Fulfilling 100% organic poultry diets: Concentrates

The main dietary challenge for poultry producers is ensuring that feed fulfills the nutrient requirements of poultry, in particular with regards to protein and the correct amino acid profile. This is a particular challenge for organic poultry producers as the use of synthetic amino acids is not allowed. There has been a derogation from the EU Organic Regulatory Board to allow organic pig and poultry producers to include up to 5% non-organic feed within their rations to assist in meeting the nutritional requirements of the animals. This derogation was due to finish at the end of December 2014 but has now been extended to 31 December 2017 when it will become compulsory under EU Regulations (EC) no 889/2008 to provide all organic livestock with feed derived from 100% organic origins. This guide analyses the potential of locally produced and novel protein sources as viable, alternative feed sources for the organic poultry industr

Fulfilling 100% organic poultry diets: Concentrates

The main dietary challenge for poultry producers is ensuring that feed fulfills the nutrient requirements of poultry, in particular with regards to protein and the correct amino acid profile. This is a particular challenge for organic poultry producers as the use of synthetic amino acids is not allowed. There has been a derogation from the EU Organic Regulatory Board to allow organic pig and poultry producers to include up to 5% non-organic feed within their rations to assist in meeting the nutritional requirements of the animals. This derogation was due to finish at the end of December 2014 but has now been extended to 31 December 2017 when it will become compulsory under EU Regulations (EC) no 889/2008 to provide all organic livestock with feed derived from 100% organic origins. This guide analyses the potential of locally produced and novel protein sources as viable, alternative feed sources for the organic poultry industr

Het percentage regionaal eiwit in het Nederlandse mengvoer : actualisatie voor 2018

Wageningen University & Research onderzocht de herkomst van eiwitrijke diervoedergrondstoffen (>154 g/kg ruw eiwit) in het Nederlandse mengvoer voor de jaren 2011, 2013, 2014, 2015 en 2018. Daarbij werd 'regionaal geproduceerde eiwit' gedefinieerd als eiwit in diervoeder, geleverd door eiwitrijke grondstoffen die afkomstig zijn van in Europa geteelde gewassen. Gegevens over de gebruikte hoeveelheden grondstoffen, eiwitgehaltes van deze producten en hun oorsprong (regionaal versus niet-regionaal) zijn gecombineerd om het aandeel regionaal geproduceerde eiwitten in de vijf grootste Nederlandse veehouderijsectoren (melkvee, vleesvee, varkenshouderij, leghennen en vleespluimvee) te verkrijgen, alsmede voor de veehouderij als geheel. De regionaal geproduceerde volumes eiwitrijke diervoedergrondstoffen werden berekend als eiwitvolume en totaal volume. In deze studie ligt de focus op eiwit afkomstig uit mengvoergrondstoffen en is eiwit afkomstig uit ruwvoer en enkelvoudige grondstoffen buiten beschouwing gelaten. Wel is een variant doorgerekend waarin ook de hoeveelheid eiwit uit eiwitrijke vochtrijke diervoeders is meegenomen. Op basis van eiwitvolume was het aandeel eiwit afkomstig van eiwitrijke diervoedergrondstoffen van regionale oorsprong in mengvoeders voor alle diercategorieën samen 39% in 2011, 41% in 2013, 48% in 2014, 38% in 2015 en 47% in 2018. Wanneer ook eiwitrijke vochtrijke bijproducten worden meegenomen, was het aandeel eiwit van regionale oorsprong in 2018 50%. Als we kijken naar de herkomst van het eiwit uit alle mengvoergrondstoffen, waarbij we dus ook de grondstoffen meenemen met minder dan 154 g/kg ruw eiwit zoals de granen, dan blijkt over de periode 2011 - 2018 dat 56 tot 65% van het eiwit in mengvoer van regionale herkomst is

Effect of reducing dietary crude protein in hog finisher barrows and gilts on technical performance

The objective of this study was to determine the effect of reducing dietary crude protein (CP) levels in hog finisher barrows and gilts on animal performance. Diets were formulated to meet the requirements of the first six essential amino acids. It was hypothesised that lowest dietary CP levels without negative effects on technical performance would be close to treatments D (barrows) and J (gilts). From those CP level onwards, isoleucine (and histidine) likely became limiting factors.The most important conclusions are mentioned below. Performance30-55 kg BW:- The response to CP level was different in barrows compared to gilts (P interaction0.05).- A quadratic response to CP level was observed for ADG and efficiency (both P0.05).- Performance increased with increasing CP level and cost per kg gain decreased with increasing CP level (all P linear0.05). Quadratic responses were observed for final bodyweight, slaughter weight and carcass weight (all

Effect of reducing dietary crude protein in hog finisher barrows and gilts on technical performance

The objective of this study was to determine the effect of reducing dietary crude protein (CP) levels in hog finisher barrows and gilts on animal performance. Diets were formulated to meet the requirements of the first six essential amino acids. It was hypothesised that lowest dietary CP levels without negative effects on technical performance would be close to treatments D (barrows) and J (gilts). From those CP level onwards, isoleucine (and histidine) likely became limiting factors.The most important conclusions are mentioned below. Performance30-55 kg BW:- The response to CP level was different in barrows compared to gilts (P interaction0.05).- A quadratic response to CP level was observed for ADG and efficiency (both P0.05).- Performance increased with increasing CP level and cost per kg gain decreased with increasing CP level (all P linear0.05). Quadratic responses were observed for final bodyweight, slaughter weight and carcass weight (all