1. Swine Nutrition & Management
AnS 320
Fall 2006

2. Feeding Pigs -- Major Biological Processes
Maintenance
Repair or replacement of body tissues and fluids
Voluntary (walking) and involuntary (heart contractions) activities
Generation of body heat for warmth
Regulation of immune systems
Growth
Production of body tissues (muscle, bone), organs (mammary glands), fluids (milk), fluid components (red blood cells)

3. Factors Affecting Nutrient Requirements of Pigs
Environment
Temperature, weather, housing, competition
Breed, sex, and genetic background
Health status of the herd
Presence of molds, toxins, or inhibitors
Availability and absorption of dietary nutrients

4. Factors Affecting Nutrient Requirements of Pigs
Variation of nutrient content and availability in the feed
Level of feed additives or growth promotants
Energy concentration in the diet
Level of feeding – limit feeding vs. ad libitum

5. Energy Mostly supplied by carbohydrates and fats
Cereal grains – corn, milo, wheat, barley, and by-products
Fat – 2.25 X energy of cereal grains
Most cereal grains and fats are palatable and digestible
Cereal by-products are more variable – limited use in swine diets

6. Cereal Grains Corn is primary energy source
Generally meet the pig’s energy needs
Must be supplemented with:
Amino acids (protein)
Vitamins
Minerals
Must determine adequate energy intake
If low-energy feeds are used or external factors limit feed intake
Pigs are limit fed – sows and gilts

7. Additional Energy Sources
Milo – equal substitute for corn – primarily used in Southwest
Wheat – excellent feed grain, usually not competitive in price
Barley – less energy and more fiber – improves meat quality???
Oats – more lysine, more fiber
High-lysine corn – selected for improved protein quality

8. Fat in Swine Diets
Choice white grease, beef tallow, corn oil, soybean oil
2.25 X metabolizable energy of cereal grains
3 – 5% fat in grow-finish diets will improve ADG and FE
Tends to increase backfat
Reduces dust and wear on equipment
Potential handling and storage problems
Economic decision

9. Proteins and Amino Acids
Pig does not have a specific requirement for crude protein
Does have requirements for amino acids
Proteins are made up of different combinations of approximately 20 different amino acids
Proteins are broken down into amino acids that are absorbed into the bloodstream
Crude protein usually meets AA requirements – must check if synthetic amino acids or by-products are used

10. Essential Amino Acids 10 essential amino acids
Most cereal grains are limiting in lysine, tryptophan, threonine, and methionine
Level determines protein quality – lysine is most important
Limiting amino acid – protein synthesis cannot proceed beyond level of any essential amino acid
Deficiency results in lower ADG, reduced FE, unthriftiness, and reduced reproductive performance

11. Amino Acid Deficiency Consider amino acids as the staves of a barrel
You can fill the barrel (growth rate) only to the level of the shortest stave
Methionine
Threonine
Tryptophan
Isoleucine
Lysine
Valine

12. Rain Barrel Concept
Shortage of an amino acid will limit growth and (or) reproductive performance
Threonine
Methionine
Isoleucine
Valine
Tryptophan
Lysine

13. Sources of Amino Acids Plant sources Animal sources
Soybean meal – primary source in swine diets
Cottonseed meal
Corn gluten meal
Animal sources
Meat and bone meal
Tankage
Fish meal
Spray-dried blood meal – early-weaned pig diets

14. Synthetic Amino Acids
Can reduce feed costs and maintain pig performance
Lysine and methionine are most common
Synthetic lysine can reduce soybean meal requirement – must evaluate economics
Not used in gestation and lactation diets
Gestation – poorly utilized if not fed ad libitum
Lactation – decreases amount of other AA relative to lysine – reduce litter weaning weights

15. Minerals
Role ranges from structural functions to wide variety of regulatory functions
Important for health and well-being of the pig
Importance increased with confinement due to reduced access to soil and forages
Macrominerals – major minerals
Calcium, phosphorus, sodium, chlorine, magnesium, potassium
Microminerals – minor or trace minerals
Zinc, copper, iron, manganese, iodine, selenium, chromium

16. Minerals to Swine Diets
Should not be added haphazardly
“If a little is good, more is better” does not hold true
Some minerals, if added in excess, will interfere with absorption of other minerals
All minerals have a toxic level
Impact on environment

17. Calcium and Phosphorus
Important in skeletal structure and development
Essential for blood clotting, muscle contraction, energy metabolism
Deficiency will result in impaired bone mineralization, reduced bone growth, and poor growth rate
“Downer Sows” may result if sows are fed diets low in Ca and P – sows remove Ca and P from the bone, decreasing bone strength

