Livestock Feeding AnS 320 “ Swine Feeding and Management” Lecture #2 Dr. John F. Patience Department of Animal Science 201B Kildee Hall Phone:

Life cycle feeding Understand that:  Nursery feeding affects  Nursery performance  Growout performance  Carcass composition  Piglet health and viability  Growout feeding affects  Growout performance  Carcass composition  Pork quality  Replacement gilt performance

Feeding and Management: Nursery

GE DE ME NE p NE g Energy in feces NE l NE m NE Energy in urine Energy in gases: CH 4 + H 2 Heat increment Adapted from Ewan, 2001 Adapted from Oresanya et al., % 85% 82% 56% KmKm KlKl KpKp 29% 27% Energy utilization in the weanling pig

Protein utilization in the weanling pig 35% 35% 12% 18%

Feeding & Management Issues: Nursery 1.Variation in weaning weights and weaning ages 2.Nursery diet ingredient recommendations 3.Simple versus complex diets 4.Antigenic reaction to soybean meal 5.Feed budgeting: development, adherence 6.Maximizing feed intake, especially early after weaning 7.Management of low weaning weight piglets

Typical Nursery Growth Curve Age postweaning, days Body weight, lbs

Typical Nursery Growth Curve Age postweaning, days Body weight, lbs ±2 S.D. (92% of all pigs)

Nursery Diet Ingredient Recommendations  Because feed intake is relatively low, diet must be nutrient dense – high levels of amino acids, energy, vitamins and minerals  Match diet composition to digestive capabilities  Early after weaning, incorporate high levels of lactose (SD whey, whey permeate, etc); as time progresses, these ingredients can be reduced and ultimately dropped  Basal cereal should be ground finely (650 to 750 μm)  Fat levels must be carefully selected; required to help lubricate high whey diets, but piglet’s ability to digest is limited. Use choice white grease or vegetable oil, not tallow or restaurant grease

Nursery Diet Ingredient Recommendations  Use highly digestible and multiple ingredients for SEW diets  SD whey, menhaden special select fish meal, SD plasma proteins, SD blood meal, etc.  Maximum soybean meal: 12% of the diet  Lactose levels: 20 to 25%  Fat level: up to 6% (lubricant for pellet mill)  Zinc oxide: 3,000 ppm Zn  Ingredient quality is extremely important in SEW diets; avoid “cheap” ingredients that may not be as digestible or palatable  Small pellet (3/32” or 1/8”) or crumble

Nursery Diet Ingredient Recommendations  Transition diets (up to 15 lb)  Recognize developing digestive capacity of the piglet; switch to transition diet saves money and preserves performance  Reduce SD plasma, relative to SEW (segregated early weaning) diet  Maximum soybean meal: 20% of the diet  Lactose levels: 15 to 20%  Fat level: 3 to 5%  Zinc oxide: 3,000 ppm Zn  Small pellet (3/32” or 1/8”) or crumble

Nursery Diet Ingredient Recommendations  Balance diets to appropriate ideal amino acid ratios  Adjust pigs to lowest cost diets as quickly as possible; match feed budget to age of pig at weaning

Suggested Phase 3 Diets for Pigs Weighing 25 – 50 Pounds Ingredient, lb/tonNo FatAdded Fat Corn1,2721,166 Soybean meal, 46.5% CP Choice white grease060 Monocalcium P, 21% P2223 Limestone20 Salt77 Vitamin premix with phytase a 55 Trace mineral premix a 33 Lysine HCl66 DL-Methionine L-Threonine Antibiotic b 10 TOTAL2,000 a Detailed specifications for these premixes can be found at b An antibiotic is normally added as a growth promoter Source: Kansas State University, 2007

