in amino acids. Therefore, the yellow scallop is more benefit to human health, which can provide high-quality food for customers.

Impact of Breakfast Skipping and Choices on The Nutrient Intake and BMI of University Hostel Students of Lahore

This longitudinal study aimed to investigate the food choices of university hostel students and explore the relationship between breakfast skipping, food choices, nutrient intake, and BMI. Data were collected from students residing in university hostels over a three-month period, with monthly assessments. The study included 306 students divided into breakfastskippers and breakfast-eaters (control group), each comprising 153 students. Further categorization was performed among the breakfast eaters. A valid assessment questionnaire was used, encompassing social demographic characteristics, anthropometric measures, lifestyle assessment, dietary assessment through 24-hour dietary recall, and food composition table analysis. Among breakfast skippers, 15% were classified as obese and 13.7% as overweight, which was higher compared to other groups. Among the non-cereal-based breakfast eaters, 14.4% were obese, and 21% were overweight. The cereal-based breakfast eaters had the lowest rates of obesity and overweight, with 6.4% falling into each category. Significant differences were observed in calorie consumption and the intake of micronutrients across different breakfast categories. This study provided strong evidence linking breakfast skipping to a higher BMI (26.2 vs 24.1) and age-related patterns, with more breakfast skippers among younger individuals. Non-cereal-based breakfasts had a superior nutrient intake, while breakfast skippers had more screen time and insufficient sleep. Emotional states as triggers for binge eating were reported

Ultra-Processed Foods Consumption and Asthma in the Western Diet

Obesity is considered an important risk factor for the onset of asthma, playing a key role in enhancing the disease’s severity. However, there is increasing evidence linking not only obesity but also overweight with a higher risk of asthma. Although the correlation between obesity and asthma has already been reported, several aspects are still not fully elucidated, mainly about the inflammatory processes underlying both diseases. It is well known that Western-type calorically rich diets and overfeeding can act as triggers of chronic metabolic inflammation, but few studies have examined associations between ultra-processed foods (UPFs) intake, despite its positive correlation with obesity, and biomarkers of inflammation. In addition to their nutrient composition, UPF may have chemical additives and contaminants from packaging, whose effects on health and food addiction are still under research. In this review, we provide an overview of the current data that identify the associations between the obese asthma phenotype and UPF consumption, highlighting the potential central role played by the intestinal microbiota.

ARTIFICIAL INTELLIGENCE IN NUTRITION: REVOLUTIONARY DIETARY RESEARCH

Artificial intelligence has emerged as a transformative technology with the potential to revolutionize various aspects of society, including the field of nutrition. This research paper aims to explore the impact of artificial intelligence on nutrition and how it can revolutionize dietary research. With the rapid advancements in AI technology, it holds great promise for improving our understanding of nutrition and enhancing personalized dietary recommendations. By utilizing machine learning algorithms and big data analysis, AI can analyse vast amounts of nutritional information, including food composition, dietary patterns, and individual health data, to identify patterns and associations that can help inform dietary recommendations. Furthermore, AI can also assist in the development of novel food products and formulations that cater to individual dietary needs and preferences. By leveraging AI capabilities, researchers can gain deeper insights into the complex interactions between diet, genes, and health outcomes. This research paper aims to provide an overview of the current applications of AI in the field of nutrition, including its use in dietary assessment, personalized nutrition recommendations, and food product development. Keywords—Nutrition, Artificial Intelligence, Diet.

Acceptance of 3D printed foods among senior consumers in Japan

The soft texture and customizable nutrient composition of 3D printed foods hold promise for sustainable food supply and health promotion. This study focuses on their potential in dietary management for senior consumers, emphasizing the crucial aspects of food enjoyment and nutritional adequacy. Employing structural equation modeling and cluster analysis, this study aims to analyze factors influencing acceptance and profile consumer segments among senior consumers in Japan. Findings highlight the significance of consumers' environmental consciousness, which, mediated by perception of usefulness, plays a pivotal role in fostering acceptance of 3D printed food products. We also demonstrated that trend-sensitivity influences the willingness to purchase 3D printed foods through the mediation of awareness of 3D printing technology and perceived usefulness, suggesting that these factors might significantly affect purchase intention. This consistently appeared in the profiles of consumers exhibiting a relatively strong willingness to purchase 3D printed foods. The study elucidates factors and consumer profiles influencing the acceptance of 3D printed foods among senior consumers, providing crucial insights for the adoption of novel food technologies.