18. Calcium and Phosphorus
Most grains are low in calcium
Limestone is source of supplemental Ca
Phosphorus
Mainly supplied by dicalcium phosphate or monocalcium phosphate
Feeds of animal origin are high in calcium and available phosphorus
P content of cereal grains is mainly phytate phosphorus – poorly utilized by swine

19. Phytate Phosphorus – Unavailable Form of Phosphorus
50 to 70% of P in plant products is unavailable to the pig
Not digested and is excreted in manure
Excess phosphorus excretion into the environment – formulate diets based on available P
Phytase – enzyme that increases digestibility of phytate phosphorus
Use to reduce phosphorus excretions
Evaluate economics

20. Vitamins Required for normal metabolic function
Development of normal tissues
Growth and maintenance
Some are produced by the pig, some are present in commonly used feed ingredients, several must be added to swine diets
Natural sources – very few are used today
Green leafy plants, grasses, alfalfa
Less variety in feed ingredients to supply vitamins
Vitamin content of grain and protein sources may be unavailable or lost during storage

21. Important Vitamins Fat-soluble Water-soluble or B-complex
A, D, E, and K
Water-soluble or B-complex
Pantothenic acid
Riboflavin
Niacin
B12
Gestation/Lactation Diets
Folic acid, pyridoxine, choline, biotin
Synthetic vitamins added in form of vitamin premix

22. Changes in Vitamin/Mineral Nutrition
Increased confinement – no access to growing crops and soil
Increased use of slotted floors – less recycling of feces
Fewer protein sources in diets
Reduced daily feed intake in gestation
Early weaning of pigs – diet is more critical
Availability of nutrients in heat-dried grains and feed ingredients varies widely

23. Water Most essential and cheapest of all nutrients Water deprivation
Reduces feed consumption, limits growth and feed efficiency, lowers milk production
Physiological functions
Temperature regulation
Transport of nutrients and wastes
Metabolic processes
Lubrication
Milk production

24. Water Requirements Related to feed intake and body weight
80% of BW at birth
50% of BW in finished market pig
Pigs consume 1.5 to 2X as much water as feed
Need is increased with:
High salt intake
High temperatures
Fever, diarrhea
Lactation
Wet feeding or liquid feeding
Improved FE and less water wastage in finishing
Potential for spoilage and mold problems

25. Feed Additives Animal drugs – antibiotics, dewormers
Withdrawal time
Growth-promoting minerals
Copper sulfate, zinc oxide
Enzymes – phytase
Organic acids – may improve digestibility for early weaned pigs
Probiotics – organisms that stimulate growth of desirable organisms in the gut
Lactobacillus, streptococcus, etc.

26. Feed Processing Systems
Complete feed – ready-to-feed product delivered to the farm
Grain and supplement (40% protein)
Base mix program – everything except grain and protein
Premix program –
Most precisely designed and cost-effective
Macro minerals, trace minerals, and vitamins added to protein and grain

27. Evaluating Economics Base price of ingredients is important
Cheapest diet is not always best
Evaluate cost/lb of gain
Numerous opportunities to evaluate and adjust diets

28. Impact of Changing Diet Cost by $5/ton
Weight Feed/pig,lb Cents/pig

29. KSU Swine Nutrition Guide
Lactation
A lactating sow nursing 9 + pigs/litter is estimated to need approximately
17 Mcal of metabolizable energy and
45 to 50 grams of lysine per day
KSU Swine Nutrition Guide

30. What Factors Affect Feed Intake of Lactating Sows??
Environmental Conditions
Particularly HEAT
Room temps, geographical area, season
Genetics
High-lean lines have reduced appetites
Parity
Older parities have more capacity to ingest feed

31. x = Feed intake and nutrient content of
diets tend to be inversely related
1.4 Mcal/lb
17 Mcal ME x =
12 lbs
12 lbs
0.9 %
50 g lysine
Sow
Feed Intake
Nutrient Content
of Ration
Daily Nutrient
Requirements
KSU, Swine Nutrition Guide

32. x = Feed intake and nutrient content of
diets tend to be inversely related
2.1 Mcal/lb
17 Mcal ME x =
12 lbs
8 lbs
1.4%
50 g lysine
Sow Feed
Intake
Nutrient Content
of Ration
Daily Nutrient
Requirements
KSU, Swine Nutrition Guide

33. x = Feed intake and nutrient content of
diets tend to be inversely related
17 Mcal ME
16 lbs x =
12 lbs
1.1 Mcal/lb
50 g lysine
0.7 %
Sow Feed
Intake
Nutrient Content
of Ration
Daily Nutrient
Requirements
KSU Swine Nutrition Guide

34. Effect of Drip and Snout Coolers on Feed Intake
Drip Cooler
Snout
Off On
Feed Intake, lb
7.8
10.6
12.3
12.9
Resp Rate/min 62 72 54 43
McGlone et al., 1988; room temperature maintained at 86° F.

