A new concept for feed evaluation based on standardised digestible amino acids and potential physiological energy of nutrient fractions in pig feeds

摘要

A new concept for feed evaluation has been developed. The purpose was to obtain a scientifically more correct basis for pig feed optimisation according to the contribution of biologically available amino acids and energy from the ingredients into thediet and the actual requirements of the pig, respectively. The energy value of individual nutrient fractions is based on the potential physiologically available energy (PhE) which is conserved in adenosine triphosphate (ATP) when they are oxidised at cellular level, whereas the protein value is based on standardised digestible amino acids (SDAA). The contributions of PhE and SDAA from ingredients are generally additive in the complete diets that should be optimised according to the actual requirements of the pig for energy and ideal protein. On the other hand, only starch can be considered to be a pure energy source, whereas all other nutrient fractions have additional physiological properties depending on their contribution in the diet and the actualuse of the diet. In future, feed evaluation should be based on a common international system based on all specific properties of the individual nutrients.