Influence of Different Substrates on Nutrient Composition of Vermicompost and Vermiwash

Influence of Different Substrates on Nutrient Composition of Vermicompost and Vermiwash

Effect of Food, Crushing of Tablets, and Antacid Coadministration on Maribavir Pharmacokinetics in Healthy Adult Participants: Results From 2 Phase 1, Open-Label, Randomized, Crossover Studies.

The effect of food composition, tablet crushing, and antacid coadministration on maribavir pharmacokinetics was assessed in 2 Phase 1 studies in healthy adults. In the first, a single maribavir 400-mg dose was administered under fasting conditions, with a low-fat/low-calorie or a high-fat/high-calorie meal. In the second, a single maribavir 100-mg dose was administered under fasting conditions, as a crushed tablet, or as a whole tablet alone or with an antacid. The 90% confidence intervals of the geometric mean ratios were within 80%-125% for area under the concentration-time curve (AUC), but not for maximum plasma concentration (Cmax) for low-fat/low-calorie and high-fat/high-calorie meals versus fasting or for whole tablet with antacid versus whole tablet alone. The 90% confidence intervals of the geometric mean ratios for AUC and Cmax were within 80%-125% for crushed versus whole tablet. Maribavir median time to Cmax value in plasma under fed conditions was delayed versus fasting conditions, but there was no statistical difference for crushed versus whole tablet or with versus without antacid. As the antiviral efficacy of maribavir is driven by AUC but not Cmax, findings suggest that maribavir can be administered with food or antacids or as a crushed tablet.

Food composition of diamondback puffer Lagocephalus guentheri Miranda Ribeiro, 1915 from the northeastern Mediterranean Sea

Stomach content analysis of fish not only helps document their food spectrum but also provides an overview of the food network they are involved in. In this study, we aimed to investigate the food composition of L. guentheri from the Iskenderun Bay, northeastern Mediterranean Sea. Specimens were collected from between January 2022 and August 2022. A total of 215 L. guentheri specimens stomachs were examined during the study for stomach content analysis. About 215 stomachs analysed, 60 (27.9%) stomachs were empty and 155 (72.1%) stomachs contained food items. Analysis of the diet composition showed that the fish are carnivorous and prey on pisces, crustacea, bivalves and cephalopoda. Based on the index of relative importance, pisces were identified as the most important prey (68%), followed by crustaceans (14%), bivalves (5%), cephalopoda (0.5%) and digested materials (12.5%). The results show that L. guentheri has a high feeding tendency to fish. This study increases the knowledge of the feeding preferences of L. guentheri. The present paper is also the first document on the diamondback puffer Lagocephalus guentheri food composition in the Mediterranean Sea.

Gas Chromatography Based Analysis of Fatty Acid Profiles in Poultry Byproduct-Based Pet Foods: Implications for Nutritional Quality and Health Optimization

The nutritional quality of pet foods plays a crucial role in maintaining the health and well-being of companion animals. In this study, we investigated the fatty acid compositions of various pet foods, including chicken powder, poultry byproducts incorporated vegetables, byproducts incorporated with ragi, and boiled mash Potato, to assess their scientific significance and potential implications for pet nutrition. Our analysis revealed diverse fatty acid profiles across the different pet foods, with each food exhibiting unique compositions and proportions of fatty acids. Notable findings include the identification of common fatty acids shared among multiple pet foods, as well as variations in the abundance of specific fatty acids across different formulations. Additionally, certain pet foods are characterized by the presence of rare or unusual fatty acids, highlighting the importance of exploring their sources and potential health benefits. By correlating the fatty acid compositions of pet foods with metabolic pathways and health implications, we elucidated the nutritional significance of these dietary components for pets. Furthermore, we identified areas for further research, including the impact of processing methods on fatty acid profiles and the development of novel formulations optimized for pet nutrition and well-being. Overall, this study contributes valuable insights into the scientific understanding of pet nutrition and underscores the importance of considering fatty acid compositions in formulating balanced and nutritious diets for companion animals.

