okay thank you very much Martin good afternoon before I begin I'd like to thank Philip for the invitation to speak here today it's a it's a special opportunity for me to share some of the data that we've generated out of Youkilis Banyas in the Philippines and as I Martin mentioned most of the work that we do is focused on feed ingredient evaluation so today well basically talk about those ingredients particularly ingredients that are important for the ASEAN region and look at their effects on performance and intestinal health now I think all of us would agree that the main objective of animal nutrition is is to improve the predictability of performance and obviously when we talk about production efficiency that will be essentially matching trying to match the diet of dietary supply of nutrients with their requirements and that requirements is based on our production goals minimum nutrient losses minimum environmental impact and today as support for overall health of the animal and now one of the biggest questions when we talk about dietary supply of nutrients would be the role of alternative ingredients because as we all know most of these alternative feed ingredients are highly variable they are usually high in fiber and they have low protein digestibility so how can we then utilize this alternative ingredients to meet our objectives now as I indicated there are some risks that is associated with the use of these ingredients well the first would be the accuracy and the consistency of the nutrient profile and if our objective is precision it's really important for us to have a good handle of the variability that is inherent to that material the second is the risk to performance to product quality as well as to meet safety and I think if we will tie it into gastrointestinal health one major dietary factor that would influence that would be the presence of anti-nutritional factors there's the risk of contamination particularly mycotoxin contamination and when we evaluate feed ingredients I think one of the major criterias that I that we need to consider is the ability to increase the volume into commercial scale as we evaluate and develop alternative feed ingredients it's important that it is something that can be produced in large volumes we don't want to spend time evaluating ingredients that cannot be produce in commercial scale and then at the end we also have to think of the feed feed manufacturing how this particular ingredient would affect both logistics and manufacturing now as I already indicated one of the major issues with alternative feed ingredients is variability and if we will go down the line the feed chain that's basically the challenge for us if you want to improve our precision we have to manage viability we have variability in our raw materials we have variability in our database when we form little diets there is variability inherent in the manufacturing process and the animals that we feed there is variability so it's really a big task for us a big challenge for us to to improve our precision when we have to deal with variability so we need to learn how to manage variability in the entire feed chain so if I would look at this if you would look at this picture if I was a nutritionist and I will am not managing my viability then I am NOT meeting my goals so and if you'll notice that guy in the middle that probably would be the farmer who is very disappointed on us so the question then is how can then we mitigate the risk of variability so the first obviously would be to define the chemical in nutrient composition of the materials that we handle the second would be to determine the nutritional value of this ingredient so we have to do the work and as I always tell my students you know animal nutrition is is it's a glorified for poop collectors or poop experts because at the end of the day what we study is poop and urine and we have to do that to measure all of this digestibility values third we have to measure the degree of variability so that we could find a way or an approach where we can account for that variability and an estimate the values for these ingredients we have to identify the anti-nutritional factors so that we can then find ways we can eliminate the effects we have to at the end of the day feed that ingredient put them into diets and look at the effect on feed intake and performance and number six I think is that it's not usually part of feed ingredient evaluation but I think it's really important for us to include it as as a criteria so we have to characterize each ingredient and look at how we can mitigate the effects on GI health if there are negative effects and then finally we have to address the physical handling issues now when we talk about precision it's really important for us to assess the dietary supply of nutrients now one of the major issues in this region is that most of us will still be formulating either on total or crude protein basis and that sometimes it's due to some government regulations so if you want to reduce the undigestible fraction that can have negative impacts on intestinal health then we have to use more accurate measures of dietary supply so if we talk about energy probably we need to consider net energy although that is a question when we think about all three then if we talk about amino acids we have we have to definitely shift from formulating diets on a total basis two digestible amino acid basis and then more recently we have to think about phosphorus