dr. john patience - dietary fat: it is much more than an energy source to the pig
TRANSCRIPT
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
DIETARY FAT: IT IS MUCH MORE THAN AN ENERGY SOURCE TO THE PIG
John F. PatienceIowa State University
Ames, IA
Presented to 2015 Leman Conference, St. Paul, MN
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
Topics to be considered
• What’s the complete role of fat in the diet?
• How do sources of fat differ?
• How does the utilization of dietary fat differ with the age of the pig?
• What can we do to improve our understanding of fat digestion and utilization?
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
The changing cost relationships of energy, relative to corn: Changing ingredient costs
Price on September 1st (CBOT; Wall Street Journal Database)
Ingredient Mcal NE/lb2009 2011 2013 2015
Price
Corn ($/bu) 1.21
$ 3.08 $ 7.58 $ 5.88 $ 3.62
Soybean Meal ($/ton) 0.95
$ 447 $ 370 $532 $338
Choice white grease ($/t) 3.24
$ 560 $ 940 $ 840 $ 540
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
The changing cost relationships of energy, relative to corn: Changing energy cost
Price on September 1st (CBOT; Wall Street Journal Database)
Ingredient Mcal NE/lb2009 2011 2013 2015
Price$/Mcal NE
Corn ($/bu) 1.21
$ 3.08 $ 7.58 $ 5.88 $ 3.62
$ 0.05 $ 0.11 $ 0.09 $ 0.05
Soybean Meal ($/ton) 0.95
$ 447 $ 370 $ 532 $ 338
$ 0.24 $ 0.19 $ 0.28 $ 0.18
Choice white grease ($/t) 3.24
$ 560 $ 940 $ 840 $ 540
$ 0.09 $ 0.15 $ 0.13 $ 0.08
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
The changing cost relationships of energy, relative to corn
Price on September 1st (CBOT; Wall Street Journal Database)
Ingredient Mcal NE/lb2009 2011 2013 2015
Price$/Mcal NE
Corn ($/bu) 1.21
$ 3.08 $ 7.58 $ 5.88 $ 3.62
$ 0.05 $ 0.11 $ 0.09 $ 0.05100 100 100 100
Soybean Meal ($/ton) 0.95
$ 447 $ 370 $ 532 $ 338
$ 0.24 $ 0.19 $ 0.28 $ 0.18
522 174 322 336
Choice white grease ($/t) 3.24
$ 560 $ 940 $ 840 $ 540
$ 0.09 $ 0.15 $ 0.13 $ 0.08
191 129 149 157
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
Impact of increased diet ME on performance from 79 to 264 lb: Commercial research farm
ME, Mcal/lb 1.52 1.55 1.60 1.64 P-value
Fat level, % 0 2 4 6
Final wt, kg 260.3 260.3 265.8 267.8 0.06
Gain, lb/d 1.62 1.63 1.72 1.72 0.01
Feed, kg/d 4.85 4.72 4.74 4.56 0.13
ME intake, Mcal/d 7.35 7.32 7.56 7.47 0.52
Feed:gain 2.98 2.88 2.75 2.65 0.01
Source: De la Llata et al., 2001
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
Impactof increasing diet ME on performance from 70 to 255 lb: Research farm
DIET ME, Mcal/lb 1.34 1.38 1.43 1.47 1.52
Initial wt., lb 68.8 68.5 69.4 68.6 68.5Final wt., lb 253.7 254.1 253.7 253.5 254.6Daily gain, lb 2.20 2.23 2.27 2.27 2.27Daily feed, lb1 6.17 5.86 5.82 5.75 5.44Feed conversion1 2.78 2.63 2.56 2.56 2.38
ME intake, Mcal/d 8.21 8.20 8.38 8.45 8.38
1 Effect of diet ME content significant, P < 0.05
Source: Beaulieu et al., 2009
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
Effect of increasing diet ME from 80 to 260 lb: Commercial farm
DIET ME, Mcal/lb 1.34 1.42 1.48Initial wt., lb 82.4 80.7 80.4Final wt., lb 261.4 260.1 262.3
