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Context The Australian pork industry would benefit greatly from further development of export markets across Asia, but due to the small size of the Australian industry and cultural differences between Asia and the West, further insight into research is required for premium product development. Aims Qualitatively assess value in Australian pork across Australian and Chinese consumer groups to investigate perceived differences in cultural attitudes to pork. Methods Qualitative multivariate analysis (QMA). Key results Australian and Chinese opinions of Australian pork products, meat and offal, and farming systems differed significantly. Australian consumers desired expert opinion, traditional meat cuts with minimal packaging, and small-scale production with superior animal welfare. Chinese consumers wanted clean, healthy and versatile products, with consistent quality, without concerns around animal welfare. Conclusions The compatibility of the markets and consumer preferences show great promise for Australian pork holding value in the eyes of Chinese consumers, Implications Results offer insight for future product development for export and targeted domestic markets. Findings will also enable future quantitative research efforts to be more targeted and specific.

The ability to accurately estimate fat mass and fat-free mass (FFM) has the potential to improve the way in which sow body condition can be managed in a breeding herd. Bioelectrical impedance spectroscopy (BIS) has been evaluated as a practical technique for assessment of body composition in several livestock species, but similar work is lacking in sows. Bioelectrical impedance uses population-specific algorithms that require values for the apparent resistivities of body fluids and body proportion factors. This study comprised three major aims: (i) to derive apparent resistivity coefficients for extracellular water (ECW) and intracellular water (ICW) required for validation of BIS predictions of total body water (TBW) in live sows against standard reference tracer dilution methods; (ii) to develop predictions of TBW to body composition prediction algorithms, namely FFM, by developing a body geometry correction factor (Kb) and (iii) to compare the BIS predictions of FFM against existing impedance predictors and published prediction equations for use in sows, based on physical measurements of back-fat depth and BW (P2-based predictors). Whole body impedance measurements and the determination of TBW by deuterium dilution and ECW by bromide dilution were performed on 40 Large White x Landrace sows. Mean apparent resistivity coefficients of body fluids were 431.1 Ω.cm for ECW and 1827.8 Ω.cm for ICW. Using these coefficients, TBW and ECW were over-estimated by 6.5 and 3.3%, respectively, compared to measured reference values, although these differences were not statistically different (P > 0.05). Mean Kb was 1.09 ± 0.14. Fat-free mass predictions were 194.9 kg, which equates to 60.9% of total sow weight, and 183.0 kg for BIS and the deuterium dilution method, respectively. Mean differences between the predicted and measured FFM values ranged from − 8.2 to 32.7%, but were not statistically different (P > 0.05). Method validation (leave-one-out procedure) revealed that mean differences between predicted and measured values were not statistically significant (P > 0.05). Of the impedance-based predictors, equivalence testing revealed that BIS displayed the lowest test bias of 11.9 kg (8.2%), although the P2-based prediction equations exhibited the lowest bias and percentage equivalence, with narrow limits of agreement. Results indicate although differences between mean predicted and measured values were not significantly different, relatively wide limits of agreement suggest BIS as an impractical option for assessing body composition in individual sows compared to the use of existing prediction equations based on BW and back fat.

The growth rate of the young pig is generally much less than it's potential and may be constrained by endocrine status as well as nutrient intake. Growth factors are present in relatively high quantities in colostrum and play an important part in gut development. It is possible that supplementation of colostrum protein isolate may stimulate gut and whole body growth in the pig. Eight male and 8 female (Large White×Landrace) piglets were weaned at 1 d of age after each pig had obtained colostrum from their dam, and were trained to consume one of two liquid diets. The two diets were based on either a colostrum protein isolate (n = 4 males and 4 females) or whey protein concentrate (n = 4 males and 4 females) and were formulated to contain equal levels of crude protein and amino acids. Pigs were fed their diets ad libitum for 28 days after which time 12 pigs were euthanised and various tissues and organs weighed. Pigs were bled for IGF-I analyses at 21 and 28 days of age. Daily gain was higher in pigs consuming the colostrum isolate (171 vs. 216 g/d, p = 0.010), particularly between 2 and 4 weeks of age (212 vs. 298 g/d, p = 0.010). Pigs tended to consume more of the liquid feed containing colostrum isolate (25.5 vs. 29.1 kg, p = 0.074) and gained more live weight per unit of liquid feed (0.203 vs. 0.223 g/g, p = 0.056). There were no effects of sex on growth performance. Pigs consuming the diet supplemented with colostrum isolate had higher (p