because phytase is also an anti nutrient that can also have impacts on intestinal health so we have to think about changing from available phosphorus to digestible phosphorus in thinking about total calcium to digestible calcium so the theme of the conference is about intestinal health so why is it really important for us to include gastrointestinal health as a parameter of evaluating ingredients in the very first place when we think of digestibility it has to do something with about the gut and if we think of it God is just the gut is about five percent five to seven percent of body mass but in terms of nutrient expenditure twenty to thirty five percent of the energy is expended through the maintenance of the gut and if we think about dietary amino acids that could be from twenty to sixty percent so there's a substantial amount of nutrients that is utilized just for the maintenance of the gastrointestinal tract and when we think of gastrointestinal health it is important because one it ensures feed digestibility we can achieve optimal feed intake that would then consequently improve or provide us optimal performance for all phases or production so when we think of characteristics of good intestinal health these are some of the characteristics one there is optimal digestion and absorption of feed there is absence of gastrointestinal tract illness there is homeostatic GI microbiome because we are not just feeding the host or the animal we are also feeding the microbiome there has to be ideal immune status because we have to remember that the gut is the largest immune organ in the body and at the end there is a state of animal well-being so the traditional way of looking at animal nutrition maybe we have to change that view from just simply looking at the science of nutrition looking at production performance assessing alternative ingredients to reduce cause to maybe including the science of disease where we have to think about preventing intestinal diseases reducing inflammation preventing colonization of foodborne pathogens reducing the shedding of pathogens and improving immunocompetence of the animals this may be some of the things that we need to consider as we go along in the evaluation of feed ingredient so now what I will share to you is some of the work that we've done with alternative feed ingredients and this ingredients that I will talk about our ingredients that are important in the region so I would like to start with cassava we are in Thailand Thailand is probably the most successful in the utilization of cassava in both swine and in poultry diets but on our part in the Philippines there are very few producers that are using cassava maybe because of certain issues that are attributed to cassava this is a study that we did where we first evaluated the nutritional value of cassava residue palette and prime quality cassava meal and what we did here is we added graded levels of cassava residue pellet which is a byproduct of the cassava ethanol industry so it's essentially the peels with some with some starch in it that's why if you would notice the starch content of CRP is about 55% which is way lower than what we would typically have in cassava meal which is between 60 to 80 percent so the prime quality cassava that we use in this study was around 76% so fibre content as we have already as I've already mentioned it's essentially peels that's why you have a lot more fiber in this material it's very high in lignin okay compared to what we would have in prime quality cassava meal so we did an energy balance study and we looked at how increasing the inclusion of cassava residue pellet would affect the energy value of cassava meal so what we have here we have the nitrogen corrected AME of cassava residue pellet which is a 2.6 mega calories of a Ibn while the prime quality cassava meal was a thousand kilocalories more a 3.67 kilocalories of AME N and as we added the cassava residue pellet to the prime quality cassava meal we see a linear decrease in the energy value of that cassava blend so that will already give us an idea that potentially the fiber composition of the fiber content in cassava meal would have a big impact on the energy value of this material now one of the questions about cassava meal is the thought that when we use cassava in the diet it would lead to increase incidences of wet wrappings and it's as we could see in this data we looked at percent excreted dry matter we didn't see any impact in the inclusion of cassava in the diets as we compared it to a straight corn soy diet and we've done probably six or eight different experiments showing that the inclusion of cassava does not negatively affect fecal consistency scores or excreted consistency scores then we did a larger study where where we then sourced 14 different sources of cassava meal now I think this is important because half of these samples came from Thailand so so these are imported from Thailand into the Philippines we have the pupa chips and most of them are peeled and then we have cassava chips that were produced locally in the Philippines and and then we included the tapioca residue pellet so if you would notice that the pupa residue palette sticks out it has the highest fiber content and the lowest starch content and then we have varying levels of crude fiber as well as starch among all those cassava meal sources so if we look at the variability in the chemical composition of cassava if we look at gross energy the averages around 3.6 mega