dr. john patience - dietary fat: it is much more than an energy source to the pig

IOWA STATE UNIVERSITYAPPLIED SWINE NUTRITION

DIETARY FAT: IT IS MUCH MORE THAN AN ENERGY SOURCE TO THE PIG

John F. PatienceIowa State University

Ames, IA

Presented to 2015 Leman Conference, St. Paul, MN


Topics to be considered

• What’s the complete role of fat in the diet?

• How do sources of fat differ?

• How does the utilization of dietary fat differ with the age of the pig?

• What can we do to improve our understanding of fat digestion and utilization?


The changing cost relationships of energy, relative to corn: Changing ingredient costs

Price on September 1st (CBOT; Wall Street Journal Database)

Ingredient Mcal NE/lb2009 2011 2013 2015

Price

Corn ($/bu) 1.21

$ 3.08 $ 7.58 $ 5.88 $ 3.62

Soybean Meal ($/ton) 0.95

$ 447 $ 370 $532 $338

Choice white grease ($/t) 3.24

$ 560 $ 940 $ 840 $ 540


The changing cost relationships of energy, relative to corn: Changing energy cost



Price$/Mcal NE

Corn ($/bu) 1.21

$ 3.08 $ 7.58 $ 5.88 $ 3.62

$ 0.05 $ 0.11 $ 0.09 $ 0.05


$ 447 $ 370 $ 532 $ 338

$ 0.24 $ 0.19 $ 0.28 $ 0.18


$ 560 $ 940 $ 840 $ 540

$ 0.09 $ 0.15 $ 0.13 $ 0.08


The changing cost relationships of energy, relative to corn



Price$/Mcal NE

Corn ($/bu) 1.21

$ 3.08 $ 7.58 $ 5.88 $ 3.62

$ 0.05 $ 0.11 $ 0.09 $ 0.05100 100 100 100


$ 447 $ 370 $ 532 $ 338

$ 0.24 $ 0.19 $ 0.28 $ 0.18

522 174 322 336


$ 560 $ 940 $ 840 $ 540

$ 0.09 $ 0.15 $ 0.13 $ 0.08

191 129 149 157


Impact of increased diet ME on performance from 79 to 264 lb: Commercial research farm

ME, Mcal/lb 1.52 1.55 1.60 1.64 P-value

Fat level, % 0 2 4 6

Final wt, kg 260.3 260.3 265.8 267.8 0.06

Gain, lb/d 1.62 1.63 1.72 1.72 0.01

Feed, kg/d 4.85 4.72 4.74 4.56 0.13

ME intake, Mcal/d 7.35 7.32 7.56 7.47 0.52

Feed:gain 2.98 2.88 2.75 2.65 0.01

Source: De la Llata et al., 2001


Impactof increasing diet ME on performance from 70 to 255 lb: Research farm

DIET ME, Mcal/lb 1.34 1.38 1.43 1.47 1.52

Initial wt., lb 68.8 68.5 69.4 68.6 68.5Final wt., lb 253.7 254.1 253.7 253.5 254.6Daily gain, lb 2.20 2.23 2.27 2.27 2.27Daily feed, lb1 6.17 5.86 5.82 5.75 5.44Feed conversion1 2.78 2.63 2.56 2.56 2.38

ME intake, Mcal/d 8.21 8.20 8.38 8.45 8.38

1 Effect of diet ME content significant, P < 0.05

Source: Beaulieu et al., 2009


Effect of increasing diet ME from 80 to 260 lb: Commercial farm

DIET ME, Mcal/lb 1.34 1.42 1.48Initial wt., lb 82.4 80.7 80.4Final wt., lb 261.4 260.1 262.3

Ave. daily gain, lb 2.18 2.16 2.20Ave. daily feed, lb1 6.48 6.28 6.11Feed conversion1 2.94 2.94 2.78Tail-enders, n48 45 37ME intake, Mcal/d 8.68 8.92 9.041 Effect of diet significant, P<0.05