Lathyrus cicera is a grain legume that is well adapted to grow in low rainfall regions. However, it contains a neurotoxin, 3-(-N-oxalyl)-l-2,3-diaminopropionic acid (ODAP), which can cause paralysis of the lower limbs, known as "lathyrism". An experiment was conducted to measure the nutrient content and ileal digestible amino acid content of a recently-released low ODAP Lathyrus variety chalus. Chemical analyses and total tract digestibility showed that the new Lathyrus variety chalus contained 0.9 g ODAP/kg, 265 g crude protein/kg and 13.5 MJ digestible energy/kg on an as-fed basis. The ileal digestible nutrient content of chalus was measured with six grower pigs (Large White×Landrace, 43 ± 0.3 kg) fitted with a simple T-piece cannula. The chalus contained 12.9, 1.4 and 5.4 g of apparent ileal digestible lysine, methionine and threonine, respectively/kg. Standardised ileal digestible amino acid content was calculated using published endogenous amino acid losses determined in 34-kg-growing pigs under a protein-free method. The chalus contained 14.3, 1.5 and 6.0 g of standardised ileal digestible lysine, methionine and threonine, respectively/kg.

To optimize dietary protein level in relation to growth, semipurified diets with an essential amino acid profile similar to that of the soft body profile were fed for 59 days to young greenlip abalone, Haliotis laevigata (initial shell length, 15–25 mm). Animals were housed in 10-L acrylic tanks, with flow-through seawater supplied at 1 L min–1 (20 °C, salinity= 36 g L–1). Protein level of feeds ranged from 122 g kg–1 to 461 g kg–1 crude protein (CP) on an ‘as is’ basis. Second-order polynomial regression analysis of specific growth rate indicated that maximal growth occurs at 270 g kg–1 CP. The protein and energy components of the feed were estimated to have a digestibility of 71.7% and 55.6%, respectively.

Ninety male crossbred pigs were allocated at 30 kg live weight to a 6 5 factorial experiment involving six diets and five levels of feeding where average daily intakes were 1.11, 1.36, 1.67, 1.90 kg and ad libitum between 30 and 60 kg live weight. The control diet contained predominantly animal protein sources, another four diets contained 350 g/kg of either kernels or seeds of either L. angustifolius cv. Gungurru or L. albus cv. Kiev while the remaining diet contained 350 g/kg of peas. All diets were formulated to contain 15.3 MJ DE/kg and 0.7 g available lysine/MJ DE to ensure that dietary protein was adequate. Six estimates of the digestibility of each protein source were determined by the total faecal collection method. The digestible energy contents (SE) of L. angustifolius seed and kernel, L. albus seed and kernel and peas were 15.81 (0.18), 16.85 (0.76), 16.84 (0.34), 17.70 (0.47) and 14.98 (0.15) MJ/kg air dry, respectively. All pigs were killed at 60 kg live weight and the dressing percentage of pigs given L. angustifolius and L. albus diets were 2.6 and 4.7 units lower than the mean dressing percentage of pigs given the other diets. The major factors contributing to this reduction in dressing percentage when lupins were offered to pigs were gut fill and differences in intestinal weight. The relative energy value of the protein sources was assessed by comparing the relationship between the rates of energy deposition in the empty body and DE intake for the diets. The response of energy deposition to energy intake was similar for kernel and seed for both L. angustifolius and L. albus and thus data for kernel and seed were consolidated for both types of lupins. The respective linear relationships between energy deposited in the empty body (E, MJ/day)

In their raw, unprocessed form, lupins have many desirable characteristics for feeding both ruminants and single-stomached animals. An emphasis on these desirable characteristics when formulating diets, combined with an advanced knowledge of how components of lupins can influence nutritional value, will ensure they make a cost-effective contribution to livestock diets. The main lupin species used in livestock diets include Lupinus albus, L. angustifolius and L. luteus. Supplementation of ruminant diets with lupins has been shown to have many positive effects in terms of growth and reproductive efficiency, comparable with supplements of cereal grain. The true value of lupins in ruminants, however, can only be determined following a better definition of animal requirements and a closer match of ration specifications. Pigs can effectively utilize L. angustifolius and L. luteus, but detailed research has yet to reveal the reason for poor utilization of diets containing L. albus. Poultry can tolerate high levels of lupins in their diets but levels are often restricted to avoid problems associated with excess moisture in the excreta. Variable responses to enzymes have been observed when attempting to rectify this problem. Lupins have unique carbohydrate properties characterized by negligible levels of starch, high levels of soluble and insoluble NSP, and high levels of raffinose oligosaccharides, all of which can affect the utilization of energy and the digestion of other nutrients in the diet. In addition to carbohydrates, an understanding of lupin protein, lipid and mineral composition together with a knowledge of potential anti-nutritional compounds is required if the use of this legume is to be optimized.