calories of gross energy and that is within the range of published values but what is important here is the range the low the lowest being three point four to seven with the highest being four point zero six five and if we look at the starch content of cassava the average is around 67% but the important thing here is the range the range is from 49 percent to 75 percent starch when we measured the nitrogen corrected AME in cassava what we were able to get on an aspect basis is 3245 which is quite close to most of the prop published values on cassava meal but again when you look at the range the range is from 2.7 mega calories to a high of 3.7 mega calories so which means that if we are using a single value a book value for the energy value of cassava meal then that means we are grossly overestimating or underestimating the value we are not taking advantage of it and that would also which would have big impacts on economic efficiencies so one of our objectives in our studies is to develop dynamic approaches in estimating nutritional value of ingredients in this case the energy value of cassava meal and so we ran multiple regression analysis we came up with two models and the first model is based it's with crude fiber as the predictor which explains about 44% of the variability in the energy value of cassava and we have a more precise model but it includes some other includes more dependent variables into the model and so using this equation particularly equation number one we would have a way to estimate the energy value of cassava in the diet so we've done validation experiments that shows that this model can be used to estimate the AME and in cassava meal so if we compare the prediction model that we were able to generate with with the data that would I can't or published in 2002 the range in the reduction of AME n is between 87 to a high of 97 kilocalories for every 1% increase in crude fiber content the next I'll talk about is corn and corn processing Co products so I'll go straight ahead and talk about some of the byproducts these are usually ingredients that we don't typically would use in broiler diets but if you want to improve the utilization of these byproducts we have to do the work in evaluating the energy value the amino acid digestibility as well as the phosphorus in calcium digestibility so what we have here is corn bran corn gluten meal and corn gluten feed as we would expect corn gluten meal would have about 60% crude protein and corn gluten feed would be 20 percent crude protein so remember corn gluten meal it's a byproduct of the wet milling industry to produce high fructose corn syrup it's about 64 60% crude protein corn gluten feed is practically the same except that you add add back the foreign brand so that reduces the crude protein content that's why corn gluten feed has a very high fiber content as as we would compare it to corn gluten meal with corn bran being intermediate of the two current technique is a it's similar to porn flours corn hominy feed it's the pulverized corn that's that that is collected in the foreign milling process that is practically that is usually used in piglet diets but we also want would like to look at it in poultry and the composition is quite similar to what you would have with corn and then we have two samples of DDGS collected one with 6.2 percent fat and the other with 7.8 percent fat and as we would expect it will be about 29% crude protein with very high levels of NDF about 51 to 53 percent so we then did their energy balance experiments and you have yellow corn on the top and then you have corn bran corn gluten meal corn technique and the two DDGS samples and as we see the parent grain has higher digestibility than all the byproducts and that is a function of the fiber content so 78% if we would compare that to swine that is lower than what you would get in swine in terms of energy digestibility and then the byproducts particularly DDGS which is the highest in in fiber content compared to the other byproducts it has the lowest energy digestibility and at the same time the lowest energy value so if we compare it to the published values for corn what we were able to obtain was within the published values but you at the lower end there are no published values for corn bran and what we measured is 2880 corn blue gluten meal as we expected will be high in energy and the value that we were able to get was exactly the same as published value in Indra and then DDGS ranged from two point one to two point one six which is in the low range of what we would have in published values and then again developing the models we were able to develop four models and again the strongest predictor of the energy value of a foreign and corn co-products is the fiber from a component particularly the second equation which is an VF moving on to rice and rice processing co-products Pilon is also one of the major users of rice we don't use rice but obviously this is something that we need to evaluate the first data that you have in front of you is a broken rice and we have five different samples that we were able to obtain there's not a lot of variation in gross energy but if you look at fiber content you'll see some samples particularly the fourth sample having higher fiber content or more than double in fact in terms of crude fiber compared to the other broken rice samples and that may be a function of the milling process where there is more of the brand that's added back to the to the broken