[Music] it is my pleasure to introduce a professor Sergio Vieira de o was trained in the south of Brazil in Rio Grande de su land Porto Alegre he received the undergraduate well there it is coming back he received his undergraduate as well as his master's there he was trained in agronomy and then trained in animal science after he finished his master's he did something very unique he went to cedilla Concordia where he formulated feed both for brawlers and for turkeys at the complex of chappy Khoa he did that for three years then he went back to Porto Alegre to be a professor at Rio Grande do Sul during this time he has professorship he came back to the u.s. twice he received the PhD with Professor ed Moran in the area of nutrition on carcass quality and then he came back with Professor Rosalina Hahn Hill which is here with us today at the University of Maryland where he had received the postdoc with her so it's a pleasure for this presentation because he will give us a very practical application of least cost feed formulation what we see is nutrients and what we don't see and how we should evaluate those professor here foragers thank you good morning it's 30 minutes right so I was thinking yesterday enough how I was gonna get started today and I remember when a very very unique thing that happened to me back 25 years ago that was actually going to attend a meeting where I live and dr. Maia was was supposed to give a speech there a lot of people I know if you how you remember him he's a important professor in the history of animal science from Florida so I go into the elevator he's coming out so I got I grabbed him and I get like 30 seconds to ask him five questions and he told me one thing that's very important keep coming back to my mind I says don't forget the concepts concepts are very important so I I'm going to try to do today's talk about some concepts I have some struggling moments and trying to understand exactly what do you thought but at the end I say okay I'm gonna give whatever you want so I decided to talk about some concepts on that hey what's actually important to see and what we don't see so you make a decision on what the product just about solutions that you want okay so when we feed formulate basically work with databases and thanks Gonzalo thanks a lot any tables good any tables bad so the worst thing is not having a table right so it's a comparison you showed is very very interesting we talked about that later so we in the beginning if you look back 50 60 70 years ago and go to them to be reading in sustaining the libraries you see that we went from total everything to digestible some things and now we were talking about digestible phosphorus for an example trying to move to digestible calcium and struggling to understand what's the impact of went to the other so what we actually not being observing throughout the time is when you print out a feed formulation from a solution of any software that worked with that is what we don't see so in the hope enzyme business is actually based on what we don't see so that's interesting so and how big is that first question right how how large this part that we don't see and then what is made of so complex enzymes are good for Solutions when we have a mix of everything but sometimes they don't really address with the effectivity that we want some parts of the important some other feed formulation so I call that an adjustable that was another struggle because I try I really couldn't make a conclusion on if that word is written with a new or with an eye at the beginning so I decided to leave that we done view so it seems that and digest bow is something that's either totally or incompletely digested so why why we don't have the complete digestion of feed and how come we can get back this part partially or totally or is that good if you can actually digest everything or should we leave part of that and digested should they actually move to something in the near future or no we're actually looking at transforming it to something that's more beneficial so a bird birds like endogenous enzymes or there's cage effect some people call the cage effect when it's isolated by something that's not digested good integrity very important I'm gonna talk about that at the end of my presentation today microbiota has everything to do with good health but also is completely affected by the diet passage rate Rosalia can you help me - passage rate is very important if if it moves too fast or too slow it's totally different digest mo so in the day and what's the benefits of the some of the undigestible parts that we actually not looking at so plant origin animal virgin I know you guys in Europe do not use animal proteins but they are very widely used around the wall so it's up it's a completely different story because and my web projects are affected by the tissues that make it up but very well fact that also by the systems that process it so we see that in pet food industry so this is a plant cell animal cell main difference so secondary difference huge water freckles that occur in the plant wall plant cell but not not that big in the end Marcel so that's the main difference the whole thing resides on the what's in the cell wall and what's in between two adjacent cell walls printing wheels differences are important around the wall in America from North America to South America me mean business are corn soy slice a very different story right so I so I can be not well toasted not completely process it or differences in in huge differences in total protein we we use you with now in the south of Brazil in sometimes in Argentina but the wheat that goes to animal feeding those places is not as good as the way that you guys use in Europe so it's a totally different story in terms of digestibility so if you look at the well-developed grain we see the they blue stains actually separating the cells in this in this cutting here and it's totally different here so this is in between we see what less cell contents much more than digestible much more viscous capacity right so in between those two types of ingredients there's huge differences in potential for their pairing enzymes and getting more from this ingredient compared to that one what's actually the main parts there are undigestible so what are those components that actually we're looking at mainly we call them generically sometime to call them and my syllables that son that's an idea that's separating groups that are very different but they're mainly here right but in between them there's so many different molecular structures and for an enzyme to be efficient it has to actually target those bonds that are in between those monomers so we free calls Island something that's generic we may be really making big mistakes when you're actually adding different zionists so if you get access to cell content for example by looking at this model on the soybean that's toasted and extruded taking reference from different investigators we see that from toasting to extrusion there's a very important