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Swine nutrition
Pigs require a number of essential nutrients to meet their needs for maintenance, growth, reproduction, lactation, and other functions. However, factors such as genetic variation, environment, availability of nutrients in feedstuffs, disease levels, and other stressors may increase the needed level of some nutrients for optimal performance and reproduction.
Swine require six general classes of nutrients: water, carbohydrates, fats, protein (amino acids), minerals, and vitamins. Energy, although not a specific nutrient, is an important nutritional component and is primarily derived from the oxidation of carbohydrates and fats. In addition, amino acids (from protein) that exceed the animal’s requirements for maintenance and tissue protein synthesis provide energy when their carbon skeletons are oxidized. Antibiotics, chemotherapeutic agents, microbial supplements (prebiotics and probiotics), enzymes, and other feed additives are often added to swine diets to increase the rate and efficiency of gain, to improve digestibility, and for other purposes, but they are not considered nutrients.
Pigs require a more concentrated diet and should be fed a less-fibrous feed than cattle, sheep, or horses. As they grow, their nutritional requirements change and the diet should meet their needs in various phases of growth and stages of production.
SUMMARY Crude glycerin is a by-product of the biodiesel production, which has been shown to be a good energy source for swine. There is variability in the energy available from crude glycerin, which is partially explained by the glycerin content of the crude glycerin. Up to 15% crude glycerin has been fed to pigs without negative consequences. Methanol, which is potentially toxic to swine, will be present in varying...
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ABSTRACT This experiment was conducted to determine three levels of lysine with three levels of methionine on growth performance of finishing pig. Treatment diets were calculated for 3 levels of lysine (0.780, 1.025 and 1.270 %) and 3 levels of methionine (0.240, 0.315 and 0.390 %). Thirty-three crossbred pigs (Large white X Landrace X Duroc, 67.00 kg average body weight) were used. Twenty-seven pigs were used as experimental diet ( 9 treatments, 3...
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Achieving Successful Protein Reduction: Possibility or Wishful Thinking?
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In a time with very high feedstuff prices it is extremely relevant to focus on the possibilities rendered by a better feed conversion. If the feed efficiency is increased by 0.1 per kg gain it results in app. 2 Euros extra in gross margin for one finishing pig It is obvious that slaughter pig production is an area, in which a better feed economy provides the most apparent effect, the issue is, however, not less important for sows and...
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There can be little doubt that dietary habits in western populations have changed dramatically since the middle of the last century. Current trends are driven by convenience and changing domestic practices. Vegetarianism is on the increase, especially in younger females, and red meat consumption has fallen in response to BSE awareness and its possible link with vCJD. For example, vegetarianism in the UK currently stands at 5% of the population, with the figures...
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Karsten Rasmussen, Regional Manager of Vitfoss, speaks about the company and its products, especially minerals for pigs at SPACE 2011. ...
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Vitfoss a dynamic and innovative company specialized in premixes of vitamin and mineral, presents Funbar Station a solution to prevent and reduce tail biting, fighting and ear sucking in pigs....
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Introduction Longevity of a breeding female is influenced by a wide variety of factors, one of which is the nutritional management of the female throughout her productive life. In modern pork production, the female becomes a part of the breeding herd at birth. Hopefully, several reproductive cycles follow before her removal from the breeding herd. A sound feeding program focuses nutrition throughout the whole life span of...
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Introduction It is now accepted that weaning simultaneously subjects piglets to nutritional (e.g. loss of sow´s milk), psychological (e.g. mixing and moving) and environmental (e.g. change in ambient temperature) stressors and that these and other stressors contribute to growth depression typically observed immediately after weaning. Reducing this post-weaning growth lag is critical as it not only affects...
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The high-yielding sow faces many challenges in order to secure that as many piglets as possible are weaned at a satisfactory weaning weight. ● A large number of foetuses may result in prolonged farrowing ● Many and large piglets may result in skinny sows Prolonged farrowings Increasing litter sizes prolong the time of farrowing. A good and problem-free farrowing is among other things secured by...