rice and then we got samples for rice bran this is an important material for us we were able to get quite a number of rice bran samples and these samples actually came from the feed industry and in general what you will see it's relatively high in in gross energy but what you would notice is the first two samples have significantly lower gross energy than the other rice bran samples if we go down the line it's lower in protein and higher in fiber and definitely higher in ash if you look at the calcium and phosphorus content of these samples it contain calcium that is almost 10 more than 20 times higher than what you expect in rice bran so what does that mean these two samples were adulterated samples and the adulterant was limestone so and these samples came from the feed industry so which means somebody was using an adulterated sample so sometimes we do pick up those type of ingredients and so again looking at the energy balance experiments so corn sorry rice is about 79% in terms of energy digestibility which is slightly higher than what we would have in what we were able to determine in corn that's why the AME n in broken rice is higher on average compared to what we would have in corn we have a sample of rice bran with broken rice added back and that has an intermediate energy value compared to the rice bran samples but what is important here is the energy value of rice bran and we pre-selected these samples based on their fiber content and the range in energy digestibility was from 64 percent to seventy one percent and the AME n ranged from 1200 to a high of two thousand five hundred twenty five so if I was using two thousand thirty two again I am grossly overestimating or underestimating the energy value of rice bran so again we have to find a way how we can estimate the energy value of rice bran and so this is what we came up with again no surprise crude fiber was the the best predictor of the AME and in rice and rice Co products but I included the second equation which is having fat as a dependent variable and when we think of rice bran we think that the higher the fat the energy the higher is the energy value but what you see here is a negative slope a negative number which means that there is an inverse relationship with AME and in crude fat if you dig down deeper on the data you'll see that the crude fat content of rice bran was positively correlated with the fiber components and that is not hard to understand because the fat in rice bran is in the brand okay so so okay so the higher the fat the higher also would be the fiber composition of that material next would be soybean meal we've had a chance to evaluate different sources of soybean meal we had two sources of Argentine soybean meal one from Brazil one from China one from Thailand and three from the from US soybean meal the Thielen sample I think our US beans but crushed in Thailand okay and again we will see the variation we'll see that the highest in terms of gross energy was what the u.s. to sample with the China soybean meal having the lowest energy value we see quite a range in protein with the highest from China and the lowest coming out of Argentina if we look at the u.s. samples we also see quite a degree of variation and then if we look at the trypsin inhibitor units we see that the highest that we were able to get was from one of the u.s. samples and the lowest was also from one of the US samples in terms of the amino acid composition we didn't see a lot of variation in the amino acid composition of this soybean meal sources from different countries if we also look at the lysine:crude protein ratio which is an indicator of protein quality if they are all above 6 then that means they are all properly heated soybean meal sources at all of the samples that we were able to get were above 6 we measured amino acid digestibility out of all those samples I will only present lysine digestibility just for you to see the variation so the highest that we were able to get was from the us 3 samples and the Loess from the brazilian samples with the rest being intermediate so there is variation between countries and there also variation within within a country and that may be explained by the differences in in the processing of this or he treatment that is applied to all of these soybean meal sources so we then tried to develop equations to predict the digestible amino acid composition of soybean meal in broilers using crude protein as a predictor what we were able to get models except for arginine methane and a cysteine where we didn't find any linear association with crude protein now soybean meal we know contains quite a number of anti-nutritional factors we have trypsin inhibitors that inhibits protease activity and what's protease is complex so trypsin inhibitors that will be defecate that will be included in the feces and that will disable the function of protease in activating trypsinogen to trypsin in the rest of the protease s in the in the digest in the intestinal tract and that would then negatively affect amino acid digestibility we have the antigens Congress in in better comply seasoning and glycine in that causes allergy that has allergenic properties and causes transient hypersensitivity and damages the villi which would also reduce protein digestibility we have lectins which are proteins that are resistant to proteolytic digestive enzymes that can also damage intestinal villi and then we have the alpha galactose sites such as Rafi knows where