88 Ruminal degradation profiles of dry matter, organic matter, and crude protein of finishing diets with different levels of inclusion of dried distiller’s grains plus solubles and soybean meal

Abstract The objective of this study was to estimate the ruminal degradation profile of dry matter (DM), organic matter (OM), and crude protein (CP) in concentrate-based diets with different levels of inclusion of dried distiller’s grains plus solubles (DDGS) and soybean meal (SBM). Red Angus steers [n = 4; body weight (BW) = 360 ± 9 kg] with ruminal, duodenal, and ileal cannulas, were used in a 4 × 4 latin square. Diets (TMR) consisted of dry-rolled corn (70%), hay (10%), liquid supplement (5%), and test ingredients (15%). Treatments were (DM basis): 1) 15.0% DDGS (CON); SBM in replacement of 50% of DDGS (SBM50); SBM in replacement of 75% of DDGS (SBM75), and SBM in replacement of 100% of DDGS (SBM100). Each period lasted 18-d, consisting of a 7-d diet adaptation followed by an 11-d collection period. An in situ ruminal incubation of each TMR was performed from d 8 to 11 of each period. Ingredients were weighed separately, maintaining their proportion in the TMR. Air-dried TMR sample (6 g, 2 mm grind) was ruminally incubated in a nylon bag (Ankom, 10 × 20 cm) using the same steer from the in vivo study. Samples were incubated for 0, 2, 4, 8, 16, 24, 48, and 72 h. The number of bags varied as a function of the incubation time to guarantee enough residual samples after incubation, where more bags per sample were incubated for the longer incubation times relative to the shorter incubation times (72 and 48 h, n = 5; 24 h, n = 4; 16 h, n = 3; 8 h and 4 h, n = 2; 2 h and 0 h, n = 1). DM, OM, and CP degradation were estimated by using the following model: Yt = a + b × (1 − e(−kd × t)), The NLIN procedure of SAS 9.4 was used and restricted and full models were compared by a likelihood ratio test. Rumen degradable protein (RDP) of each TMR was calculated as follows: RDP = a + b + [kd/(kd + kp)], where kp was 0.05 h−1). There were no differences (P ≥ 0.47) on the fractions a, b, and kd, or RDP (55%) between treatments for DM, OM, and CP. According to our analysis, approximately 13 h of incubation is necessary to accurately estimate the RDP content of the TMR. The NASEM (2016) adopts 35 and 75% of RDP for DDGS and SBM, respectively, based on fixed incubation time of 16 h. Most studies have evaluated degradation profiles of individual feed and not TMR; however, animals are fed complete diets, made up by feedstuff that vary in physical characteristics, nutrient composition, and consequently RDP. In this study, the similar degradation profiles between diets suggest that RDP of complete diets differs from that of individually assayed ingredients.

Hemp Flour as a Functional Ingredient for the Partial Replacement of Nitrites in a Minced Meat Model: Effect on Nutrient Composition, Antioxidant Profile and Sensory Characteristics

Consumers are becoming increasingly concerned about synthetic preservatives like nitrites in meat, prompting the meat industry to explore alternatives in order to lower nitrite levels. This study investigated the effects of incorporating hemp flour on the chemical and shelf-life characteristics of minced meat products with reduced nitrite content. Three types of products were prepared: HF0 (control) (0% hemp flour, 30 mg/kg NaNO2), HF4 (4% hemp flour, 15 mg/kg NaNO2), and HF6 (6% hemp flour, 15 mg/kg NaNO2). Analyses were conducted on proximate composition, fatty acid composition, antioxidant properties, lipid oxidation, colour, texture, and sensory characteristics. The addition of hemp flour at 6% reduced moisture content and influenced ash and sodium chloride levels in minced meat products. Despite the favorable fatty acid profile of hemp flour, its inclusion did not significantly alter the composition of the products. However, it did lead to significantly lower levels of lipid oxidation and modified the antioxidant capacity. Colour attributes were affected, with a higher hemp flour content resulting in colour deterioration. Cooking loss increased with a higher hemp flour content, and the minced meat products were significantly harder. Visual and olfactory sensory evaluation indicated that there were no significant differences in most traits, suggesting consumer acceptance of hemp-flour-enriched minced meat products. Overall, this study highlights the potential of hemp as a functional ingredient in minced meat products, also exhibiting the ability to reduce lipid oxidation.

