TIMAB MAGNESIUM pHix-up: a new generation of dietary buffer TIMAB Magnesium, a global specialist for magnesium in animal nutrition, has developed pHix-up, a unique innovative formula. Combining the best performing magnesium products, has resulted in a product that has a powerful, fast and sustainable effect, efficiently maintaining optimal ruminal pH in dairy cows. As a unique & high-performance solution, pHix-up has been


designed to be fast acting and long lasting. Thanks to the complementary mode of action, pHix-up neutralizes the acidity in the rumen, rapidly after feeding, as well as helps maintain an optimal rumen pH for several hours after feeding, maximising the value of the diet in dairy cows. The performance has been demonstrated, comparing more than


16 other buffer products in rumen fluid tests, as well as detailed trials on 10,000+ high yielding dairy cows, one of which was published in the Journal of Dairy Science. A meta-analysis from 8 commercial farm


trials in 7 different countries, demonstrated that addition of pHix-up to the diet increased milk production by up to 4.3kg/cow/day. As well as, increasing the fat yield by up to 200g and protein by 100g per cow per day when they were fed pHix-up compared to other buffers. These values highlight the potential for pHix-up to stabilise the rumen pH. Which is beneficial to the rumen environment, leading to better milk production in both volume and quality. pHix-up is already used by more than 200,000 dairy cows


worldwide, where it shows improved performance compared to existing buffer solutions.


www.timabmagnesium.com timab.magnesium@roullier.com


For more information please contact our local sales representative: Jonathan WARE - Technical Sales Manager UK/EIRE jonathan.ware@roullier.com +447384409444


For technical information regarding our products please contact: Julie DUCLOS - Technical & Marketing Manager julie.duclos@roullier.com


Vitamin D defi ciency in Swine


By Karien Koenders, Veterinarian, Topigs Norsvin


At this time of year, many people are deficient in vitamin D. At our latitude, we simply don’t get enough sunlight to make enough vitamin D in our skin, especially in winter with many gray, cloudy days. The fact that we are often indoors, whether in an office, farm buildings or a car, is also a contributing factor. So how about our indoor pigs? It is becoming increasingly clear that there are also many pigs with a vitamin D deficiency. To introduce this fascinating but underrated subject in pigs: a


piglet is born with a very low level of vitamin D (usually <5 ng/ml)*. The condition of the sow can influence this. The piglet receives some vitamin D by drinking colostrum, which increases the level in its blood to around 10 ng/ml. However, this drops back to below 8 ng/ml at 21 days. This is not enough for optimal bone development, but the piglet


PAGE 42 NOVEMBER/DECEMBER 2020 FEED COMPOUNDER


is able to manage until it is weaned onto feed that contains vitamin D. Then the level in the blood slowly rises to around 15 ng/ml, and around the time of transfer to the meat pig farm the vitamin D level in the blood is often only just below 25 ng/ml. At this stage of their lives, piglets are already growing strongly. So, what should the level be? Often, 30 ng/ml (OH) vitamin D in


the blood is used as a minimum standard, but for optimal development even more is needed: 50 to 80 ng/ml. There is still discussion about the minimum and optimal levels in the blood and optimal daily intake of vitamin D in humans as well. Many scientists advocate an increase in the recommended standard. For those interested in finding out more, I would recommend Gert Schuitemaker’s booklet Nieuw licht op vitamine D [Vitamin D in a New Light].


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