Measures Matter—Determining the True Nutri-Physiological Value of Feed Ingredients for Swine

• Main Authors: Gerald C. Shurson, Yuan-Tai Hung, Jae Cheol Jang, Pedro E. Urriola
• Format: Article
• Language: English
• Published: MDPI AG 2021-04-01
• Series: Animals
• Subjects: amino acids; dietary fiber; digestion kinetics; functional ingredients; in vitro digestibility; lipids
• Online Access: https://www.mdpi.com/2076-2615/11/5/1259

Many types of feed ingredients are used to provide energy and nutrients to meet the nutritional requirements of swine. However, the analytical methods and measures used to determine the true nutritional and physiological (“nutri-physiological”) value of feed ingredients affect the accuracy of predicting and achieving desired animal responses. Some chemical characteristics of feed ingredients are detrimental to pig health and performance, while functional components in other ingredients provide beneficial health effects beyond their nutritional value when included in complete swine diets. Traditional analytical procedures and measures are useful for determining energy and nutrient digestibility of feed ingredients, but do not adequately assess their true physiological or biological value. Prediction equations, along with ex vivo and in vitro methods, provide some benefits for assessing the nutri-physiological value of feed ingredients compared with in vivo determinations, but they also have some limitations. Determining the digestion kinetics of the different chemical components of feed ingredients, understanding how circadian rhythms affect feeding behavior and the gastrointestinal microbiome of pigs, and accounting for the functional properties of many feed ingredients in diet formulation are the emerging innovations that will facilitate improvements in precision swine nutrition and environmental sustainability in global pork-production systems.