[Music] good afternoon everybody I just want to thank first the organizing committee for the invitation to share with you a topic that I think that covers a little bit of worry we had this cause even from Sunday and Monday in Germany anyway about variability of of results and tools that we have to control that variability and also they checked for the environmental impact sustainability nutrient utilization so the example is with corn drilling and corn as we all know is a in poultry one of the most common ingredients around the world and in many cases the only grain that we use for energy constituting about 65% of the metabolizable energy in poultry diets in some countries is used less probably but most likely in every part of the world some corn is used but we also know that is a very variable we tend to use only one single value one average value for all species but in reality the utilization of the nutrients vary according to the stage of development of the birds and also the corn by itself has a lot of variation due to genetics the corn hybrid that we are using and planting and according to corn a geneticist these changes about every three years there are agronomic conditions and environmental conditions that create big changes in the nutrient contents and that will change the proximal composition of and of course the energy value that we should apply and try to use to a boil over feeding of nutrients that ended up affecting the profitability of the business but there are some things that we do post harvests that will or pre and post harvest that definitely change a and ingredient and that's what we wanted to check because we we can see that there a good proportion of anti-nutritional factors in the corn phytate has been pretty much taking care with the fight aces and other processing factors but we still see a lot of resistance starts saying conga conga lysine and in solute insoluble non-starch polysaccharides that tend to affect the digestibility and in some occasions affect intestinal health so a welfare intestinal health also are in some way impacted in this way a lot of work has been done in trying to understand it this variability and we know for example that corn hybrids vary in bit resinous that is basically the changes on indoor play indoors parent harness and this is the matrix of starch and protein that all seeds have and then we have varieties of a high business and a low business unfortunately for animal field most of them to be on the average and the high bitterness also because they are very well correlated with hi Jill and of course then we ended up using it in in animals but we do something else that we need to do to a storage this since we in many parts of the world we can have only one harvest maybe two or three but we have to dry it and with the changes in in weather around the world many people tend to use a different type of temperature so they that is known for many years that this causes some changes in the starch structure and could increase that bit resinous that a link between the protein and the starch and decrease protein solubility french as always very smart people then they develop this a system for a evaluation of a quality of corn called promoters where they evaluate the protein solubility and nowadays this is available also in near tools but around the world we have different ways that people dry corn from a different dryers that could be on floor or batch or even on the field and even in China we can see this highway drying so these methods are the most common in many areas in the world where we don't count with the forgiveness of the weather it people has to use a constant flow and it is known that it reaches a very high temperature but normally is just for a few minutes maybe a maximum they were exposed to 30 minutes with batch drying you have to expose the grain for about about 80 degrees Celsius that will take a few hours and when you do it on the field you probably need at least a very hot day or night or at least a couple and in China they take Berlin in some parts of the world as well they take it to places where they can drive and also that takes is some time so there is quite variability in the corn that we receive in the females and we have these changes in the way that they will dry it at the point that they will have the maturity and also they the moisture and many times due to weather changes kind of at the end of the summer like we are seeing today people has to go and dry this corn with very 35 percent humidity and the combination of temperature time and initial humidity to achieve at 12% 12 13 % even 15 percent humidity creates different changes so that increases the variability of the grains and that changes the structure Sebastian has done a very nice work on these factors that change the structure of them starch and how that caused a general is a gelatinous ation and also retros regulation that happens with the temperature but also happens with the storage is not just the temperature but the combination of a what you do in in him in hearing cooling and storage time that increases that retro drag relation that basically creates a star that is hard to digest especially for Shan Shan animals and that has an impact on the energy these a work dog a by dr. Ross Daniels lab in Brazil shows how the temperature either the field temperature or different temperatures during a during a drying it reduces the value of energy and you can see anywhere from 200 to even 300 kilo calories per kilogram of corn and with the time that is storage we are looking here at six months you will see a big reduction that could go from 3850 to a reducing to 3600 kilocalories also depending on how the corn was dried and storage then you are