115 Gene editing: Where are we on campus and where can it go?

Abstract Editing the genome of livestock provides solutions to otherwise intractable problems and can provide a tool to better understand the role of specific proteins during development. The potential benefit for production agriculture is so great that the USDA Agricultural Research Service has invested in 4 positions now located in a research unit at the University of Missouri with a focus currently on swine and poultry. Genome editing can result in introducing alleles from divergent populations or novel alleles to produce animals that have new proteins, modified proteins or animals that no longer produce a protein. Applications of genome editing include improving disease resistance (viral and bacterial), improving digestion, disseminating valuable genetics, improved thermoregulation, changing the body/milk composition, and creating hypoallergenic meat. Changes in these animals will improve animal welfare, animal productivity and the sustainability of animal agriculture. In addition to improving animal agriculture, gene editing has enabled a new understanding of maternal recognition of pregnancy in the pig and a better understanding of molecules involved in growth and development of pigs. With new developments in editing of just somatic cells [somatic cell gene editing (SCGE), rather than germline editing], it will be possible to edit some cells in existing animals and thus change their phenotype. SCGE technologies such as this are being developed via the biomedical community as models to lead to human clinical applications. One such application is to correct cells in the lungs that produce the CFTR protein. Correction of just 10% of the cells in the lungs is estimated to correct the lung symptoms associated with cystic fibrosis. Similar applications in production agriculture might produce animals that have novel phenotypes of an altered carcass composition or better use of nutrients. Application of genetic engineering technologies such as genome editing is limited by biology and the imagination of the investigator.

57 Effect of diet mixing strategies on growth performance and carcass characteristic in feedlot steer

Abstract Our objective was to determine the effects of a feeding management strategy on growth and carcass quality and characteristics on finishing feedlot beef cattle. Angus-Simmental steers (n = 60), blocked by body weight (BW), were housed in individual pens and randomly assigned to treatments. Treatments were total mixed ration (TMR) or a non-mixed diet (Split). The diet contained 67.5% of dry rolled corn, 18% of distiller grains with soluble, 2.5% soybean meal, 7% hay, and 5% of mineral and vitamin mixed. The diet composition for both treatments was similar, the only difference was the use of a TMR or that the concentrate was fed separately from the hay on the Split treated calves. Feed intake was monitored through slick bunk management in both treatments. For the Split assigned calves, if any hay or concentrate was left in the bunk on two consecutive days, the total feed was decreased by 5%; maintaining always the 93% concentrate and 7% forage ratio. Steers were weighed monthly and feed samples were collected for nutrient composition analysis semimonthly. Monthly weights and intakes were used to calculate average daily gain (ADG) and gain to feed ratio (G:F). Steers were slaughtered per block when the average weight of the block reached 555 kg. Carcasses were evaluated 48 h post slaughter. Carcass yield and quality factors were evaluated at the 12th/13th rib interface. Data were analyzed as randomized complete block design. Considering the fixed effect of the feeding strategy and the random effect of block. We did not observe differences (P > 0.17) in growth performance or carcass characteristics variables due to management strategy (Table 1). The lack of observed differences due to treatment might be because the ratio of concentrate and forage intake was similar for both groups, in addition to the slick bunk management in both treatments, which forced steers to eat all their ration, independent of the treatment, to continue to receive the same amount of feed.

64 Effect of feeding intact protein from soybean meal instead of crystalline amino acids on growth performance, protein synthesis, and immune response of growing pigs

