In this episode of The Swine Nutrition Blackbelt Podcast, Dr. Aaron Gaines and Dr. Bart Borg explore the differences in soybean meal net energy and productive energy in commercial swine diets versus book values and how this improved understanding impacts formulation strategies for nutritionists and economic considerations. Listen and watch!
“In terms of energy value of soybean meal on a dry matter basis, 95% is fairly common, however, we're seeing some corporate movement where companies have tested this for themselves, and they're moving up to 100%-110% of corn on a dry matter basis.” Dr. Aaron Gaines, PhD, Ani-Tek, LLC
“For nutritionists, with all this new information coming in, I would encourage them to do the extra work of the cost optimization after the formulation, because that’s really where the rubber meets the road.” Dr. Bart Borg, PhD, Passel Farms
Meet the guests:
Dr. Aaron Gaines, PhD, managing partner with Ani-Tek, LLC
Aaron Gaines is a managing partner for Ani-Tek. Aaron completed his bachelor’s in agriculture, and his masters and doctorate in animal science at the University of Missouri-Columbia. He has worked in the livestock feed industry for nearly 20 years and as a managing partner of Ani-Tek, he is responsible for product development and providing technical support to customers on new product technologies for livestock. He has authored or co-authored 38 peer-reviewed scientific journal articles, 100+ abstracts, and has been an invited speaker at numerous nutrition seminars both nationally and internationally. He has received many awards and recognitions for his research which include National Pork Board Innovation in Applied Research Award; Omega Protein Innovative Research Award; International Ingredients Pinnacle Research Award; and ASAS Outstanding Agribusiness Award. Aaron and his wife, Selena, reside with their two children in Shelbina, Missouri.
Dr. Bart Borg, PhD, vice president of feed and nutrition with Passel Farms
Barton Borg is the vice president of feed and nutrition with Passel Farms. In this role, Bart leads the feed manufacturing and nutrition team supporting Passel Farms production. He received his degrees from Iowa State University (B.S.) in 1982 and South Dakota State University in 1988 (M.S. and Ph.D.). Prior to this role, he spent 9 years as the director of nutrition for Standard Nutrition Services and 14 years as the director of feed operations for Murphy Brown LLC. During his time with Murphy Brown, Bart was involved in nutrition, ingredient procurement, feed manufacturing, R&D activities, and ISO22000 implementation across the Murphy Brown feed-milling system. Prior to joining Murphy Brown, Bart held positions with companies involved in the swine production and feed supply industries. Bart manages a family farming business in northern Iowa that includes 16,000 contract finishing spaces along with a few row crop acres. Bart and his wife, Laureen, live in Ames, Iowa, have three children and two grandchildren.
Connect with our guest on Social Media: Bart Borg
Timestamps:
- (00:00) Introduction
- (01:27) Soybean meal energy estimates
- (02:35) Validation studies review
- (07:40) Impact on formulation strategies
- (08:45) Tools for diet optimization
- (11:44) Key takeaways for nutritionists
- (13:12) Closing thoughts
