Livestock Feeding
AnS 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
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
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%
Fecal Losses
Maintenance
Other
Retained
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
Typical Nursery Growth Curve
70
Body weight, lbs
60
50
40
30
20
10
0
0
8
16
24
Age postweaning, days
32
40
48
Typical Nursery Growth Curve
±2 S.D. (92% of all pigs)
90
80
Body weight, lbs
70
60
50
40
30
20
10
0
0
8
16
24
Age postweaning, days
32
40
48
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 (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
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
F/G
1.00
1.01
0.58
Number
Diet Probability, P <
Pig weight, lb
d0–5
d 5 – 10
Source: Sulabo et al., 2008
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
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 University, 2007
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
Recommended Pounds of Each Diet That
Should Be Fed to Each Pig (Weaning to 50 lbs)
Phase 1
Phase 2
Phase 3
Phase 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
---
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
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
No. of pigs
Mean, lb
Minimum, lb
Maximum, lb
Range, lb
Range,% of mean
Standard deviation, lb
Coefficient of variation, %
19
1,264
68
700
140
632
11.9
5.3
20.2
64.0
52.4
90.0
228.1
163.7
274.8
15.0
121
37.6
59
111.1
48
2.6
22
8.1
13
18.3
8
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
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 (polyunsaturated 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