going to have a totally different material to work with other world one around here that shows the difference between a soft and bitterness that actually impact on the body weights the field conversion and the digestibility of the protein of that ingredient we were talking on on Tuesday about is the value on the soybean well the valley on the corn also could be affected for these factors the temperature could make it worse and a as you will see the higher temperatures has been always a mark as the ones that has lower digestibility but going all around the world you see differences on on this opinion because as I told you at least in the US with the weather that we have in the summer almost all corn reaches 140 degrees but for a few minutes so it depends how long it has been dried with enzymes in this case silent age without phytase do recover some of that value but not completely another factor that we see around the world is that a dis collapse unfilmable implications in many places a world on by dr. pence Mario pens in Brazil dr. Matteo's in Spain and dr. Rizvi who's for many years have shown that corn particle size or alien particle size and grinding has a big impact on the physiology intestinal physiology of the birds well when we dried the corner we use different varieties we could have different efficiencies in the film ill and the particle size grinding they want the final product and the variability of dial a corn will change even he has been hypothesized that gelatinization of the starch could change the a pellet in throat food and the dye temperature and time of retention could change due to these a process in this M presentation I don't have time to show you the whole research but we selected or I selected with my students some of the things that we could cover in this time after Sebastian expand the abstract to be a little longer so we include is something that we consider very important that is the utilization of near as a tool to check for nutrient content and that we see it as an important factor on the variability and a very good tool to use especially when you select one that works with your data especially the other factor is the milling process but we are going to see today only the factors on the grinding the other thing that we are going to see is a broiler light performance and how an exogenous amylase will affect this digestibility during embroidered performance as an example but really what we are going to show you is it could be applied to any avian species so many a status has been a conducting for many years checking on all these factors but most of the time what we see in the literature is that people receive corn from different locations sometimes harvest at different times and then they compare the origin but inside of the origin there is a lot of variability inside so what we did was to actually plant the corn with varieties given by geneticists and Monsanto and Syngenta they decide that this variety's the calve a varieties were the ones that probably could have at least for the harvest of 2018 the greatest em participation in the market and a dis geneticist told us that in bitterness we will see an average or her a variety in these two jello the informed so they were under the same similar economic conditions and environmental conditions planted a two days apart and her base about four days apart due to the weather so we actually Dryden in the same dryers and we simulate the three situations there happen for a couple of days at 30 degrees or a haven't wore off just a few hours for 80 or 120 as Anna flow at constant flow trying to reach a 12% moisture and for that we had different sensors across the dryer where we were able to check is same sensors that are commonly used for drying a corn and checking moisture of corn so we have these conditions well control and we know that within over here or under hidden any of the batches that we did then what we did was to use our our near-infrared 28 from falls and then we tried to get from the readings from whole corn or ground core we try to get the same reading and later sent to five companies that have their own calibration models many companies offer the service so a many people has the option to use two or three but what I see in every and every nutritionist around the world is that they get different values and at the end they ended up using table values or the traditional value that they had had in the company for many years despite that they know that there is shown variability in the batches and the origin of corn that they haven't so what I'm going to show you here are the results of nutrient content according to those if well I am going to use three because five will make it more complicated but will give you the idea what happens with with the different calibration models later I'm going to show you a little bit of part sighs I landed up with the most important results on broiler a performance digestibility and other things will live actually for poultry science in Canada that will be presented in in three weeks so in these results we have a three labs are going to present prior to drying and after drying prior of course to show you if these varieties were different remember they were a planted under the same conditions the same and fertilization and weather and so forth but still as you can see here for the main values they were very different in their maturity and you observe between the black and the red for the two varieties the difference in in moisture fiber fell at and I will show you some more in a moment and all were very significant and a also a indicate that we have a factor even just due to really genetics the thing is how to apply this how to really have different beans how to