improvement in what's inside of cell wall so that's because mainly when the plant cell is actually destroyed it allows much more comprehensive access to us inside okay same thing with rice bran as you can see here we go from raw to stoat dosa to extruded together much more important accessed what's inside so what I'm saying is that whatever is the technology you're using to access what's inside the cell wall you're going to be more efficient not only by the Jessie like digesting the act of cell wall but what's actually being separated in isolated by it okay so what they are digestible so that's the fraction that's recovered in the feces so it's deposit on what we learn in school and say digestibility so the coefficient of digestibility is the percentage of what's actually not showing in squeeza so they are digestible it's bad - a hundred then we have being actually using a lot of different concepts and suppositions to separate those from appearing to true in very different sites of collections you know from Sybil to alleles nitrogen-free whatever so this is a very different those are very different numbers in the literature you can compare them ten years comparison between this type of studies with a huge difference methodologies changed in the last 10-15 years and are providing us totally different numbers okay so gotta take a look at that so when you actually estimate it what's left from crude protein I know that crude proteins not a very good yeah not very good concept because it's basically nitrogen times 625 and that's a huge variation between the total nitrogen in proteins around feeding rhythms but if you look at that as a reference and then you look at that what's undigestible huge opportunities a lot of people ask what what's the importance of adding proteins because they just believe for example soy so high it's 90 well it's toner soy that means 100 100 multiplied by thousands of feet per month ends up being very important so proteins became very important in the last year's not only because of this fractions here that's left but also because there's been huge improvements in those additives okay and what about the differences in digestibility of amino acids I'm taking tables from different authors just to showing my points in here see huge differences in numbers between ingredients but also between amino acids within each ingredient and that's apparent if you go to we standardized it so totally different numbers so how come I I'm gonna feed formulate if I'm taking table way they will be and table see but it together to build my requirements and then press the button and get my final solution can't do that just can do that it's it's wrong it's going to end up with a it big big wall of defense at the end when you get the final feed former so it's being shown that little saccharides are very important soy soybeans are basically the one source of protein in the world you remove soybeans the world has no protein basically 90 percent are close to that that's available and that sends up in our plates when the feed that we as protein comes from soy so anything that we get back from soy is important energy is very limiting for poultry difference between energy that's available for swine and poultry 1000 kcal it's huge okay big part of that comes from this small molecules that cannot be digested and actually harm the intestines because they're huge producers a hydrogen by being producers of hydrogen they create a Nairobi's by producing lower pressure of oxygen in the upper tract they totally changed the microbiota sometimes animals become sick or respond with my absorption staff so it's been shown that when you remove that big difference in digestibility okay okay potential for energy so that's the ratio between grass and energy and metabolic metabolic energy huge opportunities for poultry be opportunities imported then with swine which range from 60 to 85 percent or even with even more in there if you try to destroy totally the cell wall we're looking at totally removing the defenses of what's in the cell wall and in those viscous a micelle all's that are in between the cell walls we actually are looking at having mainly those two pentoses pentoses have a totally different cycle from absorption to metabolization to excretion into the creation of different pattern of osmolarity of molarity in the gut so this is study for me it's very important because it shows when you have an excess of Pentos in the gut we actually have reduction in energy so when we actually adding a prodigious bowl solution by adding xylan ages or Urbino our being knows ids they're actually we're not actually looking at getting energy from those guys but actually looking for destroying the wall that they are actually making part of so we can have access forever we separated by that the time okay other things that are important drying corn is a big issue in corn producers in corn production sites in Brazil you have three different seasons to harvest corn sometimes we end up harvesting and have to dry that quickly so again you can get to the next rain season so it's being shown that when we actually dry corn too quickly we have reduced performance in the field the better explanation I get from there is showing here by this study from 1973 that's actually better expressed in this earth in this graph we can see that soluble protein in corn is importantly to reduce it when you actually dry corn with a temperature that's too high I mean that affects totally the utilization of that feed ingredient that makes up from 60 to 70 sometimes 75% of our fields especially if it's a Novak field so hydration is a requisite is requirement for digestion okay but by only running a proximal analysis so we don't get a response on what actually can be utilized from corn we have to understand at minimum how this corn grew right we've had complete a complete development but also we have to understand if that corn was adequately dried adequately stored and nothing else I'm not even talking about mycotoxins okay so showing to show you a representative difference between Brazilian corn we see differences that can range from three thousand forty five to thirty four hundred K cows it's a big sample provided by a colleague from Experimental Station they saw the Brazil and you see that this variation is around so you got a table get like thirty three fifty we formulate we don't get response that we're looking at that might be due to differences in one quality but also we don't know exactly while it's gone made of mainly so we factually feed normal corn to oxy corn in a lava and a lot a lot of coins that are in between these corns have differences in terms of the capacity of being hydrated and then digested so in this study here we see that first big differences when we feed chicks and who stirs right but also important difference when we actually go from a corn that has less amylopectin to a corn that has more amylopectin who knows exactly what's the proportion that amylose and amylopectin in our corner that's an