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Net Energy, Feed Formulation and animal performance

After education on Net Energy in the SEV, time now to get our expert, Jean Noblet answering questions from the field. The short introduction will be followed by 17 questions answered by Jean, Pierre Cozannet with Pierre-André Geraert as moderator of the webinar.

Webinar
78'

Net Energy, Feed Formulation and animal performance: How to move from theory to practice
  • Dr Jean Noblet
Questions & Answers
9'

Introduction on the Net energy system
  • Dr Jean Noblet; Dr Pierre-André Geraert, Pierre Cozannet
3'

Can you please address the energy costs of deamination? Why do crystalline amino have such high NE values relative to intact protein sources?
  • Dr Jean Noblet; Dr Pierre-André Geraert, Pierre Cozannet
2'

Why is this more difficult to get equations for poultry than for swine?
  • Dr Jean Noblet; Dr Pierre-André Geraert, Pierre Cozannet
3'

What about the influence of soluble dietary fiber on NE? Many NE values are calculated using NDF, and do not account for the influence of SDF.
  • Dr Jean Noblet; Dr Pierre-André Geraert, Pierre Cozannet
2'

What is the impact on the NE value in complex feed compare with single feed (corn and soybean meal)?
  • Dr Jean Noblet; Dr Pierre-André Geraert, Pierre Cozannet
5'

Can I use ME from NIRS system (ex.: PNE) to calculate the NE?
  • Dr Jean Noblet; Dr Pierre-André Geraert, Pierre Cozannet
2'

Are NE values of individual ingredient affected when combined with other ingredients?
  • Dr Jean Noblet; Dr Pierre-André Geraert, Pierre Cozannet
5'

Knowing the NE values of ingredients is only half the problem. We need to know what the requirements are on a NE basis as well. How do we do that practically?
  • Dr Jean Noblet; Dr Pierre-André Geraert, Pierre Cozannet
2'

NE of ingredients is used in feed formulation, not NE of the diet. However, the NE value of the ingredients is calculated using prediction equations arising from the composition from diets. Do you think then that those equations used in ingredients provid
  • Dr Jean Noblet; Dr Pierre-André Geraert, Pierre Cozannet
4'

Any advice what to do when shifting from ME to NE system? Where can I get reliable NE values of ingredients?
  • Dr Jean Noblet; Dr Pierre-André Geraert, Pierre Cozannet
2'

If I want to move to NE system in formulation, what is the first thing to implement ? What is your advice?
  • Dr Jean Noblet; Dr Pierre-André Geraert, Pierre Cozannet
6'

Any progress in determining NE for piglets, let´s say animal from post weaning to around 15-20 kg? Always thought your work was done with heavier pigs.
  • Dr Jean Noblet; Dr Pierre-André Geraert, Pierre Cozannet
4'

For both of you, Jean and Pierre can you summarize what could be the benefit classically and depending of the type of diet composition moving from ME to NE ?
  • Dr Jean Noblet; Dr Pierre-André Geraert, Pierre Cozannet
3'

How can NE help in predicting the best performance of the animal. What is your both feeling on that the adequation between NE performance compared to ME or DE performance?
  • Dr Jean Noblet; Dr Pierre-André Geraert, Pierre Cozannet
2'

Current broiler genetics respond very well to AAs more than energy (ME). How does NE fit into broiler performance ?
  • Dr Jean Noblet; Dr Pierre-André Geraert, Pierre Cozannet
4'

Do you have any results on the influence of i.e. hydrothermal processing of certain raw materials like barley (production of cooked barley for weaner pig diets) on the NE Content in the processed barley or other processed grain ?
  • Dr Jean Noblet; Dr Pierre-André Geraert, Pierre Cozannet
1'

How can determine the NE value for poultry to synthetic amino acids? Can we do it with the EN equations development to diets/ingredients?
  • Dr Jean Noblet; Dr Pierre-André Geraert, Pierre Cozannet
4'

How can we use this technology/methodology for measuring the energy cost of other physiological mechanisms (lipidic metabolism, inflammation,...)? Is that possible?
  • Dr Jean Noblet; Dr Pierre-André Geraert, Pierre Cozannet
4'

What about the effect of fiber degrading enzymes on NE ME of ingredients?
  • Dr Jean Noblet; Dr Pierre-André Geraert, Pierre Cozannet
2'

How do you expect the NE to change (in time) considering the changes in genetics (example: selection for leaner genetics, higher efficiencies, etc.).
  • Dr Jean Noblet; Dr Pierre-André Geraert, Pierre Cozannet
Forum
Your questions / Our answers

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