Livestock Feeding
AnS 320
“Swine Feeding and Management”
Lecture 2: April 15
Dr. John F. Patience
Department of Animal Science
201H Kildee Hall
Phone: 294-5132
Email: jfp@iastate.edu
Outline
• Feeding and management: Nursery
 Example diets
 Diet formulation issues
 Feeding management issues
• Feeding and management: Growout
 Example diets
 Diet formulation issues
 Feeding management issues (Paylean)
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
An evolving U.S. pork industry: 1992
to 2004
• Due to consolidation, average farm inventory grew
from 945 hd to 4,646 hd
• Farrow-to-finish production declined from 65% to
18% of total sales; specialized finishing operations
grew from 22% to 77% for the same period
• The share of corn fed to hogs on the same farm it
was grown declined from 49% to 19%
Key and McBride, 2007
An evolving U.S. pork industry: 1992
to 2004
• Feeder-to-finish farms
– improved feed conversion by 4.7% per year
– improved labor efficiency by 13.8% per year
– “Total factor productivity” increased an average of 6.3%
per year
• Attributed to two factors: scale of production and adoption of new
technology. Technological change drove 50% of the improvement
• 3X historical increases in productivity in agriculture as a whole
• These increases in productivity contributed to a 30%
decline in farm gate prices for pigs
Key and McBride, 2007
WHAT GETS MEASURED
GETS MANAGED
OR
YOU CANNOT MANAGE
WHAT YOU CANNOT
MEASURE
PRODUCTION CONTINUUM
What occurs in one phase
of production often affects
outcomes in later phases.
Or
Diagnosing problems in one
phase of production often
requires consideration of
what is happening in earlier
phases.
Breeding
Farrowing
Nursery
Growout
Feeding and Management: Nursery
Energy utilization in the weanling pig
100%
GE
Energy in feces
85%
DE
Energy in urine
Energy in gases: CH4 + H2
82%
ME
Heat increment
56%
NE
Km
27%
NEm
NEg
29%
Kl
Kp
NEl
NEp
Adapted from Ewan, 2001
Adapted from Oresanya et al., 2005
Protein utilization in the weanling pig
18%
35%
12%
35%
Feeding & Management Issues: Nursery
1. Variation in weaning weights and weaning ages
2. Nursery diet ingredient recommendations
3. Simple versus complex diets
4. Antigenic reaction to soybean meal
5. Feed budgeting: development, adherence
6. Maximizing feed intake, especially early after weaning
7. Management of low weaning weight piglets
Body weight, lbs
Typical Nursery Growth Curve
Age postweaning, days
Typical Nursery Growth Curve
Body weight, lbs
±2 S.D. (92% of all pigs)
Age postweaning, days
Measured Variation In Bodyweight
Average Age, d
19
1,264
68
700
140
632
Minimum, lb
11.9
5.3
64.0
52.4
228.1
163.7
Maximum, lb
20.2
90.0
274.8
Range, lb
15.0
37.6
111.1
Range,% of mean
121
59
48
Standard deviation, lb
2.6
22
8.1
13
18.3
8
No. of pigs
Mean, lb
Coefficient of variation, %
Growth of Pigs According To Weaning Weight
Age