Experiments were conducted to determine the effect of heating field peas (Pisum sativum) on the N balance and urine, serum and plasma composition of growing pigs. In the first experiment, four diets containing raw field peas (cv. Wirrega) or field peas heated to 150° (cv. Wirrega), 165° (cv. Wirrega) or 150° (cv. Dundale) for 15 min respectively were formulated to contain 1·15 g ileal digestible N/MJ digestible energy (DE) and 036 g ileal digestible lysine/MJ DE in a sugar-based diet. Digestibility estimates were based on those for the Dundale cultivar of field peas used in previous experiments. Total urine and faeces collection from eight pigs was conducted over two 7 d collection periods with a 7 d diet change-over period. Serial blood sampling from the external jugular vein was conducted on the final day of each collection period. There was no significant difference (P > 0·05) in the N balance or apparent biological value of the field-pea treatments. Pigs fed on diets containing peas heated to 150° (cv. Wirrega) or 165° (cv. Wirrega) had a significantly lower (P < 0·01) daily output of urea and uric acid in the urine, and depressed serum protein and serum urea concentrations. Plasma lysine concentration and daily urine lysine output were not significantly different (P > 0·05) in pigs fed on heated peas. Protein excretion in the urine of pigs fed on diets containing peas heated to 165° increased 3–7 times (depending on estimation technique) the level observed in pigs fed on diets containing raw peas. A second experiment was conducted to determine the apparent ileal digestibility of N and amino acids in cv. Wirrega field peas. This study revealed that N digestibility (0·44) and lysine digestibility (0·35) in peas heated to 165° were significantly lower than the cv. Dundale estimates (0·57 and 0·62 respectively) used in diet formulations. The depressed serum and urine variables in pigs fed on heated peas were attributed to overestimation of digestibility. The results exemplify the fact that it is not possible to draw general conclusions as to the effects of heat on any particular protein concentrate. Variability in N balance experiments and problems associated with urine analysis are suggested as likely reasons for the current study not reflecting poor utilization of ileal digestible lysine from heat-treated field peas. Despite considerable variation in the results, it is possible that a large proportion of non-utilizable amino acids in heated field peas may be excreted from the pig via the urine in the form of a protein.

Two growth experiments were conducted to determine the effect of heat on the utilization of ileal-digestible lysine from field peas (Pisum sativum cultivar Dundale) fed to growing pigs. Five lysine-deficient diets (0.36 g ileal-digestible lysine/MJ digestible energy (DE)) were formulated using raw field peas, and field peas heated to either 110°, 135°, 150°, or 165° for 15 min respectively in a forced-air dehydrator. Additional diets were formulated with supplements of free lysine to verify that lysine was limiting in the diets containing the raw peas, and peas heated to 150° or 165°. The growth performance and retention of ileal-digestible lysine by pigs given the diets was determined over the 20–45 kg growth phase. Heat had a significant quadratic effect (P < 0.01) on growth rate, with responses declining from 543 g/d with pigs given the raw peas, to 407 g/d for those given the peas heated to 165°. Similarly, crude protein deposition declined in a quadratic manner (P < 0.001) from 76 to 36 g/d for pigs fed on raw peas and peas heated to 165° respectively. Retention of ileal-digestible lysine was 0.85 in the pigs given the raw field peas and declined in a quadratic manner (P < 0.001) with the application of heat to 0.48 in those pigs given the peas heated to 165°. Pigs fed on field peas heated to 165° had increased (P < 0.05) liver weights. The results indicate that heat applied to protein concentrates, even at mild temperatures, renders lysine in a form that is apparently absorbed but inefficiently utilized by the growing pig. Consequently, ileal digestibility values for lysine in heat-processed meals are unsuitable for diet formulations.

