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Podcast: Effect of increasing levels of a novel consensus bacterial 6-phytase variant on ileal and total tract digestibility of nutrients in diets fed to young pigs

Dr. Charmaine Espinosa, a post-doctoral research fellow in the Stein Monogastric Nutrition Lab, discusses the Effect of increasing levels of a novel consensus bacterial 6-phytase variant on ileal and total tract digestibility of nutrients in diets fed to young pigs. Adapted from a presentation at the 2022 ASAS Midwestern Section meeting, March 14-16.

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Research Report: Apparent ileal digestibility of amino acids is not likely affected by increasing calcium from deficient to over sufficient concentration in diets fed to pigs.

There are several factors related to dietary Ca that may influence digestibility of amino acids (AA). By chelating to dietary phytate, dietary Ca can form non-digestible Ca-phytate complexes, and this may result in reductions of P and AA digestibility. However, adding Ca to diets may increase activation of proteases as co-factors, which could result in increased AA digestibility. In contrast, pH in the digesta may be increased by adding Ca to diets, which likely will have a negative effect on activation of protein digesting enzymes. However, to our knowledge, no data demonstrating effects of increasing dietary Ca on digestibility of AA in pigs have been reported. Therefore, the objective of this experiment was to test the hypothesis that the concentration of Ca in diets affects apparent ileal digestibility (AID) of AA by pigs.

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Research Report: Chemical composition of cassava-based feed ingredients from South-East Asia.

Cassava, also known as manioc, tapioca, or yucca, is a starchy tuber crop grown in tropical and subtropical regions. Peeled cassava is obtained after the tubers have been water-cleaned and mechanically peeled. Cassava chips are chopped cassava roots that have been sun-dried or artificially dried and can be produced in a variety of shapes and sizes. Cassava chips may be sold directly, ground into cassava meal, or pelleted. The solid fibrous residue of cassava (i.e., cassava residue) represents the remaining residue after most of the starch has been extracted to produce cassava flour. Cassava can be used as an alternative ingredient in animal feed to provide energy; however, limited information about the chemical composition of different sources of cassava-based feed ingredients is available. Therefore, the objectives of this study were to determine the chemical composition of different cassava-based feed ingredients and test the hypothesis that there is variation in chemical composition among cassava products.

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