Unit 6: Swine Feeding. Identify and discuss swine feeding options throughout various life stages Understand specific nutrient needs and possible additives.

Unit 6: Swine Feeding


Identify and discuss swine feeding options throughout various life stages

Understand specific nutrient needs and possible additives

Knowledge of swine feeding systems


The Breeding Herd The Boar

Protein requirements 50-125# - 18% CP 125-200# - 16% CP Mature boars – 14% CP

>180# - reduce ration energy content Add fiber

Include more alfalfa meal Replace corn w/ oats

Limit feed


Nonbreeding season 4-6# of feed/d of 12-14% ration

10-14d prior to breeding Increase feed amount by 50% Hold good condition w/out overconditioning

Sow Herd Be aware of reproductive stages and the

protein requirements for each Pregestation

Usually – replacement gilts raised to 225-275#


Allows for full genetic expression Full-fed grow/finish diets

At 225+#, selection of replacements and separated from the market herd Restrict dietary energy intake to 60-75% of

previous diet Allows for more body growth, but restricts fat

deposition Breeding

Gilts Should weigh 250-300# 6-7 mos. Old At least 2-3 estrus cycles


Flushing – increase energy intake prior to and during breeding – improves health, ovulation rate, increased live embryos

Sows Bred at first estrus after weaning High-energy lactation diet for last 2-5 wks,

reduce feed intake at weaning Some producers restrict all feed and water

intake 24 hrs after weaning to help stimulate return to estrus

Gestation Restricted energy intake to limit fattening

Excess fat impedes reproductive performance


12-14% CP diet, 5500-6500 kcal ME/d Can also increase dietary fiber, or interval feed

(full feed every third day) Last third of gestation

Increase daily feed intake of gilts Keep sows at same feeding rate

Wt. gain during gestation Sows ~50# Gilts 75-100# from breeding through farrowing

Farrowing Increase dietary fiber to reduce constipation risk 3-5d prefarrowing to 3-5d postfarrowing


Some producers will feed the same diet and restrict intake, others will feed ad libitum

Lactation May increase feeding level after farrowing to

meet needs for energy and milk production 13-16% CP diet high in energy, low in fiber 4-5#/d base, plus 1#/nursing pig Antibiotics if necessary Fat may be used to increase caloric density –

increases energy density of milk, improves piglet survival, heavier litter wts, reduced sow wt loss


Piglets should consume colostrum w/in 72 hrs of birth for immune function

Piglets may need supplemental iron either orally, or by injection from 3 days of age until ~3 wks

Early weaning (<21d) can increase rates of gain, lean meat production, carcass quality, etc.


Feeding the Market Pig Protein

Maybe the most critical nutrient in swine rations

Amino acid balance is more important than % CP Common limiting AA in swine diets

Lysine, tryptophan, threonine, methionine Needs vary w/ age and wt of the pig


Types of Diets Milk replacer diets

Not widely accepted Tend to be expensive and difficult to manage

Prestarters (20-24% CP) Fed to early wean pigs <3 wks old Can also fortify diets for pigs not receiving enough

milk Usually contain some amount of milk protein,

antibiotic, fat, and sugar Pellet or crumble form


Starters (18-20% CP) Complete feed ration fed from 3-6 wks of age Can be used as a creep ration before weaning Fed until ~40# Include appropriate antibiotic ½ of grain should be corn

Grow-Finish Diets Grower diets (14-16% CP)

Fed from 40-120# wt Typically a corn/SB diet fortified w/ min/vit and

antibiotics into a complete diet


Finisher diets (13-14% CP) Fed from 120# to market Antibiotic level is optional

Dietary Feeding Systems Simple vs. Complex diets

Simple diets fed to older pigs Consist of corn, SBM, min/vits

Complex diets more appropriate for younger pigs May contain milk proteins, medications,

byproducts, etc.


Complete vs. Free-Choice Diets Complete diets

Have the entire diet mixed into one presentation form

Recommended for grow/finish diets Easily automatic fed Control nutrient intake (no sorting) Faster gains

Free Choice diets Pigs can choose to eat two or more ingredients at

free will Requires more management of diet (palatability,

etc.)


Can be expensive and poor performing if not managed properly

Full Feed vs. Limit Feed Diets Grow/finish pigs

Full feed allows them to express their full genetic potential Weight gain Feed efficiency

Limit feeding is harder to justify for the increased management it requires Limiting the pig to a intake level lower than what

they would voluntarily consume


Gilts & Sows Replacement gilts should be on full feed until the

reach their heaviest lean growth potential Until ~250# on full feed Limit feed from then until breeding

Gestating gilts and sows Should be limit fed to prevent overconditioning Sows should be limit fed immediately after

weaning Individual feeding – measured amount of feed

to each sow, fed in individual pens, crate, etc.