Ave. daily gain, lb 2.18 2.16 2.20Ave. daily feed, lb1 6.48 6.28 6.11Feed conversion1 2.94 2.94 2.78Tail-enders, n48 45 37ME intake, Mcal/d 8.68 8.92 9.041 Effect of diet significant, P<0.05
Source: Patience et al., 2005
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
Daily ME intake observed across grow-finish trials, Mcal ME/d
1 2 3 4 5
Trial 1 7.35 7.32 7.56 7.47 -
Trial 2 8.21 8.20 8.38 8.45 8.38
Trial 3 8.68 8.92 9.04 - -
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
Herds differ widely in daily feed – and thus energy – intake, leading to differing outcomes when diet ME is increased
Daily
ene
rgy
inta
ke
Dietary Energy Concentration
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
Working hypothesis
In some situations, feed intake limits growth rate
In other situations, stressors that limit grow rate also directly or indirectly limit feed
intake
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
Energy supply to the pig
GE DE ME NE0
1
2
3
4
5
1.81.4 1.4
0.9
1.8 1.6 1.51.2
2.42.0
1.7
1.0
4.13.8 3.7
3.2
Wheat middlings CornBlood meal Choice white grease
Mca
l/lb
.80 .59
NRC, 2012
.64
.86
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
Often forgotten… dietary fat employment provides essential fatty acids
Wall et al., 2010; Jacobi & Odle, 2012
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
What do fatty acids that are bioactive do? (Jacobi & Odle, 2012)
• Medium chain triglycerides (≤C14:0) Quick absorption and oxidation (Odle, 1997) Antimicrobial (Dierick, 2004; Zentek, 2012)
• Polyunsaturated fatty acids (≥C18:2) Enrich enterocyte phospholipids (Hess, 2008) Increases piglet intestinal structure (Boundry, 2009) Decreases mast cell degranulation (Boundry, 2009) Increases glucose absorption, GLUT2, SGLT-1 (Gabler, 2007; 2009) Increases transepithelial resistance after ischemic injury (Jacobi, 2012) Decreases villi denudation (Jacobi, 2012)
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
What do fatty acids that are bioactive do?
Jacobi & Odle, 2012
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
All dietary fat is NOT created equal
• Digestibility is altered by:– Chain length– Degree of unsaturation– Free fatty acid level– Inclusion level– Intact or extracted
• Chain length and degree of unsaturation also impact:– Energy level– Carcass fat characteristic and iodine value– Mixing and handling properties– Peroxidation value
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
Impact of chain length and degree of unsaturation on ATTD of dietary fat in growing-finishing pigs
Apparent digestibility, % of intake 5% Tallow 5% Sunflower oil P-value
C16:0 75.2 ± 6.2 85.6 ± 4.7 <0.001C18:0 58.7 ± 11.1 39.8 ± 16.0 <0.001C18:1 94.7 ± 1.4 96.3 ± 1.7 <0.001C18:2 94.6 ± 1.7 96.3 ± 2.4 0.001C18:3 94.8 ± 2.4 97.0 ± 2.1 <0.001SFA1 71.0 ± 7.7 77.5 ± 6.5 <0.001MUFA2 91.7 ± 3.3 97.5 ± 1.9 <0.001PUFA3 94.7 ± 2.0 96.6 ± 2.2 <0.001
1SFA = C8:0 + C10:0 + C14:0 + C15:0 + C16:0 + C18:0 + C20:0 + C22:0 + C24:02MUFA = C15:1 + C16:1 + C18:1 + C20:13PUFA = C18:2 + C18:3
Mitchaothai et al., 2007
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
Impact of degree of unsaturation on DE in growing and finishing pigs
Powles et al., 1995
1 2 3 43.3
3.4
3.5
3.6