Week Marketed
21
22
23
24
25
-lb-
Number
49
71
113
70
62
21d
13.9
13.0
12.1
11.0
10.6
56d
50.2
46.0
44.0
41.4
38.5
77d
76.3
71.1
67.3
63.1
59.8
112d
150.3
141.9
134.9
126.1
118.1
140d
228.1
219.1
209.2
196.0
180.8
Ave. Mkt. Wt. (lb)
258.1
255.6
257.62
258.3
257.8
Other 32 pigs (25 females) out of 442 total pigs did not reach minimum market
weight (248.6 lb) by 25 weeks
Source: Cooper et al., 2001
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
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
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 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
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
Effects of Diet Complexity on Postweaning Performance
Simple
Complex
240
240
d0
14.5
14.4
0.88
d5
15.7
16.5
<0.0001
d 10
18.4
19.9
<0.0001
d 28
37.6
40.9
<0.0001
ADG, lb
0.25
0.40
<0.0001
ADFI, lb
0.30
0.40
<0.0001
F/G
1.27
1.02
<0.0001
ADG, lb
0.53
0.69
<0.0001
ADFI, lb
0.53
0.69
<0.0001
Source: Sulabo et al., 2008 1.00
F/G
1.01
0.58
Number
Diet Probability, P
<
Pig weight, lb
d0–5
d 5 – 10
Effects of Diet Complexity on Postweaning Performance
Simple
Complex
Diet
Probability, P <
ADG, lb
0.39
0.55
<0.0001
ADFI, lb
0.41
0.55
<0.0001
F/G
1.06
1.00
0.0008
ADG, lb
1.07
1.16
<0.0001
ADFI, lb
1.41
1.62
<0.0001
F/G
1.32
1.40
<0.0001
ADG, lb
0.83
0.94
<0.0001
ADFI, lb
1.06
1.24
<0.0001
F/G
1.28
1.31
0.004
d 0 – 10
d 10 – 28
D0 – 28
Source: Sulabo et al., 2008
The Effect of Exposure to Soybean Protein after
Weaning on Starter Pig Performance
Item
Milk Protein
Soybean meal
CV
ADG, lba
.66
.48
13.0
ADFI, lbb
.65
.61
10.3
F/Ga
.89
1.31
9.4
ADG, lba
.89
1.11
14.5
ADFI, lba
1.63
1.78
12.0
F/Ga
1.86
1.60
9.2
ADG, lbb
.80
.86
12.2
ADFI, lbb
1.24
1.31
10.4
F/G
1.56
1.53
6.7
d 0-14
d 14-35
d 0-35
ab Milk
vs. Soybean meal (P<0.01 and P<0.05, respectively).
Kansas State University
Recommended Lysine Levels for
Weaned Pigs
Diet
Diet 1
Diet 2
Diet 3
Diet 4
Pig wt., lb Total lysine, TID
TID
%
lysine, Lysine:calorie
%
ratio
< 11
1.70-1.80
1.55
4.45
11-15
1.65-1.70
1.50
4.35
15-25
1.45-1.50
1.35
3.95
25-50
1.40-1.45
1.30
3.80
Source: Kansas State University, 2007
Minimum True Ileal Digestibile (TID)
Amino Acids Relative to Lysinea
Amino Acid
Ratio, % of TID lysine
Lysine
Isoleucine
Methionine
Met & Cys
100
55
28
58
Threonine
Tryptophan
Valine
62
16.5
65
Source: Kansas State University, 2007
Composition of Typical Phase 1 and 2 Diets
Phase 1 diets
Phase 2 diets
Ingredient, %
Simple
Complex
Simple
Complex
Corn
42.40
11.60
57.75
54.40
Soybean meal (46.5%, CP)
35.90
13.25
36.70
26.50
Spray-dried animal plasma
---
6.00
---
---
Select menhaden fish meal
2.50
6.00
---
4.50
Spray-dried whey
10.00
25.00
---
10.00
---
30.00
---
---
Soybean oil
5.00
5.00
1.00
1.00
Monocalcium P (21% P)
1.45
0.20
1.60
0.75
Limestone
0.60
0.58
0.95
0.65
Salt
0.30
0.25
0.35
0.30
---
0.38
---
0.25
Vitamin premix
0.25