Abstract The objective was to test the hypothesis that feeding intact protein from soybean meal (SBM) instead of crystalline amino acids (AA) does not affect growth performance, protein synthesis, intestinal morphology, or immune response of growing pigs. A control corn-SBM diet was used. Three additional diets were formulated by reducing the inclusion rate of SBM and adding 3, 4, or 5 crystalline AA (i.e., Lys, Met, Thr, Trp, Val) to the diets, which resulted in reducing the protein concentration from 20.0% to 13.4%. All diets were formulated to meet requirements for standardized ileal digestible indispensable AA. A total of 176 pigs [initial body weight (BW) = 32.2 kg; SD = 4.2] were used. On d 1, 16 randomly chosen pigs were euthanized and body nutrient composition was determined. The remaining 160 pigs were allotted to the 4 diets using a randomized complete block design with 4 pigs per pen and 10 replicate pens per diet. Starting BW was the blocking factor. Individual pig BW and feed consumption were recorded. On d 28, one pig per pen was slaughtered and blood, carcass, and viscera were collected and analyzed for N, fat, and energy to calculate deposition in the body. Ileal mucosa, ileum and colon tissue and digesta were analyzed for blood characteristics, cytokines, tissue morphology, ammonia, and gene expression. Contrasts coefficients were used to determine linear and quadratic effects of reducing dietary protein. Results indicated that average daily gain, average daily feed intake, gain to feed ratio, carcass characteristics, and protein, lipid, and energy depositions were not affected by reducing SBM and increasing crystalline AA in diets (Table 1). However, energy efficiency tended to decrease (quadratic, P = 0.083) by reducing dietary protein. Blood urea N was reduced (linear, P < 0.001) as dietary protein was reduced, but blood total protein was not affected by dietary treatment. Cytokines, ileal and jejunal morphologies, and gene abundance of AA transporters in the ileal mucosa were not affected by dietary protein. Ammonia concentrations in ileal digesta increased and then decreased (quadratic, P = 0.043) and colon digesta tended to increase and then decrease (quadratic, P = 0.074) as dietary protein was reduced. Bacteria protein in colon digesta was reduced (linear, P = 0.030) by reducing dietary protein. In conclusion, providing AA from intact protein from SBM or from crystalline AA did not affect growth performance, intestinal morphology, and immune response of pigs. However, SBM in diets can provide energy that may be utilized more efficiently than energy from diets with less SBM and crystalline AA. Further research is suggested to elucidate if SBM improves utilization of other nutrients in diets for pigs.

108 Estimating net energy of soybean meal for 47 to 110 kg growing pigs using a growth assay

Abstract The NE of SBM for growing pigs with body weight (BW) from 47 to 110 kg was determined in the current study using the growth assay. In the first study, a total of 826 pigs (B =, 46.8 ± 2.5 kg) in 44 pens (18 to 19 pigs per pen, 11 pens per treatment) were randomly allotted into one of 4 dietary treatments with initial BW and sex as blocks for 21 d: Corn-SBM based diets with 29.0, 25.7, 22.3, or 19.0% of SBM. Compared with the first study, the second study was conducted with a total of 820 pigs at greater BW (67.0 ± 3.4 kg). Pens were randomly allotted into one of 4 dietary treatments for 42 d: Corn-SBM based diet with 29.0, 25.0, 21.0, or 17.0% of SBM. NE of corn [2,674 kcal/kg, as fed basis, dry matter (DM) 87.1%] was calculated according to NRC (2012) and determined with the analyzed nutrient composition. SBM used in both experiments contained 89.4% of DM, 46.6% of CP, 5.9% of starch, 1.6% of EE, 8.5% of NDF, 6.3% of ADF, and 6.1% of ash. The reduced level of SBM was replaced with corn and crystalline amino acids. Data were analyzed by linear and quadratic contrasts using the Proc MIXED of SAS. In the early growing phase (47 to 67 kg), increasing SBM levels from 19.0 to 29.0% tended to linearly decrease average daily feed intake (ADFI; Linear, P = 0.081, 2.09, 2.03, 2.03, and 2.00 kg/d) but did not affect average daily gain (ADG) or final BW. On the contrary, increasing SBM levels decreased ADG and ADFI in pigs growing from 67 to 110 kg (linear, P < 0.05, ADG: 1.03, 1.02, 1.01, and 1.00 kg/d; ADFI: 2.72, 2,64, 2.63, and 2.58 kg/d). Linear regression analysis showed that, to maintain calorie efficiency, the estimated NE of SBM for pigs growing from 47 to 67 kg is 3,000 kcal/kg (as fed basis), which is 1.12 times corn NE. The estimated NE of SBM for pigs growing from 67 to 110 kg is 2,705 kcal/kg (as fed basis), which is 1.01 times corn NE. Taken together, the results suggest that NE of SBM is close to or greater than NE of corn, warranting the necessity to evaluate the energy of feed ingredients in pigs growing in different phases. The predicting equation of SBM NE (Eq. 1-3 and 1-8, NRC 2012) is recommended to be modified by timing a coefficient of 1.36 or 1.19 for early- or late-growing pigs, respectively, according to the NE of SBM calculated from growth performance data in this study.