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New insights into lysine

Link: http://www.pig-world.co.uk/

Research by ForFarmers into the amino acid requirements of modern fattening pigs has provided a better understanding of the benefits of lysine.

The pig industry continues to see improvements and genetic progress in fattening pigs, notably in the protein accretion efficiency of fattening pigs, which has increased significantly in recent years. The nutritional requirements of pigs will inevitably continue to change in line with genetic progress. In order to map the changing nutritional needs of fattening pigs,

ForFarmers has conducted a large-scale field trial involving more than 1,500 fattening pigs. This research showed that an increase in feed lysine content resulted in higher growth rates for boars and gilts in the early growth phase, as well as an improvement in feed efficiency. To be ready for the genetics of the future, the feed supplier participated in a study conducted by the Dutch Animal Feed Research Association (VDN) that evaluated the amino acid requirements of modern fattening pigs. 

The results from this study provided new insights into the lysine requirements for the different phases of growth (early, mid and end) and for the different sexes (boars and gilts). ForFarmers subsequently went further and started a large-scale practical trial within the VDN research to validate the first results. 

Afbeelding: pigs on straw

HIGHER GROWTH AND IMPROVED FEED CONVERSION

Afbeelding: Rosemarijn Garritsen small
Rosemarijn Gerritsen

Four different lysine values per phase were tested in the second trial. The objective was to investigate which lysine content delivers the best technical results. The trial found that, especially in the starting phase, the lysine requirement of the current fattening pig is higher than the already known values. An increase in the lysine content resulted in higher growth for boars and gilts in the initial phase and, in both cases, there was an improvement in feed efficiency. 

“We concluded that the maximum protein production capacity in young fattening pigs has increased due to genetic development and will increase even more in the future”, said Rosemarijn Gerritsen, innovation manager for fattening pigs at ForFarmers. “Adjusting the amino acid levels in the feeds can therefore lead to an increase in growth and an improvement in the feed conversion, provided the pigs are healthy. The results from this study were valuable in demonstrating our goal towards sustainable pig production.”

CUSTOMER BENEFIT

Afbeelding: Ade adebiyi web
Dr Ade Adebiyi

Dr Ade Adebiyi, ForFarmers monogastric nutritionist UK, said that although fattening pig farmers are already achieving good results on ForFarmers’ ULTRA range, the company’s Nutrition and Innovation Centre (NIC) plans to use the results of this research to advance the range. 

He said: “Our diets are currently performing exceptionally well, but we are not going to rest on our laurels. We are constantly taking new steps in improving growth performance in fattening pigs, without increasing nitrogen or phosphorus emissions. The proven core values of ULTRA, such as good growth and performance, good health and ease of use, remain intact. Once the technical and economic results of these new trials have been evaluated, we will incorporate any new insights gained into our ULTRA range for all our UK customers. In this way, our customers can benefit, both from the rapid development in genetics and from the associated innovations in the feed field.”

ForFarmers expects to complete the current research within a few months and then implement it into the ULTRA feed concept.