Children of corn: for China, it's rice. For Ireland, it's potatoes. For America, it's corn that's become the commodity of choice for everything from fuel to food, including the growing tortilla chip category.(Snack Trends) - Confection & Snack Retailing

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We have long been a nation dependent on corn--from Native American use of flesh corn on the cob as a diet staple to modern-day demands to use corn for ethanol as fuel--making it a hot commodity in more than one market. As veritable 'children of corn,' we still turn to this multipurpose golden kernel for all types of food.

Take, for example, tortilla chips. Heavily influenced by the popularity of Mexican food and today's growing Hispanic community, this crunchy snack is a standard in most American homes. Recent introductions--many of which are made from organic ingredients--come in innovative flavors, fortifications and forms. Furthermore, increased interest in Whole grains is driving tortilla chips to the top of the food chain, so to speak.

'Consumers are looking for 'better-for-you' snack foods that also deliver nutritional benefits,' says Elaine Giordano, associate brand manager for The Hain Celestial Group, Inc., Melville, N.Y.

To that end, tortilla chip producers are touting the benefits of their whole grain products and fortifying them with even more healthful additives.

'Because of the potential for mixing dry ingredients into tortilla bases, tortillas can be a good delivery base for functional benefits like Omega-3s, vitamin fortifications or other functional additives,' notes Paul Smith, director of marketing and product management for Shearer's Foods, Inc., Brewster, Ohio.

Joe Papiri, vice president of sales and marketing for Snak King, City of Industry, Calif., adds that he is seeing continued growth in the tortilla chip category, 'especially when coupled with other attributes such as reduced fat or sodium.'

Regardless of the profile, tortilla chip sales are soaring. According to Information Resources, Inc.

of Chicago, the category earned $2,091.8 million for the latest 52 weeks ending Dec. 2, 2007. That's a whole lotta corn, kids.

The Grain Game

After the Food and Drug Administration issued new dietary guidelines in 2005 asking Americans to increase their intake of whole grains to 3 oz. or more per day, consumers began seeking out products that would meet the recommendation ... and still taste good.

Although some nutritionists contend that corn isn't a whole grain, the majority see it as a valuable source.

'We've found that there has been a positive demand for grains [or] whole grains in the market not only as a health initiative, but also as a flavor profile,' says Laura Unger, marketing communications coordinator for Bachman, Reading, Pa. The company's new gluten- and trans fat-free Restaurant Style Tortilla Chips are made from 100% whole grain kernels of corn and contain 21 g. of whole grain per serving.

'The corn is soaked for house and then ground with lava millstones until it reaches the right consistency,' Unger says. 'This process yields a tastier, crispier tortilla chip.'

Next up for Bachman: a multigrain variety.

Multigrain chips also are the bill of fare for Hain-Celestial's Garden of Eatin' brand. The product is available in Sea Salt and Everything varieties, contains flaxseed, and is made with organic corn and 7 organic grains. A single serving delivers 2 g. of whole grain.

Although whole grains and multigrain products will continue to grow in importance, wheat allergies may prohibit some consumers from being able to enjoy traditional corn-based chips, which is why Shearer's new multigrain chip also is wheat-flee.

'We at Shearer's feel that we've created a fantastic, great-tasting multigrain tortilla chip without using a common multigrain food ingredient that can be problematic for some consumers,' Smith says. 'Wheat is a significant allergen, and our state-of-the-art manufacturing facility is wheat allergen-flee.'

Shearer's multigrain chip, as well as its new Black Bean and Salsa Whole Grain with added fiber (3 g. per serving), address another consumer concern: fats and oils. Both chips are made with 100% sunflower oil, 'a 0 g. trans fat oil that is low in saturated fat,' Smith says.

'Typically, we use corn oil for a true, authentic corn taste,' he explains. 'However, given the unique flavor profile of the other ingredients used in these bases, we found sunflower oil tasted the best and achieved our desired results.'

Higher Health

Speaking of fats and oils, whole grains aren't the only benefit to today's more healthful tortilla chips. Baked and organic products, as well as those fortified with Omega-3s, are increasingly common in snack aisles everywhere.

As Unger notes, 'Our products reflect consumer demand for cleaner panels and the use of basic, natural ingredients that lend to a healthier offering.'

One brand updating its profile is Garden of Eatin', which offers a new line of baked chips made with yellow corn, blue corn and flaxseed, and seasoned with sea salt. The products contain 50% less fat than regular chips and offer 300 mg. of Omega-3 per serving.

Although it is debatable whether organic products are more healthful, this category has become more mainstream, as well. Many snack producers are turning to organic offerings as a means of further enticing the consumer to draw a distinction between their chips and the competition's.

For instance, the On the Border brand from Truco Enterprises, Dallas, Texas, recently introduced an organic line of corn, blue corn, multigrain and whole grain tortilla chips.

Meanwhile, Snak King will launch its El Sabroso Organic Tortilla Chip line in the next couple of months, Papiri says.

Flavorful Fun

When it comes to tortilla chips, it's not all about health. Flavor still drives the category, as evidenced by new varieties on the market.

'In addition to demand for whole grains, consumers are now looking for unique flavor experiences,' Unger explains.

Garden of Eatin's new line features such seasoned flavors as Key Lime Jalapeno, Three Pepper, Focaccia and Maui Onion--developed by chefs especially for the brand. The chips are made with organic corn and come in colors that correspond to the different varieties. For example, the Three Pepper chip is on blue corn.

'Our Bold Flavor Tortilla Chips will wow you with their great taste and bold flavor,' Giordano says.

The Guiltless Gourmet brand from R.A.B. Food Group, Secaucus, N.J., also features flavorful tortilla chips that are baked, not fried, and contain just 120 calories and 3 g. or less of fat (no trans) per serving. Consumers can choose from nine varieties: Yellow Corn, Mucho Nacho, Unsalted Yellow Corn, Blue Corn, Chili Lime, Spicy Black Bean, Chipotle, Chili Verde and Smoked Cheddar--its newest flavor.

Meanwhile, Suak King has some new flavored chips on the horizon, according to Papiri.

'We are exploring some very spicy hot seasonings to expand our growing vend and convenience channels,' he says.

Corn Classics

Traditional tortilla chips made from whole kernel corn and in various sizes and shapes remain a leader in this growing category.

For consumers who can't get enough of their favorite Mexican restaurant chain's chips and salsa, brands such as On the Border offer a take-home taste. New products include premium rounds and Cantina Thins (see New Products in this issue), the latter of which are made from whole kernel corn that's cooked, stone-ground and pressed.

However, red, white and blue chips are adding a little color to the snack aisle.

For example, Madhouse Munchies, Colchester, Vt., last year introduced its all-natural, stone-ground white and blue corn tortilla chips. The premium quarter-cut chips are saturated- and trans fat-free, and contain just 110 g. of sodium per serving.

Regardless of flavor, fortification or form, 'the key is to always product a consistently great-tasting, high-quality tortilla chip,' Smith says.

As long as snack producers follow suit, the ever-evolving tortilla chip will remain an all-American selection in our corn-centric culture.

El Matador Goes Garden Fresh

Garden Fresh Gourmet of Ferndale, Mich., recently acquired Grand Rapids, Mich.-based El Matador Tortilla Chip Co. As such, Garden Fresh Gourmet will take over the company's 60,000-sq.-ft. manufacturing facility, dramatically increasing production of all its popular tortilla chips product lines, which are sold nationwide. Garden Fresh Gourmet will retain El Matador's 17 employees and hire additional staff, as well.

[ILLUSTRATION OMITTED]

Founded by Miguel and Isabel Navarro in 1976, El Matador is a highly recognized brand in western Michigan, notes Dave Zilko, vice chairman of Garden Fresh Gourmet.

'We approached El Matador about adding their fine brand to the Garden Fresh Gourmet Product line,' Zilko said in a statement. 'The timing was right for both companies, and we are delighted with this acquisition.'

I Dip, You Dip, We Dip

[ILLUSTRATION OMITTED]

Although tortilla chips typically are a corn-based product, the average American prefers flour tortillas over corn wraps. Enter Tostitos flour tortilla chips. According to Plano, Texas-based snack producer Frito-Lay, the new chips--launched in 2007--are ideal for dipping in tomato based dips and salsas, as ell as in creamier dairy-based dips, hence its decision to also introduce two new Tostitos brand dips: Creamy Spinach and Creamy Southwest Ranch.

ENVIRONMENT: EPA FINDS "BT CORN" SAFE, BUT CRITICS OBJECT - Inter Press Service English News Wire

Danielle Knight
Inter Press Service English News Wire
10-17-2001
WASHINGTON, Oct. 16 (IPS) -- U.S. regulators today renewed the
registration of genetically engineered corn containing Bt toxin,
despite what critics call a lack of clarity over possible threats
to health and the environment.
The Environmental Protection Agency (EPA) granted five
different corn crops containing a gene from the natural soil
bacterium Bacillus thuringiensis (Bt), which is toxic to weeds
and other plants, a seven-year registration.
'Bt corn has been evaluated thoroughly by EPA, and we are
confident that it does not pose risks to human health or to the
environment,' said Stephen L. Johnson, assistant administrator of
the agency's Office of Prevention, Pesticides, and Toxic
Substances.
While declaring that the corn products are safe, the agency
said it was requesting additional environmental studies and
requiring that companies comply with several new provisions
designed to strengthen insect resistance management.
The decision brings to an end an almost two-year-long process
during which the agency reassessed the risks and benefits of
controversial Bt corn crops, produced by several biotechnology
companies. The companies holding registrations for Bt corn are
Monsanto, Syngenta, Pioneer/DuPont and Mycogen/Dow.
Biotech watchdogs immediately denounced the decision.
'Once again, the EPA has taken the interests of a few
corporations over public health and the environment,' Matt Rand,
manager of the biotech campaign at the Washington-based National
Environmental Trust (NET), told IPS.
Public concern worldwide over Bt corn grew after scientists at
Cornell University found in May 1999 that Bt corn pollen killed
monarch butterfly larvae.
Half of the monarchs -- cherished by nature lovers for their
unique bird-like migration in North America -- migrate along the
U.S. corn belt. The discovery that genetically altered corn
pollen will kill non-target species like monarch butterflies
alarmed many scientists and made front-page headlines around the
globe.
A scientific assessment of more recent research studies, which
was carried out by U.S. and Canadian researchers including the
Department of Agriculture, suggested that monarch butterfly
caterpillars face 'negligible' risk from Bt corn pollen.
'Their comprehensive, peer-reviewed studies in actual field
conditions show that earlier, widely publicized laboratory
experiments were not representative of conditions in a natural
environment,' said Linda Thrane, executive director of the
Council for Biotechnology Information, an industry organization.
Several scientists remain unconvinced.
The Union of Concerned Scientists (UCS), which asked
regulators not to renew the registrations, conducted its own
analysis of the risks and benefits of Bt corn, including the new
studies on monarchs.
'The studies leave open the possibility that exposure to Bt
corn may have long-term harmful effects on the butterflies,' said
Jane Rissler, a senior UCS staff scientist.
Several authors of the more recent studies have urged the EPA
to consider the possibility that the insects might not only
consume corn pollen, but corn tissue as well.
'If they do, the dose of toxin received by the monarchs could
be much higher than that considered,' said Rissler.
Karen Oberhauser, one of the authors of the recent monarch
studies, told IPS that assessing increased mortality rates of
monarchs is difficult because the larvae have such a high natural
mortality rate, ranging from 90 to 95 percent.
A significant statistical change would only show up if large
field tests were conducted across the country, unlike what
researchers have done so far, said Oberhauser, who is a professor
at the department of ecology, evolution and behavior at the
University of Minnesota.
'In my mind there are still questions,' she said.
A coalition of consumer and environmental groups, known as the
Genetically Engineered Food Alert, said government regulators
also failed to conduct studies on the impact that ingestion of
the corn could have on human health.
Advocacy groups said hundreds of reports of possible allergic
reactions to the engineered corn had not been investigated.
While the EPA's own scientific advisors recommended in July
that allergy tests be conducted, regulatory officials said no
tests were planned before the re-registering of Bt corn.
'The agency has had the ability for several years to design
and conduct allergy testing, yet they have refused,' said NET's
Rand.
In the absence of such allergy tests, advocacy groups they
will send samples of Bt corn varieties to allergists, who can
then test their patients through controlled 'skin prick' tests.
The groups would then make the test results public.
More than 200 people have reported unexplained allergies to
corn but no government investigation has examined all of the
cases, said Larry Bohlen, director of health and environment
programs for Friends of the Earth.
Last year, the coalition was first to alert the public that a
genetically modified corn variety, known as StarLink and not
approved for human consumption, had been found in taco shells and
other food products.
The announcement triggered hundreds of food recalls in the
United States.
In September, the Taco Bell restaurant franchise and several
other food companies filed a class-action lawsuit against Aventis
CropScience and other seed corporations that helped develop,
market and distribute StarLink.
The introduction of the unapproved altered seed has resulted
in 'major disruptions of the food supply,' the suit alleged.
Bohlen said the EPA's approval of Bt corn without testing for
allergies would again leave companies vulnerable to the same
liability issues they faced with Starlink.

