Professor Nan Wen Yao Wen: Fermented feed is an economical alternative to antibiotics
Fermented feed has the effects of probiotics, organic acids, oligosaccharides, enzymes, etc. - reducing feeding costs and promoting efficient use of feed. At present, the situation of the hog industry is grim. How does the large-scale pig farm break through the bottleneck and turn the challenge into an opportunity? Nanjing Zhirun Biotechnology Co., Ltd. and Lilly (Shanghai) Animal Health Co., Ltd. and Zhongmu Industrial Co., Ltd. have set a set of cost reduction and efficiency enhancement. "Combination boxing." Su Shi pig industry exchange meeting with the theme of “reducing costs and increasing efficiency and winning the future†was successfully held in Nanjing Hengda Hotel in March. Professor Yao Wen from the College of Animal Science and Technology of Nanjing Agricultural University was invited to make “Bio Fermented Feed Application and Intestinesâ€. Report on the relationship between microbial health. Expert Profile: Yao Wen, Ph.D., Animal Science (Animal Nutrition), Wageningen University, The Netherlands; Professor, Department of Animal Nutrition and Feed, College of Animal Science and Technology, Nanjing Agricultural University; research direction: function and regulation of piglet intestinal microflora, pig fat Microbial studies of fat formation during mass metabolism and muscle growth. Fermented feed profile 1. Fermented feed is derived from human fermented food 2. Fermented food definition: The use of single or combined beneficial microorganisms to ferment food raw materials is the leading mode of human food processing and preservation before modern sterilization technology, and its types and forms have its own characteristics. 3, the characteristics of fermented food: 1) Produce special flavor and taste, promote appetite, such as: cheese, soy sauce, vinegar, etc. 2) Good for human health, such as: yogurt (lactose intolerance) 3) Improve nutritional value, such as: natto (peptide, amino acid) 4) Preservation and preservation, such as the use of cheese and kimchi, etc. 4. Fermented Feed: A single or complex flora that ferments all fermentable feedstock and feeds the animal's feed. 1) The selection of strains mostly refers to the concept of similar fermented foods. 2) Fermentation of protein raw materials, selection of Bacillus, some molds and lactic acid bacteria 3) starch, fiber raw material fermentation, yeast selection, and lactic acid bacteria 4) The choice of raw materials is more complicated than that of fermented foods, and the production of less alcohol, more organic acids 5) According to the characteristics of raw materials, target animals, product forms (solid, liquid), select the appropriate strains. 5, the characteristics of fermented feed: both probiotics, organic acids, oligosaccharides, enzymes, etc. - reduce feeding costs, promote efficient use of feed. 1) Low energy consumption during processing: water + fermentation heat + microbial erosion = crushing + puffing + high temperature curing 2) Reduce the use of additives: microbial fermentation produces vitamins, lactic acid, microbial enzymes 3) Reducing mineral addition: fermentation to form chelating minerals such as amino acids and peptides, phytic acid ↓ 4) Reduce drug addition: Probiotics and their metabolites promote intestinal health 5) Improve feed digestibility: pre-digestion of nutrients, elimination of anti-nutritional factors (small peptide (<15 kD), amino acid ↑ polysaccharide simplification, TI, stachyose, cottonseed, etc.) 6) Expand the range of feed ingredients: unconventional feed ingredients (waste residue, high cellulose, miscellaneous, etc.) ↑ 6, the form of fermented feed on the market, there are two kinds of 1) Liquid Fermented Feed Fermentation full-price material or feed main ingredient, beneficial bacteria; Liquid feeding systems (Henan Ruiang Liquid Feeding System) are commonly used in European pig breeding. 2) Drying fermented feed Fermenting a single raw material, the number of viable bacteria is small; The main forms of the domestic market: fermented soybean meal, cottonseed meal, etc. (eliminating anti-nutritional factors, cracking plant cell walls, protein molecular degradation); fermenting wheat bran, bean dregs, rice bran, etc. (breaking plant cell wall, palatability, energy utilization ↑). Pig production characteristics and fermented feed application related profiles 1. Can the feed conversion rate be provided by the microbial pre-digested fermented feed? The experiment proves that the feed is inefficiently transformed! Summary: Liquid fermented feed can increase the daily weight gain of weaned piglets and improve the feed conversion efficiency of growing and finishing pigs. 2, the characteristics of liquid fermented feed: Advantages: 1) Conducive to feed conversion of weaned piglets, feed intake ↑; 2) Feed intake under high temperature conditions; 3) Nutrient digestibility ↑; 4) pH of pig stomach, number of intestinal pathogens; 5) Improvement of growth performance; 6) The environment, health and welfare level of pig house dust mites. Disadvantages: 1) Partial essential nutrient loss (AA, vitamins) (fermented grain only); 2) Feed waste is more than dry material; 3) may cause excessive protein intake due to increased feed intake, causing diarrhea; 4) flatulence, gastrointestinal ulcers (Plumed-Ferrer et al. 2005; Brooks 2008); 5) When there is no automation equipment, the workload is large. Antibiotic health risk and fermented feed application 1, the role of antibiotics: antibacterial, bactericidal In 1928, penicillin--1940 penicillin was purified. In 1950, the therapeutic dose of antibiotics was used to prevent disease and promote growth. With the use of antibiotics, the level of pig production continues to increase. 2. Human health risks of antibiotics for animals Antibiotic residues in animal products; food-borne pathogens and human infections. Among them, the human health risk data of bacterial resistance (AMR) shows: At present, the global death rate of drug-resistant bacteria is 700,000 people/year; drug-resistant tuberculosis, 200,000; India 60,000/year newborn; inaction, rising to 10 million in 2050 (6 resistant pathogens) Today, global consensus is reached: antibiotics return to clinical treatment and prescription management. The first legislation in Denmark, Sweden and other countries prohibits the use of antibiotics for animal growth, and prohibits the use of antibiotics important for human health in veterinary clinics! 3, Danish pig antibiotics annual consumption changes 1) ban antibiotics for growth; 2) veterinary prescription amount ↑; 3) The amount of pig prescriptions after 2010; 4) The number of pigs; 5) Antibiotic dosage per kilogram of meat; 40mg/PCU. 4, China's antibiotic dosage The total amount of animal breeding is the world, and the amount of world. It is expected to nearly double the amount in 2030! The amount of antibiotics per kilogram of meat in the United States is 300 mg/kg. China is about 15-20 times that of Denmark and 2-3 times that of the United States. Danish pig antibiotics annual consumption changes Conservation piglets use the most gastrointestinal tract >> respiratory tract > joints, skin, central nervous system, etc. Policy-driven use of antibiotics - Denmark In 1998, the use of antibiotics was banned, the use of macrolides was rampant, the resistance rate of enterococci to erythromycin was ↓, and the change of erythromycin resistance of Campylobacter jejuni was similar. Florfenicol: Many pig farm powders are added to feed to prevent intestinal and respiratory infections in pigs in autumn and winter. 1) In 1999, China approved the use of bacterial infection for the treatment of cattle, pigs, chickens and fish; 2) The sensitivity of E. coli to florfenicol decreased year by year, and the resistance rate was >50% after 2009; 3) The sensitivity of E. coli to florfenicol in Europe is significantly higher than that of 1-2 times in China; MIC (MIC4ug/ml) bacteriostatic, 4-8 times MIC sterilization 4) The optimal dose of florfenicol for the treatment of drug-resistant Escherichia coli (MIC16ug/ml) infection is 131.3mg/kg, and the existing powder can not meet the requirements; 5) The florfenicol resistance gene cfr is present on the bacterial plasmid and has a high risk of transmission (the human health risk is high). In 2016, the Ministry of Agriculture banned colistin sulfate for animal growth. In 2015, the first colistin-resistant plasmid was found in the world. Mcr-1 can be transmitted to humans along the food chain. The detection rate of Mcr-1 gene in Chinese animal-derived Escherichia coli The rate of resistance to colistin began to rise rapidly in 2009. 5, yeast culture substitute feed antibiotics and high copper for suckling piglets Pig's growth performance and the effect of fecal Escherichia coli resistance series of experimental data: Growth performance and quantitative analysis of fecal bacteria in suckling piglets Effect of Resistance Level of E.coli in Feces of Piglets Significantly reduce the proportion of drug-resistant E. coli in the piglet feed after removing olaquindox 6, the mechanism of action of fermented feed: yeast culture XPC There is no direct bacteriostatic effect; it improves the structure of the intestinal flora; and improves the immune response of the body. Yeast cultures effectively reduce Salmonella toxicity and antibiotic resistance Fermented feed application and pig intestinal health 1, the basic function of the intestine: digestion and absorption of 2, intestinal physiological function: barrier - intact mucosa against antigen, pathogen invasion Produces hormones, regulates intestinal function and overall function. 3, intestinal symbiotic bacteria: nutrient rescue, synthesis VB Competitive exclusion, inhibition of pathogen growth; conversion of natural substances, inactivation, stronger; detoxification, hydrolysis of drugs, additives. 