Growth models and their application in precision feeding of monogastric farm animals

Halas, Veronika; Dukhta, Galyna

doi:10.15414/afz.2020.23.mi-fpap.258-264

Cited by 3 publications

(2 citation statements)

References 31 publications

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“…Even though nowadays nutritionists use optimized feed supply and animal amino acid requirement evaluation methods (based on true ileal digestible amino acids, rather than traditional crude protein estimation or fecal total amino acids; together with modeling approaches that can assist in the process [ 19 , 20 ]), further research on balanced feeds, with maximal amino acid digestibility tailored for each animal’s requirements over time, is needed.…”

Section: Introductionmentioning

confidence: 99%

Biomarkers and De Novo Protein Design Can Improve Precise Amino Acid Nutrition in Broilers

Cambra‐López

Marín-García

Lledó

et al. 2022

Animals

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Precision nutrition in broilers requires tools capable of identifying amino acid imbalances individually or in groups, as well as knowledge on how more digestible proteins can be designed for innovative feeding programs adjusted to animals’ dynamic requirements. This work proposes two potential tools, combining traditional nutrition with biotechnological, metabolomic, computational and protein engineering knowledge, which can contribute to improving the precise amino acid nutrition of broilers in the future: (i) the use of serum uric nitrogen content as a rapid biomarker of amino acid imbalances, and (ii) the design and modeling of de novo proteins that are fully digestible and fit exactly to the animal’s requirements. Each application is illustrated with a case study. Case study 1 demonstrates that serum uric nitrogen can be a useful rapid indicator of individual or group amino acid deficiencies or imbalances when reducing dietary protein and adjusting the valine and arginine to lysine ratios in broilers. Case study 2 describes a stepwise approach to design an ideal protein, resulting in a potential amino acid sequence and structure prototype that is ideally adjusted to the requirements of the targeted animal, and is theoretically completely digestible. Both tools can open up new opportunities to form an integrated framework for precise amino acid nutrition in broilers, helping us to achieve more efficient, resilient, and sustainable production. This information can help to determine the exact ratio of amino acids that will improve the efficiency of the use of nitrogen by poultry.

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Section: Introductionmentioning

confidence: 99%

Biomarkers and De Novo Protein Design Can Improve Precise Amino Acid Nutrition in Broilers

Cambra‐López

Marín-García

Lledó

et al. 2022

Animals

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“…In animal nutrition works, compartmental models have been used to study digestion in pigs (Bastianelli et al, 1996;Rivest et al, 2000;Strathe et al, 2008). Halas et al (2018) gathered a comprehensive collection of feed intake, digestion kinetics, utilization and animal growth models. Meanwhile, Le Feunteun, Al-Razaz, et al ( 2021) reviewed the models and tools currently available to study food digestion in humans and provided an outlook to the potential of the developing field.…”

Section: Appendixmentioning

confidence: 99%

Plant proteins: from processing to digestion

Rio¹

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shift from animal-to plant-based foods is one of the pathways necessary to make the food production systems more sustainable. Plant protein-rich ingredients are used to produce alternatives to meat, dairy and eggs.Fractionation of ingredients and subsequent processing into food products modify the techno-functional and nutritional properties of proteins. The differences in composition and structure of plant proteins in addition to the wide range of processing steps and conditions can have ambivalent effects on the protein digestibility. The objective of this review is to assess the current knowledge on the effect of processing of plant proteinrich ingredients on their digestibility. We obtained data on various fractionation conditions, processing after fractionation including enzymatic hydrolysis, alkaline treatment, heating, high pressure, fermentation, complexation, extrusion, gelation, as well as oxidation and interactions with other nutrients. We provide an overview of the direction of the effect of some processing steps for different sources. Some studies explored the effect of processing on the presence of antinutritional factors which can be decisive in the fate of proteins in the gastrointestinal tract. A certain degree, and type, of processing can improve protein digestibility, while more extensive processing can be detrimental. We argue that processing, protein bioavailability and the digestibility of plant based-foods must be addressed in combination to truly improve the sustainability of the current food system.

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