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ABSTRACT Pork producers market their pigs to pork processors that provide premiums and discounts based on predicted carcass lean yield. Recently, some marketing grids have been developed that provide maximum payment for pigs of a specific predicted lean yield percentage. The gilts of some of the leanest, most feed efficient genetic populations are too lean and may be discounted 5 to 6 percent relative to...
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Achieving Successful Protein Reduction: Possibility or Wishful Thinking?
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Weight and backfat losses, during lactation, are reduced when lactating sows receive a feed containing Rovabio Excel, a NSP enzyme developed by Adisseo.
Six trials throughout the world, concerning more than 500 sows, with different genetics, different feed compositions, various ages at weaning, prove that on average weight loss can be reduced during lactation by more than 3 kg, and backfat thickness by 24 % from...
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Hello, I’m discussing with my colleagues at the Pork Institute which is the best feeding strategy for piglets, from birth to reproduction. Your opinions will be taken into consideration in our study. Thank you Dr. Taylor ...
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The genetic improvement has decreased drastically the synthesis and milk production in lactating sows; the technicians have had to resort to the use of replacement milk to piglets during lactation. This problem can be solved applying three improvements:
1-Concentrating nutrients in the diet of lactating
2- Stimulating feed intake during lactation (for example using the meal six times per day, use of flavourings, act.)
3-Using a micronized powder fat to the liver bypass based in...
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Mavromichalis et al, 2001, showed that piglets use sucrose as efficiently as lactose, this had been shown by other studies (Jin et al, 1998 and Lee et al 2000). Molasses is a byproduct of the extraction of sucrose from cane or beets, with about 75% dry matter and 50% of sugars. In molasses, sucrose is in equilibrium with glucose and fructose. Molasses is rich in potassium, so one must pay attention to the dietary electrolyte balance to prevent diarrhea. ...
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In pigs, energy derived from the diet is digested in the small intestine through enzymatic hydrolysis or fermented in the large intestine by micro-organisms. In growing animals, hindgut fermentation accounts for 8 to 18% of total dietary energy, increasing with non starch polysaccharides (NSP) levels. Sow diets are higher in fibre than pig diets, but little is known about hindgut fermentation in sows.
A trial was designed to...
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In his presentation, first of all Jean Le Dividich referred to the piglet´s characteristics after birth: - It is born with a very low energy reserve: very thin (1 to 2% of adipose tissue, without "brown" fat) - No immune protection (agammaglobulinemia) due to the lack of antibody permeability of the sow's epitheliochorial placenta. These low energy reserves...
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I would like to have a proper “homemade” diet to be made based on products I can get easily in my area. I have just a few pigs. Is it bad to feed them with discarded vegetables from the farm orchard and leftovers? Is there any vegetable bad for the health of pigs? ...
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Sung Woo Kim, Professor at North Caroline State University, was present at IV CLANA, Brazil and talked about ideal amino acid balance for sows during gestation and lactation and about oxidative stress and use of antioxidants in Swine Nutrition....
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Achieving Successful Protein Reduction: Possibility or Wishful Thinking?
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INTRODUCTION Animals live surrounded by microorganisms (e.g., bacteria, viruses, parasites, etc.) and other antigens (e.g., allergens) that can activate the immune system, which is constantly challenged and must contend with subclinical infections on a daily basis. However, animals show clinical signs of disease quite infrequently because they are equipped with a highly-specialized immune system that affords protection against...
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INTRODUCTION Sows are under nutritionally catabolic status during late gestation and lactation especially due to limited protein intake and increased needs for protein to support the growth of fetal tissues (McPherson et al., 2004), mammary parenchymal tissues (Kim et al., 1999; Ji et al., 2006), and milk synthesis (Revell et al., 1998; Jones and Stahly, 1999). The maternal catabolic conditions impair the growth of the fetus and the neonate...
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