35. General Guidelines for Feeding Lactating Sows
Never limit feed sows
Estimate feed intake patterns and adjust diets accordingly
Meet the target lysine and energy intakes
Record feed intake or chart daily consumption
Consider two or more lactation diets
Summer versus winter
Gilts versus sows

36. General Feeding Recommendations after Farrowing
Option 1. Ad libitum access to feed following farrowing
Gets the female to full feed quickly
May result in more opportunity for lactation failure (some farms report this as a problem)
Important to actively get sows up at feeding time

37. General Feeding Recommendations after Farrowing
Option 2. Start at 4 to 5 pounds per day on day of farrowing, increase in 2 to 3 pound intervals over the next 3 days
Full feed achieved in about 4 to 5 days
May result in fewer milk production problems
May result in more total feed intake during lactation

38. Increasing Feed Intake
Cool sows
Snout coolers, drip system
Intermittent dripping is best
Feed 2 to 3 times per day
Get sows up and moving
Early mornings and nights when heat stressed
Provide only Fresh Feed
Avoid stale feed in feeder and feed supply
Clean old feed out thoroughly
Wet Feeding
Gruel feeding, be aware of potential for spoilage

39. Impact of Water Intake on Milk Production
Sow will drink 5 to 8 gallons of water a day
Recommended flow rate of 4 cups per minute
Effect of 0.3 cup/min vs 3 cups/min
10 to 15% reduction in Feed Intake over a 21 day lactation
Stray-voltage will severely restrict water intake and impact performance

40. Lactation Feeding Levels
Parity ADF day)
to 11.0
to 14.0
to 16.0

41. Early Weaning Technology
Goal -- to control chronic swine diseases by isolating the young pig from its dam at an early age
Pigs are free of many chronic pathogens at birth
Colostral antibodies are important

42. Benefits of Early Weaning
Reduce production losses caused by disease
Reduce medication costs
Maximize potential for lean growth
Increase pigs/breeding female/year
Reduces need for total depopulation of herd

43. Feeding Behavior
Early weaned pigs try to eat at the feeder simultaneously
Place feed on a feeding board several times a day to provide ample space
Use clean polyethylene boards to prevent transfer of infectious organisms
Implement short feeding times on boards
Feed is expensive
Higher feed wastage
½ to 1 in. high rim to prevent wastage

44. Feeder Design A variety of manufacturers market nursery feeders
that are properly designed.

45. Goals - Nursery Performance
Nutritional Programs for Early Weaned Pigs
Goals - Nursery Performance
ADG between .80 and .90 lb/day
F/G between 1.55 and 1.75
Mortality < 2%
Feed costs ~ $7 per pig
$.15 to $.20 per lb of gain

46. Early-Weaned Pigs Good nutrition is critical immediately after weaning
1) Good nutrition increases average daily gain through market
2) Good nutrition maximizes lean growth potential
3) Good nutrition decreases the risk of enteric disease

47. Protein Sources: Spray-Dried Blood Meal Spray-Dried Plasma Protein
Whey-Protein
Soybean Meal
Fish Meal
Spray-Dried
Egg Protein
Skim Milk
Further Processed
Soy Products

48. Diet Form Meal diets vs. Pelleted or Crumbled diets
Feed wastage is 20% higher in meal diets
Decreased feed efficiency
Limited feed intake?
Meal diets do not feed down & out of feeders easily because of bridging
Reduce bridging by limiting added fat to 1%

49. Example Feed Budgets Per Pig
13 lbs.
9 lbs.
6 lbs.
Diet 50
Phase 3 15
Phase 2 2 --
Phase 1 5
Transition 1
SEW
21 d
14 d
7 d
Weaning Age and Initial Weight

50. Recommended dietary lysine levels for high-health-status SEW pigs
Total Dietary Lysine, %
SEW Diet
1.70 to 1.80
Transition Diet
1.50 to 1.60
Phase 1
1.40 to 1.50
Phase 2
1.30 to 1.40
Phase 3
1.15 to 1.30

51. Percentage of nursery feed cost per diet phase (%)
13 lbs.
9 lbs.
6 lbs.
Diet 64 52 46
Phase 3 27 22 19
Phase 2 10 NA
Phase 1 16 14
Transition 21
SEW
21 d
14 d
7 d
Weaning Age and Initial Weight

52. Influence of Segregated Early Weaning on Pig Performancelb
Days of Age
Dritz et al. 1996

53. Influence of Growth During the First Week Post Weaning on Subsequent Performance
Weight Advantage, lb 20
< 0 lb/d
lb/d
lb/d
> .50 lb/d 15 10 5
Tokach et al., 1992
Day Postweaning

54. Low feed intake in the first week after weaning is associated with increased risk of diarrhea and slow growth
106 Farms
Madec et al., 1998

