FAO INTERNATIONALPOULTRY CONFERENCE

2007

FUTURE TRENDS AND DEVELOPMENTS IN POULTRY

NUTRITION

Dr Stephen A Chadd, Royal Agricultural College

STRUCTURE

1. Characterisation of the global feed industry

2. Establishing nutrient requirements

3. Feed diversity and characterisations

4. Conclusion / future priorities

1.0 Global issues

1.1 Subject importance

Traditional Economic Considerations

+ (now)

- Bird welfare

- Food safety

- Environmental issues

*Emphasised by increasing legislation

Concerns

Microbiology

Statistics

Food Science

Behaviouralsciences & Psychology

Biochemistry Immunology

Chemistry

Genetics

Physics

Molecular biology

PhysiologyNUTRITON

1.2 Nutrition – a multi-disciplinary

science

1.3 DEMAND CONSEQUENCES

Global demand for poultry products(some regional emphasis)

Growth in large scale

Feed demand particularly compounds

Difficulty in sourcing feed ingredients

1.4 Growth in ‘landless’ systems

1.5 Relative composition of chicken feed in selected countries

Source: FAO 2006

1.6 Emerging feed processing technologies

• Improved nutrient availability

• Destruction of inhibitors and toxins

• Enhanced quality, food chain safety

• Reduced feed wastage

• Wider range of feed commodities

2.0 Nutrient Requirements

2.1 Dietary variables influencing VFI in poultry

DIET

PHYSICAL FORM

BULKINESS

Diluent

ENERGY

PROTEIN EAA/NEAA

Quality

Quantity

WATER

Availability, quality etc

MINS & VITS

PALATABILITY

Anti-Nutritional Substances

Pellets

Meal

AMOUNT OF FEED(NUTRIENTS) EATEN

CNS INFORMATION

PHYSICAL

Feedback signals

PHYSIOLOGICAL

RATE OF PASSAGE

HORMONE LEVELS

CIRCULATING METABOLITESSTRETCH

RECEPTORS

LIVER METABOLISM

TISSUE STATUS

DIET COMPOSITION

MODIFIED BY ENVIRONMENTALFACTORS

BIRD’S REQUIREMENT

AGE GENOTYPESEX

Maintenance+

Meat/egg Production

Nutrient Adequacy of Diet

DIET COMPOSITION

2.2 The physiological and production components involved in thedetermination of voluntary feed intake in birds ( = influenced by)

2.3 Elevated dietary energy requirements for maintenance

2.4 Critical Nutrient Relationships

• Achieving total nutrient balance and

adequacy

• Amino acid balance (synthetic use)

• Protein : energy

• Micronutrient relationships/interactions

2.5 Amino acid balance of three raw materials relative to that required by the young broiler

Source: Wiseman 2000

2.6 GENOTYPE / ENVIRONMENT

INTERACTIONS

• Associated variation in flock performance

• Correct nutrition intimately linked with genetic development / potential

• Layer vs broiler genotypes

• Selection to suit environmental variability

2.7 Feed Conversion Ratio, 15% improvement in 20 years from 1982

2.8 Spotlight on Efficiency

• Livestock ranking based on energy consumed : protein output

Broilers 4:1Pork 17:1Eggs 26:1Lamb 50:1Beef 54:1

Source: Pimmental, 2001

2.9 NUTRITION AND IMMUNOCOMPETENCY

- Contribution of nutrition to disease resistance and optimising immune response

- Avoidance of under supply, imbalances or over supply of nutrients

- Associated with quality of husbandry practices

2.10 Intensive production-compromised immunity?

3.0 FEED CHARACTERISATION

3.1 - Accurate formulation requires identification of feed mix which most (cost) effectively supplies essential nutrients in the right balance

- Dependent on nutritional properties, quality and availability of raw material ingredients

3.2 INTERNATIONAL RESEARCH PERSPECTIVES

• Variability of wheat quality due to seasonal and husbandry variations – performance influence