Source: Patience et al., 2005


Daily ME intake observed across grow-finish trials, Mcal ME/d

1 2 3 4 5

Trial 1 7.35 7.32 7.56 7.47 -

Trial 2 8.21 8.20 8.38 8.45 8.38

Trial 3 8.68 8.92 9.04 - -


Herds differ widely in daily feed – and thus energy – intake, leading to differing outcomes when diet ME is increased

Daily

ene

rgy

inta

ke

Dietary Energy Concentration


Working hypothesis

In some situations, feed intake limits growth rate

In other situations, stressors that limit grow rate also directly or indirectly limit feed

intake


Energy supply to the pig

GE DE ME NE0

1

2

3

4

5

1.81.4 1.4

0.9

1.8 1.6 1.51.2

2.42.0

1.7

1.0

4.13.8 3.7

3.2

Wheat middlings CornBlood meal Choice white grease

Mca

l/lb

.80 .59

NRC, 2012

.64

.86


Often forgotten… dietary fat employment provides essential fatty acids

Wall et al., 2010; Jacobi & Odle, 2012


What do fatty acids that are bioactive do? (Jacobi & Odle, 2012)

• Medium chain triglycerides (≤C14:0) Quick absorption and oxidation (Odle, 1997) Antimicrobial (Dierick, 2004; Zentek, 2012)

• Polyunsaturated fatty acids (≥C18:2) Enrich enterocyte phospholipids (Hess, 2008) Increases piglet intestinal structure (Boundry, 2009) Decreases mast cell degranulation (Boundry, 2009) Increases glucose absorption, GLUT2, SGLT-1 (Gabler, 2007; 2009) Increases transepithelial resistance after ischemic injury (Jacobi, 2012) Decreases villi denudation (Jacobi, 2012)


What do fatty acids that are bioactive do?

Jacobi & Odle, 2012


All dietary fat is NOT created equal

• Digestibility is altered by:– Chain length– Degree of unsaturation– Free fatty acid level– Inclusion level– Intact or extracted

• Chain length and degree of unsaturation also impact:– Energy level– Carcass fat characteristic and iodine value– Mixing and handling properties– Peroxidation value


Impact of chain length and degree of unsaturation on ATTD of dietary fat in growing-finishing pigs

Apparent digestibility, % of intake 5% Tallow 5% Sunflower oil P-value

C16:0 75.2 ± 6.2 85.6 ± 4.7 <0.001C18:0 58.7 ± 11.1 39.8 ± 16.0 <0.001C18:1 94.7 ± 1.4 96.3 ± 1.7 <0.001C18:2 94.6 ± 1.7 96.3 ± 2.4 0.001C18:3 94.8 ± 2.4 97.0 ± 2.1 <0.001SFA1 71.0 ± 7.7 77.5 ± 6.5 <0.001MUFA2 91.7 ± 3.3 97.5 ± 1.9 <0.001PUFA3 94.7 ± 2.0 96.6 ± 2.2 <0.001

1SFA = C8:0 + C10:0 + C14:0 + C15:0 + C16:0 + C18:0 + C20:0 + C22:0 + C24:02MUFA = C15:1 + C16:1 + C18:1 + C20:13PUFA = C18:2 + C18:3

Mitchaothai et al., 2007


Impact of degree of unsaturation on DE in growing and finishing pigs

Powles et al., 1995

1 2 3 43.3

3.4

3.5

3.6

3.7

3.8

3.9

4

Rape seed oil with Tallow Rape seed oil with Palm oilUnsaturated to Saturated fatty acid ratio

DE

(Mca

l/lb)


Effect of free fatty acid concentration and iodine value of dietary fat source on digestion of fat (d 14 post-weaning)