Suggested Phase 3 Diets for Pigs Weighing 25 – 50 lbs Calculated analysisNo FatAdded Fat TID Lysine, % c Total lysine, % TID: Lysine:ME ratio, g/Mcal3.77 TID Isoleucine:lysine ratio, %6362 TID Leucine:lysine ratio, % TID Methionine:lysine ratio, %3233 TID Met & Cys:lysine ratio, %58 TID Threonine:lysine ratio, %6263 TID Tryptophan:lysine ratio, %18 TID Valine:lysine ratio, %69 ME, kcal/lb1,5041,564 Protein, % Calcium, % Phosphorus, % Available phosphorus, % Available phosphorus equivalent, % d Avail P:calorie ratio, g/mcal

Recommended Pounds of Each Diet That Should Be Fed to Each Pig (Weaning to 50 lbs) Weaning weight, lb Phase Phase Phase lb Phase lb Source: Kansas State University, 2007

Maximizing Feeding Intake  Newly-weaned pigs are in an energy-dependent phase of growth  They cannot eat sufficient feed to meet the needs of the rate of protein deposition of which they are capable  Room temperature must not be too cool, nor must it be too hot, and drafts must be avoided  Use of ingredients to enhance diet palatability, including SD (spray-dried) plasma proteins, SD whey, etc.  Proper feeder adjustment

Impact of feeder gap adjustment on nursery pig performance SEM No. pigs No. pens39996 Init. wt., kg Final wt., kg Final wt – CV, % ADG, kg ADF, kg G:F F:G Mean percent of trough area covered with feed 2 Effect of feeder adjustment significant, P< Interaction between stocking density/group size and feeder adjustment significant, P<0.05. Source: Smith et al., 2004

Gap = 11.8 mm;12% trough coverage

Gap = 17.9 mm; 37% trough coverage

Gap = 31.5 mm; 91% trough coverage

SEM No. pigs No. pens39996 Feeding duration, min/d - Days 3 to 6 2, Days 39 to Theoretical feeder space capacity 4 - Days 3 to Days 39 to Mean percent of trough area covered with feed 2 Effect of feeder adjustment significant, P< Interaction between stocking density/group size and feeder adjustment significant, P<0.05. Impact of feeder gap adjustment on nursery eating behaviour

Feeding and Management: Growout

Feeding & Management Issues: Growout 1.Variation in entry weights and marketing ages 2.Minimizing feed cost and maximizing net income 3.Maximizing growth rate to maximize barn throughput 4.Maximizing feed intake 5.Carcass quality issues

Measured Variation In Bodyweight Average Age, d No. of pigs 1, Mean, lb Minimum, lb Maximum, lb Range, lb Range,% of mean Standard deviation, lb Coefficient of variation, % 22138

Approaches to Feeding Program Development 1.Select the number of diets to be included in the feeding program  Split sex or no  Wean-to-finish or feeder-to-finish  Continuous-flow or all-in-all-out operation

Approaches to Feeding Program Development 2.For each diet  Select optimum energy level: will vary with economic environment, genetics, desired growth rate  Select lysine:ME ratio  Select ratio of other essential amino acids to lysine  Select optimum available/digestible phosphorus level  Set levels of macro-minerals, micro-minerals and vitamins 3.Define feed budget, given the number of diets to be included, as per #1 above

Standard Feed Budget Chart Based on Feed Efficiency of 2.8 from lbs Pig weight Total feed Pig weight Total feed Pig weight Total feed Pig weight Total feed Pig weight Total feed Source: Kansas State University, 2007

Feed Efficiency Targets Corn-based meal diets Entry weight, lbMarket weight, lb0% Fat5% Fat Source: Kansas State University, 2007

Maximizing Feed Intake 1.Barn temperature control: not too hot and not too cold 2.Feeder adjustment: not too tight, not too loose 3.Adequate supply of water 4.Adequate feeder access 5.Avoid over-crowding pigs 6.Manage health: THE biggest factor 7.Manage diet quality and feed budgets

Carcass Quality: Soft Fat 1.PUFA (polyunsaturated fatty acids) in diet lead to unsaturated fat in the carcass 2.Soft fat causes quality and operational problems in the packing plant; packers seek supply of hogs without carcass fat problems 3.Use of diets high in PUFA can lead to problems with soft fat in the carcass 4.Use of corn distillers grains contributes to the problem due to high fat content – in most but not all DDGS