Copyright 2001 IPS/GIN. The contents of this story can not be duplicated in any fashion without written permission of Global Information Network

Transgenic corn suppresses European corn borer, saves farmers billions. - NewsRx Health & Science

Transgenic corn's suppression of the European corn borer has saved Midwest farmers billions of dollars in the past decade, reports a new study in Science.

Research conducted by several Midwest universities shows that suppression of this pest has saved $3.2 billion for corn growers in Illinois, Minnesota, and Wisconsin over the past 14 years with more than $2.4 billion of this total benefiting non-Bt corn growers. Comparable estimates for Iowa and Nebraska are $3.6 billion in total, with $1.9 billion accruing for non-Bt corn growers.

Transgenic corn is engineered to express insecticidal proteins from the bacterium Bacillus thuringiensis (Bt). Bt corn has become widely adopted in U.S. agriculture since its commercialization in 1996. In 2009, Bt corn constituted 63 percent of the U.S. crop.

Corn borer moths can't distinguish between Bt and non-Bt corn, so females lay eggs in both types of fields. Once eggs hatch in Bt corn, young borer larvae feed and die within 24 to 48 hours.

The major benefit of planting Bt corn is reduced yield losses, and Bt acres received this benefit after the growers paid Bt corn technology fees. But as a result of areawide pest suppression, non-Bt acres also experienced yield savings without the cost of Bt technology fees, and thus received more than half of the benefits from growing Bt corn in the region.

'We've assumed for some time that economic benefits were accruing, even among producers who opted not to plant Bt hybrids,' said co-author of the study Mike Gray, University of Illinois Extension entomologist and professor in the Department of Crop Sciences. 'However, once quantified, the magnitude of this benefit was even more impressive.'

Over the past several years, entomologists and corn producers have noticed very low densities of European corn borers in Illinois. In fact, Illinois densities have reached historic lows to the point where many are questioning its pest status, Gray said.

'Since the introduction of Bt corn, initially targeted primarily at the European corn borer, many entomologists and ecologists have wondered if population suppression over a large area would eventually occur,' Gray said. 'As this research shows, areawide suppression has occurred and dramatically reduced the estimated $1 billion in annual losses caused previously by the European corn borer.'

This information also provides incentives for growers to plant non-Bt corn in addition to Bt corn.

'Sustained economic and environmental benefits of this technology will depend on continued stewardship by producers to maintain non-Bt maize refuges to minimize the risk of evolution of Bt resistance in crop pest species,' Gray said.

Keywords: Consumer and Environmental Sciences, Technology, University of Illinois College of Agricultural, University of Illinois College of Agricultural, Consumer and Environmental Sciences.

White corn pushed to reduce diabetes cases, enhance food security.(Main News) - Manila Bulletin

MANILA, Philippines -- Government is bent on expanding the production of low-glycemic white corn seeds to reduce the incidence of diabetes and boost food security.

The Department of Agriculture (DA) and the Institute of Plant Breeding of the University of the Philippines at Los Banos (UPLB-IPB) have signed an agreement to implement the program, noting that white corn is the staple food of about 20 percent of Filipinos, especially in Visayas and Mindanao.

DA planners are actually working to promote consumption of white corn, which has better health benefits than rice, the traditional staple.

Unlike rice, white corn has low glycemic index (GI). Low GI makes white corn slower to digest, thereby releasing glucose gradually into the bloodstream, and lessening the risk of diabetes.

White corn also has more protein, more lysine and tryptophan, more dietary fiber, more minerals, and more antioxidants than when eating rice alone.

Government is trying to educate urban consumers on the health benefit and food preparations of white corn. It hopes that as white corn becomes part of the Filipino diet, the country may reduce dependence on rice and improve food sufficiency.

DA has been funding the seed production of white corn in Los Banos, Laguna, and plans to sustain the activity on a yearly basis.

UPLB-IPB, which is producing the seed, is propagating a recommended variety, the high-yielding IPB Var 6. IPB Var 6. This variety has a yield that is nearly comparable to commercial white corn hybrid. Based on the national corn testing, the yield of IPB Var 6 in Luzon averaged 5.84 metric tons (MT) per hectare, with 5.45 MT per hectare in the Visayas and 4.47 MT in Mindanao.

Under Phase 1 of the program, DA released P15 million for seed production for which a total of 10,000 bags at 18 kilos per bag were produced.

DA released P25 million for Phase 2 and the amount is good for about 22,000 bags.

Half these seeds, particularly the foundation and registered white corn seeds, have already been distributed to DA's regional offices for mass propagation.

Moreover, under a proposed program for a continuing seed production, DA will release P7 million yearly over the next five years.

Aside from giving consumers the health benefits, white corn will impact significantly in reducing hunger and malnutrition in the uplands.

'Our aim is to bring technologies to the boondocks where there are many people don't have much to eat, according to Dr. Artemio M. Salazar, UPLB-IPB deputy director and National Corn RDE (Research, Development and Extension) Network head.

'You don't need capital-intensive irrigation facilities because corn grows wherever there is rain. The only other thing we have to provide them is the corn mill. We also helped develop an inexpensive and mobile mini corn mill which we believe is a critical component in this effort to provide nutritious and inexpensive food to our compatriots in the far flung rural areas.'

The mill only costs around P100,000, far lower than the price of high-capacity machines in the market. While promoting white corn for nutrition and livelihood in uplands, white corn will also have a huge health benefit among residents in Metro Manila and other urban areas where there is high incidence of diabetes.

'Later on we'll turn over these to the private sector because there is a big demand for it because many Filipinos are now diabetics. And this is the perfect food for diabetics,' said Salazar.

THIS ELECTRONIC VERSION MAY DIFFER SLIGHTLY FROM PRINTED VERSION(PHOTO - ... - Post-Tribune (IN)

THIS ELECTRONIC VERSION MAY DIFFER SLIGHTLY FROM PRINTED VERSION

(PHOTO - Color - 2)

Neapolitan notesA Starbucks Coffee Co. survey reveals that 41 percent of consumers select chocolate as their favorite classic flavor, while 29 percent desire strawberry and 28 percent opt for vanilla. So Starbucks took the findings and developed five new coffee and non-coffee blended beverages based upon classic 'Neapolitan' flavors. The new Frappuccino flavors include: Java Chip, Double Chocolate Chip, Strawberries and Cr�me, Caff� Vanilla and Vanilla Bean.

Certified organic

THIS ELECTRONIC VERSION MAY DIFFER SLIGHTLY FROM PRINTED VERSION(PHOTO - ... - Post-Tribune (IN)

THIS ELECTRONIC VERSION MAY DIFFER SLIGHTLY FROM PRINTED VERSION

(PHOTO - Color - 2)

Neapolitan notesA Starbucks Coffee Co. survey reveals that 41 percent of consumers select chocolate as their favorite classic flavor, while 29 percent desire strawberry and 28 percent opt for vanilla. So Starbucks took the findings and developed five new coffee and non-coffee blended beverages based upon classic 'Neapolitan' flavors. The new Frappuccino flavors include: Java Chip, Double Chocolate Chip, Strawberries and Cr�me, Caff� Vanilla and Vanilla Bean.

Certified organic

Health: Are `smart foods' really so clever?; Supermarkets are full of products that claim to be healthier than the regular version, but are these `added benefit' foods anything more than a marketing gimmick? The experts at Thrive! Nutrition give their verdict...(Features) - Sunday Mirror (London, England)

Byline: Lynne Michelle

Top of the class

MICHELOB ULTRA LOW CARBOHYDRATE LAGER

pounds 4.49 for 4

Product claims: A 5% strength premium lager with less than a third of the carbs of normal beer.

M Celebs taste test: Surprisingly smooth and quaffable.

Expert verdict: A healthier lager. You're less likely to get a beer gut from this because it won't raise blood sugar levels as much as normal beer and boost production of fat-storing insulin. It's cashing in on the Atkins Diet, but followers can't drink endless quantities - three bottles (3g carbs each) provides almost half your daily carb limit during the diet's induction phase.

FRUISANA FRUIT SUGAR

89p for 250g, www.fruisana.com

Product claims: A healthier alternative to sugar. It's low on the glycaemic index (GI) at 22 compared to sucrose (64) and glucose (100). This keeps blood sugar levels stable and curbs production of insulin.

M Celebs taste test: A tiny sprinkling was lovely in our cuppa.

Expert verdict: Pricey, but healthier than normal sugar. Clinical studies back up the benefits of fructose over sugar, and a low GI diet is good for your weight and general health.

NATURALLY BUFFALO BUFFALO MILK

pounds 1.60 a litre from selected Waitrose. For mail order, call 01525 220256

Product claims: Creamier than cow's milk, but with a fraction of the cholesterol and higher in vitamins. Anecdotal evidence suggests it can clear up eczema within a fortnight. Buffalos have excellent self-healing abilities and pass on these protective properties in their milk.

M Celebs taste test: Creamy and rich - nicer than goat/sheep milk.

Expert verdict: A great alternative if you're intolerant to the protein in cow's milk. It's a natural product with no side-effects, so it's worth trying if you suffer from eczema.