put it in practice in order to get the best value on protein content none of the labs none of the calibration models detected a significant difference and for all day is lights that I'm going to show you as you will see the average is in rare they a black is in SD her a kernel so it means the different bitterness and we have this prior to trial later prior to dry on the starch one lap one calibration model was able to detect some differences on starch content the other four labs were not actually able to to show any differences in whole corn because that is another thing nowadays is getting popular to have in line nears and most of the calibration models still were made for ground corn foreground ingredients and people are trying to apply the same technology and many times probably is not a working in the same way that expected so only one lab was detecting these differences prior to dry prior to drying we also have differentiation on the protein solubility index and bitter as nails and phytase exactly expected and these as you may guess our calibration model we use here is basically reducing the protein solubility and increasing the bit resonance and the phytate now after drying we observe the differences and pretty much every lab I found these effects on the drain with a little higher drain even shorter temperature we had differences that are significant but they are very small we are talking here a less than a half point of moisture but in moisture even in moisture that that anyway the near zarnold is not the main function but it can show some differences in between and then the calibration values could be different because they tend they have the same tendency but the values that you will get between one calibration model and another will be different on protein content only with the whole corn one of the calibration models had these significant differences but in the other there was one that actually didn't detect anything on the ground corn and the others and remember this is the same reason the same Amnon standardized a spectrum that was rel and sent by email immediately to the five different labs then you have the crude protein in the crude protein we have this interesting result if you see the one at 80 degrees tend to have always a lower nutrient content here we see it in protein and here the ones in colors the colors the 35 degrees will me it will be blue the 80 degrees in in yellow and 120 will be in orange in the the same situation then we have in starch in a starch as expected the higher temperatures tend to reduce what the nears can read as starch and consequently the energy value will be reduced then we have a later on in the effect of the temperature on em they start to depending on on the a corn kernel and a there is here is for the average in rail and we we see what we expect for the average as the temperature increases there is a reduction on the starch content in one lap look at this when we try to use the treat the other three laps then there was no the same train and it was not detected what it can happen with a higher drying temperatures with the starch content for the Heartland we had even in different variation but it was corresponding to what we saw in protein the in with the hard corner when we had eighty degrees always they there was that nutrient a lower energy will always starts an energy value that is actually expected in this case so you have this combination and this kind of interactions strong interactions that pretty much have detected by all nears and that it shows you that definitely there is an effect of the corn hybrid the corn genetics and the dry and temperatures that we have now after drying were checking on on the different labs and the the two hybrids we have that tendency that always the hard coronal will have a specially when is ground corn the systems the near systems will be able to detect the reduction on starch and consequently in energy value we would so insistence nowadays is possible to the tech amino acid content and even digest abilities and you can see there that there is a again del eighty degrees for a few hours instead of 120 for a few minutes it creates a lower reduction in amino acids and in the same way you can see it on a fatty acid content so in summary for the nutrient contents the con hybrids differ in a protein solubility index beatrice ness and most of the nutrients when you look at a dry matter basis the crude protein didn't very significant between corn hybrids and was not consistently affected by dry conditions and that is pretty much what the pro mateus is for is to detect that you cannot detected by proximate analysis actually there are a the solubility the protein solubility actually is a better indicator the starch content also was lower in the heart colonel and was reduced by the higher drying temperature conditions mainly in the corn hybrid will average a colonel harness now we go quickly to the effects that this could happen in the grinding and it happens that if some people had already reported that the texture of these a kernels will change depending on these factors but we were not able to find literature where it shows these and the real conditions of hammer and in the roller mill an adventure state we have this ability and several of my colleagues have done very nice work on a particle size for many years for different species and we also have some quite experienced on checking in different ways particle size analysis as you may imagine we will follow the Kansas State method and Dr Starr was our first professor and dr. Fallon halls continues with this work and so what we did was to check what was the effects on particle size after grinding this corn had a different speed of them engine