Manitoba Agriculture, Food and Rural Initiatives
Variation in Nutritional Value of Western Canadian Feed Ingredients
Nutrition Update
Volume 12 No.3, February 2002
Source: Zijlstra et al. 2001. Western Nutrition Conference.
The variation in nutritional value of ingredients is substantial and of sufficient
nutritional and economic concern to be dealt with. Variation among genotypes has sparked
efforts to enhance nutritional value by breeding programs to increase the economic value.
Variation among samples of ingredients has become increasingly important for the pork and
feed industry because the difference between actual and calculated nutritional value of
diets must be minimized to reach a predictable performance. The following table shows the
ranges for some of the nutrients, on a DM basis, reported in the paper.
Ingredient DE kcal/kg
% CP
% total LYS
LYS dig
Total NSP
% NDF
Corn 3490-3970
7.8-11.2
0.26-0.33
53.7-82.0
-
-
Barley 2980-3480
9.3-18.2
0.39-0.45
64.9-79.0
15.2-21.9
11.3-25.0
Wheat 3360-4050
11.7-21.0
0.41-0.55
62.3-81.0
8.6-16.6
10.6-13.5
Field Peas 3440-4150
18.5-28.3
1.55-1.99
78.7-85.2
13.3-15.1
11.7-17.8
Canola meal -
35.3-43.5
2.13-2.39
68.3-76.7
17.9-21.4
21.5-26.7
SBM -
47.4-58.5
2.98-3.53
80.1-90.7
22.0-30.3
4.4-9.4
DE = digestible energy
CP = crude protein
LYS=lysine
LYS dig = Apparent ileal lysine digestibility
NDF= neutral detergent fibre
Analysis of available energy and amino acid content for each batch of received
ingredients is clearly a challenge in feed mills and for on-farm mixing.
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