3.7
3.8
3.9
4
Rape seed oil with Tallow Rape seed oil with Palm oilUnsaturated to Saturated fatty acid ratio
DE
(Mca
l/lb)
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
Effect of free fatty acid concentration and iodine value of dietary fat source on digestion of fat (d 14 post-weaning)
No lipid IV = 74.8 IV = 102.1
IV = 129.4
IV = 78.8 IV = 97.8 IV = 116.8
CNTR 0.4% FFA 54.0% FFA
0
10
20
30
40
50
60
70
80
90
100
30
73 69 67 64 66 65
ATT
D o
f fat
, %
Mendoza and van Heugten, 2014
P-values:Fat <0.001; IV = 0.002; FFA <0.001
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
Effects of free fatty acids on ATTD of fat on d 18 post-weaning
DeRouchey et al., 2004
ItemNo
added fat
Free fatty acid concentration, %
SE P-value2 18 35 53
Ether extract, % 66.4 73.3 74.1 77.7 74.7 2.2 >0.15
Long-chain unsaturated fatty acids, % 69.7 77.9 79.2 81.7 79.4 2.2 >0.15
Long-chain saturated fatty acids, % 51.0 62.8 63.3 68.9 65.2 3.0 >0.15
Medium-chain fatty acids, % 91.8 89.4 89.9 91.5 89.4 0.9 >0.15
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
Impact of free fatty acid level on DE in growing and finishing pigs
Powles et al., 1995
0 20 40 602.8
3.0
3.2
3.4
3.6
3.8
4.0
4.2
Soybean oil TallowFree fatty acid level, %
DE
(Mca
l/lb)
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
Impact of dietary fat source on carcass iodine value
Kellner et al., 2014
0 3 6 3 6 3 6Control Tallow CWG Corn Oil
0
20
40
60
80
100
120
65.4 66.3 67.2 70.2 70.3 72.680.0
Iodi
ne v
alue
, g/1
00g
d d d c c b a
P-values:Level < 0.001; Source < 0.001; Level × Source < 0.001
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
The weakness of iodine value product (IVP) predicting carcass iodine value
a,b,c,d Means among treatments with different superscripts differ, P<0.05
Item Treatments
SEMP-
valueSource CNTR Tallow CWG Corn Oil
Level, % 0 3 6 3 6 3 6
Dietary fat IV, g/100 g
- 41.9 66.5 123.1 - -
Iodine value product (IVP)
31.6 42.9 44.9 49.6 66.9 61.1 99.9 - -
Carcass fat IV, g/100 g 65.4d 66.3d 67.2d 70.2c 70.3c 72.6b 80.0a 0.73 < 0.01
Kellner et al., 2014
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
Impact of linoleic acid (C18:2) intake on carcass iodine value
Kellner et al., 2014
30 60 90 120 150 18050
60
70
80
90
100
Dietary 18:2 intake per day, g
Iodi
ne v
alue
, g /1
00g
IV = 60.58 + (0.121 * 18:2 intake/d (g))R2 = 0.611 P-value < 0.001 Root MSE = 3.24
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
Comparison of predictors of pork carcass iodine value within sample depot location
Predictor IV = R2 P-value Root MSE
BellyIVP 55.39 - (0.236 * IVP) 0.93 <0.001 1.56
18:2 intake 55.96 - (0.152 * 18:2 intake/d (g)) 0.93 <0.001 1.5718:2, % 56.36 + (4.47 * dietary 18:2%) 0.95 <0.001 1.37
JowlIVP 64.24 - (0.152 * IVP) 0.86 0.002 1.45
18:2 intake 64.28 - (0.102 * 18:2 intake/d (g)) 0.94 <0.001 0.9918:2, % 64.60 + (2.99 * dietary 18:2%) 0.95 <0.001 0.92
BackfatIVP 55.06 - (0.256 * IVP) 0.93 <0.001 1.68
18:2 intake 55.96 - (0.163 * 18:2 intake/d (g)) 0.90 0.001 2.1118:2, % 56.34 + (4.80 * dietary 18:2%)) 0.92 <0.001 1.86
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
How do we improve our understanding of fat digestion and utilization?