so instead of being changing the sieves what we did was to change the engine because it would be the most practical way to do it under commercial conditions many females nowadays have variable speed a hammer Mills and then they can do this so we will check it out a 900 I'm going to change audio first they average a part and then we have a 2400 and finally 3600 and you can see what we detected here they dependent on the speed that you are having you are going to have significantly different particle sizes and depending on the speed of course you will have a more coarse grinding that is what we are going to spec for Ledger's or a breeders and a as you get a smaller maybe some people uses for swine and a for smaller birds but the particle size especially that the average a geometric mean is different so now if we go to the to the heart colonel the response is different so you get the reduction in particle size that you will expect with a bit resinous when do a grinded and 900rpm but a judo will add the others there is a limit and it will break when it was a try the ad but it doesn't break down much when it was hired at 120 is like it preserved the structure and actually only can break down much and the average doesn't change so that that creates an interesting effect that also can be seen here in the whole interactions that we can see in the three different parts but the average sometimes is not important the most important for the flocks could be did a standard deviation or distribution of that particle size and something that we notice is that the heart colonel in most of the questions especially when it's a bigger particle size tend to have a lower distribution as I told you it breaks up to a certain point especially at the beginning but later a it doesn't break anymore so you don't generate that many small particle sizes when we go to the roller mill then we have the the reduction in particle size as expected with the average it's different forces that are applied here but the tendency always is that you increase and then the particle size tends to be a little lower with a more temperature with the average is opposite with the other with the heart colonel the response is opposite and then you ended up with bigger particle sizes a sometimes they drive 120 degrees when we see the distribution of dial corn this is the whole interaction we see the distribution in the distribution see that the higher temperature tend to preserve a more particle so higher temperature ended up to make it a little harder and it doesn't break down much in a roller meal that's important for ladies especially and when we go to see the the distribution in a roller meal then a it will be a smaller this model variation in the particles especially when they are drive a higher temperatures and then this is the interactions that you are going to have with the very standard deviation in summary this means that there are interactions in effects that was detected on the geometric mean of particle size and also on the distribution in both the hammer and roller mill and in both cases they it was generally lower the dispersion or a distribution when you have her colonel her colonel ended up giving you less smaller particles that are important are well known for a intestinal health so we go to the broilers and i'm going to show you just one experiment but because as you see we are very short to to the end and only much no more time we work with ross heaven awaits and i'm going to show you something important the first phase we raise these broilers to higher weights but but i'm going to show you 28 and 42 days that is what most of the people will use it and then you see that between the two the two acorns the hybrids we didn't see that that significant differences that the performance were good and and that's what we obtain a conversions at 28 days but a interesting for the average what we see is that the higher temperature with short time that is the important thing to remember here is higher temperature but short time they a performance of the broilers was a better actually with the higher temperatures on drying so it depends on on on those factors a temperature and time so now we go for a the performance at four days and as 40 days there were no significant effects on due to the hybrids or due to them in to the corn but there is an effect on the uniformity and you will see again that the uniformity improves when we have actually a corn dry at 120 degrees and it's kind of a linear effect that the more temperature we have better in uniformity and also as you can see for the average kernel we have better field conversion that is the average kernel but when we go to the hard kernel we have this interaction the higher temperature then ended up giving you a worse a field conversion so a probably some of the studies has been done mainly with hard kernels instead of with average and I'll create some variation and that is the reason that in some countries they still don't believe in EM course grinding or they don't see the effects because there is that variability that could cause that problem so another factor that I'm going to show you here is the effect of the amylase as I told you they're enzymes I have been tested to improve this problems with a digestibility of corn and and temperatures and in fact here we confirm that at least a with the first two temperatures that we were evaluated thirty five and eighty degrees independently of the hybrid the corn hybrid we saw especially a 35 degrees an improvement involved the field conversion and also in the flock uniformity with the other two temperatures we didn't see that significant effect of them exogenous amylase so in conclusion for the broiler performance I