No lipid IV = 74.8 IV = 102.1

IV = 129.4

IV = 78.8 IV = 97.8 IV = 116.8

CNTR 0.4% FFA 54.0% FFA

0

10

20

30

40

50

60

70

80

90

100

30

73 69 67 64 66 65

ATT

D o

f fat

, %

Mendoza and van Heugten, 2014

P-values:Fat <0.001; IV = 0.002; FFA <0.001


Effects of free fatty acids on ATTD of fat on d 18 post-weaning

DeRouchey et al., 2004

ItemNo

added fat

Free fatty acid concentration, %

SE P-value2 18 35 53

Ether extract, % 66.4 73.3 74.1 77.7 74.7 2.2 >0.15

Long-chain unsaturated fatty acids, % 69.7 77.9 79.2 81.7 79.4 2.2 >0.15

Long-chain saturated fatty acids, % 51.0 62.8 63.3 68.9 65.2 3.0 >0.15

Medium-chain fatty acids, % 91.8 89.4 89.9 91.5 89.4 0.9 >0.15


Impact of free fatty acid level on DE in growing and finishing pigs

Powles et al., 1995

0 20 40 602.8

3.0

3.2

3.4

3.6

3.8

4.0

4.2

Soybean oil TallowFree fatty acid level, %

DE

(Mca

l/lb)


Impact of dietary fat source on carcass iodine value

Kellner et al., 2014

0 3 6 3 6 3 6Control Tallow CWG Corn Oil

0

20

40

60

80

100

120

65.4 66.3 67.2 70.2 70.3 72.680.0

Iodi

ne v

alue

, g/1

00g

d d d c c b a

P-values:Level < 0.001; Source < 0.001; Level × Source < 0.001


The weakness of iodine value product (IVP) predicting carcass iodine value

a,b,c,d Means among treatments with different superscripts differ, P<0.05

Item Treatments

SEMP-

valueSource CNTR Tallow CWG Corn Oil

Level, % 0 3 6 3 6 3 6

Dietary fat IV, g/100 g

- 41.9 66.5 123.1 - -

Iodine value product (IVP)

31.6 42.9 44.9 49.6 66.9 61.1 99.9 - -

Carcass fat IV, g/100 g 65.4d 66.3d 67.2d 70.2c 70.3c 72.6b 80.0a 0.73 < 0.01



Impact of linoleic acid (C18:2) intake on carcass iodine value


30 60 90 120 150 18050

60

70

80

90

100

Dietary 18:2 intake per day, g

Iodi

ne v

alue

, g /1

00g

IV = 60.58 + (0.121 * 18:2 intake/d (g))R2 = 0.611 P-value < 0.001 Root MSE = 3.24


Comparison of predictors of pork carcass iodine value within sample depot location

Predictor IV = R2 P-value Root MSE

BellyIVP 55.39 - (0.236 * IVP) 0.93 <0.001 1.56

18:2 intake 55.96 - (0.152 * 18:2 intake/d (g)) 0.93 <0.001 1.5718:2, % 56.36 + (4.47 * dietary 18:2%) 0.95 <0.001 1.37

JowlIVP 64.24 - (0.152 * IVP) 0.86 0.002 1.45

18:2 intake 64.28 - (0.102 * 18:2 intake/d (g)) 0.94 <0.001 0.9918:2, % 64.60 + (2.99 * dietary 18:2%) 0.95 <0.001 0.92

BackfatIVP 55.06 - (0.256 * IVP) 0.93 <0.001 1.68

18:2 intake 55.96 - (0.163 * 18:2 intake/d (g)) 0.90 0.001 2.1118:2, % 56.34 + (4.80 * dietary 18:2%)) 0.92 <0.001 1.86


How do we improve our understanding of fat digestion and utilization?

