Upload
sophie-ryan
View
225
Download
0
Tags:
Embed Size (px)
Citation preview
Unit 6: Swine Feeding
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
Unit 6: Swine Feeding
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
Unit 6: Swine Feeding
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#
Unit 6: Swine Feeding
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
Unit 6: Swine Feeding
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
Unit 6: Swine Feeding
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
Unit 6: Swine Feeding
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
Unit 6: Swine Feeding
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.
Unit 6: Swine Feeding
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
Unit 6: Swine Feeding
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
Unit 6: Swine Feeding
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
Unit 6: Swine Feeding
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.
Unit 6: Swine Feeding
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.)
Unit 6: Swine Feeding
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
Unit 6: Swine Feeding
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.
Unit 6: Swine Feeding
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
Unit 6: Swine Feeding
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
Unit 6: Swine Feeding
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
Unit 6: Swine Feeding
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
Unit 6: Swine Feeding
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
Unit 6: Swine Feeding
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
Unit 6: Swine Feeding
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
Unit 6: Swine Feeding
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
Unit 6: Swine Feeding
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
Unit 6: Swine Feeding
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
Unit 6: Swine Feeding
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
Unit 6: Swine Feeding
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
Unit 6: Swine Feeding
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)
Unit 6: Swine Feeding
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
Unit 6: Swine Feeding
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)
Unit 6: Swine Feeding
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
Unit 6: Swine Feeding
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
Unit 6: Swine Feeding
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
Unit 6: Swine Feeding
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?)
Unit 6: Swine Feeding
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