important important difference that affects energy I'm gonna ask you to try to a look at there this table I'm gonna move specifically on what I want this is a five diets with different feed ingredients trying to demonstrate what I get when you feed formulate for example ingredients in here and then all of this is indigestible right it's very difficult to be the build a table like there because the the tables that around the wall only show what is digestible in what's available but if you look at what's in the bottom of the table from soluble fiber to soluble fiber and then we actually get the soluble fiber and look at pectin zilog electrons remove collector and so legal Sakurai's then you can actually have a better image on what would be the prodigy asheville solutions that we're looking at from different fields to different feeds right much if I got my point here but they'll be very excellent very good exercise for any practical nutritionist and guys like Gonzalo could help you that because it's got a lot of data that's not being published yet from there so growth is affected also by other things besides digestion it's you know it's affected by by age if you look at the efficiency of the position from a chick to fully developed broiler what is rotated is 1/4 it's 1/4 so we're actually losing 75 percent of what has been digested and being absorbed and this is going to be the end of my talk in the next few minutes I'm gonna try to move to a new concept when we actually have less opportunities of using traditional additives like antibiotics to modulate what is actually causing this losses right part of it is basically maintaining bigger bird higher maintenance requirements right part of them is basically the quality of the protein from 21 to 25 you know increasing lysine improves retention okay and this is sexually sometimes bigger than any difference in enzymes we're missing that we don't look at that so what's being in the gut that's actually affecting that any-any mucosa is actually in the normal world is colonized by microbes right and basically have no idea we talk about good microbes bad microbes but that's it most of the times we can move and not move forward from there okay so life basically shaped the composition and activity of the good population in any bacterial overgrowth releases ended in the toxins the most important in the toxin that affects us as humans but also the animals is LTS LPS is lipopolysaccharide it's what in this outside membrane of gram-negative bacteria and good the gut is a big big reservoir out there even though even more if the animals eat anymore byproducts okay but any gut is colonized by that and studies with humans are showing us that this LPS can actually be absorbed and it provokes chronic inflammation inflammation as if the end process of inflammation is degradation of tissue that has been built and that's very important we're not even looking at that and that's because sometimes we actually kill this for a long time has been killing this bacteria reducing the total amount of bacteria that's in there because it's being used in Taba Alex for a long time still using that sporadically but as a as a chronic usage as a growth new motor we miss that we cannot do that anymore so diet as well as ingestion of life beneficial bacteria may also assist in maintaining good health I have no no doubt that this probiotics or life beneficial bacteria will have a very very enlightening next 10 years okay so intestines let me move here are colonized by bacteria modified by diet pack team has been shown for a long time as one of the fractions of the diets that are very harmful in this study from 1973 the author's had a depend ceiling and they got a tremendous improvement in performance when the diet's got an increase in vaccines the question is should we actually destroyed totally the pectin when the other side is studies showing that when we actually destroy packed into the actual monomers of galacto Roenick acid we actually induce reduction in appetite so what's the solution for pectin in this study here big differences when you had pectin in animals that are in normal study or in those Allanon germ-free setting no effect in germ-free setting so the problem is actually being caused by the bacteria that's being grown with the addition of paxton so we've got a model a the bacteria or partially destroy the pectin or having both things together so this is endotoxins disrupt intentional integrity and lead inflammation so LPS we have to learn from human science they've been actually showing that LPS can actually pass through the cell lining not huge concentrations as we see in the rumen of the gut but small concentrations especially when the animals are fed high-fat diets you see that high fat diets cause chronic disease chronic inflammation so that's a real negative bacteria so that's LPS that's the sternal membrane so high degree of inflammation of individuals with metabolic diseases could be a consequence of the excessive production of mediators that are stimulated by LPS LPS can be absorbed in circulates in low concentrations in humans that has been shown so how come this actually passes through the circulatory system of the animals let me move to this next one a possibility is that the space between two inter sites being damaged and that can be actually that damage can actually be caused by bacterial overgrowth of bacteria regardless of the type of bacteria they can actually disrupt the tight junctions these tight junctions they actually leak in they allow as a defense mechanism a leak but they actually allow influx of what's in the looming high-fat diets solubilizing LPS can actually increase the circulation of this this bacteria so what's the so what's the prodigious bowl solution here zulan is a protein that actually modulates this disruption zone alene can be modulated so I see that there is a future in modulating the production of modely as only so what's the best way of doing that the right diet the right bacteria in the gut so this is a example of that a lot of proteins has been diverse disrupted so my final remarks would be is it beneficial to totally degrade what's in the indigestible a fraction of all diets still still struggling to use a me as a good indicator of energy utilization by broilers differently from swine very huge variations between sites aside from investigators investigator so what's the interaction between indigestible in inflammation that's a open site it's not in publishing bottom there the human nutritionists are really looking at that carefully a moderate inflammation is going to be very politically adequate well seen way from the customer sighs no from the customer side they would be well seen as a way of modulating it without using cyber Alex you know by using politically right rightly adequate methodologies nice I thank you Pierre I think you I'd say oh I think it the Brazilian theme of a Geo that I want me to be here and if there's time I can ask questions otherwise we'll see let's thank professor Sergio Vieira