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30. Modeling the effects of standardized ileal digestible valine to lysine ratio on growth performance of nursery pigs1,2

Author

Clark, A. B., Tokach, M. D., DeRouchey, J. M., Dritz, S. S., Goodband, R. D., Woodworth, J. C., Touchette, K. J., and Bello, N. M.

Subjects
pig, amino acids, lysine, General Veterinary, 040301 veterinary sciences, growth, 0402 animal and dairy science, Articles, 04 agricultural and veterinary sciences, 040201 dairy & animal science, 0403 veterinary science, valine, nursery, Animal Science and Zoology
Abstract

Two experiments evaluated the effects of increasing Lys and Val on growth performance of nursery pigs. In Exp. 1,300 nursery pigs (PIC 327 × 1,050, initially 6.7 ± 1.4 kg BW) were randomly allotted to 1 of 6 diets containing 1.10, 1.20, 1.30, 1.40, 1.50, or 1.60% standardized ileal digestible (SID) Lys, with 10 pens per dietary treatment and 5 pigs per pen. Linear and nonlinear mixed models were fitted to estimate dose responses. From d 0 to 14, and for the overall 28 d period, ADG and G:F increased (linear, P < 0.001) as SID Lys increased, with no evidence of differences in ADFI. Dose response modeling indicated the SID Lys requirement for ADG and G:F was at 1.45% using a broken line linear (BLL) and greater than 1.60% using a quadratic polynomial (QP) model. In Exp. 2, 280 nursery pigs (PIC 327 × 1,050, initially 6.5 ± 1.3 kg BW) were allotted to 1 of 7 diets containing SID Val:Lys ratios of 50, 57, 63, 68, 73, 78, or 85%. The dietary SID Lys concentration 1.24% SID Lys which was below the estimated requirement from Exp. 1 and ensured the Val:Lys ratio was not underestimated. From d 0 to 14, ADG, ADFI, and G:F increased (quadratic, P < 0.039) with increasing SID Val:Lys. For ADG, the best fitting model was a BLL, with a breakpoint estimate of 62.9% SID Val:Lys [52.2, 73.7] ratio while for G:F the best fit model was a quadratic polynomial with a maximum G:F at 71.7% SID Val:Lys (95%CI:[58, > 85]). Average daily feed intake was also modeled with a quadratic polynomial and maximized at 73.7% Val:Lys (95% CI: [61, > 85]). In conclusion, the Val requirement ranged from approximately 63 to 74% of Lys depending on the response criteria modeled.

Published
2017
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31. Effect of pelleting on survival of porcine epidemic diarrhea virus–contaminated feed1

Author

Cochrane, R. A., Schumacher, L. L., Dritz, S. S., Woodworth, J. C., Huss, A. R., Stark, C. R., DeRouchey, J. M., Tokach, M. D., Goodband, R. D., Bia, J., Chen, Q., Zhang, J., Gauger, P. C., Derscheid, R. J., Magstadt, D. R., Main, R. G., and Jones, C. K.

Subjects
Swine Diseases, Hot Temperature, Food Handling, Swine, Porcine epidemic diarrhea virus, feed, Temperature, swine, Food Contamination, Animal Feed, Feeds, Animals, pelleting, Coronavirus Infections, porcine epidemic diarrhea virus
Abstract

