Efecto de la variación en la cantidad de nitrógeno ligado a la fibra en piensos de cerdos sobre las características del purín resultantante y su potencial de NH3, Biogas y CH4: resusltados preliminares

La composición del purín varía en función de la dieta, los procesos fisiológicos y bioquímicos en el animal y el manejo, entre otros. La composición del purín es determinante en las emisiones de metano (CH 4 ) y amoniaco (NH 3 ) (Moset y col., 2012) y condiciona su aptitud para ser usado como fertilizante o como sustrato para la producción de biogás. Las materias primas comúnmente utilizadas en la fabricación de piensos poseen valores variables de nitrógeno ligado a fibra (N- FND) y determinadas combinaciones de ingredientes modifican de manera considerable la concentración de N-FND en los piensos. La ingesta de diferentes cantidades de N-FND puede dar lugar a cambios en la composición del purín y en su potencial de producción de NH 3 ,CH 4 y biogás. El objetivo del presente estudio fue evaluar los efectos de la modificación de la calidad del nitrógeno (N) en piensos de cebo en cerdos y sus implicancias en la producción de NH 3, CH 4 y biogás a partir del purín. Este ensayo es parte del proyecto GasPorc (AGL2011-30023-C03) que evalúa la relación que existe entre la composición de la dieta, características del purín y su potencial de producción de gases y valor fertilizante

The Duration of the Trial Influences the Effects of Mineral Deficiency and the Effective Phytase Dose in Broilers' Diets

[EN] Two trials varying in duration (short- and long-term) were conducted to evaluate the effects of providing deficient (NC) or sufficient (PC) Ca and P levels, and different doses of a new phytase (250, 500, and 1000 FTU/kg feed), in broiler feed on growth performance, nutrient digestibility and retention, and tibia mineralization. A total of 80 and 490 male chicks (Ross) of 21 and 1 days of age were used in the short- and long-term trials, respectively. In the long-term trial, chicks fed NC diets showed a lower (p < 0.05) average daily gain and feed intake compared to chicks fed PC and a greater (p < 0.05) feed conversion ratio compared to 500 and 1000 FTU/kg feed during the starting period. Regarding the effects on minerals¿ and nutrients¿ coefficients of retention, animals fed NC showed a significantly higher digestibility for P than those fed the PC diet in the long-term trial. Additionally, feeding 250 to 500 FTU/kg diets increased most of the nutrients¿ digestibility in the short-term but only P digestibility in the long-term trial. Tibia mineralization increased linearly with phytase addition (p < 0.05) only in the long-term trial. In conclusion, the effects of dietary mineral and phytase levels on growth performance are more noticeable in young animals. In addition, the duration of the trial is key due to a possible adaptation phenomenon of birds to low P supplementary levels.This research was funded by the Centre for the Development of Industrial Technology (CDTI), supported by the Ministry of Science and Innovation, Government of Spain.Javadi, M.; Cerisuelo, A.; Cambra López, M.; Macias-Vidal, J.; Donadeu, A.; Dupuy, J.; Carpintero, L.... (2022). The Duration of the Trial Influences the Effects of Mineral Deficiency and the Effective Phytase Dose in Broilers' Diets. Animals. 12(11):1-19. https://doi.org/10.3390/ani12111418119121

Partially defatted olive cake in finishing pig diets: implications on performance, faecal microbiota, carcass quality, slurry composition and gas emission

