1. Programming Efforts for Niche Pig Farmers - Nutrition Eric van Heugten Department of Animal Science N.C. State University

2. Nutritionist’s Objective Minimizing feed costs while maximizing product yield – 70% of production cost can be feed costs – Nutrient composition of diet vs. nutrient requirements of the animals – Economics of growth performance Providing a balanced and palatable feed ration to pigs

3. Concepts in Nutrition Life-stage feeding programs – Gestating sows - Limit feeding – Lactating sows - maximize milk production – Weaned pigs - Transition diets – Finishing pigs - Maximize efficiency

4. All pigs need a source of: Protein - 10 essential amino acids Energy - Starch, fiber, and fat Vitamins and Minerals - Calcium, Phosphorus, sodium, chloride, zinc, iron, manganese, copper, iodine, selenium, vitamin A, vitamin D, vitamin E, vitamin K, vitamin B 12, riboflavin, d-pantothenate, 26.5 mg; niacin

5. Diet Selection Complete PremixConcentrate  Provide all required nutrients  No on-farm mixing  Low flexibility  Greater cost  Provides all vitamins, minerals and amino acids  On-farm mixing  Medium flexibility  Medium cost  Provide all vitamins and micro-minerals  On-farm mixing  Good flexibility  Lower cost  Provides all vitamins and minerals  On-farm mixing  Medium flexibility  Medium-low cost Base Mix

6. Diet Selection Complete PremixConcentrateBase Mix Complete FeedCorn 70% Concentrate 30% Corn 70% SBM 25% Base Mix 5% Corn 71.75% SBM 25% Monocal P 1.5% Limestone 1.0 Salt 0.5 Premix 0.25

8. Feeding Program Selection Pig Feed Gestation diet Lactation diet Nursery diet I Nursery diet II Nursery diet III Nursery diet IV Grower diet I Grower diet II Grower diet III Finisher diet IV Finisher diet V Finisher diet VI Gestation/Late Fin Lactation/Grower Gestation diet Lactation diet Nursery diet Grower diet Finisher diet

9. Feeding Program Selection PhaseComplexityLysine %CostByproduct GestationLow0.5 – 0.6++++ LactationLow0.8 – 1.1+++ NurseryHigh1.2 – 1.7+++- FinisherLow0.6 – 1.1++ Effort vs. Potential Return

10. Use of byproducts/alternative ingredients Consider quality and variability – Source and processing – Value to manufacturer or waste product – Water Digestible nutrient profile – Can it be used to replace more expensive ingredients? Health hazards and anti-nutritional factors Meat quality

11. Pork Quality - “yellow fat disease” Gross backfat and lipofuscin deposition Lu et al., 2014

12. Pork Quality - “yellow fat disease” Gross backfat and lipofuscin deposition Lu et al., 2014

13. Soft Fat Issues

14. Know your feed and ingredients NCDA Feed Analysis $10/sample; No commercial samples – Moisture – Protein – Fiber (ADF, NDF) – Minerals (Calcium, Phosphorus, Sulfur, Magnesium, Sodium, Potassium, Copper, Iron, Manganese, Zinc) – Ash – Fat Mycotoxins (Free, except fumonisin) http://www.ncagr.com/fooddrug/forms/forageanalysis.pdf

15. NCDA Feed Analysis Example Report Common Nutrient Ranges for Complete Feeds: Crude Protein:10 – 24% Calcium:0.5 to 1.2% Phosphorus:0.4 to 1.0% Copper:5 to 300 ppm Iron:80 to 400 ppm Manganese:10 to 100 ppm Zinc:80 to 200

16. Example NCDA Analysis Report