Hamlet Protein, multinational producer of specialty ingredients for young animal nutrition, participated in the International Conference on Swine Nutrition that was held in August at the Iowa State University Campus in Ames, IA. The event attracted academics and industry professionals that together represent 75 percent of all swine fed in the US. Not only were current and future challenges and opportunities of swine nutrition discussed, but the conference also paid homage to Professor John Patience upon his retirement.
Fibre, alongside operational efficiency, PRRS and ASF, was a key theme at the conference, with a specific focus on how the inclusion of fibre in pig starter and sow feed can minimise the need for anti-microbial growth promoters.
Professor John Patience discussed the roles of fibre in the diet and its positive effects on swine performance and Professor Peter Theil from Aarhus University (Denmark) presented latest insights on the use of fibre in sow diets.
'Fibre ingredients have a physico-chemical effect that stimulates the gut function. Soluble and insoluble fibres generate a dual effect, engaging the gut physically and stimulating microflora through the fermentation of selected fibre,' states Diego Navarro, technical manager swine at Hamlet Protein.
'Dietary fibre stimulates the natural production of butyric acid in the lower gut where the desirable effects are needed. Inert fibre physically stimulates the passage of digesta, while fermentation of fibre by commensal bacteria results in the production of butyric acid. Stimulation of the gut microflora to produce more butyric acid depends not only on dietary fibre but also on the sort of fibre used,' adds Mr Navarro.
'This conference provided us with a great opportunity to meet with key decision makers in the US swine industry and learn from acclaimed international speakers on the latest scientific and market developments across the world,' concludes Hamlet Protein Regional Director NCA Grady Fain.
For more information visit the Hamlet Protein website, HERE.
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| Image credit: Hamlet Protein |
Professor John Patience discussed the roles of fibre in the diet and its positive effects on swine performance and Professor Peter Theil from Aarhus University (Denmark) presented latest insights on the use of fibre in sow diets.
'Fibre ingredients have a physico-chemical effect that stimulates the gut function. Soluble and insoluble fibres generate a dual effect, engaging the gut physically and stimulating microflora through the fermentation of selected fibre,' states Diego Navarro, technical manager swine at Hamlet Protein.
'Dietary fibre stimulates the natural production of butyric acid in the lower gut where the desirable effects are needed. Inert fibre physically stimulates the passage of digesta, while fermentation of fibre by commensal bacteria results in the production of butyric acid. Stimulation of the gut microflora to produce more butyric acid depends not only on dietary fibre but also on the sort of fibre used,' adds Mr Navarro.
'This conference provided us with a great opportunity to meet with key decision makers in the US swine industry and learn from acclaimed international speakers on the latest scientific and market developments across the world,' concludes Hamlet Protein Regional Director NCA Grady Fain.
For more information visit the Hamlet Protein website, HERE.
The Global Miller
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