[EN] One of the key factors to improve swine production sustainability is the use of agro-industrial by-products in feeds, such as olive by-products. However, it is necessary to assess its effects on the overall production process, including the animal and the environment. With this aim, an experiment was conducted to determine the effects of including a partially defatted olive cake (PDOC) in pig diets on growth performance, faecal microbiota, carcass quality and gas emission from the slurry. Two finishing diets were formulated, a control (C) diet and a diet with PDOC included at 120 g/kg. Eighty finishing male pigs Duroc-Danbred x (Landrace x Large White) of 60.4 +/- 7.00 kg BW were divided between these two treatments. During the finishing period (60 to 110 kg BW, 55 days) average daily gain, average daily feed intake and feed conversion ratio were recorded. Faecal samples from the rectum of 16 animals per treatment were incubated for bacteria enumeration. At the end of finishing period, backfat thickness and loin depth (LD) were measured. Animals were slaughtered to obtain carcass weight and carcass composition parameters, and subcutaneous fat was sampled to analyse the fatty acid (FA) profile. In addition greenhouse gas and ammonia emissions were measured during pig slurry storage using the methodology of dynamic flux chambers. An initial slurry characterisation and biochemical methane potential (B-0) were also determined. No significant differences between treatments were found in performance, carcass quality and microbial counts with the exception of LD, which was lower in PDOC compared with C animals (45.5 v. 47.5 mm, SEM: 0.62; P = 0.020). The FA profile of the subcutaneous fat did not differ between treatments, but the monounsaturated FA (MUFA) concentration was higher and the polyunsaturated FA was lower in the animals fed PDOC (50.9 v. 48.3, SEM: 0.48, P < 0.001; 17.6 v. 19.3, SEM: 0.30, P < 0.001 in mg/100 g of Total FA, for PDOC and C animals, respectively). The initial pig slurry characterisation only showed differences in ADF concentration that was higher (P < 0.05) in the slurry from PDOC treatment. Regarding gas emission, slurries from both treatments emitted similar amounts of ammonia (NH3), carbon dioxide (CO2), methane (CH4) and nitrous oxide (N2O), as well as B-0 values. The results obtained suggest that PDOC may be included in balanced pig diets at rates of up to 120 g/kg without negative effects on performance, carcass quality, gut microflora and slurry gas emission, while improving the MUFA concentration of subcutaneous fat.This project was funded by the Spanish Ministry of Science and Innovation (AGL2014-56653). Preliminary results from this work have been published in an abstract form (Ferrer et al., 2017). Acknowledgements are also expressed to DCOOP for providing PDCO.Ferrer Riera, P.; Calvet, S.; García-Rebollar, P.; De Blas, C.; Jiménez Belenguer, AI.; Hernández, P.; Piquer, O.... (2020). Partially defatted olive cake in finishing pig diets: implications on performance, faecal microbiota, carcass quality, slurry composition and gas emission. Animal. 14(2):426-434. https://doi.org/10.1017/S1751731119002040S426434142Abo Omar, J. M., Daya, R., & Ghaleb, A. (2012). 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Animal Feed Science and Technology, 208, 158-169. doi:10.1016/j.anifeedsci.2015.07.008Calvet, S., Hunt, J., & Misselbrook, T. H. (2017). Low frequency aeration of pig slurry affects slurry characteristics and emissions of greenhouse gases and ammonia. Biosystems Engineering, 159, 121-132. doi:10.1016/j.biosystemseng.2017.04.011Cámara, L., Berrocoso, J. D., Coma, J., López-Bote, C. J., & Mateos, G. G. (2016). Growth performance and carcass quality of crossbreds pigs from two Pietrain sire lines fed isoproteic diets varying in energy concentration. Meat Science, 114, 69-74. doi:10.1016/j.meatsci.2015.12.013Canh, T. T., Verstegen, M. W., Aarnink, A. J., & Schrama, J. W. (1997). Influence of dietary factors on nitrogen partitioning and composition of urine and feces of fattening pigs. Journal of Animal Science, 75(3), 700. doi:10.2527/1997.753700xCardona, F., Andrés-Lacueva, C., Tulipani, S., Tinahones, F. J., & Queipo-Ortuño, M. I. (2013). Benefits of polyphenols on gut microbiota and implications in human health. The Journal of Nutritional Biochemistry, 24(8), 1415-1422. doi:10.1016/j.jnutbio.2013.05.001Cava, R., Ruiz, J., López-Bote, C., Martín, L., García, C., Ventanas, J., & Antequera, T. (1997). Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the Iberian pig. Meat Science, 45(2), 263-270. doi:10.1016/s0309-1740(96)00102-7Cerisuelo, A., Castelló, L., Moset, V., Martínez, M., Hernández, P., Piquer, O., … Lainez, M. (2010). The inclusion of ensiled citrus pulp in diets for growing pigs: Effects on voluntary intake, growth performance, gut microbiology and meat quality. Livestock Science, 134(1-3), 180-182. doi:10.1016/j.livsci.2010.06.135Chamorro, S., Viveros, A., Alvarez, I., Vega, E., & Brenes, A. (2012). Changes in polyphenol and polysaccharide content of grape seed extract and grape pomace after enzymatic treatment. Food Chemistry, 133(2), 308-314. doi:10.1016/j.foodchem.2012.01.031De Blas, J. C., Rodriguez, C. A., Bacha, F., Fernandez, R., & Abad-Guamán, R. (2015). Nutritive value of co-products derived from olivecake in rabbit feeding. World Rabbit Science, 23(4), 255. doi:10.4995/wrs.2015.4036FAOSTAT, 2017. Production quantities by country, 2014. Food and Agriculture Organization of the United Nations. Retrieved on 26 June 2018, from http://faostat3.fao.org/home/FEDNA 2010. Tablas FEDNA de composición y valor nutritivo de alimentos para la fabricación de piensos compuestos, 3ª edición. (ed. C de Blas, GG Mateos, P García-Rebollar), pp 310–311. Fundación Española para el Desarrollo de la Nutrición Animal, Madrid, Spain.Ferrer P, Calvet S, Piquer O, García-Rebollar P, de Blas C, Bonet J, Coma J and Cerisuelo A 2017. Olive cake in pigs feeding: effects on growth performance, carcass quality and gas emission from slurry. In Proceedings of the 2nd World Conference of Innovative Animal Nutrition and Feeding, 18–20 October 2017, Budapest, Hungary, pp. 63–64.Ferrer, P., García-Rebollar, P., Cerisuelo, A., Ibáñez, M. A., Rodríguez, C. A., Calvet, S., & De Blas, C. (2018). Nutritional value of crude and partially defatted olive cake in finishing pigs and effects on nitrogen balance and gaseous emissions. Animal Feed Science and Technology, 236, 131-140. doi:10.1016/j.anifeedsci.2017.12.014García-González, D. L., & Aparicio, R. (2010). Research in Olive Oil: Challenges for the Near Future. Journal of Agricultural and Food Chemistry, 58(24), 12569-12577. doi:10.1021/jf102735nGonzález, E., Hernández-Matamoros, A., & Tejeda, J. F. (2012). Two by-products of the olive oil extraction industry as oleic acid supplement source for Iberian pigs: effect on the meat’s chemical composition and induced lipoperoxidation. Journal of the Science of Food and Agriculture, 92(12), 2543-2551. doi:10.1002/jsfa.5669Jarrett, S., & Ashworth, C. J. (2018). The role of dietary fibre in pig production, with a particular emphasis on reproduction. Journal of Animal Science and Biotechnology, 9(1). doi:10.1186/s40104-018-0270-0Joven, M., Pintos, E., Latorre, M. A., Suárez-Belloch, J., Guada, J. A., & Fondevila, M. (2014). Effect of replacing barley by increasing levels of olive cake in the diet of finishing pigs: Growth performances, digestibility, carcass, meat and fat quality. Animal Feed Science and Technology, 197, 185-193. doi:10.1016/j.anifeedsci.2014.08.007Leouifoudi, I., Harnafi, H., & Zyad, A. (2015). Olive Mill Waste Extracts: Polyphenols Content, Antioxidant, and Antimicrobial Activities. Advances in Pharmacological Sciences, 2015, 1-11. doi:10.1155/2015/714138Licitra, G., Hernandez, T. M., & Van Soest, P. J. (1996). Standardization of procedures for nitrogen fractionation of ruminant feeds. 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Trade-offs among growth performance, nutrient digestion and carcass traits when feeding low protein and/or high neutral-detergent fiber diets to growing-finishing pigs. Animal Feed Science and Technology, 207, 168-180. doi:10.1016/j.anifeedsci.2015.06.003O’Fallon, J. V., Busboom, J. R., Nelson, M. L., & Gaskins, C. T. (2007). A direct method for fatty acid methyl ester synthesis: Application to wet meat tissues, oils, and feedstuffs. Journal of Animal Science, 85(6), 1511-1521. doi:10.2527/jas.2006-491Pieper, R., Vahjen, W., & Zentek, J. (2015). Dietary fibre and crude protein: impact on gastrointestinal microbial fermentation characteristics and host response. Animal Production Science, 55(12), 1367. doi:10.1071/an15278Rosenvold, K., & Andersen, H. J. (2003). Factors of significance for pork quality—a review. Meat Science, 64(3), 219-237. doi:10.1016/s0309-1740(02)00186-9Serra, A., Conte, G., Giovannetti, M., Casarosa, L., Agnolucci, M., Ciucci, F., … Mele, M. (2017). 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Modificación del nivel y tipo de fibra en piensos de cerdos mediante la inclusión de subproductos agroindustriales sobre las características del purín y su potencial de producción de amoniaco, biogás y metano (resultados preliminares)

