June 25, 2019
Adisseo holds seminar on "Variability: The nutritionist's nightmare"
The two-day seminar was held from June 9-10.
"Feed is the largest contributor to the cost of animal protein production. It is therefore, the main cause of uncertainty and anxiety for nutritionists and feed formulators. Dealing with variability to prepare consistent feeds is the objective of nutritionists worldwide," introduced Dr. Pierre-André Geraert (Director Scientific Marketing, Adisseo).
Dr. Gilles Tran, from Feedipedia & AFZ France, showed the variety of ingredients available for feed preparation and the potential to use a larger range of raw materials than currently employed. Prof. Markus Rodehutscord, Hohenheim University, Germany, illustrated the factors of variability and the difficulty to predict the nutritional value of cereals and their by-products. Using a wide range of cultivars but grown under the same field conditions, it is difficult to find significant correlations between digestible values and analytical parameters. Prof. Robert Swick (UNE, Armidale, Australia) and Dr. Jan van Eys (Gans Inc., USA & France) further documented the variability of oilseed meals particularly soybean meals showing that digestible lysine value is poorly correlated with crude protein content.
"The nutritionist's objective is to guarantee the best mix of raw materials to improve the efficacy and sustainability of global feed formulations. A better knowledge of variability will then allow to minimise the safety margins and reduce feed costs – without compromising technical performance or health," added Geraert.
"The variability of raw materials isn't an issue…it requires only the best practices to be monitored and transformed into opportunities to identify strategies aimed at improved performance and cost optimisation. There are no bad raw materials…only wrongly evaluated and incorrectly used raw materials," added Pascal Cerneau (Nutrition Services Manager, Adisseo).
The potential to better monitor the variability of ingredients was illustrated by Dr. Rick Kleyn from South Africa who stressed using the NIRS tool to give present values of ingredients received by feed manufacturers on a daily basis.
Dr. Natalie Morgan, University of New England, Armidale, Australia addressed the potential of supplementary enzymes to reduce the variability between batches of ingredients and within animal flocks.
Dr. Franco Calini (Tecnas, Italy) then concluded the seminar, proposing formulation strategies to deal with ingredient variability on a day-to-day basis.
This year's Advancia Academy also gave participants the opportunity to exchange ideas and experiences on many issues and solutions in their practical context at interactive workshops.
Further opening the discussions, Prof. Marc-André Selosse, Natural History Museum, Paris, France, showed how gut microbiota plays a role in remodelling nutrients for the animal's use. The microbiota can be considered as the door to the animal's body influencing both nutrients as well as gut health and thus functions as a potential buffer of the variability between ingredients.
All seminar videos are available on www.feedchannel.online