STONEGATE INTELLIGENT EATING EGGS

pounds 1.39 for 6 at Waitrose

Product claims: All the benefits of essential fatty acids without eating oily fish. Each egg contains half the recommended daily allowance (RDA) of omega-3 in its optimum form, DHA. The average Brit only gets 50% of their RDA, yet DHA deficiency can affect brain development in children, and memory and mental sharpness in adults. Eggs are enriched by including tuna oil to the hens' diet.

M Celebs taste test: Same as normal eggs, although the shells cracked more during boiling.

Expert verdict: Worth it - DHA is good for your skin, hair, brain and heart. For optimum health benefits, you need more than the RDA, so we recommend adding these to your diet along with other good omega-3 sources such as raw nuts, seeds and oily fish. Also take an A-Z supplement so your body can metabolise the DHA properly.

Shows promise

BENECOL LIGHT SPREAD

pounds 2.49

Product claims: Proven to reduce cholesterol by up to 14% as part of a healthy lifestyle. Plant stanol ester blocks absorption of bad cholesterol.

M Celebs taste test: Fine in sarnies.

Expert verdict: Lots of studies to prove it works. However, only useful as part of a healthy diet - it isn't a licence to eat fatty foods. It's quite processed, and stanol ester occurs naturally in corn, wheat, rye and oats - you'd be better off eating more of these in their unprocessed form.

ORGANIC SLUMBER

BEDTIME MILK

79p per bottle at Waitrose

Product claims: Helps you sleep because it contains higher levels of melatonin, which regulates the body clock. These are achieved naturally by using milk produced by cows at night.

M Celebs taste test: Same as ordinary whole milk.

Expert verdict: Possibly helpful, but we don't know how much melatonin it contains. Melatonin supplements (not licensed here, but available in the US) aren't advised for children, or women who are pregnant/trying to conceive as they can affect hormones. It's doubtful this milk has high melatonin levels, but we wouldn't advise it for these groups.

HOVIS BEST OF HEALTH LOAF

from 85p

Product claims: A soft, wholemeal bread that helps maintain heart health. Has 25% less salt than standard wholemeal and added cholesterol-busting soluble fibre.

M Celebs taste test: Same as ordinary wholemeal.

Expert verdict: Healthier than Hovis's normal bread, but still quite processed. More natural loaves, like Cranks' organic wholemeal, have more fibre and less fat. Rye is also a good alternative. These are both dense breads though, so this is a good buy if you only like soft bread.

PJ DAILY DETOX

from pounds 1.29 per bottle

Product claims: Detox your system with an additive-free smoothie made with liver-cleansing milk thistle and antioxidant vitamin C.

M Celebs taste test: Quite sweet, but pleasant.

Expert verdict: It's a very pure product which will give you some fruit goodness, but it's made from concentrate which will destroy lots of enzymes and nutrients. And each bottle contains just 61g of milk thistle - you'd need to be taking about 400g every day during a detox.

Must try harder

MLLER VITALITY PROBIOTIC YOGURT DRINK

pounds 1.50 for 6

Product claims: Contains `friendly bacteria' L.acidophilus and Bifidobacteria sp, which help counter overgrowth of `bad bacteria' in the gut and improve your digestive health.

M Celebs taste test: A delicious, quick addition to breakfast.

Expert verdict: It has the right cultures, but it's hard for them to survive the journey to your gut and you'd need to consume vast quantities to make a difference. It's also packed with sugar which feeds good and bad bacteria. If you need to top up good bacteria levels (eg after taking antibiotics), opt for a probiotic supplement from a firm like Biocare (0121 433 3727).

LUCOZADE HYDRO ACTIVE FITNESS WATER

pounds 1.05 per bottle

Product claims: Provides better hydration during exercise than water because its fruity taste encourages you to drink more. Contains energy-releasing B vitamins and 23% of the RDA of calcium.

M Celebs taste test: Hovers between sharp and sickly.

Expert verdict: The reasoning behind the `better hydration' claim is dubious, and the calcium is actually calcium carbonate, a form that's hard to absorb. Sports drinks are only useful for endurance athletes - non-pros are far better off with water.

SLIMAVITE CHROMIUM DIET GUM

pounds 8.95 for tub of 72 (0870 240 4858, www.biovite.co.uk)

Product claims: A sugar-free chewing gum with chromium, believed to inhibit hunger.

M Celebs taste test: Minty fresh.

Expert verdict: To help control hunger you'd have to be eating at least 200 micrograms of chromium, which you won't get from this - the daily limit is eight pieces as it can have laxative effects. Consult a nutritionist if you suffer from cravings - they suggest a nutritional imbalance.

BOOTS CEREAL BAR WITH CALCIUM

69p per bar

Product claims: Helps keep bones healthy. Aimed at menopausal women who are particularly vulnerable to osteoporosis, but good for anyone deficient in calcium. Each bar provides 31% RDA.

M Celebs taste test: A good combo of chewiness and chocolate.

Lactose improves gain through nursery period: the benefit of lactose levels of up to 7.5% during the third and fourth week postweaning was demonstrated in three different environments with different pig sources.(Nutrition & Health: Swine) - Feedstuffs

IT is known that providing lactose in diets the first few weeks postweaning improves pig feed intake and gain through the nursery period.

The importance of this response is the subsequent reduction in days to market and increase in throughput that results by making sure pigs get off to a good start and by adding weight in the nursery.

Research and field experience clearly demonstrate that pigs make the transition from sow's milk to dry feed much more easily when lactose is included in the diet, resulting in higher feed intakes, more gain and fewer starve-out pigs.

[GRAPHICS OMITTED]

The obvious nutritional benefit of providing lactose is that it has improved digestibility compared to starches from cereal grains due to the pig's natural state of development of digestive enzymes after weaning.

However, enhancement of feed palatability and improvements in intestinal health are likely equally important in explaining the observed response to lactose.

In 2007, the price of dairy products used in pig feeds to provide lactose reached unprecedented levels and pressured feed manufacturers and nutritionists to lower the lactose levels of pre-starter and starter diets to bare minimums in order to optimize the economic return of lactose inclusion.

Many factors have contributed to a softening of the lactose market in 2008, and whey prices are now, in many instances, 25% of the highs reached in mid-2007 (data not shown).

During this same time period, the price of corn and other cereal grains has soared.

These market swings have resulted in some of the smallest price differentials between the cost of corn and lactose ever observed in the swine feeding industry.

This situation provides an opportunity to re-evaluate optimal lactose levels in starter programs and to take full advantage of the positive relationship between lactose level and pig performance.

Gain

A recent cooperative effort by researchers at the University of Kentucky, the University of Missouri and The Ohio State University has reconfirmed the value of feeding aggressive levels of lactose to pigs during the third and fourth week postweaning.

At each of the three universities, a trial was conducted evaluating the response to 0, 2.5%, 5.0%, 7.5% or 10.0% lactose from day 14 to 28 postweaning.

Pigs were weaned at 15-20 days of age and averaged 13.7 lb. After one week of a common phase 1 diet containing 20% lactose and one week of a common phase 2 diet containing 15% lactose, pens of pigs were administered treatment diets.

Responses to increasing the lactose level in the diets from 14 to 28 days postweaning were observed at each of the three university research sites.

Figure 1 illustrates the average daily gain (ADG) response when data were combined for the three trials. Although the analysis indicated a linear response, it appears that the response was maximized at 7.5% lactose.

The improvement in ADG as pigs were fed higher levels of lactose was a result of increased feed intake (Figure 2).

The economics of feeding the various lactose levels from 22 to 40 lb. are presented in the Table. The added gain from each inclusion of lactose was calculated by comparing the total amounts of gain during weeks three and four to the total gain for pigs fed 0% lactose during this period.

The pigs fed 7.5% lactose gained approximately 1 lb. more than pigs on the diet without lactose.

The cost of gain for each treatment was calculated from the reported feed efficiency numbers and calculated diet costs for each treatment using $6/bu. for corn, $375 per ton for soybean meal and $400 per ton for whey permeate (lactose source) with realistic costs for other fixed ingredients.

Estimates of the relationship between differences in the nursery exit weight and the impact on market weight were variable; however, it is generally accepted that a 1 lb. advantage in weight at the end of the nursery will increase through the subsequent grow-finish period.

For this example, an estimate of reduced days to market was made by assuming that 1 lb. of extra weight out of the nursery would result in a 2 lb. heavier pig at marketing and that ADG in the finishing period would be 1.85 lb. per day.

A cost of 12 cents per day for yardage and a finishing feed conversion of 2.80 were used with an average cost of a medium-energy finishing feed that was assumed to be $280 per ton.

When the cost of gain in finishing and yardage costs were considered, the additional weight out of the nursery for pigs fed 7.5% lactose from days 14 to 28 resulted in a 19 centsperpig benefit compared to having no lactose in the diet during this period. In conclusion, the benefit of lactose levels of up to 7.5% during the third and fourth week postweaning for pigs that averaged 13.7 lb. at weaning and were fed diets with pharmacological levels of copper, 6% fish meal and antibiotics was demonstrated in three different environments with different pig sources.

Assuming 24 pigs per sow per year and a net benefit of 19 cents per pig by feeding 7.5% lactose from day 14 to day 28 postweaning, the net return to the producer would be $45,600 for every 10,000 sows in production.

The above calculation assumes feeding to a constant market weight and fewer days to achieve that weight due to feeding lactose longer in the starter period.

Using another scenario, if barn days are fixed, the additional 1 lb. out of the nursery would result in selling an additional 2 lb. of market weight, and the economics are even more favorable.

Using August 2008 lean hog prices and factoring in the added feed cost, the benefit would be more than 50 cents per pig (more than $120,000 per 10,000 sows).

Regardless of how the economics are calculated, the bottom line is that current lactose pricing provides an opportunity to be aggressive with lactose levels in starter diets to maximize performance through the nursery period and improve production efficiencies to market.

Reference

J. Anim. Sci., Vol. 86, No. 1.

TO YOUR HEALTH : TIME TO BACK OFF? TIPS FOR IMPROVING CARE CAN PRODUCE HUGE BENEFITS.(L.A. LIFE) - Daily News (Los Angeles, CA)

Did you know 200 million work days are lost each year due to back pain? That's second only to the common cold, according to a government statistic.

August is Be Good to Your Back Month, and Relax the Back Stores in the Los Angeles area are providing free seminars and free on-site workplace ergonomic assessments designed to ease the pain 80 percent of Americans will suffer at some point in their lives.

Here are some back-saving pointers:

To aid proper back alignment when driving, position your seat so your knees are level with your hips and support your lower back by placing a lumbar support behind your back.

Adjustable armrests on office chairs can reduce neck, shoulder and lower back pain. Also, use a footrest at your desk to reduce lower back pressure. To avoid lower back pain while sitting, place a pillow or a lumbar roll in the small of your back. Avoid sitting with a wallet in your back pocket.

Standing puts pressure on your spine. If you must stand for long periods, put one foot on a stool to take pressure off the spine and help keep natural curves aligned. Avoid high-heeled shoes.

When you sleep on your back, put a pillow under your knees and a small support underneath your lower back. If you sleep on your side, place a pillow between your bent knees and hug a second pillow to take some pressure off your back.

For more information, call Relax the Back Stores at (800) 971-2225.

Healthy books: ``The Lice-buster Book: What to Do When Your Child Comes Home With Head Lice!'' by Lennie Copeland, illustrated by Ashley Copeland Griggs (Warner Books; $8.99). Copeland, mother of two and self-made lice expert, delivers step-by-step procedures for detecting and treating head lice.

