Inclusion of spray-dried fish protein isolate in weaner pi diets improves feed intake

摘要

The sensitivity for the umami taste in pigs is ten-fold that of sweet, with a much larger range of amino acids eliciting the umami taste receptors in pigs (alanine, arginine, asparagine, aspartate, glutamine, glutamate, proline and threonine) comparedwith three in humans (Roura and Tedo, 2009). This sensitivity and other data indicate that protein sources have the highest impact on feed preference. Ingredients such as fish meal, whey and spray-dried porcine plasma (SDPP) have been reported as havingthe highest impacts on feed preference, particularly immediately post-weaning, where the pig responds to malnutrition by increasing the expression of taste receptors for protein rich ingredients (Roura, 2011). A relatively new ingredient that appears tofit this liking for high-quality protein is a membrane-purified spray-dried fish protein isolate (FPI), purported to be comprised of peptides with high bioactivity. It is hypothesised that FPI will enhance performance post-weaning in line with responses to SDPP, as in Pierce et al. (2005).