Porcine epidemic diarrhea virus (PEDV) is a heat-sensitive virus that has devastated the U.S. swine industry. Because of its heat sensitivity, we hypothesized that a steam conditioner and pellet mill mimicking traditional commercial thermal processing may mitigate PEDV infectivity. Pelleting, a common feed processing method, includes the use of steam and shear forces, resulting in increased temperature of the processed feed. Two thermal processing experiments were designed to determine if different pellet mill conditioner retention times and temperatures would impact PEDV quantity and infectivity by analysis of quantitative reverse transcription PCR and bioassay. In Exp. 1, a 3 · 3 · 2 factorial design was used with 3 pelleting temperatures (68.3, 79.4, and 90.6°C), 3 conditioning times (45, 90, or 180 s), and 2 doses of viral inoculation (low, 1 · 102 tissue culture infectious dose50 (the concentration used to see cytopathic effect in 50% of the cells)/g, or high, 1 · 104 tissue culture infectious dose50/g). Noninoculated and PEDV-inoculated unprocessed mash were used as controls. The low-dose PEDV–infected mash had 6.8 ± 1.8 cycle threshold (Ct) greater (P < 0.05) PEDV than the high-dose mash. Regardless of time or temperature, pelleting reduced (P < 0.05) the quantity of detectable viral PEDV RNA compared with the PEDV-inoculated unprocessed mash. Fecal swabs from pigs inoculated with the PEDV-positive unprocessed mash, regardless of dose, were clinically PEDV positive from 2 to 7 d (end of the trial) after inoculation. However, if either PEDV dose of inoculated feed was pelleted at any of the 9 tested conditioning time · temperature combinations, no PEDV RNA was detected in fecal swabs or cecum content. Based on Exp. 1 results, a second experiment was developed to determine the impact of lower processing temperatures on PEDV quantity and infectivity. In Exp. 2, PEDV-inoculated feed was pelleted at 1 of 5 conditioning temperatures (37.8, 46.1, 54.4, 62.8, and 71.1°C) for 30 s. The 5 increasing processing temperatures led to feed with respective mean Ct values of 32.5, 34.6, 37.0, 36.5, and 36.7, respectively. All samples had detectable PEDV RNA. However, infectivity was detected by bioassay only in pigs from the 37.8 and 46.1°C conditioning temperatures. Experiment 2 results suggest conditioning and pelleting temperatures above 54.4°C could be effective in reducing the quantity and infectivity of PEDV in swine feed. However, additional research is needed to prevent subsequent recontamination after pelleting as it is a point-in-time mitigation step.

Published
2017

32. The Effect of Increased Pork Hot Carcass Weights and Varying Chop Thicknesses on Consumer Visual Appearance and Purchase Intent Ratings of Top Loin Chops

Author

Rice, E. A., primary, Lerner, A. B., additional, Price, H. E., additional, Woodworth, J. C., additional, Gonzalez, J. M., additional, Tokach, M. D., additional, DeRouchey, J. M., additional, Dritz, S. S., additional, Goodband, R. D., additional, Shackelford, S. D., additional, King, D. A., additional, Wheeler, T. L., additional, Dilger, A. C., additional, Boler, D. D., additional, and O’Quinn, T. G., additional

Published
2019
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33. The Effect of Increased Pork Hot Carcass Weights on Loin Quality and Palatability

Author

Rice, E. A., primary, Lerner, A. B., additional, Price, H. E., additional, Woodworth, J. C., additional, Gonzalez, J. M., additional, Tokach, M. D., additional, DeRouchey, J. M., additional, Dritz, S. S., additional, Goodband, R. D., additional, Shackelford, S. D., additional, King, D. A., additional, Wheeler, T. L., additional, Dilger, A. C., additional, Boler, D. D., additional, and O’Quinn, T. G., additional

Published
2019
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34. Characterizing Pork Quality of Carcasses with an Average Weight of 119 Kg

Author

Price, H., primary, Lerner, A. B., additional, Rice, E. A., additional, Lowell, J. E., additional, Harsh, B. N., additional, Barkley, K. E., additional, Honegger, L. T., additional, Richardson, E., additional, Woodworth, J. C., additional, Tokach, M. D., additional, Dritz, S. S., additional, Goodband, R. D., additional, DeRouchey, J. M., additional, O’Quinn, T. G., additional, Allerson, M. W., additional, Fields, B., additional, King, D. A., additional, Wheeler, T. L., additional, Shackelford, S. D., additional, Dilger, A. C., additional, and Boler, D. D., additional

Published
2019
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49. Effects of Medium Chain Fatty Acid Application in Swine Feed on Porcine Epidemic Diarrhea Virus

Author

Lerner, A. B., primary, Cochrane, R. A., additional, Gebhardt, J. T., additional, Dritz, S. S., additional, Jones, C. K., additional, DeRouchey, J. M., additional, Tokach, M. D., additional, Goodband, R. D., additional, Bai, J., additional, Porter, E., additional, Anderson, J., additional, Gauger, P. C., additional, Magstadt, D. R., additional, Zhang, J., additional, Bass, B., additional, Karnezos, T. P., additional, de Rodas, B., additional, and Woodworth, J. C., additional

Published
2019
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