La alimentación de los animales se considera una vía importante de mitigación de la emisión de gases contaminantes a la atmósfera, principalmente amoniaco (NH3) y metano (CH4), (BREF, 2006). La incorporación de fuentes de fibra fácilmente fermentable poco lignificada en piensos es capaz de modificar el comportamiento fermentativo de las bacterias en el intestino grueso y el balance entre el nitrógeno (N) orgánico e inorgánico y el pH de las deyecciones (Portejoie y col., 2004; Jarret y col., 2011). Este efecto, que no altera la excreción total de N puede condicionar considerablemente a la emisión de NH3. Por otro lado, el efecto de la inclusión de fuentes de fibra en la dieta sobre las emisiones de CH4 ha sido menos estudiado. Algunos estudios sugieren que un incremento de la cantidad de fibra en los piensos puede aumentar la producción de CH4 por cerdo y día (Jarret y col., 2011) al reducir la digestibilidad de los nutrientes e incrementar la cantidad de materia orgánica no digerida en las heces. El objetivo del presente estudio es evaluar los efectos de las variaciones en el nivel y tipo de fibra (fermentable y no fermentable) de los piensos sobre las características del purín y las emisiones de NH3,CH4 y Biogás

Evolution of chemical composition and gas emissions from aged pig slurry during outdoor storage with and without prior solid separation

Chemical composition and gas emissions from two types of pig slurry were evaluated: the liquid fraction of mechanical solid-liquid separated slurry (SS), and raw slurry (RS). The slurry was obtained at the end of a pig fattening period and was stored in 100 l vessels for 15 weeks simulating outdoor storage conditions. During this period, representative samples were taken and analysed for chemical composition. Methane, carbon dioxide, ammonia, water vapour and nitrous oxide emissions were recorded. The results showed a high biological degradation during the first five weeks of outdoor storage in SS and RS slurries, as a result of an increase in the dissolved chemical oxygen demand, volatile fatty acids and carbon dioxide emission observed in this period. However, methanogenic activity was not evident until week 6 of storage in both slurries, confirmed by the volatile fatty acids accumulation and the negligible methane emissions during the first five weeks of storage. The results showed that differences in the initial slurry organic matter content, influenced by solid separation process affects the evolution pattern of the organic matter degradation. Storage time can considerably affect the biodegradability of organic matter in pig slurry. © 2011 IAgrE.This work was supported by the Agrobiogas project financed by the Agroalimed Foundation of the Conselleria de Agricultura, Pesca, Alimentacion y Agua of Valencia, Spain.Moset, V.; Cambra López, M.; Estellés, F.; Torres Salvador, AG.; Cerisuelo, A. (2012). Evolution of chemical composition and gas emissions from aged pig slurry during outdoor storage with and without prior solid separation. Biosystems Engineering. 111(1):2-10. doi:10.1016/j.biosystemseng.2011.10.001S210111

Variabilidad del valor nutritivo in vitro para porcino de los subproductos del secado del alperujo

Durante el proceso de secado del alperujo se obtiene una fracción de polvo que queda retenida en los ciclones de extracción de los gases húmedos, conocida como orujo ciclón (OC). Los OC suponen aproximadamente un 3% en peso del orujo graso (OG) producido (Clara González, comunicación personal). Actualmente los OC se reciclan en los OG, pero trabajos previos (Marcos et al., 2019) sugieren que, para rumiantes, los OC tienen un valor nutritivo potencialmente mayor a los OG por su mayor fermentación ruminal. La incorporación de OG a niveles del 20% en piensos de cebo para porcino permite reemplazar cereales sin afectar los rendimientos productivos, y reducir las emisiones de gases contaminantes del purín (Ferrer et al., 2017 y 2020). Sin embargo, la composición de los OG es muy variable (de Blas et al., 2015) lo que puede limitar sus niveles máximos de inclusión en la formulación de piensos. El objetivo de este trabajo es comparar la variación de la digestibilidad in vitro de la energía del OC y OG para su valorización nutricional en las matrices de formulación de piensos para porcino

Protein and amino acids digestibility of two black soldier fly larvae meal forms in broilers

A trial was conducted to evaluate the protein (CP) and amino acids (AA) digestibility of two types dehydrated Black Soldier fly (i.e. Hermetia illucens) larvae meal: a defatted meal (DF) and a full fat meal (FF) in broilers. These insects were all fed with agri-food by-products. A total of 140 male broilers of 21 days of age were used. Five experimental feeds were formulated to calculate standardized ileal digestibility (SID) of CP and AA using the regression method. After 7 days of receiving the experimental diets, animals were slaughtered and the terminal ileum content was collected to determine CP and the individual AA digestibility