Three experiments were conducted to examine the effect of heating field peas (Pisum sativum cultivar Dundale) on (1) proximate analysis and total amino acid composition, (2) ileal and faecal digestibilities of amino acids, and (3) digestible energy content. Alternative techniques for assessing ileal and faecal digestibilities and digestible energy respectively, were also investigated. Forced-air dehydrators were used to heat field peas at temperatures of 110°, 135°, 150° or 165°. In the first experiment the apparent ileal and faecal digestibilities of amino acids and the faecal digestibility of energy in the raw and heated field peas were determined using pigs fitted with ‘T’ -shaped cannulas. In the second, apparent ileal digestibility of amino acids and the faecal digestibility of energy were determined using the direct ileal and rectal sampling technique. This involved a single collection of digesta and faeces from the digestive tract of the pig while it was anaesthetized. The faecal digestibilities of amino acids and energy were determined using total faeces collection in the third experiment. In all experiments the respective field-pea treatments comprised 400 g/kg sugar-based diets and were the only source of amino acids. Heat significantly decreased the lysine (14.6–8.7 g/kg; P < 0.001), cystine (3.2–2.6 g/kg; P < 0.01) and arginine (16.7–14.5 g/kg; P < 0.05) contents of the heated peas. The ‘reactive’ lysine content of the field peas, as measured using the Silcock technique, was decreased by 0.11 and 0.30 with the application of heat at 150° and 165° respectively. Heat treatments did not alter the ileal digestibility of most amino acids. Only aspartic acid (0.72–0.58), glutamic acid (0.80–0.65) and the basic amino acids, lysine (0.79–0.56) and arginine (0.85–0.75), showed a significant linear decrease (P < 0.05) in ileal digestibility over the heat treatments, determined using the ileal cannulation procedure. Heating significantly (P < 0.05) decreased faecal digestibility for all amino acids. Faecal digestibility was consistently greater than ileal digestibility for the raw field peas; however, this difference decreased with heat application until faecal digestibility was equal or less than ileal digestibility at the 165° treatment. Heat linearly depressed digestible energy, diet dry-matter digestibility and diet energy digestibility. Losses in lysine, cystine and arginine are likely to be due to early and advanced Maillard reactions. Considerable binding of the remaining lysine also occurred as indicated by a decline in Silcock-reactive lysine. The results indicate that the direct ileal sampling technique is a viable alternative to the cannulation procedure for amino acids, but further method development is required to decrease the variability associated with measurements. The estimation of faecal digestibility using indigestible markers and the partial faeces collection technique was as efficient as total faeces collection. In general, ileal digestibility of amino acids showed little response to heating, however, any changes that were observed were greatest for lysine. In contrast, faecal digestibility of all amino acids was greatly reduced with increasing heat application. This response appeared to be largely due to the effect of heating on microbial degradation and synthesis of amino acids in the hind-gut, rather than a reflection of the changes within the protein induced by heating. This variable response makes faecal digestibility an unreliable estimator of amino acid ileal digestibility.

The effect of heat on the availability of lysine in field peas (Pisum sativum cultivar Dundale) was determined using the slope–ratio assay with growing pigs. The field peas were heated to 110°, 135°, 150°, or 165° for 15 min using a forced-air dehydrator. Lysine availability was significantly depressed (P < 0.05) with the application of heat, even at mild temperatures of 110°. Lysine availability values of 0.96, 0.71, 0.77, 0.56, and 0.47 were determined for the raw peas and peas heated to 110°, 135°, 150° or 165° respectively. The effect of dietary protein level on the ileal digestibility of lysine in raw field peas was determined in a second experiment to estimate true ileal digestibility. Five diets were formulated to contain 85, 105, 125, 145 and 165 g protein/kg. Increasing dietary protein from 85 to 105 g/kg resulted in a significant increase in the estimate of apparent ileal digestibility from 0.84 to 0.93. Comparisons were then able to be drawn between the ileal digestibility, availability and utilization of lysine from raw and heat-treated field peas. The results indicate that unlike ileal digestibility values, estimates of lysine availability are sensitive to heat treatment and are a close reflection of lysine utilization in heated protein concentrates. Thus, lysine availability values would be more suitable for use in diet formulations than ileal digestibility estimates when dealing with heat-processed protein concentrates.