“If you always do what you always did, you will always get what you always got”
– Albert Einstein
• Endogenous losses
• Energy values
• Added technologies
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
Effect of nutrient content on measured values of apparent, standardized and true digestibilities
Stein et al., 1997
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
Ingredient composition for the late growth period
Item % C-S Baseline D1 Baseline D2 D1 D2
Corn 79.6 65.5 51.3 63.7 47.7 SBM 17.0 13.3 9.7 13.4 9.9 Corn DDGS >10% oil - 6.0 12.0 6.0 12.0 Corn germ meal - 6.0 12.0 6.0 12.0 Wheat Middlings - 6.0 12.0 6.0 12.0 Soybean Oil - - - 1.7 3.3 Others 3.4 3.3 3.0 3.3 3.1Total 100.0 100.0 100.0 100.0 100.0
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
Impact of dietary fat content on ATTD of AEE
Baselines
Item C-S D1 D2 D1 D2 SEM P-valueEarly growth
ATTD, AEE in diets, % 29.6e 36.0d 47.5c 56.8b 69.8a 1.0 <0.001 ATTD, AEE of exogenous fat,% - - - 96.0 94.7 - -Late growth
ATTD, AEE in diets, % 36.0d 47.2c 48.2c 59.2b 69.4a 1.0 <0.001 ATTD, AEE of exogenous fat,% - - - 83.2 93.8 - -
Acosta et. al., 2015
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
Regression model to estimate TTTD of AEE
C-S BL-D
1BL-D
2
App
aren
t dig
este
d fa
t, g/
kg o
f DM
I
Dietary fat intake, g/kg DM
C-S
D1D2
Dietary fat intake, g/kg DM
*Intestinal fat endogenous loses
* *
Endogenous fat Exogenous fat
Jørgensen et al., 1993
App
aren
t dig
este
d fa
t, g/
kg o
f DM
I
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
Correcting for endogenous losses of fat
ItemRegression
equationr2
IEL of AEE g/kg of DMI
TTTD of AEE, %
Est P-value Est P-value
BW 40 to 70 kg
Intact fat y = 1.073x - 25.88 0.86 25.9 <0.001 107.3 <0.001
Extracted fat y = 0.985x - 22.73 0.99 22.7 <0.001 98.5 <0.001
BW 70 to 110 kg
Intact fat y = 0.923x - 18.73 0.90 18.7 <0.001 92.3 <0.001
Extracted fat y = 0.942x - 19.88 0.99 19.9 <0.001 94.2 <0.001
Acosta et. al., 2015
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
True ileal digestibility (TID) of total fat (AEE)
SBO, % 2 6 P-value
DDGS-RO, % 0 20 40 0 20 40 SEM SBO DDGS-RO SBO * DDGS-RO
a,b,c,d Means within a row lacking a common superscript letter are different (P < 0.05)
Least squares means of 9 pigs per diet
TID, % 94.0 92.5 94.1 94.8 93.8 93.2 1.06 0.586 0.467 0.506
AID, % 72.5a 75.9bc 79.1b 83.5a 83.4a 83.9a 1.05 <0.001 0.005 0.011
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
True total tract digestibility (TTTD) of total fat (AEE)
SBO, % 2 6 P-value
DDGS-RO, % 0 20 40 0 20 40 SEM SBO DDGS-RO SBO*DDGS-RO
a,b,c,d Means within a row lacking a common superscript letter are different (P < 0.05)
Least squares means of 9 pigs per diet
TTTD, % 93.6 91.5 93.2 93.7 92.0 93.9 1.31 0.587 0.108 0.959
ATTD, % 62.6d 67.6c 71.6b 77.5a 77.0a 80.4a 1.30 <0.001
<0.001 0.008
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
Summary• Pricing relationships for fat (and energy) change over time
– Not always addressed by diet formulation procedures or ingredient contracting
• Added dietary fat always improves feed efficiency; usually improves feed intake
• The relative value of fat increases with the use of the net energy system
• Fatty acids have roles as bioactive compounds• Fat digestibility dependent on fatty acid structure: chain
length, desaturation, perhaps free fatty acid• Errors in measurements of fat digestibility can occur if
endogenous losses are not considered
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
Thank you
IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION
Thank You
Appreciation is expressed to the National Pork Board for financial support, and to DSM and Ajinomoto Heartland for in-
kind support.