Future of feed for pigs and poultry: A British view 26 May 2010

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Future of feed for pigs and poultry: A British view 26 May 2010
Several keynote speakers gave their view on future developments in feed at the latest edition of the British Pig & Poultry Fair, held 11-12 May, 2010 in Stoneleigh Park, UK.
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In a special workshop during the biannual show, Dr Mike Bedford, AB Vista, aimed to explain the use of the enzyme phytase and how it can help improve digestibility in an animal’s gut.

He focused on the subject of phytic acid, also known as phytate – an ‘anti-nutrient’. This feed ingredient is a source of phosphorus (P), binds minerals and proteins and can strongly irritate the gut, he explained.


Degradation
For nutritionists and feed experts, degrading the phytic acid would be very useful for more than one purpose, he explained, as it would mean that more P would become available and it is thought that about protein digestibility is about reduced by 10% by non-digested phytic acid.

Animal performance will increase when adding low-phytase ingredients, he explained. Apart from additional P release, more minerals are released, Bedford said, leading to more magnesium in animal bones. In addition, since animals do not have to spend energy to destroying phytic acid, more energy is taken up.

Nutrigenomics
Next came Prof Helen Miller, Leeds University, answering questions around the principle of nutrigenomics. The method, applied by some companies in the animal nutrition industry as well, can help providing answers as to what is the exact effect of certain nutrients on metabolism in animals.

She explained that a ‘genome’ describes all genes in an organism; genomics is the mapping, sequencing and analysis of all genes in a given species; this can be done structurally (mapping and sequencing) and functional (what does the gene do?).

Pigs are known to have at least 24,000 different proteins in their DNA, but as always the proteins are made up of four bases: tymine, adenine, cytosine and guanine. Length and number of bases determine what protein you get.

Gene expression
The genes constantly replicate through a principle called ‘gene expression’. This is where the effect of different diets can be measured, Miller explained, as here it can be seen if every gene is still expressed – or whether these are changing here.

This requires careful comparison to known databases – and these are widely available on microchips of 1.28 x 1.28 cm. Through colour analysis, it can be seen whether e.g. zinc oxide inclusion in feed has any effect on the proteins in the genome – and on which genomes.

“Nutrigenomics gives a much clearer idea as to what is exactly happening in the gut. We know more how it is operation,” Miller said. She added that the effect of probiotics and prebiotics can be further investigated, how gut bacteria can affect an animal’s immunostatus, fatness levels and growth rates.

In addition, it is possible to determine a selection of ingredients for particular situations, for specific environments or for specific genotypes.

SUNNYWISE

sha yi si a

崔若偉

老大 我們英語有限  看不懂啊

sxdy168

很有意思，樓主復制的吧？我不懂

lizhengwei

專業(yè)，看不懂

lmstdd

好文章而不好文章！
中國人看懂的不少，看不懂的更多！

孟俊英

tymine, adenine, cytosine and guanine胸腺嘧啶（T），腺嘌呤（A），胞嘧啶（C），鳥嘌呤（G），決定蛋白質結構的DNA堿基序列。第一個應是thymine.
    這是一個技術產品交易會，會上米勒博士的發(fā)言還是挺有意思的，她努力通過營養(yǎng)基因組學（蛋白質組學）來解釋添加氧脂鋅的飼糧是否會影響基因水平，即影響到蛋白質表達，以及益生素和益生元對腸道微生物的作用機制用營養(yǎng)基因組學進行探究可能更加明晰，從動物的免疫應答水平、脂肪含量和生長速度等方面考量。由此，對特定條件下原料的選擇，這一方法可能一個有用。

gipsell

米勒博士描述了一種實驗手段，和動物營養(yǎng)學未來的發(fā)展方向，即利用營養(yǎng)基因組學，從基因，蛋白質水平來研究不同原料對動物生長的貢獻和作用機理，以及對腸道細菌微生物對動物的作用給出更明確的答案。

liamou

大家的英文好像都不錯耶！厲害呢?。?/td>

meng66

這里是高手云集呀