remember that this was ground to what is common in the Americas from Argentina to Canada a about 800 to 900 a microns and then we have a broiler field conversion affected in some way at the beginning especially at the end the vlog for corn hybrid and dry temperature and the flock uniformity and body it was improved by drying temperature that was increased to a 120 degrees and the amylase improves with combustion and uniformity especially when it was dried at 35 and 80 degrees but no effects at 120 so in conclusions corn hybrids differ in a nutrient composition and starch structure the drying temperatures affect nutrient content and starch structure and both factors interact affecting the texture properties during grinding with significant effects on broiler performance the exogenous amylase may ameliorate some of the negative effects but may not be all of them and finally I want to acknowledge one of our main collaborators and supporters the companies that have been supporting this project that as I told you I tried to summarize but it still and I am a little bit over time but I just want to think thank you and and I guess that most of the audience are from Poland so thank you for all all your hospitality Thank You Erika for this interesting talk on the evaluation of the quality of ingredients as you mentioned last weekend we organized seminar on the viability and when titled the nutritionists nightmare but can we dream about developing tools efficient tools to predict to anticipate availability of ingredients could you repeat the question and I should say I said that we organized a seminar and title in fact the viability is a nutritionist nightmare but can we dream about developing efficient tools to anticipate this variability okay so the question about the variability and how can we anticipate it I think that the need is still a tool I think that you we need to improve it as I told you probably the models are not totally useful for whole corn and it could be improved to be more in line a prediction there are some rapid tests that could be also used and the most important I think is to work with the providers because if you want to control by the ability like it happens in any supply chain you need to really work with your providers and go to the raw materials in order that you can even negotiate factors like for example hybrid that you are going to plan and drying conditions storage conditions otherwise a body ability cannot be control when is already there you mentioned a particle size and we haven't seen the relationship between harness particle size and performance of the burden the particle size this is known that muscles most of the time the particle size will affect performance in in poultry and is a big important factor for digestibility as it has been well presented by many speakers in this meeting and in previous then the the factor as I told you is that in many parts they can see good performance and less problems even with a particle sizes that are a smaller to the ones that are known to be the best is the what I am talking about this for broilers a seven hundred eight hundred nine hundred microns many studies have shown for many years that are the best for digestibility performance and so forth but in some countries depending on the grain that they are getting or even probably the methodology of of a guarantor particle size they get a results better with with different different numbers and most of the time one of the factors could be the standardization of the methods I told you about the Kansas method but there are other many in Germany in Brazil in Spain you find different methodologies a particle size is not only using them in the feed industry so you can find a machines that will do it for for a chemical companies and so forth and and then the results are different and something that is important probably is to in standardize a what you are going to have and to understand why even with the same grinding posit conditions do you really get different results Thank You Edgar so you can be one question here thank you for your presentation I have a question during your experiment have you checked amylose amylopectin within the tool McCord yes a one very important question the changes in amylose and amylopectin and and even all their carbohydrates they are affected with drying temperatures and of course they will be different between the corn hybrids those non-starch polysaccharides will will change with the time as well and we have the results now actually yesterday somebody sent us the final release and and we have another process doing the aim the the web chemistry to actually detect and polarization to check one of these the type of carbohydrates and how they change it but I don't have them here I'll hopefully will present and soon but it's expected that we will have some variations so if I understand you correctly Yuta you haven't taken into account for your analysis statistics amylose amylose amylopectin as a variance between two two cores a in this case I don't think that will change too much to check for the amylose amylopectin because the main factor continues to be the origin of the corn or they or the temperature but of course the the content of amylose and amylopectin is inside of the corn hybrid and is inside of the drying temperatures and how that those interact so these results specifically will not be affected what it will be affected is the star suggestibility for example and in that case if that is the reason to analyze it and we will include it yes but we need we need to move on we are running late a little bit I know that when we make participating the room more questions and so on so it's very nice so Thank You Victoria thank you [Applause]