``Living Healthy in a Toxic World,'' by David Steinman and R. Michael Wisner (Perigee; $12). A book on how to protect yourself from common, everyday toxins - in food, household cleaners and cosmetics.

Baby help in Spanish: ``Su Bebe,'' the first Spanish-language publication designed to answer the needs of expectant and new parents in Los Angeles County, is available free to pregnant women at more than 200 distribution outlets - including hospitals, HMOs, individual practitioners and government outreach programs such as the Women, Infants and Children Program. The 56-page magazine focuses on local services and resources, as well as prenatal and infant care education. To receive ``Su Bebe'' by mail, call Four Corners Publishing at (310) 444-0184.

Putting feet first: ``The Foot Health Guide'' addresses eight common foot problems, how they're caused and how to treat them. Among the problems discussed in the guide are tired, aching feet; corns and calluses; athlete's foot; and lower back pain. Request the free, pocket-size guide by sending a postcard with your name and address to: Dr. Scholl's Foot Health Guide, P.O. Box Y-6148, Department 96P, Young America, Minn., 55558-6148.

CAPTION(S):

2 Photos

Photo: (1) no caption (Book cover - THE LICE-BUSTER BOOK )

Software provides feed cost savings with phytase; Danisco developed Phycheck, a program that gives nutritionists greater flexibility when formulating corn-based broiler diets with phytase and offers producers greater profitability through feed cost savings.(Nutrition & Health: Poultry) - Feedstuffs

IN 2003, Danisco Animal Nutrition launched Phyzyme XP, the first new generation Escherichia coli phytase produced in yeast Schizosaccharomyces pombe.

This new generation E. coli phytase has been proven to be at least 20% more effective than fungal phytases at releasing phosphorus and has shown further improvements in calcium, energy and amino acid release. The benefits to the poultry producer are even greater feed cost savings and reduced costs associated with environmental management.

Efficacy

Compared to fungal phytases, this new generation E. coli phytase is more resistant to breakdown by the animal's own proteases as well as having a higher relative activity over a wider pH range. This means the new generation phytase is more effective throughout the digestive tract compared to other leading phytase products (Tables 1 and 2).

Phytase

Phytate is not only a potential phosphorus source but also an anti-nutrient that can bind other costly nutrients, reducing the supply of energy and amino acids to the animal. The diet digestibility is reduced because these bound nutrients are less available.

As the level of dietary phytate increases, the digestibility of the diet is reduced (Figure 1).

[FIGURE 1 OMITTED]

Phytases release phytate-bound nutrients. This new generation E. coli phytase releases more energy and amino acids as dietary phytate levels increase (Figure 2).

[FIGURE 2 OMITTED]

Traditional use of 'fixed' nutrient matrix values for phytase in the feed formulation fails to consider that the response to phytase will vary with factors such as dietary phytate level, bird age and phytase dose rate.

Feed cost savings

Traditionally, phytases tend to be included in the feed at fixed inclusion rates. With increasingly competitive phytase prices, there will be cases where higher inclusion of phytase can release more phytate-bound nutrients, offering a higher return on investment to the feed producer (Figure 3).

[FIGURE 3 OMITTED]

To help nutritionists establish the most economic use of phytase in their feeds, Danisco has developed the Phycheck service. This service includes a unique software program initially focused on broiler feeds that calculates specific matrix values for phosphorus, calcium, amino acids and energy according to phytase dose rate, dietary phytate level and bird age.

By using these scientifically proven matrix values, nutritionists can op timize phytase in their diet formulations to maximize feed cost savings.

Scientific results

The software program is derived from extensive digestibility and bird performance trials conducted in the U.S., Canada, Brazil, U.K. and Australia/New Zealand that cumulatively contributed more than 100 individual data points.

The diets used in the trials were corn/soy based and varied in phytate level by using higher phytate raw materials such as rice bran and canola meal. The new generation E. coli phytase was added to the diets at 250, 500, 750 or 1,000 phytate units (FTU) per kilogram of feed. Daily gain, feed intake and feed conversion were measured, together with energy (AME), ileal amino acid digestibility and phosphorus and calcium retention at 21 and 42 days of age.

The digestibility and performance results were compared to birds fed diets reduced in phosphorus and calcium with no phytase supplemented.

A 'multi-factorial model' was then developed to describe the bird responses--like improvements in AME and amino acid digestibility--according to phytase dose rate (250-1,000 FTU/kg feed), dietary phytate phosphorus level (0.23-0.33%) and bird age (0-21 or 22-42 days).

Phytase improved dietary AME, ileal protein and amino acid digestibility at all concentrations. There were also significant interactions between phytate level and phytase dose rate and other complex interrelationships. The software accounts for these interrelationships when calculating specific matrix values for phosphorus, calcium, amino acids and energy.

The digestibility data supported Danisco's bird performance trials, indicating that this new generation E. coli phytase liberates at least 20% more digestible phosphorus than fungal phytases at a dose of 500 FTU/kg feed. Calcium release was around 10% higher for the same phytase addition rate. Amino acid and energy release was also higher and was influenced by the complex interaction of phytase dose rate, dietary phytate phosphorus level and bird age.

Efficacy

Matrix values derived from the new software were validated in broiler performance trials in the U.S. (Auburn University) and the U.K. (ADAS) using corn/soybean meal based-diets.

These trials demonstrated that adding the new generation E. coli phytase at varying levels to diets reduced in phosphorus, calcium, energy and amino acids (according to Phycheck) maintained performance, offering considerable feed cost savings.

Feed cost savings

In today's challenging and increasingly competitive market, broiler producers can benefit from this new advancement in phytase optimization. Producers aiming to maximize feed cost savings can now apply phosphorus, calcium, energy and amino acid matrix values to phytase to fully exploit its potential, without risk to bird performance.

What could this mean for broiler producers in the U.S.? According to recent feed ingredient prices, and assuming 'simple' corn/soybean meal-based diets, feed costs could be reduced by $6 per ton--$1.50-2.00 more than using fungal phytases with fixed matrix values for calcium, phosphorus, energy and amino acids.

As phytase use continues to grow throughout the world and product choice for poultry producers and feed manufacturers becomes more diverse, so does the need for reliable tools to compare and optimize phytase use for maximum economic benefit.

JANET REMUS *

Corn germ byproduct may serve as fat source for finishing cattle. (Nutrition and Health/Beef).(full-fat corn germ use in finishing diets ) - Feedstuffs

With the increased production of ethanol in the Midwest, many corn byproducts have received much attention as potential ingredients for the animal feed industry.

At Kansas State University's 2003 Cattlemen's Day last month, S.P. Montgomery, J.S. Drouillard, J.J. Sindt, M.A. Greenquist, B.E. Depenbusch, E.J. Good, E.R. Loe, M.J. Sulpizio and T.J. Kessen presented research on the use of full-fat corn germ (FFG) as a lipid source in finishing diets containing steam-flaked corn as well as the effects of added vitamin E in finishing diets containing various concentrations of added fat on finishing performance and carcass characteristics of beef heifers.

They said FFG, a byproduct of corn wet milling, has traditionally been used for corn oil production and contains 45% lipid and 12% crude protein (dry matter basis). They noted that FFG has been used successfully as a fat source in finishing diets containing dry-rolled corn.

Procedures

Montgomery et al. utilized 888 crossbred beef heifers with an initial weight of 837 lb. in the trial. The heifers were processed (including vaccination against respiratory and clostridial diseases and implanting) over eight days. Immediately following processing, heifers were randomly assigned to dirt-surfaced pens so that each pen contained between 14 and 23 heifers each, depending on pen size. Each pen served as the experimental unit, and pens were blocked by date of implanting.

They reported that the dietary treatments consisted of finishing diets formulated to provide no added fat (Control), 4% tallow or 10% or 15% FFG on a dry matter basis (10% FFG and 15% FFG, respectively) with or without 2,000 IU of additional vitamin E per heifer daily. Treatments were assigned randomly to pens within each block.

Heifers were maintained on the control diet until all heifers were processed, upon which time heifers were weighed and their respective dietary treatments were initiated, the researchers said. Diets were fed once daily and were offered for ad libitum consumption.

At the end of the 105-day finishing period, each pen of heifers was weighed and transported to a commercial slaughter facility. Hot carcass weights and the incidence of liver abscesses were recorded at time of slaughter, Montgomery et al. reported, and other carcass traits were measured following a 24-hour chill.

Results, discussion

The effects of fat addition and FFG on finishing performance and carcass characteristics are shown in Table 1. Fat addition decreased (P < 0.01) dry matter intake (DMI) and tended (P < 0.09) to improve, gain efficiency when compared to the control, Montgomery et al. reported, although marbling score and the percentage of carcasses grading U.S. Department of Agriculture Choice were decreased (P < 0.01) in response to supplemental fat. They said it was not known whether this was an effect of decreased feed intake or an effect of fat on marbling.

Tallow and 10%FFG yielded similar finishing performance and carcass characteristics, they said, which suggests that including FFG at 10% in finishing diets can effectively replace 4.2% tallow as a fat source.

According to the researchers, increasing FFG decreased DMI (linear, P < 0.01), daily gains (linear, P < 0.03), final bodyweight (linear, P < 0.02), hot carcass weight (linear, P < 0.02), as well as marbling score (linear, P < 0.01) and the number of carcasses grading USDA Choice (linear, P < 0.01).

Mongtomery et al. reported that gain efficiency was improved when 10% FFG was added to the diet, but this benefit was lost when it was increased to 15% of the diet (quadratic, P < 0.03). They said increasing FFG tended (linear, P < 0.06) to reduce the incidence of liver abscesses, which could be a result of decreased feed intake or possibly some antimicrobial property of the FFG that suppressed the growth of bacteria responsible for liver abscesses.

According to the group, vitamin E addition did not affect finishing performance but did marginally increase (P < 0.04) the number of carcasses grading USDA Select and decrease (P < 0.05) the number of carcasses grading USDA Standard (Table 2). They said this effect might have been due to the antioxidant properties of vitamin E.

So what?

According to Montgomery et al., this study suggests that FFG can serve as a supplemental fat source for finishing cattle and result in a performance response similar to that obtained from an equal amount of tallow.

High moisture tempering

Also at this year's Kansas State Cattlemen's Day, B.E. Depenbusch, J.S. Drouillard, R.K. Phebus, A.B. Broce, C.M. Gordon and J.J. Sindt presented their research on the role of high-moisture tempering in the spread of pathogens.

They said visual observations suggest that houseflies (Musca dornestica) have an affinity for tempered steam-flaked corn compared to nontempered steam-flaked corn. High-moisture tempering of whole shelled corn prior to flaking resulted in significantly higher moisture content (37%) of the flaked corn as compared to industry standards (20%).

Depenbusch et al. pointed out that recent research has shown that houseflies are a common carrier of pathogens such as salmonella and Escherichia coli O157:H7. They said, in light of these observations, one might conclude that tempering steam-flaked corn may attract more flies and pathogens resulting in higher number of foodborne pathogens shed by the cattle.