• Varietal differences in wheat grains

• Whole grain vs ground form advantages in broilers

• Selection for high lysine maize cultivars

• Alternative energy source evaluation:millet, sorghum

3.2 Research (cont.)

- Ethanol production by-products i.e. DDGS

- Refinement technologies

- Rice by-products (enzyme technologies)

- Switching oilseed possibilities

- Legume alternatives

3.3 THE MENACE OF MYCOTOXINS

• Implications for global feed

industry

• Bird performance

• Potential negative food chain

consequences

THE HOST (Plant material)

THE ENVIRONMENT

(Physical, climatic)

THE DISEASE

(Mould, mycotoxin)

THE CONSUMER (Poultry, humans)

3.4 The multifactorial challenge of mycotoxin contamination

3.5 Factors influencing mould

development in compound feeds

Moisture levelWater activityTemperaturePresence of oxygenStorage conditionsStorage timeMechanical injuryInsect damageInitial level of mould spores

3.6 TOXICOLOGICAL EFFECTS

- Dependent on factors such as:

• duration of exposure (ingested, inhaled)

• breed type

• age

• physiological status

3.7 A cascade of immunosuppression effects in aflatoxin-challenged poultry (adapted from Deregowda et al., 1997)

Depressed protein synthesis

Lowered serum albumin and globulin levels

Reduction in circulating antibody levels

Impaired reticulo-endothelial system

Reduced cell-mediated immunity

3.8 PRO-NUTRIENT PROMISE• Exogenous enzymes

( FCE, pollution, low cost feed use )

- phytases

- NSP degrading enzymes

• Neutraceuticals (nutricines)

- pre-and pro-biotics

- organic acids

- herbs and spices

- yeast cultures, etc

3.9 The complexity of interaction between total nutrition, stress and food production

FEED

INTAKE

ENVIRONMENTAL POLLUTION

FOOD

HEALTH & GROWTH

DIGESTION

ABSORPTION

NUTRICINESAntioxidantsEmulsifiersFlavoursOligosaccharidesOrganic acids

TOTAL NUTRITION

NUTRIENTSCarbohydratesFatsProteinsMineralsVitamins

METABOLIC

OxidationNon-infectious diseasesImmune status

STRESS

ENVIRONMENTAL

PathogensVaccinationsToxins

Source: Adams, 2001

3.10 A systems approach embracing sustainability

Inputs- Resource

sustainability- Renewable,

substitutes, alternatives- Efficient utilisation

System- Repeatable/regenerative

processes- Efficient input : output

ratios

Retainfunctionalintegrity

- Regeneration of capitalInputs (profit)

- Investment

Outputs- Enhanced value

products- Minimal negative

factors (health and environment)

4.0 Summary of future trends and developments

•Shift in global feed demand from West to East withregional focus

•Increased demand for formulated compound products•Need for reduction in country dependence on soybean imports

•Feed / fuel debate to continue-impact on poultry nutrition to unfold

•Further technological refinement of ethanol by-product possibilities

•Development of more effective technologies toreduce/remove negative impact of ANFs in novel feeds to expand global feed data base

(Summary cont.)

•Sustainability dimension increasingly important in a nutrition and systems context

•Continued use of predictive nutrient modelling as a ‘tool’ togreater precision in diet formulation

•Future nutrition research very much applied to commercial realities

•Increased feed industry usage of synthetic forms of cheaper amino acids

•Integrated approaches in future needed for prevention and control of mycotoxins, best management practice imperative

•Food chain emphasis based on,safety,welfare,QA, increasinglegislation

(Summary concluded)

• Further exploration / evaluation of pro-nutrient neutraceuticals and ‘holistic’approach to poultry nutrition

• Genetic modification of the nutritional requirements for different bird types

• Continued selection for improved and more location /climate-versatile plant cultivars with potential feed use

• Endemic and local occurrence of infectious disease threat to bird performance enhancement achieved through improved nutrition efforts.