Basco since Tokyo's that has a negative effect on the energy digestibility of soybean meal so all of these anti-nutritional factors if not eliminated from soybean meal or deactivated would then create a situation where you would have a lot of undigested material which would then have a negative impact on intestinal health in the birds so processing is one of the ways that has been looked at to eliminate this anti-nutritional factors that we have extrusion as a process we have enzyme treatment which is a pre enzyme treatment of the of soybean meal we have fermentation as a process and then we have two other processing gradients soy protein concentrate in soy protein isolate and the benefits of this process particularly fermentation enzyme treatment you see a significant reduction in the concentration of these anti-nutritional factors so with the the break with the hydrolysis of the alpha galactose sides as well as the activation of trypsin inhibitors that will improve energy digestibility and we have shown that in some of the experience that we have done and the it will also positively impact the amino acid digestibility of soybean meal now another important processing factor that can impact in the intestinal health is Maillard reactions because if we would remember Maillard reactions would essentially be a complex between lysine or heat sensitive amino acids like lysine where you would have the epsilon amino group of lysine complexing with the reducing sugar and there would be a series of processes where at the end it would reduce digestibility of lysine but with further degree of heat treatment can also reduce the concentration of lysine that's why I mentioned a while ago if the licen to crude protein ratio is below 6 that means that there is a higher degree of heat treatment in that material so that would then have heat damaged proteins so again heat damaged proteins bailer products is essentially considered fiber because of the the carbohydrate component of the maelard products and this would also potentially would have an impact or negative impact on GI t health and as we would see here the reason why we heat treat soybean meal is because it has a positive effect on amino acid digestibility by inactivating the trip scene inhibitors in soybean meal but a greater degree of heat treatment would then have a negative impact on amino acid digestibility now we have in the region also alternative oilseed meals now in the Philippines as well as in Malaysia Indonesia we have coconut meal and we also have palm kernel products like expellers and palm kernel meal and these are all byproducts of the vegetable oil industry so we would typically use this as a alternative protein sources and as we could see from the data corpora he's about less than half of what we would have in soybean meal and the palm kernel products would be 1/3 but if we look at the amino acid composition and I just looked at lysine methane in training and tryptophan it is more than more than the difference is even far greater so if we look at this oilseed meals and look at the protein quality and using laxatives food protein as a as a parameter I see the crude protein ratio as a parameter if we will compare it to soybean meal definitely they are much less in terms of amino acid composition as we would have from soybean meal and that is basically the reason why it is very difficult to replace soybean meal and then if we further look down look at the digestibility of amino acids and this time I just use lysine the difference is even far greater so the question then is do you still use these ingredients I think we have to but we have to find ways of how we can improve the value so one of the things that we have done is we've for cooperate for example say we've done fermentation of copra and that is in the hope of degrading the fiber from the fiber components in copra so that would then help increase the protein content and we wanted to see if that would also improve the digestibility of copra meal now the reason why I have data that I present that I just presented to you is because one of our objectives at the University of the Philippines is to develop a national feed information system to help our feed industry and this is not just for the Philippines but also for the ASEAN region and just to give you an update on what we're doing on the poultry side it's a lot faster to do it so that's why we have a shorter list but we're looking at wheat and wheat co-products because of the cost of coconut oil we're evaluating alternative fat sources we're looking at fish meals we're looking at macro algae we're looking at microalgae and so on and so forth and swine practically almost the same list so why is it important that we look at the chemical components and the digestibility of these ingredients why do we need to look at energy why don't we look at amino acid digestibility and eventually why would why do we need to look at most phosphorus and calcium digestibility it is because it has been shown that this may have negative effects or have effects on the GI health of the of the animal that we're feeding so if we just focus on the diet particle size the form of the diet the byproducts that we use in the diet and the fiber components in the diet would have an impact if we look at the antenna tree anti-nutrients as I've already indicated trypsin inhibitors fight tape which also binds other nutrients can also have an impact non-starch polysaccharides heat damaged protein and even