To test their theory, they tempered whole shelled corn by mixing corn with water in a stationary mixer periodically for 24 hours. The tempered corn was then flaked to a bulk density of 26 lb./bu., resulting in final moisture content of 37%. Nontempered whole shelled corn was also flaked to the same bulk density as the tempered steam-flaked corn samples. To determine initial bacterial counts, 250-g aliquots of tempered and nontempered corn were sampled directly from the steam faker following completion of the flaking process and immediately refrigerated.

Depenbusch et al. said additional samples of each corn treatment was acquired and left exposed to the environment and flies for the next 21 hours; samples were then aseptically mixed completely and thoroughly by hand. Random grab samples were used to acquire a 250-g aliquot, which was refrigerated prior to enumeration of microbial populations.

To determine whether tempering and exposure to flies had any effect on fecal shedding, Depenbusch et al. fed steers total mixed rations containing either tempered or nontempered steam-flaked corn and collected fecal samples on day 56 of the feeding period.

According to. these researchers, tempered steam-flaked corn samples had numerically higher generic E. coli coliforms, total coliforms and total plate counts. Non-E. coli coliforms, generic E. coli coliforms, total coliforms and total plate counts were all numerically higher for the tempered total mixed rations than for their nontempered counterparts, they reported.

Also, fly exposure significantly increased non-E. coli coliforms, genenc E. coli, total coliforms and total plate counts for the tempered and non-tempered steam-flaked corn samples (P < 0.05) but not the total mixed rations.

When fed to steers, Depenbusch et al. reported that those cattle that received nontempered rations actually shed more acid-resistant coliforms than cattle fed rations containing tempered steam-flaked corn. They said this was contrary to their hypothesis because cattle on the tempered rations had a greater intake of coliforms.

U STUDY: CORN ETHANOL NO BETTER THAN GAS; The U research that the biofuel takes a heavy toll on the environment and health was greeted by skepticism by ethanol producers.(NEWS) - Star Tribune (Minneapolis, MN)

Byline: TOM MEERSMAN; STAFF WRITER

Corn ethanol is no better fuel than gasoline, and it may even be worse for air quality, according to a new University of Minnesota study.

The study, released Monday, is the first one to estimate the economic costs to human health and well-being from three different fuels -- gasoline, corn-based ethanol and cellulosic (plant-based) ethanol -- its authors say.

Scientists and economists looked at life-cycle emissions of growing, harvesting, producing and burning different fuels, and concluded that ethanol made from switchgrass and other plant materials is far better than either corn ethanol or gasoline.

'Our study shows that if we're really going to make choices in the best interest of the public, we need to look not only at what's cheapest to produce, but what are the costs to the public in terms of environmental and health effects,' said Jason Hill, research associate in applied economics and a resident fellow at the U's Institute on the Environment.

Ethanol is a $6 billion industry in Minnesota, according to state estimates. The Minnesota Department of Agriculture calculated that the 17 ethanol plants in the state produced 670 million gallons of ethanol in 2007 and provided 26,000 'direct impact' jobs.

The university's study will be published in this week's issue of the Proceedings of the National Academy of Sciences and was posted online on Monday afternoon at the PNAS site.

No love from ethanol backers

Ethanol advocates said they haven't seen the study and will need time to understand how the conclusions were reached.

'I'm stifling a yawn,' said Mark Hamerlinck, communications director for the Minnesota Corn Growers Association. 'It would be news if the university had anything positive to say about corn ethanol. It's how they make a living over there.'

His comment was an apparent reference to a controversial paper published by the university a year ago that said the exploding demand for biofuels will change the landscape and worsen global warming if farmers around the world clear forests and grasslands to grow more corn, soybeans and sugar cane.

In the latest study, the health concern comes mainly from microscopic particulates in the air, which are produced when fossil fuels are burned. They accumulate in the lungs and can cause a variety of respiratory and other problems.

The fine particles, similar to soot, are produced from the earliest stages by the farm equipment used to plant, fertilize and harvest the corn, or the drills and pumps used to extract and transport crude oil to refineries.

From 19 cents to $1.45 a gallon

The study concluded that the total environmental and health costs of making a gallon of gasoline was about 71 cents, compared with a range of 72 cents to $1.45 for corn-based ethanol, and 19 to 32 cents for cellulosic ethanol, depending upon the technology and type of plants used.

A major difference between corn-based and 'cellulosic' ethanol is that biorefineries producing corn ethanol need to purchase electricity, while those producing cellulosic ethanol can burn the plant waste and generate their own power, the study said. That adds another source of air pollution to corn ethanol as well.

Whatever its benefits, Hamerlinck said, cellulosic ethanol cannot yet be made on a large scale.

He doesn't understand why researchers 'bash' corn ethanol. It's a domestic source of fuel, he said, and farmers should be given more credit for developing and investing in it.

'If folks in their ivory towers at the university continue to pummel this industry, it doesn't do anyone any good' except perhaps for oil-rich countries around the world, Hamerlinck said.

Hill said that the study is not biased against corn ethanol.

'We're not coming at this with any preconceived notions of what the best fuel should be,' he said. 'We're just investigating and trying to take an independent look at the underlying factors and consequences of global energy and food use.'

Net energy system may have benefits for performance.(Nutrition And Health/Swine) - Feedstuffs

Net energy provides the closest estimate of the true energy available for maintenance and production. The nutritional and economic ranking of feedstuffs depends on the energy system. For practical purposes, the superiority of the net energy System (in comparison with the digestible or metabolizable systems) for predicting performance and carcass quality can be demonstrated.

The effect of reducing the protein level in diets for growing pigs has been investigated in a number of experiments, showing no detrimental effect on performance and nitrogen retention--but markedly reduced nitrogen excretion--when sufficient amounts of the essential amino acids are supplied to this type of diet (Bourdon et al., 1995; Canh et al., 1998). However, there is a trend for fatter carcasses when pigs are fed low protein diets supplemented with amino acids (Kerr et al., 1995; Tuitoek et al., 1997; Raj et al., 2000).

Lowering the dietary crude protein (CP) level is accompanied by a more efficient utilization of energy, due to a significant reduction in heat production and energy lost in urine. This results in a greater quantity of retained energy with low protein diets at identical digestible (DE) or metabolizable energy (ME) intake. The net energy (NE) system is able to take this effect into account. The superiority of the NE system for predicting performance and carcass quality has been confirmed especially when reduced protein diets are fed (Dourmad et al., 1993; Le Bellego et al., 2000 and 2001).

The following article will discuss the applicability of the NE system in comparison to the DE and ME system. Special emphasis is placed on the effects of energy system on performance, carcass quality, nitrogen excretion as well as least-cost diet formulation.

Comparison of energy systems

In theory, a reduced protein, amino acid-supplemented diet should be nutritionally superior to an all-intact protein diet. By feeding low-protein, amino acid-supplemented diets with less excess of amino acids, fewer amino acids are deaminated, converted to urea and excreted in the urine. As a result, less energy is needed for these energy requiting metabolic processes. However the savings in energy as a result of not having to deaminate excess amino acids is, in some cases, simply deposited as body fat in pigs fed low-protein diets. The reason for the increase in carcass back fat is likely due to a higher NE content of the low-protein, amino acid-supplemented diet.

Although the ME content in corn and soybean meal is the same (3,650 kcal/kg; Table 1), the NE content in corn is considerably higher (2,970 versus 1,930 kcal/kg; Table 1). Therefore in the case of a corn-soybean meal diet a reduction of 2 percentage units in dietary protein results in an increase in dietary NE content by about 2%.

The data in Table 1 shows that the efficiency of utilization of DE or ME for NE is not constant. Therefore, the hierarchy among feedstuffs is different in the DE, ME or NE system. Comparing some typical feedstuffs clearly illustrates that both the DE and ME system in general overestimate the energy value of high-protein and high-fiber feedstuffs, whereas feedstuffs high in starch or fat are underestimated.

NE values are defined as ME minus heat increment associated with metabolic utilization of ME and the energy cost of ingestion and digestion of the feed (Noblet, 1996). NE values provide the closest estimate of the 'true' energy available for maintenance and production purposes.

Energy utilization, performance

The increase in fat deposition in pigs fed low-protein, amino acid-supplemented diets can be prevented by maintaining the same ratio of digestible amino acids to NE as in the intact protein diet (Dourmad et al., 1993; Le Bellego et al., 2000 and 2001).

In a performance trial (Canh et al., 1998), the effect of three levels of dietary protein (16.5, 14.5 and 12.5%) on performance and carcass characteristics of growing-finishing pigs (52 to 104 kg bodyweight) were examined. All diets were formulated to contain 0.76 g digestible lysine/MJ NE. The level of dietary CP did not influence feed intake, daily gain, .feed conversion and carcass characteristics (Table 2, p. 13).

With the reduction in dietary CP level--at similar DE or ME intakes--Le Bellego et al. (2001) observed a significant reduction in heat production and urinary energy loss (Table 3).

The significantly lower heat production was due to a reduction of the thermic effect of feed, which is reduced when the dietary protein level is lowered, and corresponded to 18.7 ,and 15.2% of ME intake for the high- and low-CP diets, respectively. Due to the reduction of urinary energy losses and heat production, the efficiencies of DE and ME for NE are improved when dietary CP level is reduced (Table 4). The NE system is able to take this effect into account.

For each 1 g decrease in protein intake (and its replacement by starch), urinary energy and heat loss are reduced 3.5 and 7.0 kJ, respectively (Le Bellego et al., 2001).

Le Bellego et al. (2000) conducted a study to determine the effect of low-protein diets with or without fat addition on growth performance and body composition of growing-finishing pigs in thermoneutral (22[degrees]C) or high (29[degrees]C) ambient temperature.

Daily weight gain, lean meat and fat tissue (Table 4) were not affected by treatment. Feed conversion was significantly affected by diet with best feed conversion observed for the low CP + fat diet.

The effect of heat stress on performance of pigs is shown in Table 5. Feed intake was significantly reduced 15% by increasing the ambient temperature from 22 to 29[degrees]C. Weight gain was not affected by diet but by temperature with a significant reduction of 13% at high ambient temperature. Feed conversion was not affected by temperature but by diet with a significant advantage for the low CP and low CP + fat diets. The increase of ambient temperature also resulted in a reduction in fat tissue (-8%).

Pigs under heat stress showed a significant reduction in feed intake and daily gain. However, the depression in feed intake (Figure 1) and weight gain (Figure 2) tended to be higher for the high CP diet-than for the low CP or low CP + fat diet.

[FIGURES 1-2 OMITTED]

This effect holds especially true for the finishing phase (64-100 kg bodyweight), showing a clear advantage of feeding low-protein diets under heat stress conditions.

Practical diet formulation

For least-cost formulation purposes, it is important to predict the energy values of the different feed ingredients. Today, it is well accepted that NE is the closest estimate of the true energy value of ingredients. Since the NE value of feedstuffs and diets cannot be measured routinely, regression equations can be used for predicting the dietary NE content from DE or ME and chemical characteristics (Table 6). The NE value of free amino acids is 75% of their gross energy content (Noblet et al., 1994).

It is important to express the energy requirement of the animal on the same basis as the energy value of the feed. In order to transfer energy requirements expressed on a DE or ME basis to NE requirements, one should simply multiply the present DE or ME specification by 0.71 or 0.74, respectively (Noblet et al., 1994).

