1. Swine Feeding (monogastric) Robert D Glock University of Arizona

2. The Plan You don’t JUST feed them Pigs need a good environment or they won’t respond to good nutrition Pigs respond to gentle treatment Make your wants easy for them

3. Pig Comfort Shade - “they sunburn” Good ventilation – no draft STABLE temperature –Desert temps fluctuate 30 degrees –70-ish ( bedding, enclosure) –Dry at night Nonstop good clean water Consistent feed supply

8. Consistent Feed Same time, same place, same thing –Ulcers etc –No hot sauce Gradual changes Fresh –Taste –Vitamins etc –How to know

12. What’s in Feed? Corn –Or milo, some wheat, barley Soybean meal –VS meat and bone Vitamins Minerals Additives Hay???

13. Age Changes Preweaning –Creep feed? Weaning = 2-4 weeks –Lack enzymes –High milk products –High protein –Fish meal / Plasma

14. Age Changes - 2 Nursery –Environment –Frequent feeding / easy access –Several ration changes –Medication? Grower –Lower protein –Less expensive

15. Age Changes - 3 Finisher –Protein about 12 % –High energy Sows –Limit feed = about 5 or 6 Lbs –Feed to “condition” –Maximize consumption when nursing

16. Tips Water = 1-2 gal / 100 Lbs Feed = 5-6 % body weight Usual “full feed” but limit feed is OK if ---- Consistent

17. Feed Source Leave formula to the Pros Buy where sales cause turnover so fresh Read the label –Additives must follow label –Believe the suggestions Avoid Witchcraft

18. Mycotoxins What are they? –Mold, fungus –Varies with source and year –From field or bin Commercial feeds –Considerable mixing Home grown Can’t judge by appearance

19. QUALITY Clean feed Follow labels (or appropriate Rx) Injection sites No bruising

22. Some References Swine Care Handbook –National Pork Board –Addresses all criteria Space, feed, water, environment On Farm Euthanasia –National Pork Board –Consult DVM

23. Pork Quality Programs NPB Programs Pork Quality Assurance (PQA) –Critical Control Points (CCP) –Ten criteria –Levels I, II, III Swine Welfare Assurance program (SWAP) –On farm evaluation and education by trained professionals with swine experience –Audits later –Third party ??