Group feeding – measured amount of feed to a group of sows, can result in aggressive sows consuming more than timid sows

Interval feeding – allow them to have full feed every third day, reduces labor required for hand feeding, reproductive performance tends to be the same as limit feeding

Dry vs. Liquid Feeding Mixing water w/ the diet Rate of gain is the same May be beneficial in young pigs


Freshness is a problem w/ wet feeds Can spoil and develop off flavor quickly May be hard on feeding system and labor

Meal vs. Pelleted Diets Reduces waste Less storage required Better control of nutrient intake (each bite is

the same) Improved palatability and feed intake Higher cost compared to meal form


May improve availability of some nutrients May improve ADG by 5% and feed efficiency

by 10% Very appropriate for complete diets

High-Moisture vs. Dry Corn High-moisture corn can be used w/ no

difference in production HMC is difficult to store and handle in swine

systems Pig may have trouble consuming the proper

amount of corn and supplement May over- or undereat either ingredient


Feed Processing Processing should be based on ingredients used

and the handling system Poorly processed feeds can cause poor

performance Particle size variation Inadequate blending Sorting Health problems Poor feed utilization


Grinding or Rolling Most common processing method Relatively inexpensive, and easy to justify

economically Either hammer or roller mill Measure fineness by microns Uniform grind produces uniform mixing and

consumption Feed efficiency improves as grind becomes

finer


Too fine can cause palatability problems, handling problems, dust, gastric ulcers

Growing pigs 650-750 microns

Breeding herd 750-900 microns

Pelleting Improves growth rate and feed efficiency Reduces dust, storage space, ingredients needed on

the farm, feed waste Also destroys most feed borne pathogens


Can be expensive, increase incidence of gastric ulcers, pellet quality can be hard to maintain

Heat Processing Can improve nutrient availability in some

feeds Time and temperature of processing is key SBM is most effective when heat treated


Feed Ingredients for Swine Diets General

Too many too list Corn is the energy basis for most all diets in

the U.S. What other ingredients are used?

Protein sources tend to be SBM, and an animal protein source


Important supplemented macros Ca, P, Na, Cl

Most likely to be deficient micros Fe, Cu, I, Se, Zn

Likely deficient vitamins Riboflavin, niacin, pantothenic acid, B 12, A, D (E,

K under some circumstances)

Misc. Feeds for Swine Whole SB

No difference in performance found when used in gestation & lactation diets


Reduced performance in growth/finishing diets Heated treated SB

Can add a lot of fat to the diet Reduces protein concentration of the SB

Fats or Oils Tallow or vegetable oils, or blended fats (restaurant

or processing byproducts Little performance difference in types of fats

Cannot add >7% due to handling problems Can reduce dust


Growing pigs Each 1% added fat increases feed efficiency by

2% >2% = little effect on backfat thickness, >3% will

slightly increase backfat thickness Response greater in warm temperatures

Gestation & Lactation Increases fat content of colostrum Increase piglet survival 2-3% (in herds w/ <80%

survival rates) Little effect on litter size, BW, WW Minimum of 7.5% needed 10-14d prefarrowing

to induce a response


Dried Skim Milk & Dried Whey DSM – 8% moisture, 32-35% CP DW – 11% CP, 61% lactose Valuable for milk replacers and starter diets Readily digested 10-30% inclusion in starter diets 10-30d

postweaning Spray Dried Plasma Protein

Blood proteins 78% CP Can have antibody effect Stimulates feed intake at 4-7% inclusion 7-10d

after weaning


High Lysine Corn Normal yellow corn = .2% Lysine HLC = .55% Lysine Can save substantial amounts of SBM in the diet Must determine amount of lysine in the corn Balance for lysine requirement rather can CP

Synthetic AA Higher AA requirement rather than just protein Can replace SBM in the diet if cost is too high Lysine – first limiting AA, Tryptophan (Corn-SBM)

or Threonine (milo-SBM) – second limiting AA, Methionine tends to be the next limiting AA (2nd in HLC diets)


Feed Additives May improve efficiency, acceptance, health,

metabolism Can increase meat production by 15% May help produce a safer, higher quality product Antimicrobial drugs

Improve health and performance Aid in animal’s ability to withstand stressors Usage must comply w/ FDA regs

Anthelmintics Controls internal parasites


May be fed periodically or continuously Copper Sulfate

3-11 ppm inclusion to meet growth requirement 125-250 ppm – works as a growth promoter

and has similar effect as antimicrobials Can be toxic at >250 ppm Drawbacks – corrosion of galvanized metals,

decreased bacterial degradation in lagoons Antioxidants

Prevent deterioration of some nutrients during storage, and reduce oxidative reactions in animal tissues (spares vit E, Se)


Probiotics Increases amount of desired GI microbes Lactobacillus, Bacillus subtillus, Streptococcus

faecium, yeast Reduce E. coli Produce more antibiotic substances Reduce GI toxicity levels of some substances

Organic Acids Used in postweaning pig diets to increase

ability to digest carbos and proteins Response is variable


Enzymes May help digest substances the pig cannot by

themselves Can help improve digestibility of some nutrients

or compounds in the diet (P, Barley) Flavoring Agents

Increase acceptance of a low palatability diet Increase intake under normal and stress

conditions Mold Inhibitors

Prevent mold growth in stored feeds Mold reduces palatability and may increase risk

of mycotoxins


Pellet Binders Reduce pellet breakdown Reduces refusal Sodium bentonite

Zinc High levels of SBM ties up dietary Zn Diets must be fortified w/ Zn to prevent

parakeratosis


Miscellaneous Confinement Rearing

More reliable production than traditional systems, especially in grow/finish situations

Gestating sows may use pasture the most efficiently Still requires grain supplementation May reduce some health risks associated w/

confinement (except what?)


Nutrient & Environment Interaction Floor space/pig has some effect on gain, but

it decreases w/ age Interactions w/ environmental temperature

Nutrient requirements of Swine See tables 7-2 through 7-5

Unit 6: Swine Feeding. Identify and discuss swine feeding options throughout various life stages Understand specific nutrient needs and possible additives.

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