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SWINE NUTRITION

SWINE NUTRITION. Pigs are non-ruminants. Single stomach Eat feed low in fiber Humans are also non-ruminants. Definition of a non-ruminant. Parts of the digestive tract. 1. Mouth 2. Esophagus 3. Stomach 4. Small Intestine 5. Large Intestine. What does the digestive system do?.

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SWINE NUTRITION

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  1. SWINE NUTRITION

  2. Pigs are non-ruminants

  3. Single stomach • Eat feed low in fiber • Humans are also non-ruminants Definition of a non-ruminant

  4. Parts of the digestive tract • 1. Mouth • 2. Esophagus • 3. Stomach • 4. Small Intestine • 5. Large Intestine

  5. What does the digestive system do? • Breaks down feedstuffs into ….. • simple chemical parts….. • so the pig can absorb….. • and utilize them .

  6. What does the mouth do in digestion? • Breaks down feed stuffs by chewing • Adds saliva to help in digestion

  7. What does the esophagus do? • Muscles contract to move the food down to the stomach

  8. Adds digestive juices to break down food What does the stomach do?

  9. What does the small intestine do?

  10. The small intestine…. • Mixes secretions • Absorbs nutrients

  11. What does the large intestine do? • Storage and formation of feces • Absorption of water • Secretion and reabsorption of electrolytes

  12. Digestive System of a Pig

  13. Non-ruminant • Abomasum- true stomach • depends on digestive enzymes • pepsin, rennin, trypsin, chymotrypsin, HCL • Needs • energy (fat and CHO), protein (a.a.), minerals (Ca:P 1.2:1 to 1.5:1), vitamins, water, antibiotics and other additives

  14. Swine Nutrition • Basic diet is Corn and Soybean Meal • standard ration based on cereal grains, SBM, vit., minerals, additives • majority buys a SBM pre-mix to add to corn or milo

  15. Energy sources • cereal grains -CHO • Fat • Protein

  16. Cereal Grains- CHO Values • corn- 100% energy value - 8% CP • wheat - 99% use 12.5 % CP • milo - 96% (more variable on protein content) use 8% CP when unknown

  17. FEEDS • Definition- any ingredients or material fed to animals for purposes of sustaining them • Classes of Feeds • roughages • concentrates • by-products • protein supplements • minerals, vitamins, and additives

  18. Swine Nutrition • Concentrates - high in energy, low in fiber and < 20% protein • corn, barley, milo, wheat, rye, oats • thumb rules - ok in P, low in Ca • low in vitamins, except for beta carotene (A) • protein and minerals are low • Corn is high in energy, low in fiber and palatable (7-9% protein)

  19. Swine Nutrition • Proteins - high in nitrogen • protein quality - amino acids • essential vs non-essential • limiting amino acids (lysine, methionine & typtophan); sometimes threonine

  20. Protein Sources • Soybean Meal, Fish Meal, Meat and Bone Meal, Peanut Meal; not Cottonseed Meal (gossypol toxicity) • NPN= non-protein nitrogen- not for swine or poultry

  21. Classes of Feeds • Vitamins • natural, synthetics • water vs fat soluble classification • A,D,& E are most common in ruminants • A, D, & E and B vit. re needed for non-ruminants

  22. Vitamins • Riboflavin • Niacin • Pantothenic Acid • B12 • Choline • Vit A • E

  23. Minerals- need 10 • macro or major- Ca, P, NaCl • trace - Fe, Cu, Zn, Mg, Si, Se

  24. Classes of Feeds • Special Feeds • Fats and oils (increase calories without bulk) • Feed additives • increase efficiency of gain, prevent diseases, preserve the feed • antibiotics, hormones, paylean, navigator, etc.

  25. SwineCreep Feeding • start at 3-10 days • high protein and sugar • switch at 40 lbs • adv. - uniformity, increase weaning weight, decreases mortality, scours, weight loss by sow and setback when weaned

  26. Swine Feeding Stages • starter pig ration at 10- 50 lbs (18%) • grower ration at 50 - 100/125 lbs (16%) • finishing ration at 125-250 lbs (12-14%)

  27. Swine Feeding • feed efficiency should be around 3:1 • 3 lbs of feed to yield one pound of wt. gain • full vs limit feeding for growing-finishing • replacement gilts should receive 4 lbs/day • increase feed 2-3 X during lactation

  28. Swine Feeding cont. • Sows and boars is condition dependent • can add peanut or alfalfa hay (limited) • do not over feed

  29. Swine Feeding cont. • Soft Pork - caused by lower melting points in the makeup of fat caused by feeding certain feeds: ie. too much peanut meal • Trichinosis - traditionally garbage fed swine