Results of least-cost formulation will depend on the energy system. For instance, diets formulated based on the NE concept generally have a lower CP content and subsequent higher supplementation of amino acids, while dietary costs can be reduced.

The potential effect of the energy system on least-cost formulation is shown in Table 7. In this example, corn-soybean meal diets were formulated based on ME or NE for the growing (25-40 kg bodyweight) and finishing (70-105 kg bodyweight) phases, respectively.

Within each phase, diets were formulated on ME basis and standardized digestible amino acids. In the growing phase, diet 1 was formulated to contain 13.5 MJ/kg ME, which resulted in dietary NE and CP contents of 9.88 MJ/ kg and 18.7%, respectively.

Formulating diet 2 with the same ingredients to a NE content of 9.88 MJ/ kg as well as equal levels of amino acids compared with diet 1 resulted in a slight reduction in dietary CP content. The actual diet composition moved to a lower level of soybean meal with elevated inclusion levels of corn and amino acids.

The same principles were applied and observations were made for the finishing phase (diet 3 versus diet 4).

The economic benefit of formulating diets based on NE versus ME can also be deducted from Table 7. Feed costs are reduced about 2% in both phases when diets are formulated on NE basis.

Conclusions

NE provides the closest estimate of the true energy available for maintenance and production. The nutritional and economic ranking of feedstuffs depends on the energy system; therefore, the result of least-cost formulation depends on the energy system as well. DE and ME systems systematically overestimate the energy content of protein-or fiber-rich feeds and underestimate the energy value of starch- or fat-rich feeds.

For practical purposes, the superiority of the NE system (in comparison with the DE or ME system) for predicting performance and carcass quality--especially when reduced-protein diets are fed--can be demonstrated. Diets formulated according to the NE concept are characterized by a lower CP content, a higher supplementation of amino acids and reduced dietary costs.

 TABLES  1. Energy values (kcal/kg) of some ingredients in DE, ME and NE system (Noblet et al., 1994)  Ingredients    DE     ME     NE    ME:DE  NE:ME  Corn          3,780  3,650  2,970  0.97   0.81 Wheat         3,870  3,780  2,900  0.98   0.77 Tapioca       3,790  3,720  3,080  0.98   0.83 Peas          3,880  3,750  2,640  0.97   0.70 Soybean meal  3,910  3,650  1,930  0.93   0.53  2. Effect of reducing dietary protein on performance and carcass characteristics of pigs (52-104 kg bodyweight; Canh et al., 1998)                                High     Medium     Low      Diet Dietary CP (%)               (16.5)    (14.5)    (12.5)   effect  Weight gain, g per day        805       805       797       NS Feed intake, g per day      2,249     2,245     2,257       NS Feed:gain ratio                 2.75      2.75      2.79    NS Back fat thickness, mm         15.2      15.4      15.9     NS Lean meat, %                   57.2      57.1      56.7     NS Muscle thickness, mm           56.9      56.5      57.0     NS Digestible lysine, g/MJ NE         0.76 for all treatments  TABLES  3. Effect of dietary CP level on energy balance and utilization in growing pigs (50-70 kg bodyweight; Le Bellego et al., 2001)  CP (%)                            18.9        16.7        14.6  Energy intake (2)  DE intake                         2.74        2.75        2.76  ME intake                         2.61        2.65        2.67  Urinary energy, % DE intake       3.80 (a)    3.32 (a)    2.87 (c)  Heat production, % ME intake     56.7 (a)    55.2 (ab)   53.2 (bc)  Thermic effect of feed,   % ME intake                     18.7        16.9        16.9 Energy utilization  NE/DE, %                         69.6 (a)    72.1 (b)    73.2 (bc)  NE/ME, %                         72.8 (a)    74.9 (ab)   75.8 (b)  N[E.sub.measured]/   N[E.sub.calculated] (3), %      97.9       100.0       100.3  CP (%)                             12.3          Diet effect (1)  Energy intake (2)  DE intake                          2.67               NS  ME intake                          2.60               NS  Urinary energy, % DE intake        2.27 (d)           **  Heat production, % ME intake      52.8 (c)            **  Thermic effect of feed,   % ME intake                      15.2                NS Energy utilization  NE/DE, %                          74.5 (c)            **  NE/ME, %                          76.6 (b)            **  N[E.sub.measured]/   N[E.sub.calculated] (3), %      101.0                NS  (1) Statistical significance: analysis of variance with diet as main effect. Statistical significance: NS: P > 0.05; **: P < 0.01. Different superscripts indicate significantly different means (P < 0.05).  (2) MJ per day per kilogram [bodyweight.sup.0.60].  (3) Calculated according to Noblet et al. (1994).  4. Effect of low heat increment diets on feed intake, performance and body composition of pigs (27-100 kg bodyweight; Le Bellego et al., 2000)  Temperature                       22[degrees]C Diet CP level (%)         High,        Low,          Low, (27-64 kg BW/             19.7/        15.3/        + fat, 64-100 kg BW)             17.5         12.5       16.4/13.3  Feed intake  g per day              2,752 (a)    2,575 (b)     2,544 (b)  MJ NE per day          28.14 (a)    27.02 (a)     28.26 (a) Performance  ADG, g per day         1,098 (a)    1,057 (a)     1,078 (a)  Feed conv. ratio        2.52 (a)     2.44 (ab)     2.36 (bc) Body composition at slaughter  Lean meat,   % of carcass           58.7 (a)     59.7 (ac)     59.7 (ac)  Fat tissues,   % of carcass           25.7 (a)     24.1 (ac)     24.5 (ac)  Temperature                       29[degrees]C Diet CP level (%)         High,        Low,           Low, (27-64 kg BW/             19.7/        15.3/         + fat, 64-100 kg BW)             17.5         12.5        16.4/13.3  Feed intake  g per day              2,265 (c)    2,243 (c)     2,202 (c)  MJ NE per day          23.16 (c)    23.55 (bc)    24.45 (b) Performance  ADG, g per day           930 (b)      917 (b)       955 (b)  Feed conv. ratio        2.46 (ab)    2.45 (ab)     2.30 (c) Body composition at slaughter  Lean meat,   % of carcass           61.4 (b)     60.6 (bc)     60.3 (bc)  Fat tissues,   % of carcass           22.0 (b)     23.1 (bc)     23.3 (bc)  Temperature Diet CP level (%)               Statistics (1) (27-64 kg BW/                                   Diet x 64-100 kg BW)           Diet         Temp.       Temp.  Feed intake  g per day               **           **          NS  MJ NE per day           **           **          NS Performance  ADG, g per day          NS           **          NS  Feed conv. ratio        **           NS          NS Body composition at slaughter  Lean meat,   % of carcass           NS           **           *  Fat tissues,   % of carcass           NS           **          NS  Diets based on wheat, corn and soybean meal, with 0.85 g standardized ileal digestible lysine per MJ NE.  (1) Statistical significance: analysis of variance with diet as the main effect. Statistical significance: NS: P > 0.05; *: P < 0.05; **: P < 0.01. Different superscripts indicate statistically different means (P < 0.05).  5. Effect of heat stress on performance of pigs (27-100 kg bodyweight; Le Bellego et al., 2000)  Temperature                   22[degrees]C   29[degrees]C  Feed intake, g per day        2,624 (1)      2,237 Daily bodyweight gain, g      1,078 (1)        934 Feed conversion                   2.44           2.40 Lean meat, % carcass             59.4 (1)       60.8 Fat tissues, % carcass           24.8 (1)       22.8                                29 vs. 22[degrees]C, Temperature                      % difference  Feed intake, g per day              -15 Daily bodyweight gain, g            -13 Feed conversion                      +2 Lean meat, % carcass                 +2 Fat tissues, % carcass               -8  (1) P < 0.01.  6. Prediction of NE content (kcal/kg DM) of diets from DE or ME content (kcal/kg DM) and/or chemical characteristics (g/kg DM; Noblet et al., 1994) (1)  Number                         Equation [R.sup.2]  1    NE = 0.703 x DE  + 1.58 x EE + 0.47 x        ST - 0.97 x CP - 0.98 x CF                          0.97 2    NE = 0.700 x DE  + 1.61 x EE + 0.48 x        ST - 0.91 x CP - 0.87 x ADF                         0.97 3    NE = 0.730 x ME  + 1.31 x EE + 0.37 x        ST - 0.67 x CP - 0.97 x CF                          0.97 4    NE = 0.726 x ME  + 1.33 x EE + 0.39 x        ST - 0.62 x CP - 0.83 x ADF                         0.97 5    NE = 2875 + 4.38 x EE + 0.67 x        ST - 5.50 x Ash - 2.01 x (NDF - ADF) - 4.02 x ADF   0.93  (1) EE, ST, CF, ADF, NDF for ether extract, starch, crude fiber, acid detergent fiber and neutral detergent fiber, respectively.  7. Effect of energy system on least-cost formulation                                               Growing phase                                           (25-40 kg bodyweight)  Ingredients (%)                       Diet 1 (ME)    Diet 2 (NEb)  Corn                                     60.06          66.16- Wheat middlings                          10.00           5.83 Soybean meal (48% CP)                    24.86          24.67 DL-methionine (99%)                       0.04           0.04 L-lysine hydrochloride                    0.11           0.12 L-threonine                              --             -- Soybean oil                               1.82          -- Dicalcium phosphate                       1.01           1.14 Calcium carbonate                         0.78           0.71 Sodium chloride                           0.32           0.33 Premix                                    1.00           1.00  Nutrients (%)  ME, MJ/kg (kcal/kg)                 13.50 (3,230)   13.31 (3,180) NE, MJ/kg (kcal/kg)                  9.88 (2,360)    9.88 (2,360) CP                                      18.7            18.5 Std. digestible lysine (a)               0.90            0.90 Std. digestible methionine (a)           0.31            0.31 Std. digestible methionine + cysteine (a)                0.57            0.57 Std. digestible threonine (a)            0.59            0.59 Std. digestible tryptophan (a)           0.17            0.17 Cost ($/100 kg) (c)                     13.59           13.38                                              Finishing phase                                          (70-105 kg bodyweight)  Ingredients (%)                       Diet 3 (ME)     Diet 4 (NE)  Corn                                     58.17          63.97 Wheat middlings                          20.00          19.57 Soybean meal (48% CP)                    17.30          13.06 DL-methionine (99%)                       0.01           0.03 L-lysine hydrochloride                    0.07           0.20 L-threonine                              --              0.06 Soybean oil                               1.40          -- Dicalcium phosphate                       0.80           0.89 Calcium carbonate                         0.95           0.93 Sodium chloride                           0.31           0.31 Premix                                    1.00           1.00  Nutrients (%)  ME, MJ/kg (kcal/kg)                  13.00 (3,100)   12.75 (3,050) NE, MJ/kg (kcal/kg)                  9.62 (2,300)    9.62 (2,300) CP                                      16.4            15.0 Std. digestible lysine (a)               0.71            0.71 Std. digestible methionine (a)           0.25            0.25 Std. digestible methionine + cysteine (a)                0.49            0.48 Std. digestible threonine (a)            0.50            0.50 Std. digestible tryptophan (a)           0.15            0.14 Cost ($/100 kg) (c)                     12.11           11.91  (a) Ratios of standardized digestible methionine + cystine, threonine and tryptoptnan to lysine were at least 62:, 65: and 19:100 or 65:, 70: and 19:100 for the growing and finishing period, respectively, with methionine:methionine + cysteine set at 55:100.  (b) Formulated to contain equal NE and standardized digestible amino acid levels as diet formulated on ME.  (c) Basis: U.S. ingredient prices, spring 2001. 

