This 75th episode of the Real P3 podcast concludes a 3-part series of products. In this episode, pig nutritionist Dr Casey Bradley talks about a wider selection of ingredients and applications, shares insights from his career and draws on his many years of experience in the pig feed sector .
Bradley looks back on his career so far and talks about some of his experiences. He worked with dry and liquid feed and learned about some interesting ingredients along the way. “I need to know about things like flushing the tanks from the production of mayonnaise, or ketchup…so it depends on the day and what product they make from this plant depends on what product is I have to deliver to my pigs,” he says, adding that it makes it difficult to optimize the nutrition of the conditions. “But what’s good is that I have all kinds of ingredients available.”
Differences in products
During his time with AB Vista, he talks about his journey to understand the differences in products, from source to source, region to region and even batch to batch, which can be influenced by processing conditions, acquisition of raw materials, food products, etc. Here he joined the National Animal Nutrition Program and served on the feed composition committee for 5 years. Instead of having a static “holy grail” of NRCs, the goal is to create a living database of feed ingredients that can be filtered by region or product type at hand.
Moving forward
Other topics discussed by Bradley in this episode include tryptophan, the practicality of a product, enzymes, digestibility, storage and handling of the mill, formula considerations, and mycotoxins. Casey also talked about sustainability and “the next frontier”.
He talks about insects and poses replacing ‘by-products’ with ‘ingredients of opportunity’ and looks at the potential of making food protein from wood. Also, he highlighted the large amount of human food waste thrown away and shared his thoughts on investigating the option of a food dehydrator in a school that could be powered by solar panels.
The next frontier in pig nutrition, he says, may be how we can optimize nutrition by combining different feed additives, enzymes and by-products in formulations…
