With the formal entry into force of new regulations for the management of feed and feed additives and the growing concern of consumers for food safety, feed companies are becoming more rational and realistic in the selection of additive products, and feed additives remain in the context of research and development. There is a broad space for development.
Antibiotic replacement product
Since the EU completely banned antibiotics in animal feed in 2006, more than five years have passed, and people have turned from suspicion and cynicism to recognition and pursuit. One of the reasons is that the animal's production performance has not decreased significantly because of the absence of antibiotics, but has increased, and the quality of animal products is more trusted by consumers than before. So how do you develop feed additives? The author believes that the additive industry concentrates 30% of the R&D technical talents in the animal husbandry industry. It is a talented person. Its early technical reserves are mainly acidifiers, sweeteners, flavoring agents and plant extracts. The research has gone deep into the molecular level, especially the acidifier, the dosage form and composition used have changed a lot compared to 5 years ago. Organic acids, especially acidifiers such as lactic acid and citric acid, dominate the mainstream, and inorganic acids gradually Retired next.
At present, there have been breakthroughs in the research on the antibacterial mechanism of fatty acids , but the site where organic acids play a role is still controversial. In the case of piglets, due to insufficient gastric acid secretion during weaning, an additional acidifier is needed to maintain the acidity in the stomach, and pepsin is activated to pre-digest the protein in the feed. However, the piglet's intestines are weak at the time of weaning, and the mucosal epithelial damage caused by stress needs to be repaired as soon as possible. The development of microbial flora in the intestine also requires appropriate stimulation. Studies have shown that appropriate lactate levels in the intestinal tract of piglets contribute to the development of the intestinal epithelium. In clinical applications, it has also been observed that coated acidifiers have a significant effect on the control of nutritional diarrhea in piglets.
For sweeteners , one of the reasons for people's attention is that the price of sugar has risen all the way, and the cost of adding it to piglets is getting higher and higher. In fact, pigs are very sensitive to sweetness, preferring monosaccharides and disaccharides. Oligosaccharides, when actually feeding, pigs prefer to add sucrose, so the sweetness of human taste cannot be used as a criterion. Raw materials such as broken rice, flour and rice bran in the feed ingredients can partially hydrolyze sucrose under the action of salivary amylase in the pig's mouth, so the palatability is better. In the 1990s, the consumption of molasses in the feed of piglets was very palatable, mainly due to the simple sugar contained in the piglets.
For the camphor , there has been a misunderstanding for the previous 10 years, that is, the closer the flavor of the milky and fishmeal flavor, the more the pigs like it. Studies have shown that piglets like the smell of milk, chocolate, lemon, etc., especially like the sweet-scented milk-flavored feed; growing and fattening pigs like strawberry, orange and other scent. The results of many years of experiments showed that the preference index of the suckling pig and the piglet to the cheese taste was 1.50~1.60; the frankincense and vanilla flavor was 1.40~1.50; the red fruit flavor was 1.20~1.30; the green fruit flavor was 1.10~1.20; the anise flavor (small pig) is 1.20. It can be seen that the cheese flavor is not only the familiar milk taste of suckling pigs, but also the favorite flavor of suckling pigs. In the piglet diet, a cheese-flavored and sweet-flavored flavor similar to that of breast milk is added, and the feed intake of the piglets is greatly increased. Some of the newly developed fragrances, including fragrances close to the sow's body fragrance, no longer focus on the human sense of smell, but on the pig's preference. In the case of balanced nutrition, the contribution to feed-to-meat ratio may not be as apparent in previous literature reports.
At present, the research on plant extracts is in a state of cold in the country, which is in great contrast with the firestorms in this area in the EU and other regions. There are two tendencies. One is to use whole plant plants. Although the amount is too large, it has a certain improvement effect on meat flavor, which is beneficial for the production of organic pork. Second, it is made into high-end products for export, because the domestic pork production standardization system is relatively Weak, quality products have not yet mature sales channels.
The microecological preparations of microecological preparations have undergone qualitative changes in more than 10 years. People have a deeper understanding of the intestinal development mechanism of young animals, but the role of microecological preparations seems to be not obvious in well-preserved farms. This also verifies that the premise of the action of antibiotics is that the effect on the farms with poor sanitation is more obvious. Animals can use more nutrients for transformation into body components instead of heat or consumption (synthesis). Antibodies, or synthetic proteins, eliminate the effects of adverse factors). However, there are also reports that moderate stimulation is conducive to the performance of animal production, especially for sows, and overnutrition is as harmful as undernutrition. The role of microecology is also the same, only when the amount of addition reaches a certain value, can show a clear effect. In addition, the key to the function of the microecological preparation is not whether it can be colonized in the intestine, but a sufficient number of microecological preparations to reach the intestine, and can proliferate to produce bacteriocin, which restores and maintains the balance of intestinal microbes. .
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