an imbalance in amino acids can also have a negative impact on intestinal health and that's what's presented earlier this afternoon mycotoxins and even rancid fat can have an impact on intestinal health in fact that is actually one of the projects that we're doing now on rice bran we're looking at the effect of oxidation of rice bran and how would that affect the energy value as well as the intestinal health of the birds as well as the pigs that we are feeding those oxidized fats now protein is an important part of the equation that's why I think low protein diets is one way for us to be to ensure intestinal health because if we remember in the intestinal tract we have feed protein and amino acids and through the hydrolysis of proteolytic enzymes amino acids will be absorbed and utilized by would be absorbed by the host but some of those amino acids will also be utilized for by the microbiota and that is the reason why the dietary protein that we provide to the pig or to the chickens and to the pigs are actually provided for both the host as well as for the microbiome then you have resistant feed protein and you also have endogenous protein which are all passed to the protein proposed to the hindgut and in the hindgut the protein in the insoluble particles would be it would be excreted by the animal but there will be undigested protein that will be fermented or or would undergo soup see calcutta faction which was also discussed this morning and ce qu'elle put your faction may produce metabolites like amines products like ammonia or fermentation products like ammonia in those as well as chris'll that can have negative impacts on both the host and cell health so it's really important that we then cut characterize the effects of different alternative protein sources on on on intestinal health in as was mentioned in the paper by a Paula hottie and via NOLA enzymes that would facility protein digestion in the upper intestine as well as soluble carbohydrates that are resistant to either digestion both can reduce sickle Kutcher faction now fiber this is a very important area we have a job in the office I think we have to learn from the ruminant nutritionist and I think there will come a point that we would try to convert both the pig and the chicken into ruminants because I think in the future the composition of the diets that we'll be feeding there will be entirely different from what we're feeding today they will not be corn SOI diets they will not be with soy diets we have to open the toolbox and we have to generate the technologies that will enable us to break this fiber down so that we could then generate energy and as we all know the hemicellulose part the cell the Nancy cellulosic polysaccharides would is important it's important for us to to know that in different ingredients because that would then confer the characteristic of the ingredient that we're working with and there has been work in in humans where fiber intake and as we as already discuss also this morning can alter the intestinal microbiome and then that could have an effect directly on the immune system or can alter the bacterial metabolites that would have impact on inflammatory response and then more and more data is coming out on the role of specific nutrients on gut health from specific amino acids like threonine arginine glutamine and glutamate this morning we've had to talk about medium trained medium chain triglycerides there's been work looking at a long-chain polyunsaturated fatty acids so more and more we're understanding the the connection between specific nutrients and in the role it plays in improving and maintaining gut health so the technologies so we we know that negative affects so the question then is how can we mitigate the effects of high-fiber ingredients in particular on GI health so some technologies maybe pre-processing as I've already indicated there has been work on on particle size reduction of fiber sources in improving fiber digestibility and has been shown that grinding or pre grinding actually has a positive effect heat treatment fermentation technologies enzyme treatments or fractionation of the products those are technologies that I think can help improve the nutritional value of for currently low fiber low value ingredients then we have the dietary means which means supplementation of feed additives like exogenous enzyme or other feed additives that can help reduce the impact of a particular ingredient on GI health so what is my take-home message first alternative feed ingredients are important we need to evaluate them but we have to weigh the cost savings that we get from using this alternative ingredients with the effects on performance the effects on gastrointestinal health carcass recovery or carcass quality mortality and even variability we need to continuously evaluate ingredients we have to probably change the way we evaluate ingredients which means including not just on a whole animal level but bringing it down to the cellular level looking at the impact on GA health and in time I think within in time knowledge data and technical expertise the risk that is associated with these ingredients will be minimal and will be manageable for the industry so I really think that the financial success of the poetry industry today as well as in the future we really depend on how we can manage the risk of these alternative ingredients so with that thank you very much and I'll be happy to answer any of your questions thank you [Music]