2021 International Conference on Swine Nutrition

Dr. Defa Li, Professor, College of Animal Science and Technology at the China Agricultural University, Beijing, China.

 

Over the past 2 decades, Chinese nutrition research has progressed to become a major global force. A large investment in well trained personnel, modern equipment and enhanced facilities has greatly strengthened their research capability. Much of their focus has been on development of a feed ingredient database and nutrient requirements book specifically focused on China, pork quality improvement through genetics and nutrition, gut health related to dietary fiber and the development of new feed additives to replace antibiotics.

Dr. John Patience, Professor, Iowa State University, Ames, IA

 

Fiber is often viewed as a negative in pig diets, because it acts as a nutrient diluent, reduces bulk density and impairs energy and nutrient digestibility. But fiber can also play a role in gut health and impact the severity of certain diseases. The past decade has seen tremendous growth in our knowledge about fiber, but what does it all mean, and how can these advances improve the way we feed pigs? This presentation will start with the best ways to analyze fiber, and go from there.

Moderator: Dr. Cassie Jones, Associate Professor, Kansas State University, Manhattan, KS; Panelists: Dr. Roger Cochrane, Director of Feed Mills, Pipestone Nutrition, Pipestone, MN; Ashton Yoder, Feed Mill Operations Manager, Land O’Lakes, Wichita, KS; Dr. Chris Parks, Swine Nutritionist, Provimi NA Inc, Lewisburg, OH.

Dr. Neil Ferguson, Trouw Nutrition, Guelph, ON. Canada

 

This paper will focus on how commercial application of a model can provide practical nutrition, economic and management solutions in a persistent volatile pig market. Attention will be given to key drivers for success, real examples, new innovations e.g weaning and post-weaning growth, feed additives and gut health, and some opportunities for future digital innovations.

Dr. Amy Petry, Assistant Professor, Texas Tech University, Lubbock, TX

 

Supplementing xylanase is often considered a black box of variable performance outcomes. A better grasp on its mechanism of action, specifically in the presence of corn-based fiber, should help. This presentation will summarize our current understanding of the mode of action of xylanase that differ considerably from current dogma. Special attention will be given to translating this knowledge into strategies to improve pig health and fiber utilization.

Dr. Trey Kellner, Nutritionist, AMVC, Audubon, IA

 

This discussion will highlight attempts to assign caloric values to dietary fat and the impact of dietary fat and diet caloric density on caloric intake, carcass gain, and economic outcomes. Plus, the impact of dietary fat on carcass fat quality and other economic variables will be discussed.

Dr. Jaume Coma, Val Companys, Lleida, Spain

 

The presentation will cover the European view of different topics as 1) Different raw materials: changes and variability of composition at the feed mill, 2) raising piglets without antimicrobials/zinc oxide, 3) considerations on feeding non-castrated pigs in the growing-finishing stage and 4) effects of applied swine nutrition on practical sustainability of pork production.

Dr. Nick Gabler, Professor and Associate Chair, Iowa State University, Ames, IA

 

Common stresses (eg. weaning, heat stress, oxidative stress, inflammation, pathogens) impair performance. Understanding their impact on digestibility, metabolism, protein accretion and feed efficiency provides insight into strategies to improve poor-health pig production. This talk will discuss known, new and future insights into how nutrition can be used to mitigate weaning and disease stress in wean to finish pigs.

 

Dr. Hans Stein, Professor, University of Illinois, Champaign, IL

 

Since the last major updates to net energy systems for pigs were implemented more than 25 years ago, new analytical tools, new knowledge about nutrient digestibility and absorption, new feed technologies, and new feed additives have been developed. It is, therefore, possible that

this new knowledge can be incorporated into an improved net energy system for pigs.

Dr. Mike Tokach, Distinguished Professor, Kansas State University, Manhattan, KS

 

Increased corn protein in U.S. swine diets creates a need to understand the impact of high leucine levels on requirements of other amino acids. Mike will focus on the practical implications of branch chain amino acid nutrition. Mike has also been charged with addressing the future of swine nutrition and training of the next generation of nutritionists.