Animal Production Science Animal Production Science  Society
Food, fibre and pharmaceuticals from animals

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Predicting the nutritional quality of feed ingredients for pigs using near infra-red spectroscopy (NIRS) and chemical analysis

Robert van Barneveld , Hadden Graham , Simon Diffey

Abstract

Capacity to routinely, accurately and cost-effectively measure variation in the nutritional quality of feed ingredients prior to diet formulation represents a fundamental pillar of sustainable pork production worldwide. Factors driving sustainable pork production include pork price, feed cost, utilization of co-products and downgraded raw materials and variation in pork production with all related to the definition and ultimate nutritional quality of feed ingredients. This paper defines rapid measures of nutritional quality in feed ingredients for pigs and demonstrates the range that can exist in these parameters, specifically digestible energy of cereal grains and the reactive lysine content of oilseed meals. It provides an overview of the development of NIRS calibrations for key nutritional quality parameters and how they are being applied by the pork industry, overviews adjunct ways to measure nutritional quality of feed ingredients for pigs and how these can be used in conjunction with NIRS, including the glucose release index, reports advanced correlation analysis between chemical components and digestible energy content of cereals, and how these could be used for screening of NIRS outliers, and discusses future opportunities for application of nutritional quality analysis using NIRS calibrations, including feed intake and portable solutions. Using advanced NIRS calibrations for digestible energy in cereals and reactive lysine in oilseed meals, pork producers will ensure they make best use of limited resources and as a consequence pork will remain a nutritionally-accretive food source for increasingly discerning consumers worldwide.

AN17144  Accepted 23 August 2017

© CSIRO 2017