55. All-In, All-Out (AIAO) in Finishing
Strict sanitation and biosecurity
Follow the rules – remove all pigs from the facility, including tailenders
Increased weight gain (6 – 10%)
Decreased days to market (6 – 10 days)
Improved feed efficiency (5 – 7%)

56. Feed Efficiency Traditional Measure Progressive
lb feed/lb live wt gain
Each 0.1 unit improvement in feed efficiency (lb feed:lb live gain) reduces feed cost by $1.00 to $1.50/pig or more
Progressive
lb feed/lb lean gain

57. Factors Influencing Feed Efficiency
Non-nutritional factors
Feed wastage
Stress (temperature, crowding)
Health status
Adequacy of feed preparation (particle size and form)
Nutritional Factors
Nutrient composition of diet
Adequacy of diet for genetic type and production environment

58. Feed Wastage, Impact on Feed Utilization
Improper adjustment
Poor design
Economic and Environmental Benefits to proper adjustment
* 50 to 250 lbs; 3:1 feed/gain; .60% P and 2.4% N in diet

59. Feed Wastage, Impact on Feed Utilization
Improper adjustment
Poor design
Economic and Environmental Benefits to proper adjustment
* 50 to 250 lbs; 3:1 feed/gain; .60% P and 2.4% N in diet

60. Properly Adjusted Feeder

61. Impact of Feed Preparation on Feed Efficiency
Feed particle size (target microns)
size Dry matter Feed/Gain
>
Pellets
5% FE
$10 to $15 /ton cost
Reduced dust
Meal
Lower cost/ton
On-farm grinding
Fewer ulcers

62. Feed Intake Critical for establishing nutrient intake
Measuring and monitoring on the farm is critical
Sex effect is large
barrows consume ~10% more than gilts
Genetic lines differ in voluntary intake
Seasonal effects can be significant

63. How do we feed the G/F pig??
Split sex feeding
Barrow Gilt
Feed Intake higher – 10 %
ADG higher – 8 to 10 %
Feed Efficiency poorer + 2 to 3 %
Lean Meat % poorer + 1 to 3 %
Sexes fed to meet intake, growth and lean potential
Barrows -- lower protein (lysine)
Gilts -- higher density energy and protein (lysine) levels

64. Phase Feeding Matching nutrient levels to the pig’s needs
Multiple diet formulations during G/F
Often geared toward the middle or average pigs because weight variation exists within groups
Between 3 and 6 diets often used
Dependent on the understanding of pigs’ genotype, environment, feed costs, feed processing costs, target ending weight
Liquid diets may facilitate easier changes

65. Nutritional Management
“Single Phase” Nutritional Program
Poor pig performance
15% CP (50 to 250 lb)
Underfeed CP
Overfeed CP
Excess N and P excretion 50
250
Live Weight

66. Nutritional Management
“Multiple Phase” Nutrition Program designed to meet genetic capacity, health and facilities of the pig
Minimize overfeeding
of essential nutrients
CP and Nutrient Levels
changed frequently to closely match pig needs 50
250
Live Weight

67. Management Considerations
Space requirements
Conventional confinement finisher
7.5 to 8 square feet per pig
Hoop structures
12 to 15 square feet per pig
Water access
Nipple waterers (minimum of 2 per pen)
one for every 8 to 12 pigs
Bowl waterers
one bowl for each 8 to 10 pigs

68. Management Considerations
Feeder space requirements
General rule -- Dry feeders
Space for % of pigs eating simultaneously
1 feeder hole per 4 to 5 pigs
10 to 12 inches of space per feeder hole
Wet/Dry feeders
Two holes for each 20 to 25 pigs

69. Management Considerations
Group Size
Confinement Facilities
pigs/pen standard
Significant interest in groups sizes of up to 500 +
Hoop Structures
75 to 200 head per group standard
Thermal comfort zone
Temperature range in which animal does not have to expend additional energy to regulate its body temperature lbs oF
lbs oF
lbs oF

70. Wean-to-Finish Concept
Benefits observed in labor and/or pig efficiency
Reduced transportation costs
Fewer moves and less labor to move pigs
Reduced labor for washing and disinfecting
Fewer nursery rooms to clean
Reduced stress of moving and commingling
Improved ADG, better FE
Increased facility flexibility
Finisher can be modified easier than a nursery
Reduced down-time between groups

71. Wean to Finish Facility

72. Disadvantages of Wean-to-Finish
Increased facility cost
$15 to $20 per head to accommodate young pig
Supplemental heat, mats, feeders, etc.
Less efficient space utilization
Especially with the small pig
Potential for higher utility costs
Supplemental heat early

73. Wean-to-Finish Conclusions
Decision is farm situation dependent
Must fit production flow
Revenue must offset additional cost
Health issue alone may be driver for some operations