0.25
0.25
0.25
Trace mineral premix
0.15
0.15
0.15
0.15
L-Lysine HCl
0.33
0.20
0.30
0.30
DL-Methionine
0.20
0.17
0.14
0.15
L-Threonine
0.15
0.05
0.11
0.13
Neo-terramycin
0.70
0.70
0.70
0.70
---
0.20
---
---
0.05
0.05
---
---
100.00
100.00
100.00
100.00
Pulverized oat groats
Zinc oxide
Acidifier
Choline chloride
Total
Composition (as-fed basis) of
Phase 1 and 2 Nursery Diets
Phase 1 diets
Calculated analysis
Phase 2 diets
Simple
Complex
Simple
Complex
SID Lysine, %
1.51
1.51
1.35
1.35
SID Lysine: ME ratio, g/Mcal
4.29
4.25
4.06
4.05
SID Methionine:lysine ratio, %
36
33
33
36
SID Met & Cys:lysine ratio, %
58
58
58
58
SID Threonine:lysine ratio, %
62
62
62
62
SID Tryptophan:lysine ratio, %
17
18
18
17
ME, kcal/lb
1,596
1,613
1,508
1,513
CP, %
23.6
23.1
22.4
21.4
Total lysine, %
1.66
1.66
1.49
1.48
Ca, %
0.84
0.84
0.80
0.80
Available P, %
0.52
0.52
0.42
0.42
Lactose, %
7.2
18.0
---
7.2
Suggested Phase 2 Diets for Pigs Weighing 15 – 25 lbs
Ingredient, lb/ton
Option 1
Option 2
Option 3
Option 4
Option 5
1,036
1,036
1,031
1,043
1,041
Soybean meal, 46.5% CP
557
559
567
533
529
Select menhaden fish meal
60
45
---
90
120
Spray-dried blood cells
25
17
50
---
---
Spray dried whey
---
200
200
200
---
DariyLac 80 or deproteinized whey
180
---
---
---
180
Choice white grease
60
60
60
60
60
Monocalcium P, 21% P
15
16
21
10
7
Limestone
16
16
20
13
12
Salt
6
6
6
6
6
Zinc oxide
5
5
5
5
5
Vitamin premix with phytasea
5
5
5
5
5
Trace mineral premixa
3
3
3
3
3
Lysine HCl
6
6
5
6
6
3.5
3.5
4
3
3
L-Threonine
3
2.5
2.5
2.5
2.8
Antibiotic
20
20
20
20
20
2,000
2,000
2,000
2,000
2,000
Corn
DL-Methionine
TOTAL
aDetailed
specifications for these premixes can be found at www.ksuswine.org Source: Kansas State
Suggested Phase 2 Diets for Pigs Weighing 15-25lbs
Calculated analysis
Option 1
Option 2
Option 3
Option 4
Option 5
TID Lysine, %c
1.35
1.35
1.35
1.35
1.35
Total lysine, %
1.48
1.49
1.49
1.48
1.48
TID: Lysine:ME ratio, g/Mcal
3.96
3.97
3.99
3.95
3.93
TID Isoleucine:lysine ratio, %
55
57
54
59
59
TID Leucine:lysine ratio, %
124
124
132
121
119
TID Methionine:lysine ratio, %
36
36
36
36
36
TID Met & Csy:lysine ratio, %
57
58
58
58
58
TID Threonine:lysine ratio, %
62
62
62
62
62
TID Tryptophan:lysine ratio, %
17
17
18
17
17
TID Valine:lysine ratio, %
68
67
73
65
65
ME, kcal/lb
1,548
1,543
1,533
1,551
1,559
Protein, %
21.3
21.3
21.5
21.3
21.4
Calcium, %
0.76
0.76
0.76
0.76
0.76
Phosphorus, %
0.65
0.65
0.64
0.64
0.64
Available phosphorus, %
0.37
0.37
0.36
0.37
0.36
Available P equivalent, %d
0.48
0.48
0.48
0.48
0.48
Avail P;calorie ratio, g/mcal
1.41
1.42
1.41
1.40
1.38
Source: Kansas State University, 2007
Suggested Phase 3 Diets for Pigs
Weighing 25 – 50 Pounds
Ingredient, lb/ton
No Fat
Added Fat
Corn
1,272
1,166
651
696
Choice white grease
0
60
Monocalcium P, 21% P
22
23
Limestone
20
20
Salt
7
7
Vitamin premix with phytasea
5
5
Trace mineral premixa
