3. Monogastric Nutrition

4. Nutrient Requirements Simple Stomached –Require readily digestible feed –Cannot use complex carbohydrates Cellulose, hemicellulose, etc. –Require essential amino acids –Cannot synthesize amino acids Poor quality protein, NPN Water

5. Important nutrient 55-80% of animal is water –Depends on age Uses –Hydration, medium for moving wastes into and out of body –Component of milk, lubricates joints, cushions nerves, disperses heat, protects developing fetuses

6. Water Free access to water –Cool, Clean, Abundant –Pigs will consume 1-1.5 quarts / pound of feed –Limiting water intake results in poor production Decreased intake Poor feed efficiency Reduced milk production

7. Energy Required for basic processes –Acquired from carbohydrate, fat, protein metabolism Obtained from Corn, Soybean meal, fat –Some cases, energy may be limiting factor for growth

8. Energy Energy requirements –Influenced by: Weight (Direct influence on maintenance) Genetic ability to produce lean tissue Environmental temperature –Most often expressed as Digestible Energy (DE) Metabolizable Energy (ME) For all weight classes, ME requirement is approx. 96% of the DE requirement

9. Energy Table 23-1

10. Energy Table 23-3

11. Energy Table 23-4

12. Energy Table 23-6

13. Protein & Amino Acids Protein makes up portions of muscle, blood, enzymes, hair, etc. 7-9% of the pig’s body is edible protein Protein consists of 22 different amino acids For growth to occur at a rapid rate, the ration must supply 10 of the 22 amino acids

14. Protein & Amino Acids Essential amino acids: One in which the body cannot manufacture in sufficient quantity to permit maximum growth and performance Non-Essential amino acids: Amino acids which can be synthesized in large enough amounts to permit maximum growth as long as sufficient Nitrogen is present.

15. Protein & Amino Acids

16. Lysine is the #1 essential or limiting amino acid in swine diets –Lysine concentration is high in muscle –Lysine content of most feedstuffs is low Feeding high quality proteins is essential –Contains all essential amino acids in the correct proportions and amounts –Possible to perform better on a 12% CP vs. 16% CP

17. Protein & Amino Acids Soybean meal –Used as the primary protein source in swine diets 85% of lysine digested & absorbed by pig Versus 65% of lysine in meat & bone meal –Complements corn well in the diet Swine diets formulated approximately 79% corn to 20% soybean meal. (+/- 1-2 %) Trying to correct the deficiencies in the cereal grain

18. Vitamins & Minerals Pigs are most likely to suffer from vitamin & mineral deficiencies 1.Primarily fed cereal grains low in minerals, particularly calcium 2.Skeleton supports greater weight in proportion to its size than other farm animals 3.Fed to grow at a maximum rate and are marketed before they mature 4.Reproduce at a younger age 5.Raised in a confinement setting.

19. Vitamins & Minerals Minerals –Very important functions –Required only in very small amounts –Pigs require 13 different minerals in the diet –Minerals deficient in corn & soybean meal diets Calcium (Ca), Phosphorus (P), Sodium (Na), Chlorine (Cl), Trace minerals: Iron (Fe), Zinc (Zn), Iodine (I), Selenium (Se)

20. Vitamins & Minerals Minerals –Calcium & Phosphorus are the most critical and are required in the greatest amounts Adequate levels will provide a strong skeletal structure Deficiencies will lead to poor bone mineralization –Important when raised in confinement on concrete floors Ideal ratios of Ca:P should lie between 1:1 and 1.25:1

21. Vitamins & Minerals Vitamins –Complex organic compounds needed in minute amounts, which are essential for health and normal body functions –Pigs require 15 vitamins in very small amounts –Many of these are likely to be deficient in corn & soybean meal diets

22. Vitamins & Minerals Table 19-6, R.O. Kellems and D.C. Church

23. Additives Substances added to swine rations to enhance performance –Feed-grade fat Can be added at 5% of the total ration Added as an energy source Reduces dustiness of feed and increases palatability To be economical, cost must be no more than 2.5 to 3.0 times the cost of corn

24. Additives Table 19-10, R.O. Kellems and D.C. Church

25. Additives Antimicrobial agents, anthelmintics Antimicrobials –Added to stimulate growth and feed efficiency, and to reduce mortality Low levels (Subtherapeutic) – Promote growth Moderate-to-high levels (Prophylaxis) – Prevention of disease in exposed animals High levels (Therapeutic) – Treatment of disease

26. Additives Anthelmintics –Used to prevent or remove internal parasites Roundworms & Lungworms Some will control external parasites –Lice, Mange –Ivermectin Considered drugs and are regulated by the FDA –Only certain types, levels, and combinations are approved for use in swine diets

27. Additives Table 19-15, R.O. Kellems and D.C. Church

28. Additives Table 19-16, R.O. Kellems and D.C. Church

29. Management 75-80% of the total cost associated with swine production are feed costs Intense management is required Feed manufacturers and producers must evaluate the cost effectiveness and feed value in order to formulate cost effective and nutritionally adequate swine diets Generic diet formulation may be a problem in formulating cost effective gains

30. Management Phase Feeding –Adjusting the ration according to the individual pig’s nutrient needs as it grows –Depending on the intensity of the management system, rations can also be adjusted based on sex of the pig

31. Management

32. The end goal of the feed manufacturer and producer is to cost effectively produce pigs which will reach market weight (250-280 lbs) in the shortest amount of time with a minimum amount of fat and maximum amount of lean tissue your genetics will allow.