Three experiments were conducted to examine the effect of heating field peas (Pisum sativum cultivar Dundale) on (1) proximate analysis and total amino acid composition, (2) ileal and faecal digestibilities of amino acids, and (3) digestible energy content. Alternative techniques for assessing ileal and faecal digestibilities and digestible energy respectively, were also investigated. Forced-air dehydrators were used to heat field peas at temperatures of 110 degrees, 135 degrees, 150 degrees or 165 degrees. In the first experiment the apparent ileal and faecal digestibilities of amino acids and the faecal digestibility of energy in the raw and heated field peas were determined using pigs fitted with 'T'-shaped cannulas. In the second, apparent ileal digestibility of amino acids and the faecal digestibility of energy were determined using the direct ileal and rectal sampling technique. This involved a single collection of digesta and faeces from the digestive tract of the pig while it was anaesthetized. The faecal digestibilities of amino acids and energy were determined using total faeces collection in the third experiment. In all experiments the respective field-pea treatments comprised 400 g/kg sugar-based diets and were the only source of amino acids. Heat significantly decreased the lysine (14.6-8.7 g/kg; P0.001), cystine (3.2-2.6 g/kg; P0.01) and arginine (16.7-14.5 g/kg; P0.05) contents of the heated peas. The 'reactive' lysine content of the field peas, as measured using the Silcock technique, was decreased by 0.11 and 0.30 with the application of heat at 150 degrees and 165 degrees respectively. Heat treatments did not alter the ileal digestibility of most amino acids. Only aspartic acid (0.72-0.58), glutamic acid (0.80-0.65) and the basic amino acids, lysine (0.79-0.56) and arginine (0.85-0.75), showed a significant linear decrease (P0.05) in ileal digestibility over the heat treatments, determined using the ileal cannulation procedure. Heating significantly (P0.05) decreased faecal digestibility for all amino acids. Faecal digestibility was consistently greater than ileal digestibility for the raw field peas; however, this difference decreased with heat application until faecal digestibility was equal or less than ileal digestibility at the 165 degrees treatment. Heat linearly depressed digestible energy, diet dry-matter digestibility and diet energy digestibility. Losses in lysine, cystine and arginine are likely to be due to early and advanced Maillard reactions. Considerable binding of the remaining lysine also occurred as indicated by a decline in Silcock-reactive lysine.(ABSTRACT TRUNCATED AT 400 WORDS)

Two experiments were conducted to determine apparent ileal digestibility of amino acids (AIDAA) and nitrogen (AIDN) in cottonseed meal (CSM) and soyabean meal (SBM) fed to growing pigs. In the first experiment, twenty-four male pigs (37·3 (SE 2·7) kg) were individually penned and randomized to either CSM or SBM diets. The diets contained 40% of the protein meal (either CSM or SBM) in a wheat starch-sucrose (1:1, w/w) base containing vitamins and minerals, and Cr2O3 as an indigestible marker. Pigs were acclimated to the experimental diets over a 3d period and on day 4 through to day 14 were offered 1800g/d of the diet. Diets were offered in three meals/d from day 4 to day 11 and in eight meals/d from day 12 to day 13. After the eighth hourly-meal on day 14, twelve pigs were anaesthetized with halothane while the remaining twelve pigs were CO2-stunned and processed using commercial slaughter procedures. Ileal digesta were collected from a 1500 mm portion of the terminal ileum of each pig and subsequently analysed for amino acids, N, organic matter and Cr. Results indicated that AIDAA of CSM and SBM were lower when digesta were collected following CO2-stunning than when digesta were obtained under halothane anaesthesia. Consistently, AIDN in CSM (0·51 v. 0·56) and SBM (0·55 v. 0-71) were lower (P 2-stunned pigs than in halothane-anaesthetized pigs. Furthermore, when digesta collection was conducted under halothane anaesthesia, AIDN of CSM was lower (P < 0·001) than that of SBM. In the second experiment, six male pigs (45 (SE 2·6) kg) were fitted with T-piece cannulas implanted in the terminal ileum, housed individually in metabolism cages, and randomly allocated to either CSM or SBM diets in a single reversal arrangement. Ileal digesta were collected for AIDAA and AIDN determination. Although statistical comparisons could not be made between the two experiments, the AIDAA and AIDN data obtained via cannulated pigs were similar to those values obtained using the halothane-anaesthesia method. Overall, the CO2-stunning method is not recommended for studies of amino acid or nitrogen ileal digestibilities, but may be useful for the study of other dietary constituents.