22 March 2022- The animal nutrition industry has traditionally relied on a fairly narrow set of protein ingredients, such as soy or fishmeal. In recent years, many factors, from supply chain challenges to price volatility, and now the probability of raw materials shortages caused by the conflict in Ukraine, have highlighted the urgent need to diversify the sources of feed protein, to ensure that we have relevant volumes of reasonably-priced ingredients at our disposal in times of crisis. Moreover, other long-standing priorities for the feed sector add further requirements for novel protein sources. New ingredients must be sustainable, avoid competition with the human food sector, and contribute to the push for healthier animals raised with fewer antibiotics.
For Lallemand Animal Nutrition, innovations in yeast can help meet this long list of requirements. Having long been a leader in yeast and bacteria-based feed additives, the company launched a new functional ingredient with the rollout of YELA PROSECURE. Today, we are joined by Lallemand’s Lisa Saibi, Yeast Derivatives & Antioxidants Product Manager, and Pierre Lebreton, Global Technical & Marketing Manager- Monogastrics, for a deeper look at this product.
[Feedinfo] What is YELA PROSECURE and where does it come from?
|
[Lisa Saibi] YELA PROSECURE is a specifically designed hydrolyzed yeast that offers highly digestible and functional nutrients supporting animal performance, digestive care and feed palatability while contributing to the feed protein balance.
|
Lisa Saibi |
[Feedinfo] What are the advantages of using YELA PROSECURE?
[Pierre Lebreton] Using YELA PROSECURE in feed formulations allows nutritionists to diversify the protein sources in the diet while bringing new functional properties.
In terms of functional benefits, YELA PROSECURE has a dual action:
- In the upper gut, it provides highly digestible proteins with a high level of free digestible amino acids leading to an early and fast absorption kinetic.
- In the hindgut, the remaining part consists mostly of fermentable insoluble carbohydrates to support fibrolytic microbial populations, leading to an improvement of microbial diversity and activity, with a release of valuable short chain fatty acids (SCFAs), such as butyrate, and a decrease in proteolytic microbial compounds production, like ammoniac.
[Feedinfo] How does that translate to improvements in vivo? What are the applications where YELA PROSECURE can have an important impact?
|
Pierre Lebreton |
[Pierre Lebreton] YELA PROSECURE’s benefits have been demonstrated in research and commercial farms studies confirming that it is a valuable solution to improve animal performance and feed palatability while contributing to the feed protein balance in the context of partial substitution of conventional protein sources. |
[Feedinfo] You mentioned that YELA PROSECURE is a source of highly digestible and
quickly absorbed amino acids. Do you have data to demonstrate this?
[Pierre Lebreton] We conducted in vitro kinetic studies comparing the digestibility of YELA PROSECURE to different feed protein raw materials (such as soybean meal, fishmeal, potato protein) as well as yeast-based products (inactive dry yeast and autolyzed yeast) and it clearly showed an advantage in terms of amino acids assimilation for YELA PROSECURE.
This advantage is related to Lallemand’s mastering of the production process, showing the importance of a controlled hydrolysis which makes proteins more accessible, having been lysed into free functional amino acids and small peptides that are readily and directly absorbed.
[Feedinfo] YELA PROSECURE is made with a specific yeast hydrolysis technology. What does that mean, and why is it important?
[Lisa Saibi] Compared to whole-cell inactivated yeasts and autolyzed yeasts, hydrolysis is a much more controlled process as it involves the addition of specifically selected enzymes during the production process to optimize and orient the lysis, ensuring a specific level of functional ingredients and a consistent batch-to-batch product composition. In comparison, whole-cell inactivated yeasts are not lysed, and therefore have lower nutrient digestibility and functionality. Meanwhile, in the case of autolyzed yeasts, the yeast cells lysis is partial, involving yeast endogenous enzymes only, leading to less control in the final product composition.
As an illustration: imagine you would like to eat a watermelon. If you do not process it in any way, it will be almost impossible for you to benefit from its nutrients. This situation can be compared to a non-lysed inactivated yeast. Autolysis can be compared with trying to open the watermelon without any tools. You could, for instance, smash it on the table and you would end up with different pieces of fruit—very complicated to eat, but still better than the intact watermelon. Finally, hydrolysis can be compared with using kitchen tools. Of course, the better your tools (i.e., enzymes), the better the hydrolysis will be. In the example of the watermelon, we would probably use a super-sharp Japanese knife to cut the melon into perfectly edible pieces, rather than a dinner knife.
Finally, beyond the advantages of functionality and highly digestible nutrients, hydrolyzed yeasts are affordable and available in large volumes, which can be a limiting factor in the case of yeast extracts, for which the extra processing steps linked to the concentration of yeast soluble constituents mean higher costs and limited availability due to competition with uses in food industry.
[Feedinfo] Where is YELA PROSECURE currently available, and what are your objectives of growth over the next few years?
[Lisa Saibi] YELA PROSECURE was launched a year ago, mainly in Europe and Japan, and we are currently working on expanding its usage to new territories. Product registration is ongoing in several countries of Southeast Asia, as well as China and Oceania. We strongly believe this will be a great asset in tackling the feed formulation and animal performance challenges in this part of the world too.
[Feedinfo] What’s ahead for Lallemand’s activities in this product category, particularly on research and development?
[Pierre Lebreton] The discovery of functional properties in YELA PROSECURE opens up a lot of new horizons to be explored: describing the complex umami flavor, developing strategies for efficiently substituting or complementing other raw materials, learning how to optimize the synergistic effect with our probiotic yeast Levucell SB (S cerevisiae boulardii CNCM I-1079), especially at weaning in a context of reduced antimicrobial usage, and many others.
[Lisa Saibi] YELA PROSECURE is a great addition to our extended yeast derivatives product range, one of the largest yeast derivatives offers for animal nutrition. Yeast is an incredible bioengineering factory and a source of valuable nutrients and functional molecules. At Lallemand, we are confident that our extensive yeast expertise, from upstream/processing to yeast derivatives characterization and applied research, will enable us to bring innovative developments to the market.
Published in association with Lallemand Animal Nutrition