3
3
Lysine HCl
6
6
DL-Methionine
2.2
2.6
L-Threonine
2.0
2.5
Antibioticb
10
10
TOTAL
2,000
2,000
Soybean meal, 46.5% CP
aDetailed
bAn
specifications for these premixes can be found at www.ksuswine.org
antibiotic is normally added as a growth promoter
Source: Kansas State
Suggested Phase 3 Diets for Pigs Weighing 25 – 50 lbs
Calculated analysis
No Fat
Added Fat
TID Lysine, %c
1.25
1.30
Total lysine, %
1.38
1.44
TID: Lysine:ME ratio, g/Mcal
3.77
3.77
TID Isoleucine:lysine ratio, %
63
62
TID Leucine:lysine ratio, %
131
128
TID Methionine:lysine ratio, %
32
33
TID Met & Cys:lysine ratio, %
58
58
TID Threonine:lysine ratio, %
62
63
TID Tryptophan:lysine ratio, %
18
18
TID Valine:lysine ratio, %
69
69
ME, kcal/lb
1,504
1,564
Protein, %
21.0
21.6
Calcium, %
0.71
0.73
Phosphorus, %
0.63
0.65
Available phosphorus, %
0.31
0.32
Available phosphorus equivalent, %d
0.42
0.43
Avail P:calorie ratio, g/mcal
1.27
1.26
cTrue
ileal digestible (TID)
dThe
amount of P provided by the ingredients and released by phytase in the vitamin premix
Recommended Pounds of Each Diet That
Should Be Fed to Each Pig (Weaning to 50 lbs)
Diet 1
Diet 2
Diet 3
Diet 4
10
2
5
11
1
4
Weaning weight, lb
12
13
14
1
0.5
0.5
3
2
1
15
0.5
---
----------------------12-15 lb--------------------------------------------45-50 lb-----------------------
Source: Kansas State University, 2007
16
0.5
---
Nursery Performance Interference for High
Performance Herds and Targets for Low
Performance Herds
Exit wt., lb
(Weeks in
nursery)
Feed efficiency
Corn-soybean meal
ADG, lb
3 % added fat
0% added fat
Milo-soybean meal
3% added fat
0% added fat
---------------------------Meal diets---------------------------40 (6-7)
0.75
1.44
1.53
1.47
1.56
50 (7-8)
0.85
1.55
1.64
1.58
1.67
60 (8-9)
0.95
1.66
1.76
1.69
1.79
70 (9-10)
> 1.00
1.77
1.88
1.81
1.92
---------------------------Pelleted diets-------------------------40 (6-7)
0.80
1.35
1.43
1.38
1.46
50 (7-8)
0.88
1.46
1.55
1.49
1.58
60 (8-9)
1.00
1.56
1.65
1.59
1.69
70 (9-10)
> 1.05
1.66
1.76
1.70
1.80
Source: Kansas State University, 2007
Adjustment Factors for 21-Day Litter
Weight According to Weaning Age
Age weighed,
days
Factor
Age weighed,
days
Factor
14
15
16
1.30
1.25
1.20
21
22
23
1.00
.97
.94
17
18
19
20
1.15
1.11
1.07
1.03
24
25
26
27
.91
.88
.86
.84
28
.82
Source: National Swine Improvement Federation, 1997
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
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
Case study
You are called in by the herd health veterinarian to
address the problem of poor nursery exit weights. The
feeding program is considered among the best in the
country, so your attention focuses on other issues.
What might these issues be and how would you
address them?
The pork producer is paying you by the hour. You have
15 class minutes to develop your plan! You may work
alone or in a group.