  30. FUNCTION OF FEEDS • Maintenance- a ration which is adequate to prevent any loss or gain of tissue in the body when there is no production • the difference in energy needs are related to the amount of activity • Growth- increase in size of muscles, bones, internal and external parts of the body (the foundation of animal production) • Finishing- the laying on or deposition of fat

  31. Evaluation of Feedstuffs • Physical- stage of plant maturity, foreign material, etc. • Cost/Unit of nutrient Protein ex. • SBM @ $6.00/cwt. @ 44% c.p. • 100 X .44=44 lb of crude protein from cwt of SBM • $6.00/44 = $.136 per pound of protein • OR $320/ton for 44 % SBM = • 2000 X .44 = 880; $320/ 880 = $.36 per pound of protein for corn

  32. Evaluation of Feedstuffs • observe: • palatability, grade, preparation, ingredient combination, and quantity fed • Chemical Analysis- proximate analysis • protein, fat, moisture, and ash (minerals) • Digestion trial example

  33. Evaluation of Feedstuffs • Measuring Energy • TDN= sum total of the digestible protein, fiber, and nitrogen free extract, and fat X 2.25 • Calorie or Net Energy system • Net Energy= gross energy-fecal energy-gaseous energy-urinary energy-heat increment • gross energy = combustion heat

  34. Evaluation of Feedstuffs • digestible energy = portion of gross energy that is not excreted in feces • Metabolic energy = portion of gross energy that is not lost in feces, urine and gas • heat increment = difference between ME & NE • heat unavoidably produced by an animal in digestion and metabolism • Pigs: we use DE more often

  35. How to Balance a Ration • Consideration points • availability and cost of feedstuffs • moisture content • composition of feedstuffs • nutrient allowances • composition of ration needed

  36. How to Balance a Ration • Methods • Pearson Square • Trial and error • Net energy • Computer

  37. Commercial Feed Selection • Reputation of the mfg. • Needs • Feed tag guarantee • Flexible formulas

  38. Home vs Commercial Mixed Feeds • Options • commercially prepared • purchase grain and add protein supplement • use home grown grain and add protein suppl. • purchase commercial feed and add only mineral and vitamin pre-mix • add all indiv. ingredients

  39. Feeding Systems • Hand vs Self feeding • Self feeding advantages • less labor • increase feed consumption • increase gains and earlier marketing • not likely to go off feed • time and $$$$ saved by bulk feeding

  40. Feeding Systems • Self feeding disadvantages • unless mixed correctly, animals tend to select grain and discard roughage; therefore, grind it find or pelletizing is essential • increase cost, if more concentrate is fed • Other • pigs- add ground alfalfa

  41. Feeding Systems • Creep feeding- • the supplemental feeding of young nursing animals in an enclosure which is accessible to them but not to their parent • gains for young animals are cheap gains due to less fat content in young animals and less consumption/body wt. • adv.- increases weaning wt., uniformity, achieve genetic potential, assists first sows, etc.

  42. Feeding Systems • Feeds should not be abruptly changed • Check for Nutrient deficiencies

  43. Nutrient Deficiencies • Protein • depressed appetite, lower energy intake, loss of weight, slower growth, irregular or delayed estrus, reduced milk production • Major Minerals • Ca & P - rickets (fragile bones) • Salt - coarse hair coat, loss of appetite • I - goiter, poor growth, listlessness

  44. Nutrient Deficiencies • Mn - weak legs • Zn - rough skin- parakeratosis • Fe - anemia • Se - white muscle disease • Co - weakness, loss of appetite • Cu - severe diarrhea, weight loss, rough, coarse, bleached coat, anemia

  45. Nutrient Deficiencies • Vitamins • A - most likely, esp. in confinement animals • beta carotene is essential • D - rickets, osteomalacia in mature animals • E - white muscle disease (Se related) • K - Excessive bleeding (coagulant Vit) • B & C ruminants (No problem); yet with non-ruminants; yes, there can be a problem

  46. Nutrient Deficiencies • Water • source • major constituent of the body • determined by rate of gain, lactation, reprod, environment, activity, feed intake, etc. • salt (>1% = toxic) • Nutritional deficiencies come by too little or too moldy (<200 ppm aflatoxin in corn)

  47. Preparation of Feeds • Coarsesness of grinding- hogs prefer coarse particle size, however, we see an increase FE with decreasing the grind size because of increased digestibility, but too finely ground feeds aggravate the stomach and cause ulcers

  48. Preparation of Feeds • Pelleting- costly, improves digestibility, size (smaller the better), increases the value of a high fiber diet, improves feed efficiency • High moisture or reconstituted- slight increase in FE, yet problems in the summer (mold)

  49. Preparation of Feeds • Wetting or soaking- decreases wastage, saves labor, increases gains and FE , Yet gets soured in the summer

  50. Relative effect of protein deficiency • carcass characteristics • feed efficiency • gain/growth

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