Nutrition Experiments in Pigs and Poultry: A Practical Guide

286 Pages·2016·1.571 MB·English

by  Michael R. Bedford, Mingan Choct, Helen Massey O’Neill

N E P P
UTRITION XPERIMENTS IN IGS AND OULTRY
A Practical Guide
This page intentionally left blank
N E
UTRITION XPERIMENTS IN
P P
IGS AND OULTRY
A Practical Guide
Edited by
Michael R. Bedford
AB Vista Feed Ingredients Ltd, Marlborough, UK
Mingan Choct
University of New England, Armidale, Australia
and
Helen V. Masey O’Neill
AB Agri Limited, Peterborough, UK
CABI is a trading name of CAB International
CABI CABI
Nosworthy Way 745 Atlantic Avenue
Wallingford 8th Floor
Oxfordshire OX10 8DE Boston, MA 02111
UK USA
Tel: [phone] T: [phone]
Fax: [phone] E-mail: [email protected]
E-mail: [email protected]
Website: www.cabi.org
© CAB International 2016. All rights reserved. No part of this publication may be re-
produced in any form or by any means, electronically, mechanically, by photocopy-
ing, recording or otherwise, without the prior permission of the copyright owners.
A catalogue record for this book is available from the British Library, London, UK.
Library of Congress Cataloging-in-Publication Data
Names: Bedford, Michael R. (Michael Richard), 1960- , editor. | Choct, Mingan, edi-
tor. | O’Neill, Helen Masey, editor.
Title: Nutrition experiments in pigs and poultry : a practical guide / edited by
Michael R. Bedford, Mingan Choct, Helen V. Masey O’Neill.
Description: Wallingford, Oxfordshire, UK ; Boston, MA : CAB International,
[2016] | Includes bibliographical references and index.
Identifi ers: LCCN 2016013393| ISBN 9781780647005 (alk. paper) | ISBN
9781780647012 (pdf) | ISBN 9781780647029 (epub)
Subjects: | MESH: Animal Nutritional Physiological Phenomena | Research De-
sign | Swine--physiology | Poultry--physiology
Classifi cation: LCC SF768.2.S95 | NLM SF 768.2.S95 | DDC 636.40892--dc23 LC
record available at http://lccn.loc.gov/2016013393
ISBN-13: 978 1 78064 700 5
Commissioning editor: Caroline Makepeace
Associate editor: Alexandra Lainsbury
Production editor: Tracy Head
Typeset by AMA DataSet, Preston, UK.
Printed and bound in the UK by CPI Group (UK) Ltd, Croydon, CR0 4YY, UK.
Contents
Contributors ix
Acknowledgements xiii
Foreword xv
1 General Principles of Designing a Nutrition Experiment 1
M.R. Bedford
1.1 Introduction 1
1.2 Nutrient Requirements Research 2
1.2.1 Environment 3
1.2.2 Cage versus pen and stocking density 6
1.2.3 Feed and water form and quality 6
1.2.4 Energy – amino acids, carbohydrates and fat 7
1.2.5 Fibre 8
1.2.6 Other nutrients 9
1.2.7 Age 10
1.2.8 Breed and sex 11
1.2.9 Disease status 12
1.3 Ingredient Nutrient Contents Research 14
1.3.1 Cereals 14
1.3.2 Oilseed meals 15
1.3.3 Fats 15
1.3.4 Vitamins and minerals 16
1.3.5 Additives 16
1.3.6 Digestibility studies 16
1.4 Summary 17
v
vi Contents
2 Most Common Designs and Understanding Their Limits 21
G.M. Pesti, R.A. Alhotan, M.J. Da Costa and L. Billard
2.1 Introduction 21
2.2 What is the Goal of Simple Research Trials? 22
2.3 Typical Interpretations of Response Data 22
2.4 Choosing an Adequate (or the Best) Model to Use 29
2.5 How Much of a Good Thing is Too Much? 30
2.6 Variation in Bird Growth and Morphology 31
2.7 The Choice of an Experimental Unit 32
2.8 Experimental Power 34
2.9 More Complex Designs for More Complex Questions 37
2.10 Summary 39
3 Practical Relevance of Test Diets 44
M. Choct
3.1 Introduction 44
3.2 Commercially Relevant Animal Performance 45
3.2.1 Indices for measuring animal performance 45
3.2.2 Presentation of animal performance results 47
3.3 Feed Formulation 48
3.3.1 Nutritional considerations for feed formulation 49
3.3.2 Health considerations for feed formulation 57
3.3.3 Processing considerations for feed formulation 58
3.4 Summary 60
4 Characterization of the Experimental Diets 62
H.V. Masey O’Neill
4.1 Introduction 62
4.2 Designing Diets: the Semi-synthetic Conundrum? 63
4.2.1 Sugars and starch 63
4.2.2 Fibres 65
4.2.3 Non-feed ingredients and phytate 66
4.3 Designing Diets: Describing Test Ingredients and an
Appropriate Basal Diet 67