Feeding and Management: Growout
Feeding & Management Issues: Growout
1. Variation in entry weights and marketing ages
2. Minimizing feed cost and maximizing net income
3. Maximizing growth rate to maximize barn throughput
4. Maximizing feed intake
5. Carcass quality issues
Measured Variation In Bodyweight
Average Age, d
19
1,264
68
700
140
632
Minimum, lb
11.9
5.3
64.0
52.4
228.1
163.7
Maximum, lb
20.2
90.0
274.8
Range, lb
15.0
37.6
111.1
Range,% of mean
121
59
48
Standard deviation, lb
2.6
22
8.1
13
18.3
8
No. of pigs
Mean, lb
Coefficient of variation, %
Managing Variation
1. Increase overall group growth rate
 Decide whether to reduce variation or manage variation
 Does not reduce variation, but increases weights at a
given time, thus reducing # of tail end pigs
Normal Distribution
Outliers
that hurt us
(almost always)
Outliers
that hurt us
(sometimes)
Variation Measured on 6 Ontario
Farms
Age, days Average, lb
Birth
3.7
Weaning
12.8
7 weeks
34.1
14 weeks
106.3
20 weeks
185.0
Source: Dewey et al.,
SD, lb
0.9
3.3
10.6
20.7
38.5
CV, %
24
26
31
19
20
Benchmarking
If C.V. is above guideline, management
can seek to reduce variability.
If C.V. is at the guideline, management
should seek to manage variability.
Benchmarking
Weaning wt.: CV = ~20%
Nursery exit wt.: CV = 12 – 15%
First pull (growout): CV = 8 – 12%
Addressing Variability
TWO OPTIONS
 Reduce variability
 Strategies to reduce variability are also
likely to improve overall performance, and
vice versa
 Managing variability to reduce its
impact
 Strategies to manage variability are usually
the easiest to implement – but cost
effectiveness must be considered.
Reducing Variation: What works?
•
•
•
•
•
Reduced disease load
Adequate water access
Adequate feed access
Improved quality of nursery diet
Use of ractopamine in late finishing
Effect of 5 mg Ractopamine on Weekly
ADG by Shipping Week
Week
Shipped
Week on Test
Trt
n
1
1
C
3
1.43
T
4
1.68
2
C
14
1.31
1.33
T
31
1.41
1.56
C
52
1.22
1.14
1.13
T
64
1.34
1.43
1.25
C
70
1.19
1.11
1.03
1.10
T
91
1.30
1.30
1.15
1.15
C
84
1.17
1.05
1.07
0.99
1.12
T
62
1.08
1.32
1.08
0.99
1.03
C
44
1.00
1.95
0.91
0.86
0.99
0.89
T
9
1.15
1.12
0.93
0.81
0.91
1.07
3
4
5
6
2
3
4
5
6
Reducing Variation: What Doesn’t
Work?
• Sorting pigs by weight
• Increasing weaning age
Effect of Pig Weight Uniformity on
Pen Emptying Rate (Days)
AIAO*
Continuous
Uniform
Mean
SEM
110.9
2.1
107.6
2.5
Variable
Mean
SEM
104.1
2.0
103.6
2.0
*Effect of sorting strategy significant, P < 0.05; Source: Gonyou and
Impact of Increasing Weaning Age on
Variability
Weaning age, d
15.5
18.5
21.5
Weaning wt., lb
10.63
12.36
14.08
-Age, d
57.5
60.5
63.5
-Weight, lb
50.38
55.88
61.82
-Weight CV, %
14.7
13.7
13.1
-Weight SD, lb
7.5
7.7
8.1
-Weight, lb
246.6
254.3
262.2
-Weight CV, %
10.0
9.8
9.5
-Weight SD, lb
24.6
24.9
24.9
Nursery exit
Growout off test
Source: Main et al.,
Managing Variation: What Works?