“If you always do what you always did, you will always get what you always got”

– Albert Einstein

• Endogenous losses

• Energy values

• Added technologies


Effect of nutrient content on measured values of apparent, standardized and true digestibilities

Stein et al., 1997


Ingredient composition for the late growth period

Item % C-S Baseline D1 Baseline D2 D1 D2

Corn 79.6 65.5 51.3 63.7 47.7 SBM 17.0 13.3 9.7 13.4 9.9 Corn DDGS >10% oil - 6.0 12.0 6.0 12.0 Corn germ meal - 6.0 12.0 6.0 12.0 Wheat Middlings - 6.0 12.0 6.0 12.0 Soybean Oil - - - 1.7 3.3 Others 3.4 3.3 3.0 3.3 3.1Total 100.0 100.0 100.0 100.0 100.0


Impact of dietary fat content on ATTD of AEE

Baselines

Item C-S D1 D2 D1 D2 SEM P-valueEarly growth

ATTD, AEE in diets, % 29.6e 36.0d 47.5c 56.8b 69.8a 1.0 <0.001 ATTD, AEE of exogenous fat,% - - - 96.0 94.7 - -Late growth

ATTD, AEE in diets, % 36.0d 47.2c 48.2c 59.2b 69.4a 1.0 <0.001 ATTD, AEE of exogenous fat,% - - - 83.2 93.8 - -

Acosta et. al., 2015


Regression model to estimate TTTD of AEE

C-S BL-D

1BL-D

2

App

aren

t dig

este

d fa

t, g/

kg o

f DM

I

Dietary fat intake, g/kg DM

C-S

D1D2

Dietary fat intake, g/kg DM

*Intestinal fat endogenous loses

* *

Endogenous fat Exogenous fat

Jørgensen et al., 1993

App

aren

t dig

este

d fa

t, g/

kg o

f DM

I


Correcting for endogenous losses of fat

ItemRegression

equationr2

IEL of AEE g/kg of DMI

TTTD of AEE, %

Est P-value Est P-value

BW 40 to 70 kg

Intact fat y = 1.073x - 25.88 0.86 25.9 <0.001 107.3 <0.001

Extracted fat y = 0.985x - 22.73 0.99 22.7 <0.001 98.5 <0.001

BW 70 to 110 kg

Intact fat y = 0.923x - 18.73 0.90 18.7 <0.001 92.3 <0.001

Extracted fat y = 0.942x - 19.88 0.99 19.9 <0.001 94.2 <0.001

Acosta et. al., 2015


True ileal digestibility (TID) of total fat (AEE)

SBO, % 2 6 P-value

DDGS-RO, % 0 20 40 0 20 40 SEM SBO DDGS-RO SBO * DDGS-RO

a,b,c,d Means within a row lacking a common superscript letter are different (P < 0.05)

Least squares means of 9 pigs per diet

TID, % 94.0 92.5 94.1 94.8 93.8 93.2 1.06 0.586 0.467 0.506

AID, % 72.5a 75.9bc 79.1b 83.5a 83.4a 83.9a 1.05 <0.001 0.005 0.011


True total tract digestibility (TTTD) of total fat (AEE)

SBO, % 2 6 P-value

DDGS-RO, % 0 20 40 0 20 40 SEM SBO DDGS-RO SBO*DDGS-RO

a,b,c,d Means within a row lacking a common superscript letter are different (P < 0.05)

Least squares means of 9 pigs per diet

TTTD, % 93.6 91.5 93.2 93.7 92.0 93.9 1.31 0.587 0.108 0.959

ATTD, % 62.6d 67.6c 71.6b 77.5a 77.0a 80.4a 1.30 <0.001

<0.001 0.008


Summary• Pricing relationships for fat (and energy) change over time

– Not always addressed by diet formulation procedures or ingredient contracting

• Added dietary fat always improves feed efficiency; usually improves feed intake

• The relative value of fat increases with the use of the net energy system

• Fatty acids have roles as bioactive compounds• Fat digestibility dependent on fatty acid structure: chain

length, desaturation, perhaps free fatty acid• Errors in measurements of fat digestibility can occur if

endogenous losses are not considered


Thank you


Thank You

Appreciation is expressed to the National Pork Board for financial support, and to DSM and Ajinomoto Heartland for in-

kind support.

dr. john patience - dietary fat: it is much more than an energy source to the pig

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