Explore all the information onSwine 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.
The IGP Institute is conducting a market intelligence survey to collect information on the current usage, processing, and purchasing of grain sorghum in animal nutrition from different places around the world. The objective is to get data that can help us identify the technical areas where there...
Steve Pollmann (independent consultant, DSP Consulting) discusses spacing, summer weight loss, castration and feed costs, in this Engormix interview....
INTRODUCTION Pork is a highly popular food for many people owing to its excellent nutritional qualities. However, consumers usually do not choose their food solely for its nutrients and other characteristics are also taken into account, such as whether the product is visually appealing, chemically and biologically safe to eat, free from artificial preservatives or food additives, and healthy (Jaturasitha et al., 2016). Fats are one of the few components of meat that can be...
INTRODUCTION Highly digestible feed ingredients and feed additives are used to help young pigs transition from sow’s milk to solid diets (Skinner et al., 2014; Valini et al., 2021). Thus, the cost of swine diets is greatest during the nursery phase of production due to the complexity of ingredients, e.g., whey, blood plasma and industrial amino acids. As compensatory growth has been associated with increased feed efficiency, it is a mechanism that may help to increase...
Tom Weber (AB Vista) talked about the analysis needed to validate quality ingredients, during this Swine It interview with host Laura Greiner....
Tom Weber (AB Vista) commented on the advantages of using fiber in the diets of gestating sows, during this Swine It interview with host Laura Greiner....
Tom Weber (AB Vista) shared his insights on the formulation and intake of lactating sows, during this Swine It interview with host Laura Greiner....
Mike Tokach (Kansas State University) shared his insights on sow feeds and feeders, in this Swine It interview with host Laura Greiner....
Pedro Urriola (University of Minnesota) discusses the need to plan ahead regarding ingredients, during this Swine It interview with host Laura Greiner....
Introduction: Gastric ulcerations are a special challenge in modern pork production. Stress can be a reason but in particular the existing milieu conditions have an impact on the development of gastric lesions. The dietetic effects of fibre sources in pigs’ gastrointestinal tract are well known. In some cases fibre sources are used as material for the pigs to root and manipulate. The present study was focused on the amount ingested when fibre sources are offered and...
Introduction: Weaning is an important period in the life of the pigs, because they require adapting quickly to the environmental and nutritional changes that exist in the pigpen. The objective of this assay was to assess the effect of three doses of the dietary supplement VIUSID vet, on the productive behavior of pigs after the weaning. Materials and Methods: For this work, four groups of 30 newly weaned pigs were used (females). The animals were weaned at...
Introduction: The correct feeding of pigs in the fattening phase is a difficult challenge for any nutritionist. Due to the rapid advances in the use of new and diverse preservatives and ingredients, the existence of new ways of exploitation and technologies, as well as for the demands of a market increasingly informed and interested in consuming products of animal origin of good quality, at an accessible price. The objective of this assay was to assess the effect of the...
I have a 40 acre farm in Ghana, West Africa which I am plannig of turning into a PIG production enterprise. I am actively seeking professional recommendations as how to commence the project on a industrial scale. My goal is to have a farm where i will produce and process to the market. These are the areas that i require suggestions: 1. the number of sow that i need to start a successful operation 2. modern design of housing for the pigs 3. the type of breed that will...
Introduction: Modern pig farming is still associated with a high pre-weaning mortality, which is partly caused by a slow progress of piglet expulsion. Most of the deaths occur around the time of farrowing and therefore farrowing is the most critical phase in pig production. The impact of farrowing includes not only the litter survival and subsequent health of the piglets, but also the feed intake and fertility of the sows. So farrowing rate is a main factor for consistent pig...
Introduction Globally, industrial coproducts from the dry and wet milling of cereal grains are often included in swine diets to reduce feed cost; however, they contain greater levels of non-starch polysaccharides (NSP) than their parent grain (Jaworski et al., 2015). It has been well established that pigs lack the enzymes required to digest NSP, and that increased dietary NSP can reduce nutrient and energy digestibility, impair hindgut fermentation, and increase digesta...
Introduction: The cross-contamination of non-medicated feed with residues of antimicrobials causes a public and animal health concern associated with the potential for selection and dissemination of resistance in commensal and potentially zoonotic bacteria. To identify the extent of the situation, we built a model that provides a way to estimate the percentage of cross-contaminated pig feed in total and per different levels at which cross-contamination may occur (i.e....
Dr. Klaus Hoffmann (Chemoforma Ltd) talked to Engormix.com about his presentation about the use of Nucleotides in pig nutrition at Focus Asia 2010....
Tom Weber (AB Vista) mentions the relevance of balance in fiber, in this Swine It interview with host Laura Greiner....
Introduction Increasing use of distillers dried grains with solubles (DDGS), which contains high levels of unsaturated fatty acids (UFA) such as n-6 UFA, alters the fatty acid (FA) profile of tissues in pigs to contain more UFA with a higher iodine value (IV) that results in soft fat pork (Cromwell et al., 2011; McClelland et al., 2012). Also, increased deposition of n-6 UFA in tissues may result in increased oxidative problems for both the health of pigs...
INTRODUCTION Threonine is an indispensable amino acid for pigs and is required for both maintenance and growth. It is the primary amino acid constituent of immunoglobulins and represents a significant portion of the proteins secreted by the small intestine (1). Threonine does not undergo transamination and there is no synthesis of threonine by the pigs. Consequently, all the threonine required by pig must be provide in the diet. Many experiments were performed in order to...