Livestock Feeding AnS 320 “ Swine Feeding and Management” Lecture #2

1. Livestock FeedingAnS 320“Swine Feeding and Management”Lecture #2 Dr. John F. Patience Department of Animal Science 201B Kildee Hall Phone: 294-5132 Email: jfp@iastate.edu

2. 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

3. Feeding and Management: Nursery

4. Energy utilization in the weanling pig GE 100% Energy in feces 85% DE Energy in urine Energy in gases: CH4 + H2 82% ME Heat increment 56% NE Km NEm NEg 29% 27% Kl Kp NEl NEp Adapted from Ewan, 2001 Adapted from Oresanya et al., 2005

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

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

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

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

9. 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

10. 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

11. 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

12. 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

13. Effects of Diet Complexity on Postweaning Performance Source: Sulabo et al., 2008

14. Effects of Diet Complexity on Postweaning Performance Source: Sulabo et al., 2008

15. Suggested Phase 3 Diets for Pigs Weighing 25 – 50 Pounds aDetailed specifications for these premixes can be found at www.ksuswine.org bAn antibiotic is normally added as a growth promoter Source: Kansas State University, 2007

16. Suggested Phase 3 Diets for Pigs Weighing 25 – 50 lbs

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

18. 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

19. Management of Low Weaning Weight Piglets • House in special pens • Greater attention to early feed intake • Hand feed multiple times per day • Gruel feed, changing feed often • Elevate ambient temperature locally • Specialty diets featuring ease of digestion • Great care in diet preparation, texture, pellet quality and firmness • Learn to watch and understand the pig

20. Feeding and Management: Growout

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

22. Measured Variation In Bodyweight

23. Approaches to Feeding Program Development • 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

24. Approaches to Feeding Program Development • 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 • Define feed budget, given the number of diets to be included, as per #1 above

25. Standard Feed Budget Chart Based on Feed Efficiency of 2.8 from 50-250 lbs Source: Kansas State University, 2007

26. Feed Efficiency Targets Source: Kansas State University, 2007

27. Example Finishing Diets Without Fat Source: Kansas State University, 2007

28. Example Finishing Diets With Fat Source: Kansas State University, 2007

29. Source: KSU, 07 Example Finishing Diets Without Fat

30. Source: KSU, 07 Example Finishing Diets With Fat

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

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