4, intestinal immune function: adapt to harmless antigen (food, symbiotic bacteria) Moderate response to pathogens and harmful antigens. Growth and development of pig intestines after birth Intestinal development: age, dietary structure changes Different stages of feed digestibility requirements are different. Short-chain organic acids are the source of energy for intestinal development. Small intestinal mucosal development: age, dietary structure changes; epithelial integrity: digestion, absorption, barrier; short-chain organic acids are the primary energy (butyric acid, etc.). Gastrointestinal symbiotic flora fermentation undigested nutrients producing short-chain fatty acids: pigs 8-26% of diet CHO enters the hindgut fermentation, providing 10-30% energy, intestinal symbiotic flora and host energy supply, intestinal epithelium The function is inseparable. 4, fermentable carbohydrates: and absorbed carbohydrates: starch and degradation products Indigestible carbohydrates (present and added in feed ingredients) – Fructose Fructans, FOS – galactan Galacto-OS, GOS – β-glucan β-Glucans Endogenous Carbohydrates: Digestive , Mucus 5, fermented soybean meal ( , Aspergillus, Bacillus, Lactobacillus plantarum) 1) Protein degradation; 2) Anti-nutritional factor degradation, carbohydrate ↓; 3) Antioxidant capacity ↑ ; 4) CP, EE↑; 5) Comprehensive regulation of intestinal health. Effect of Fermented Soybean Meal on Growth Performance and Intestinal Microorganism of Weaned Piglets - Effect of Fermented Soybean Meal on Growth Performance and Intestinal Microorganism of Weaned Piglets: The degree of pre-degradation of soy protein directly affects the quality and feeding effect of FSBM. 6, fermented grains (yeast, lactic acid bacteria) Yeast culture: the product of yeast anaerobic fermentation of cereals Yeast metabolites, yeast cell walls and contents, fermented grains, organic acids, oligosaccharides, peptides, amino acids, enzymes, etc., economically integrated intestinal health regulation products. Yeast culture for summer growth and fattening pig breeding The effect of yeast culture on pig growth performance and nutrient digestibility; the data showed that the daily weight gain and weight uniformity were improved; the digestion and utilization rate of crude fiber was improved; it may provide more energy for pigs. Yeast culture reduces the amount of malondialdehyde in serum, liver and muscle. Conducive to meat shelf life Effect of yeast culture on the level of short-chain fatty acids in intestinal chyme 1) Reduce the content of lactic acid in the ileal chyme; 2) the production of short-chain fatty acids is accompanied by absorption; 3) Butyric acid is the preferred absorption of intestinal epithelial energy; 4) In vitro fermentation indicates that lactic acid is mainly converted to butyric acid; 5) The number of butyric acid producing bacteria in the colon is ↑. Effect of yeast culture on sow production performance and intestinal development of newborn piglets in late pregnancy 48 sows (length × large) divided into two groups, starting from 85 days of gestation, 2g/kg yeast culture Feeding conversion rate of lactating sows = weaning litter weight gain / lactating sow total feed intake Yeast culture can alleviate the negative balance of energy in sow perinatal Adding yeast culture to the sow diet makes the newborn piglet's intestinal villi more thick and uniform, and the number of goblet cells is increased. The succession and regulation window of pig intestinal flora: weaning, different stages of feed conversion, drug treatment, sow perinatal period, etc. can cause imbalance of flora The period of unbalanced flora is also the window of regulation. Summary: As a new feed resource and ecological health-type product, bio-fermented feed has attracted extensive attention and attention at home and abroad. Currently, it is gradually being promoted and applied in the pig industry. The characteristics of fermented feed, which combines the functions of probiotics, organic acids, oligosaccharides, enzymes, etc., not only reduces the cost of feeding but also promotes efficient use of feed, and is an economical alternative to antibiotics. However, the difference between the strain and the fermentation process determines the characteristics and quality of the product. In terms of feeding, it is necessary to combine animal development characteristics and production purposes, and rational application, pay attention to strengths and avoid weaknesses. A large number of experimental studies have shown that adding fermented feed to growing and finishing pig diets can improve nutrient levels, improve feed utilization, promote pig growth, maintain intestinal micro-ecological balance, enhance immunity, improve pig carcass shape and improve pork quality. The role.
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