August 18, 2021
Hamlet Protein joins International Conference on Swine Nutrition
Hamlet Protein participated in the International Conference on Swine Nutrition that was held in August at the Iowa State University Campus in Ames, Iowa, the United States.
The event attracted academics and industry professionals that represent 75% of all swine fed in the US. Not only were current and future challenges and opportunities of swine nutrition discussed, but the conference also paid homage to Professor John Patience upon his retirement.
Fiber, alongside operational efficiency, porcine reproductive and respiratory syndrome (PRRS) and African swine fever (ASF), was a key theme at the conference, with a specific focus on how the inclusion of fiber in pig starter and sow feed can minimise the need for anti-microbial growth promoters.
Patience discussed the roles of fiber in the diet and its positive effects on swine performance and Professor Peter Theil from Aarhus University (Denmark) presented latest insights on the use of fiber in sow diets.
"Fiber ingredients have a physico-chemical effect that stimulates the gut function. Soluble and insoluble fibers generate a dual effect, engaging the gut physically and stimulating microflora through the fermentation of selected fiber," Diego Navarro, technical manager swine at Hamlet Protein, said.
"Dietary fiber stimulates the natural production of butyric acid in the lower gut where the desirable effects are needed. Inert fiber physically stimulates the passage of digesta, while fermentation of fiber by commensal bacteria results in the production of butyric acid. Stimulation of the gut microflora to produce more butyric acid depends not only on dietary fiber but also on the sort of fiber used."
"This conference provided us with a great opportunity to meet with key decision makers in the US swine industry and learn from acclaimed international speakers on the latest scientific and market developments across the world," Hamlet Protein regional director (NCA) Grady Fain said.
- Hamlet Protein