REFERENCES

Bourdon, D., J.Y. Dourmad and Y. Henry. 1995. Reduction des rejets azotes chez le porc en croissance par la raise en oeuvre de l'alimentation multiphase, associee a l'abaissement du taux azote. J. Rech. Porc. Ft. 27:269-278.

Canh, T.T., A.J.A. Aarnink, J.B. Schutte, A. Sutton, D.J. Langhout and M.W.A. Verstegen. 1998. Dietary protein affects nitrogen excretion and ammonia emission from slurry of growing-finishing pigs. Livest. Prod. Sci. 56:181-191.

Dourmad, J.Y., Y. Henry, D. Bourdon, N: Quiniou and D. Guillou. 1993. Effect of growth potential and dietary protein input on growth performance, carcass characteristics and nitrogen output in growing-finishing pigs. In: M.W.A. Verstegen, L.A. den Hartog, G.J.M. van Kempen and J.H.M. Metz (eds.). Nitrogen flow in pig production and environmental consequences. Pudoc. Wageningen, The Netherlands. p. 206-211.

Kerr, B.J., F.K. McKeith and R.A. Easter. 1995. Effect of performance and carcass characteristics of nursery to finisher pigs fed reduced crude protein, amino acid-supplemented diets. J. Anita. Sci. 73:433-440.

Le Bellego, L., J. van Milgen, M. Rademacher, S. van Cauwenberghe and J. Noblet. 2000. Utilization of low heat increment diets at high ambient temperatures in growing pigs. J. Anita. Sci. 78 (Suppl. 1):186.

Le Bellego, L., J. van Milgen, S. Dubois and J. Noblet. 2001. Energy utilization of low-protein diets in growing pigs. J. Anim. Sci. 79:1259-1271.

Noblet, J. 1996. Digestive and metabolic utilization of dietary energy in pig feeds: Comparison of energy systems. In: P.C. Garnsworthy, J. Wiseman and W. Haresign (eds.). Recent advances in animal nutrition. Nottingham University Press, Nottingham, U.K. p. 207-231.

Noblet, J., H. Fortune, X.S. Shi and S. Dubois. 1994. Prediction of net energy value of feeds for growing pigs. J. Anita. Sci. 72:344-354..

Raj, S., H. Fanrejewski, D. Weremko, G. Skiba, L. Buraczewska, T. Zebrowska and I.K. Han. 2000. Growth performance, body composition and protein and energy utilization of pigs fed ad libitum diets formulated according to digestible amino acid content. Asian-Aust. J. Anita. Sci. 13:817-823.

Tuitoek, K,, L.G. Young, C.F.M. de Lange and B.J. Kerr. 1997. The effect of reducing excess dietary amino acids on growing-finishing pig performance: An evaluation of the ideal protein concept. J. Anita. Sci. 75:1575-1583.

Optimum CP, WCGF levels suggested for finishing diets. (Nutrition and Health/Beef).(crude protein, wet corn gluten feed) - Feedstuffs

As the corn milling industries have continued to expand production, interest in using coproducts of these processes as livestock feedstuffs has also increased.

Many research trials, particularly at Midwest universities, are being conducted to determine the proper use of these feedstuffs to optimize animal performance.

One such experiment, reported in the 2002 Nebraska Beef Report, was conducted by Hushton Block, graduate student; Casey Macken, research technician, and Terry Klopfenstein, professor in the animal science department at the University of Nebraska, Lincoln, and Rob Cooper and Rick Stock of Cargill Corn Milling, Blair, Neb.

The objectives of their research were to determine the optimum level of corn steep liquor to include in yearling steer finishing diets based on steam-flaked corn and corn bran and to determine the optimum level of wet corn gluten feed (WCGF) and crude protein (CP) to include in steam-flaked corn finishing diets for steer calves.

According to the researchers, corn steep liquor (with or without distiller solubles) and corn bran (with or without solvent-extracted germ meal) are the primary components of WCGF. They said WCGF alleviates acidosis in dry-rolled corn finishing diets, thereby improving performance. Also, they noted that both steep liquor and WCGF supply degradable intake protein (DIP) as true protein, which may also improve performance compared to urea.

Procedures

Trial 1. Block et al. used 93 yearling steers in a 104-day finishing trial to investigate the effects of steep liquor inclusion level in steam-flaked corn! corn bran-based diets. They pointed out that the steep used in this trial was a combination of steep liquor and distillers solubles.

Treatments for this trial consisted of adding steep at 0, 10 and 20% of dietary dry matter (DM). Twelve pens of steers with seven or eight steers per pen were randomly allotted to the three treatments, resulting in four replicates per treatment, Block et al. said.

Trial 1 diets were formulated to contain (DM basis) a minimum of 13.0% CP, 0.70% calcium, 0.35% phosphorus and 0.70% potassium and included 27 g per ton monensin and 10 g per ton tylosin. Steers were adapted to the final diet by using four adaptation diets containing alfalfa hay at 45, 35, 25 and 15% of DM for three, four, seven and seven days, respectively. Steers were implanted and treated for internal and external parasites on day 1.

Trial 2. In this trial, Block et al. used 18 individually fed yearling steers in a 154-day individual feeding trial to investigate the effect of steep inclusion in steam-flaked corn/corn bran-based diets. Treatments consisted of adding steep at 0 or 10% of diet DM.

Trial 2 diets were formulated to contain a minimum of 13.4% CP, 0.70% calcium, 0.35% phosphorus and 0.70% potassium and included 28 g per ton monensin and 10 g per ton tylosin. Steer intakes were started at 11 lb. DM per day and increased 0.5 lb. DM per day to ad libitum intake Trial 2 steers were implanted on day 1 and re-implanted on day 41.

Trial 3. To investigate the effects of WCGF and CP levels in steam-flaked corn-based diets, the researchers used 360 steer calves in a 166-day finishing trial. They said treatments for this trial consisted of adding WCGF at 0, 20, 30 and 40% and CP levels of 13.0, 13.7 and 14.4% of diet DM. Block et al. pointed out that these CP levels were achieved with urea supplementation.

The researchers noted that the combination of 40% WCGF and 13.0% CP was infeasible due to the CP content of the feed ingredients, which, along with pen availability, resulted in the exclusion of this combination.

According to the report, CP variation in the feed ingredients resulted in 'higher-than-anticipated CP levels' (as reflected in the column headings for Table 2).

The researchers said the diets for this trial were formulated to contain (DM basis) a minimum of 0.70% calcium; 0.35% phosphorus and 0.70% potassium and included 27 g per ton monensin and 10 g per ton tylosin. Steers were vaccinated for respiratory disease, treated for internal and external parasites and implanted on day 1. On day 70, steers were retreated for external parasites and re-implanted.

Results

Trial 1. The researchers reported that the inclusion of steep at 0, 10 or 20% of diet DM did not affect (P > 0.05) feedlot performance or measured carcass evaluation variables (data not shown).

However, they noted that observed numerical differences suggested that hot carcass weight (HCW), average daily gain (ADG) and feed efficiency tended toward quadratic patterns in response to increased levels of steep inclusion. Block et al. said there was a numerical benefit in HCW (+3%), ADG (+9%) and feed efficiency (+5%) to increasing the inclusion of steep from 0 to 2 10% of DM. Conversely, they noted that increasing steep from 10 to 20% resulted in reduced ADG (-1%), no benefit for HCW (0%) and decreased feed efficiency (-3%).

Trial 2. The inclusion of steep at 10% of diet DM did not affect (P > 0.05) the feedlot performance parameters in this trial, Block et al. pointed out (Table 1). Similar to the trend observed in trial 1, they said the observed numerical values for feed efficiency in trial 2 tended to be improved with inclusion of steep at 10% of diet DM.

Therefore, Block et al. concluded that the results of these trials suggest that the inclusion of steep at 10% of diet DM in steam-flaked corn/corn bran-based finishing diets may be beneficial in improving feed efficiency.

Trial 3. For the third trial, the researchers reported that HCW, ADG and feed efficiency (Table 2) responded to increasing levels of WCGF in a quadratic fashion (P < 0.05) and dry matter intake (DMI) responded in a linear fashion (P < 0.05).

As a result of increasing CP levels, HCW, ADG and feed efficiency responded in a linear fashion (P < 0.05), the researchers said.

According to the researchers, net energy (NE) levels for trial 3 were calculated from feed energy values (Table 3). They conducted a nonlinear analysis using the 20 and 30% WCGF levels, and they determined a breakpoint of 8.6% DIP for ADG and 8.4% DIP for feed: gain.

The researchers predicted metabolizable protein and DIP levels for trial 3 (Table 3) according to the 2000 National Research Council (NRC) beef model using microbial efficiency values determined by balancing DIP requirements. They said inadequate DIP supply was indicated for 20% WCGF at 13.4% CP and 30% WCGF at 13.5% CP.

According to Block et al., the NRC predictions suggested that the CP requirement for the 20 and 30% WCGF levels was approximately 13.7%. There was a small response in efficiency (Table 2) for the 20% level of WCGF when CP was increased to levels more than 14.1%, but no response occurred with a similar increase for the 30% WCGF level, they said.

Block et al. said these results indicate that the level of WCGF to include in steam-flaked corn-based finishing diets to optimize ADG, feed efficiency and HCW of steer calves is in the range of 20-30% of dietary DM.

The researchers noted that the effect of WCGF on observed mean animal performance responses should only be evaluated at the higher CP levels where DIP is not limiting. Predicted treatment means were remarkably similar for HCW and ADG (not shown) between the 20 and 30% WCGF treatments.

Additionally, they said, if WCGF is priced lower than corn, WCGF's lower price may justify higher inclusion levels as the economic benefits may outweigh small performance losses.