•
•
•
•
•
•
•
•
•
Wean more than once per week
Increasing growth rate
Increasing weaning weight
Split sex housing
Increased dietary energy content
Cull out light weight pigs at nursery entry or exit
Segregated parity production
Improve market sorting procedures
Develop alternative marketing strategies
Social Behavior Model
“Optimum”
conditions
Competitive
limitations
Degree of
Variability
Average level of
Performance
Non-competitive
limitations
Performance reduced
Variability unchanged
Performance reduced
Variability increased
Approaches to Feeding Program
Development
1. 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
Approaches to Feeding Program
Development
2. 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
3. Define feed budget, given the number of diets to be
included, as per #1 above
Standard Feed Budget Chart Based on
Feed Efficiency of 2.8 from 50-250 lbs
Pig
weight
Total
feed
Pig
weight
Total
feed
Pig
weight
Total
feed
Pig
weight
Total
feed
Pig
weight
Total
feed
10
1
70
111
130
253
190
427
250
630
15
7
75
122
135
267
195
442
255
648
20
14
80
132
140
280
200
458
260
667
25
22
85
144
145
294
205
475
265
686
30
31
90
155
150
308
210
491
270
705
35
40
95
167
155
322
215
508
275
724
40
50
100
178
160
336
220
524
280
743
45
60
105
190
165
351
225
542
285
763
50
70
110
203
170
365
230
559
290
783
55
80
115
215
175
380
235
576
295
803
60
90
120
228
180
396
240
594
300
823
100
125
240
185
411
245
612
---
---
65
Source: Kansas State University, 2007
Feed Efficiency Targets
Corn-based meal diets
Entry weight, lb
Market weight, lb
0% Fat
5% Fat
40
250
2.75
2.48
40
270
2.85
2.57
40
290
2.95
2.66
50
250
2.80
2.52
50
270
2.90
2.61
50
290
3.00
2.70
60
250
2.85
2.57
60
270
2.95
2.66
60
290
3.05
2.75
Source: Kansas State University, 2007
WHAT GETS MEASURED
GETS MANAGED
OR
YOU CANNOT MANAGE
WHAT YOU CANNOT MEASURE
Monitor growout
performance and compare it
to targets
Example Finishing Diets Without Fat
Weight range, lb
50-
75-
120-
160-
195-
230-
75
120
160
195
230
280
1,370
1,468
1,566
1,639
1,687
1,727
Soybean meal, 46.5% CP
584
488
392
321
273
233
Choice white grease
---
---
---
---
---
---
Monocalcium P, 21% P
12
9.5
8.5
8
9
9
Limestone
18
18
18
18
18
18
Salt
7
7
7
7
7
7
Vitamin premix with
phytase
3
3
2.5
2
1.5
1.5
Trace mineral premix
3
3
2.5
2
1.5
1.5
Lysine HCl
3
3
3
3
3
3
2,000
2,000
2,000
2,000
2,000
2,000
Ingredient, lb/ton
Corn
TOTAL
Source: Kansas State University, 2007
Example Finishing Diets With Fat
Weight range, lb
50-
75-
120-
160-
195-
230-
75
120
160
195
230
280
1,206
1,303
1,417
1,549
1,597
1,645
Soybean meal, 46.5% CP
647
552
440
350
302
254
Choice white grease
100
100
100
60
60
60
Monocalcium P, 21% P
13
11
9.5
9
10
9.5
Limestone
18
18
18
18
18
18
Salt
7
7
7
7
7
7
Vitamin premix with
phytase
3
3
2.5
2
1.5
1.5
Trace mineral premix
3
3
2.5
2
1.5
1.5
Lysine HCl
3
3
3
3
3
3
2,000
2,000
2,000
2,000
2,000
2,000
Ingredient, lb/ton
Corn
TOTAL
Source: Kansas State University, 2007
Example Finishing Diets Without Fat
Source: KSU, 07
