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Stein Nutrition Newsletter, December 2015
December 2015

Welcome

Welcome to the final Stein Nutrition Newsletter of 2015! In this issue, you will find some of the work our lab has produced in the previous month. For more information, please visit our website at http://nutrition.ansci.illinois.edu.

Research report: Effects of microbial phytase on apparent and standardized total tract digestibility of calcium in feed ingredients of animal origin

Most swine diets must be supplemented with calcium because most plant ingredients commonly used in diets for pigs contain relatively little  calcium. One way to add calcium is to include inorganic sources such as dicalcium phosphate or calcium carbonate; however, animal ingredients such as meat byproduct meals can also be used. These ingredients, often used as a protein source, are also a good source of calcium. To our knowledge, values for apparent (ATTD) and standardized (STTD) total tract digestibility of calcium in animal sources have not been reported. Therefore, an experiment was conducted to determine the ATTD and STTD of calcium in four calcium sources of animal origin.

The secondary objective of the study was to test the hypothesis that the addition of microbial phytase to diets containing calcium sources of animal origin would increase the digestibility of calcium. Although animal sources do not contain phytate, swine diets are composed primarily of plant ingredients, and the phytate in those ingredients might form complexes with the calcium in the animal sources.

(Read more ...)

Podcast: Protein Quality: Transitions in Food Protein Evaluation

John Mathai is a Ph. D. student enrolled in the interdisciplinary Division of Nutritional Sciences at the U of I. Under the supervision of Dr. Stein, he is working on using pigs as a model to investigate digestible indispensable amino acid scoring (DIAAS) as a superior alternative to the current standard for measuring protein quality. In this podcast, he talks about the history of protein quality evaluation, how the DIAAS system is an improvement over previous methods, and the work that the Stein lab is doing to further this field of animal and human nutrition research.

(Watch or download)

Press release: Study determines rice co-products valuable sources of amino acids in pig diets

URBANA, Ill. – The global demand for meat is expected to continue to increase rapidly as populations grow and incomes in developing countries rise. Rice is a staple food for more than half of the world's population, and the production of rice for human consumption yields over 200 million tons of co-products per year. Those co-products can be fed to livestock and thus help meet the demand for animal protein.

"Different procedures used in rice milling may negatively affect the digestibility and availability of amino acids," said Hans H. Stein, professor of animal sciences at the University of Illinois. Stein and his team recently published the results of an experiment to determine the digestibility of amino acids in several rice co-products fed to growing pigs.


(Read more ...)

New publications from the Stein Monogastric Nutrition Laboratory

Sotak-Peper, K. M., J. C. González-Vega, and H. H. Stein. 2015. Concentrations of digestible, metabolizable, and net energy in soybean meal produced in different areas of the United States and fed to pigs. J. Anim. Sci. 93:5694-5701.

Stein, H. H. 2015. Nutritional value of co-products from the tropical food industry and of novel feed ingredients. 28th Annual PHILSAN Convention, Pasay City, Manila, Philippines, October 8, 2015.

Rojas, O. J. and H. H. Stein. 2015. Use of feed technology to improve the nutritional value of feed ingredients. Page 23 in Advances in Animal Nutrition in Australia, Armidale, New South Wales, Australia, October 26-28, 2015. (Abstr.)

González-Vega, J. C. and H. H. Stein. 2015. Digestibility of calcium in feed ingredients and requirements of digestible calcium for weanling pigs. Page 31 in Advances in Animal Nutrition in Australia, Armidale, New South Wales, Australia, October 26-28, 2015. (Abstr.)

In This Issue

• Research report: Effects of microbial phytase on apparent and standardized total tract digestibility of calcium in feed ingredients of animal origin
• Podcast: Protein Quality: Transitions in Food Protein Evaluation
• Press release: Study determines rice co-products valuable sources of amino acids in pig diets
• New publications from the Stein Monogastric Nutrition Laboratory

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