Good for you health, easy on your walletThe many benefits of beans - SouthtownStar (Chicago, IL)

By Donna Vickroy (708) 633-5982 dvickroy@southtownstar.com Got high blood pressure? Diabetes? Weight problems? If so, beans should be a regular on your grocery list. High in potassium, antioxidants and protein, beans often are prescribed for people trying to regulate blood sugar, weight or blood pressure, said Jan Dowell, registered dietitian for Palos Community Hospital in Palos Heights. 'There are so many health benefits to eating beans,' Dowell said. Even if you don't have specific health troubles, beans should make a regular appearance on your table. Why? Because beans are economical. 'They're cheap,' she said. And who couldn't use a cheap source of goodness these days? Dowell said beans are a good way to meet daily recommendations for fiber and potassium. Black beans are on par with grapes as far as antioxidants, and red beans have more antioxidants than blueberries, she added. When paired with a whole-grain carbohydrate, beans make a complete protein, without any cholesterol. So black beans with corn tortillas or red beans and rice or even corn salsa with beans are very healthy and filling dishes. That's good news for vegetarians, or anyone trying to limit meat intake. Some people are intimidated by beans because they can make a person gassy. But Dowell said there are ways to reduce the chemical that causes indigestion. Rinsing beans thoroughly can help remove many of the gas-producing chemicals. 'Beans are a very concentrated source of fiber,' Dowell said. 'Digestion usually improves with consistent use. When you use the gut, the gut is happy.' With doctors and nutritionists praising the benefits of beans, why are so many Americans reticent to cook with them? 'I think we're lazy,' Dowell said. 'A lot of people get beans only when they have baked beans and hot dogs on a holiday.' Sure, you do need to plan ahead when using dried beans, but the amount of work required to prepare them is hardly strenuous. When using dried beans, just soak them for 12 hours and rinse thoroughly. Dowell suggests soaking them in a crock pot overnight, or all day long while you're at work. Once they have been soaked and rinsed, they're good to use. If using canned beans, be sure to rinse them thoroughly to remove up to 40 percent of the sodium used in canning, according to the Dry Bean Council. Perhaps the biggest obstacle beans have is their own image. Although the American Cancer Society and the Centers for Disease Control and Prevention classify beans are a vegetable, most surveyed consumers don't know that. Dowell admits beans have a less-than-hip image. 'Maybe beans aren't as cool as eating a big chunk of meat,' Dowell said. 'They might not be very fashionable.' But they should be, she added, and once people realize their value - both economical and nutritional - she thinks their cool factor will be elevated.

HEALTH AND DEM REMIND RHODE ISLANDERS OF BENEFITS OF LOCALLY-GROWN FOOD. - States News Service

PROVIDENCE, RI -- The following information was released by the state of Rhode Island:

The Rhode Island Department of Health (HEALTH) and the Department of Environmental Management (DEM) remind Rhode Islanders of the benefits of locally-grown foods sold at farmers' markets throughout the state. While the farmers' market season is winding down for some vendors, there are still a number of markets selling local produce.

'Farmers' markets promote sustainable local agriculture by supporting our farmers and providing healthy and delicious produce for Rhode Islanders to enjoy,' said DEM Director Janet Coit. 'Locally-grown corn, apples, pumpkins, squash, and potatoes are just some of the healthy food products produced at Rhode Island farms and currently in peak supply at farmers' markets and roadside stands across the state.'

Many people confuse farmers' markets with outdoor festivals. This weekend's Scituate Art Festival, which in past years has exceeded 300,000 visitors, will again feature cooked and prepared regional and ethnic food served by vendors from around the region. HEALTH's Office of Food Protection will be on hand to provide guidance to vendors on proper food production and handling practices.

Harvesting a bounty in biotech; Crop benefits may outweigh health concerns.(WORLD)(BRIEFING: GLOBAL ISSUES) - The Washington Times (Washington, DC)

Byline: Winter Casey, THE WASHINGTON TIMES

Leading scientists now believe that plant biotechnology can reduce pesticide use.

'The new tools of biotechnology will permit us to speed the development of improved cultivators [plants] with higher genetic-yield potential, increase resistance to diseases and insects and greater tolerance to drought, heat, cold and soil toxicities,' said Norman Borlaug, 1970 Nobel Peace Prize laureate and consultant to the International Maize and Wheat Improvement Center in Mexico.

'By incorporating genes for crop protection into the seed, production costs can be reduced, as well as the need to use pesticides. This is good for farmers, the environment, and consumers,' said Mr. Borlaug in a recent report by Monsanto, a U.S. firm that develops and sells agricultural products, including seeds for genetically modified crops - mainly soybeans, maize, wheat and cotton.

Mr. Borlaug's view is shared by Channapatna Prakash, professor of plant molecular genetics and director of the Center for Biotechnology Research at Tuskegee University in Tuskegee, Ala. Mr. Prakash also sits on the U.S. Department of Agriculture's Agricultural Biotechnology Advisory Committee.

'Biotechnology ... [is] a vital tool in the toolbox, one that includes soil and water conservation, pest management and other methods of sustainable agriculture, as well as new technologies,' said Mr. Prakash in a recent National Geographic article.

In one biotech tactic, a gene is put into a plant to make it produce a substance that is toxic to a specific pest. Thus, spraying pesticide is not necessary.

Some toxins are chosen because they degrade rapidly in water, and others, such as chlorinated hydrocarbons, are resistant to degradation. It is also possible to release the toxin into the soil from a plant's root system to destroy targeted micro-organisms.

But Craig Winters, executive director of the Campaign to Label Genetically Engineered Foods, says that plant biotechnology has not cut pesticide use. 'It doesn't pan out in terms of statistics. ... If you look, they're using the same or more, while at the same time turning the plants into pesticides themselves.'

Responds Donald R. Roeder, a professor of biology and environmental science at Simon's Rock College of Bard in Great Barrington, Mass.: 'It depends on the kind of pesticide being generated by the plant. Is the pesticide being used persistent - meaning, does it break down in water?'

The Council for Agricultural Science and Technology (CAST) released a comprehensive report in June on the safety and environmental benefits of commercial biotechnology-derived soy, corn and cotton crops.

Teresa A. Gruber, executive vice president of CAST, said 'in the past, isolated studies regarding the environmental impact of biotechnology-derived crops appeared to present conflicting results.'

With that in mind, Mrs. Gruber said CAST researchers have clearly demonstrated that soil, air and water quality are improved through biotech crops.

'The study,' said Dr. Allan Felsot of Washington State University, 'was based on nine criteria including changes in pesticide-use patterns, impacts on beneficial insects, pest resistance, soil management, land-use efficiency, impacts on biodiversity and, of course, human exposure.'

It found that biotech-engineered soybeans allowed farmers to use a less potent herbicide that quickly dissipates in soil and water.

This year's follow-on in June to the 1997 World Food Summit concluded that biotechnology innovators must proceed with caution, but agreed that the best way to fill the world's rising food and nutrition needs could be through agricultural biotechnology.

Others argue that the problem of world hunger is not one of quantity but of effective distribution.

In an article following the June Food and Agriculture Organization summit in Rome, Mr. Prakash and Gregory Conko, director of food-safety policy at the Competitive Enterprise Institute, wrote that 'biotechnology holds the potential to increase food production, reduce synthetic food production, reduce the use of synthetic chemical pesticides and actually make foods safer and healthier.'

'In China, where pesticides are typically sprayed on crops by hand, some 400 to 500 cotton farmers die every year from acute pesticide poisoning. But the adoption of biotech cotton varieties has lowered the amount of pesticides used by more than 75 percent and reduced the number of poisonings by an equivalent amount,' said the two scientists.

Washington think tanks say much still remains to be learned on the subject of plant biotechnology and its possible benefits. Charlie Coon of the Heritage Foundation is enthusiastic about plant biotechnology 'as an avenue that should be pursued.' On the other hand, the Council on Hemispheric Affairs (COHA) points out how relatively poorly understood the process of genetic modifications (GM) remains.

COHA warns that preliminary evidence suggests a range of possible impacts. 'For instance, the ominous deaths of monarch butterflies [ascribed to one form of GM corn] and of honeybees [apparently victims to GM cotton] would leave alarming holes in vital ecosystems,' the organization said in a report last fall.

Monsanto says plant biotechnology is good for the environment by making plants immune to specific pests and reducing the need for spraying pesticides. It argues that genetically altering plants will result in higher-quality, more nutritious foods.

The company has genetically modified crops - including canola, corn, cotton, soybeans and sugar beets - to be tolerant to the application of Roundup herbicide. Additionally, it has changed its Roundup insect pesticides to work with its other products, allowing Monsanto to further dominate the biotech market.

However, many observers are suspicious of the giant firm's tactics and of the biotechnology industry in general. Monsanto also leaves itself open to criticism when its spokespersons refuse to answer questions without being told the thrust of the coverage and how it will be used - an attitude that appears to have soured its relations with the Wall Street Journal.

COHA has expressed concern for years over Monsanto's involvement in Latin America, specifically in Brazil.

'In a number of instances in the past, Monsanto products that were banned in the U.S. or allowed only under stringent circumstances have been exported to Latin American and aggressively sold, causing health problems due to misuse or intrinsically flawed products - an example being Ecuador,' said Larry Birns, COHA's director.

In a report last fall, COHA said Monsanto heavily invested in a distribution infrastructure for its biotech products in anticipation of market liberalization in Brazil, creating a sales office to aggressively sell its exports.

Brazil is the world's No. 2 producer of soybeans.

'Monsanto simultaneously promotes itself and strangles competition by controlling distribution,' said a COHA publication. 'Monsanto jealously guards its de facto monopoly on GM soybean seeds. The company requires farmers to purchase new seeds every season, suing those who try to reseed without reordering - a practice that has been upheld in court,' the council said.

Mr. Roeder of Simon's Rock College said one of the biggest problems with industrial plant biotechnology is that the material is patented and farmers cannot propagate or keep the seeds.

He said the largest impact is socioeconomic, because growers must continue to buy the product under a signed agreement. Consequently, Mr. Roeder advocates 'clear and strict regulations in the plant biotechnology field.'

Interestingly, in some states, BT (bacillus thurin) genetically modified corn is illegal. BT produces a protein that, when eaten by an insect, prevents it from maturing.

Since only silage corn - used mainly to feed cows - is grown in Maine, many farmers don't find spraying pesticides on corn either necessary or helpful. BT corn is also quite a bit more expensive to buy.

Corn pollen can drift for miles, so once GM corn is introduced, it can quickly infiltrate regular and 'organic' - meaning deliberately grown without chemicals - crops.

Mr. Roeder points out that there are differences in genetically modified products, adding that 'some people might find it very different to genetically modify a plant with a fish gene and BT. In one case a toxin is produced, while in the other, a plant is kept from freezing.'

Patrick Gruber, chief technology officer at Cargill Dow LLC, believes he is taking plant biotechnology to a new level of industrial, environment-friendly possibilities with corn-based plastics and polyesters to replace traditional petroleum-based products. An example is a new company in Blair, Neb., that turns field corn into a biodegradable substance called NatureWorks PLA that can be used to make packaging materials, bedding products and clothing.

Brent Erickson, vice president at the Washington-based biotech industry organization believes 'this could transform the old economy. It's going to provide new ways to make things that are cleaner and more economical.'

Recent GM food controversies have centered around Third World countries rejecting genetically modified U.S. food. This month Zimbabwe almost refused to accept GM corn from the United States even though 6 million of its people face starvation.

Zimbabwe and other African countries face widespread food shortages after two years of drought. However, they don't want to be given whole corn, fearing that if GM corn seeds get into their crops and the pollen spreads, it could damage their economic future by ending trade with their European partners.

Europe continues to shun GM-modified foods.

The needy African countries are requesting milled or ground corn that will not mix with or alter domestic varieties. Grinding the corn would be more expensive for the United States but prevent accusations that the U.S. is using its aid to force gene-altered products into Third World nations.

CAPTION(S):

Aluniya Ngulube gathers corn that fell from a passing truck in Mumpansha, Zambia. The country has been wary of accepting U.S. donations of genetically modified corn. [Photo by AP]

Sarojeni Rengam of the Malaysian 'Pesticide Action Network' critiques the World Food Summit declaration on behalf of hundreds of non-governmental organizations in Rome [Photo by Agence France-Presse]