Weight range, lb
Calculated analysis
50-75
75-120
120-160
160-195
195-230
230-280
TID Lysine, %
1.05
0.93
0.81
0.72
0.66
0.61
Total lysine, %
1.18
1.05
0.91
0.82
0.75
0.69
TID: Lysine:ME ratio, g/Mcal
3.15
2.78
2.42
2.15
1.97
1.82
TID Isoleucine:lysine ratio, %
69
70
70
71
71
71
TID Leucine:lysine ratio, %
150
157
167
176
184
191
TID Methionine:lysine ratio, %
27
28
30
31
32
33
TID Met & Csy:lysine ratio, %
55
58
61
64
66
69
TID Threonine:lysine ratio, %
60
61
62
63
64
64
TID Tryptophan:lysine ratio, %
20
19
19
19
19
18
TID Valine:lysine ratio, %
78
79
81
83
85
86
ME, kcal/lb
1,513
1,516
1,519
1,520
1,521
1,521
Protein, %
19.5
17.7
15.9
14.6
13.7
12.9
Calcium, %
0.57
0.53
0.51
0.50
0.50
0.49
Phosphorus, %
0.52
0.47
0.44
0.42
0.42
0.42
Available phosphorus, %
0.20
0.17
0.15
0.14
0.15
0.15
Available P equivalent, %
0.30
0.26
0.24
0.22
0.21
0.21
Avail P;calorie ratio, g/mcal
0.89
0.79
0.72
0.66
0.63
0.62
52
106
106
106
116
184
Feed budget, lb/pig
Example Finishing Diets With Fat
Source: KSU, 07
Weight range, lb
Calculated analysis
50-75
75-120
120-160
160-195
195-230
230-280
TID Lysine, %
1.12
1.00
0.86
0.75
0.69
0.63
Total lysine, %
1.25
1.12
0.97
0.85
0.78
0.72
TID: Lysine:ME ratio, g/Mcal
3.15
2.80
2.41
2.15
1.98
1.81
TID Isoleucine:lysine ratio, %
69
69
69
70
70
71
TID Leucine:lysine ratio, %
143
149
158
170
177
185
TID Methionine:lysine ratio, %
26
27
28
30
31
32
TID Met & Csy:lysine ratio, %
53
55
58
62
64
67
TID Threonine:lysine ratio, %
59
60
61
62
63
64
TID Tryptophan:lysine ratio, %
20
19
19
19
19
18
TID Valine:lysine ratio, %
76
77
79
82
83
85
ME, kcal/lb
1,615
1,617
1,620
1,581
1,581
1,582
Protein, %
20.3
18.5
16.4
14.9
13.9
13.0
Calcium, %
0.59
0.56
0.53
0.51
0.51
0.50
Phosphorus, %
0.53
0.49
0.45
0.43
0.43
0.42
Available phosphorus, %
0.21
0.18
0.16
0.15
0.16
0.15
Available P equivalent, %
0.31
0.28
0.25
0.23
0.22
0.21
Avail P;calorie ratio, g/mcal
0.87
0.79
0.71
0.66
0.64
0.61
46
95
95
100
109
173
Feed budget, lb/pig
Maximizing Feed Intake
1. Barn temperature control: not too hot and not too cold
2. Feeder adjustment: not too tight, not too loose
3. Adequate supply of water
4. Adequate feeder access
5. Avoid over-crowding pigs
6. Manage health: THE biggest factor
7. Manage diet quality and feed budgets
Carcass Quality: Soft Fat
1. PUFA (polyunsatured fatty acids) in diet lead to
unsaturated fat in the carcass
2. Soft fat causes quality and operational problems in the
packing plant; packers seek supply of hogs without
carcass fat problems
3. Use of diets high in PUFA can lead to problems with
soft fat in the carcass
4. Use of corn distillers grains contributes to the problem
due to high fat content – in most but not all DDGS
Case Study
You successfully solved the problem of poor nursery exit
weights, so you have now been engaged as a consultant
for the same farm for a second time to address poor
growth rate in the finishing barn.
You have 15 minutes to develop a plan to address the
problem. You may work alone or in groups to develop
your response.