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Bakery Meal: Is What You See What You Get?

Bakery meal is a by-product of the food industry and is composed of a mix of products that do not meet the specifications for human use.  There are many processing plants across the Mid-West and depending upon your location may be an ingredient that can be incorporated into swine feeds. Bakery meal is mainly used as a replacement to corn but does often replace a portion of soybean meal, phosphate and salt in the diet. The biggest challenges in regards to bakery meal are the variability in the nutrient composition of the product from plant to plant and day to day variation within plant and its value relative to corn.

The large variation and inconsistencies between products makes accurate formulation difficult and risky, especially when using a “book value (NRC 2012)” with no additional wet chemistry or NIR analysis. Since bakery meal is a highly variable ingredient, using actual nutrient analysis to aid in formulation is not fool proof but it will give a more accurate description of the product being purchased. Like any other ingredient, if used improperly in formulation it can have negative effects on your bottom line. At the end of the day, the pigs will tell you the true value of the product relative to corn.

Due to tight corn stocks and perceived value, Hubbard researchers pursued further evaluation of bakery meal.  Using product out of the Endres Processing, Rosemount, MN, the trial was designed to determine the actual net energy (NE) value for bakery meal as a percentage of corn. Currently the NRC Net Energy (NE) of bakery meal is 110% of HFI corn NE.

• Pigs fed increasing levels of the Rosemount bakery meal had decreased ADG (Linear, P < 0.04) which resulted in less pounds of pork.
• There was no effect of bakery meal on ADFI (P > 0.1).
• Pigs fed increasing levels of bakery meal had poorer feed efficiency (Linear, P < 0.01).
• These results suggest that the Rosemount bakery meal is not 100% NE value of corn.

Under the scenario of bakery meal and corn having the same price and the same NE content, replacing 200 lbs of corn for 200 lbs of bakery meal would result in a loss of $1.25 per head due to the reduction in weight gain and total lbs of pork sold.  This performance loss validates that the Rosemount bakery meal is not 100% the NE of corn.

Hubbard Feeds remains committed to helping our customer accurately evaluate the alternative ingredients available to them. During continued times of short grain reserves and higher prices,  the need to truly understand what is being fed and how the pig will respond both in performance and economics remains critical to helping our customers improve their profitability and maintain their competitive advantage.

Source: Hubbardfeeds

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