Egg Industry - May 2018 - 21
EggIndustry ❙ 21
6 ALTERNATIVE PROTEIN SOURCES
and about equal levels of energy.
Lamentably, it also brings along three
times the problems of corn. So, its
protein profile is thrice as deficient in
lysine; it contains three times the mycotoxins of normal corn, and the soft
oil is likely to further increase the
carcass fat softness, especially when
DDGS are used along with corn and
not with other cereals. Nevertheless,
DDGS remain a very useful ingredient that, when used correctly, can
bring about great cost savings.
When considering using one or
more alternatives to soybean meal,
a qualified nutritionist will take the
following four aspects into consideration before deciding about the
maximum inclusion level permissible for each diet in question:
1. Chemical analysis.
The nutrients to be examined
are not always the same, and some
may require further qualification.
Nevertheless, the two most important nutrients are protein and fiber.
We must always strive to provide a
detailed description of how the product is produced. Here's an example:
What we might consider as a typical
cottonseed meal product (very common) may end up being a cottonseed
cake meal product (very uncommon
these days). Very similar names,
but behind them are two different
processing methods with two different byproducts as the end result.
2. Anti-nutritional factors.
Soybeans are a major offender
May 2018 ❙ www.WATTAgNet.com
Lupins, unlike soybeans, do not require thermal processing before
being fed to animals. Luso | iStock
when it comes to anti-nutritional factors. But we have learned to live with
them, even neutralize most of them,
and compensate for the rest. So, we
consider soybean meal as the golden
standard. When it comes to novel or
alternative protein sources, however,
we have a different array of anti-nutritional factors or very different levels
of the same factors that we largely
ignore in soybean meal. Using cottonseeds, again as an example, inappropriate formulation with this ingredient
may result in hens laying eggs with a
greenish yolk; a very interesting phenomenon from an academic point of
view, but a very unpleasant one for a
commercial egg farm.
3. Reformulation of
Most nutrition books will mention
that such and such ingredient may be
added at x or y percent in a given diet.
This is of course an average figure that
is intended as a general guideline for
nutritionists. For example, cottonseed
meal can be added up to 10 percent in