4.3.1 Trial design to compare one additive with a control 68
4.3.2 Trial design to compare two different additive products 68
4.4 Summary 71
5 Measurements of Nutrients and Nutritive Value 74
M. Choct
5.1 Introduction 74
5.2 In Vitro Measurements 74
5.2.1 Proximate analyses 75
5.2.2 Fibre and carbohydrates in feed 77
5.2.3 Summary 81
5.3 Determining Nutritive Value of Ingredients 82
5.3.1 In vivo experiments 82
Contents vii
5.3.2 Determining the digestibility of specifi c nutrients 93
5.3.3 Indirect measurements of digestibility 94
5.3.4 Summary 95
6 Designing, Conducting and Reporting Swine and Poultry
Nutrition Research 99
J.F. Patience
6.1 Introduction 99
6.2 Planning the Experiment 102
6.2.1 Defi ning objectives 102
6.2.2 Written protocol 102
6.2.3 Review of facility capabilities 103
6.2.4 Statistical plan 104
6.2.5 Animal care standards and pig management 108
6.2.6 Data integrity 108
6.3 Interpreting Experimental Outcomes 113
6.4 The Experiment Report 113
6.4.1 Introduction 113
6.4.2 Materials and methods 114
6.4.3 Results 117
6.4.4 Discussion 118
6.4.5 Conclusions 118
6.4.6 Literature cited 118
6.5 Summary 118
7 Extending the Value of the Literature: Data Requirements for
Holo-analysis and Interpretation of the Outputs 121
M.R. Bedford and H.V. Masey O’Neill
7.1 Introduction 121
7.2 Holo-analysis – Minimum Requirements 122
7.2.1 Considerations in use of data for holo-analysis 123
7.2.2 What makes a good model? 129
7.2.3 Model types 130
7.2.4 Modelling considerations 133
7.2.5 Outputs and interpretation 134
8 Presentation and Publication of Your Data 138
D. Lindsay
8.1 Publication Is Not the End of Your Research 138
8.2 Scientifi c Style – a Myth Laid Bare 139
8.3 Telling a Scientifi c Story 140
8.4 Structuring the Scientifi c Story 141
8.4.1 The Title 142
8.4.2 The Introduction 143
8.4.3 The Materials and Methods 146
8.4.4 The Results 148
viii Contents
8.4.5 The Discussion 150
8.4.6 The Summary 152
8.5 Scientifi c and Political Correctness 153
8.6 Which Journal Is Best for My Article? 154
8.7 Scientifi c Publication in the Future 155
8.8 Will New Forms of Publication Change the Way We Write? 155
Index 157
Contributors
About the Editors
Mike Bedford completed his BSc in Animal Nutrition, Physiology and Pro-
duction at the University of Nottingham in 1981. Subsequently he travelled
to Canada to complete an MSc in 1984 with Dr J.D. Summers as supervisor at
the University of Guelph on the topic of amino acid requirements of broilers
and then went on to study for a PhD at the same university with Dr T.K.
Smith as supervisor on the topic of polyamine metabolism in broilers. Two
postdoctoral fellowships were then completed in Montreal (McGill Univer-
sity, 1988–1989) and then the University of Saskatchewan (1989–1991), the
latter being on the topic of feed enzyme use in broiler diets. The second post-
doc lead to his being employed by the project sponsor, Finnfeeds Interna-
tional Ltd, from 1991 to 2001, initially as a research manager and subsequently
as research director. Mike then changed companies but maintained a similar
job specifi cation as the research director for Syngenta Animal Nutrition from
2001 to 2007, and then AB Vista from 2007 until the present day. In all cases
the main subject area of his commercial placements related to the application
of feed enzymes in monogastric nutrition, although other topics such as
yeast and betaine have been part of his remit. Mike has published through-
out his commercial life, producing numerous scientifi c articles and two edi-
tions of the book Enzymes in Farm Animal Nutrition, co-edited with Dr Gary
Partridge.
Mingan Choct completed his Bachelor of Science at the Inner Mongolian
Agricultural University in 1983 (China), Master of Science at the University
of New South Wales in 1989 (Australia) and PhD at the University of Sydney
in 1991 (Australia). He then worked at the Division of Human Nutrition of
the Commonwealth Scientifi c and Industrial Research Organisation (CSIRO)
in Adelaide from 1991 to 1995. In 1995, academia beckoned and Mingan
ix