Swine Nutrition &
Management
AnS 320
Fall 2006
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)
2
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
3
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
4
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
5
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
6
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
7
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
8
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 byproducts are used
9
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
10
Amino Acid Deficiency
Methionine
Isoleucine
Tryptophan
Valine

Consider amino acids as the staves of a barrel
You can fill the barrel (growth rate) only to the
level of the shortest stave
Threonine

11
Rain Barrel Concept
Methionine
Isoleucine
Tryptophan
Valine
Shortage of an amino acid will limit growth
and (or) reproductive performance
Threonine

12
Sources of Amino Acids

Plant 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
13
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
14
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
15
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
16
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
17
Calcium and Phosphorus

Calcium



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
18
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
19
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
20
Important Vitamins

Fat-soluble


Water-soluble or B-complex





Pantothenic acid
Riboflavin
Niacin
B12
Gestation/Lactation Diets


A, D, E, and K
Folic acid, pyridoxine, choline, biotin
Synthetic vitamins added in form of vitamin
premix
21
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
22
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
23
Water Requirements

Related to feed intake and body weight




Pigs consume 1.5 to 2X as much water as feed
Need is increased with:





80% of BW at birth
50% of BW in finished market pig
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
24
Feed Additives

Animal drugs – antibiotics, dewormers


Growth-promoting minerals




Withdrawal time
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.
25
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
26
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
27
Impact of Changing Diet Cost by
$5/ton
Weight
11-15
15-25
25-50
50-80
80-120
120-160
160-200
200-250
Feed/pig,lb
5
15
50
69
107
119
132
177
Cents/pig
1.2
3.8
12.5
17.2
26.8
29.8
33.0
44.2
28
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
29
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
30
Feed intake and nutrient content of
diets tend to be inversely related
1.4 Mcal/lb
1212
lbslbs
x
=
0.9 %
Sow
Feed
Intake
17 Mcal ME
50 g lysine
Nutrient Content
of Ration
Daily Nutrient
Requirements
KSU, Swine Nutrition
Guide
31
Feed intake and nutrient content of
diets tend to be inversely related
2.1 Mcal/lb
17 Mcal ME
12 lbs
8 lbs
Sow Feed
Intake
x
=
1.4%
50 g lysine
Nutrient Content
of Ration
Daily Nutrient
Requirements
KSU, Swine Nutrition
Guide
32
Feed intake and nutrient content of
diets tend to be inversely related
17 Mcal ME
16 lbs
12 lbs
x
1.1 Mcal/lb
=
50 g lysine
0.7 %
Sow Feed
Intake
Nutrient Content
of Ration
Daily Nutrient
Requirements
KSU Swine Nutrition
Guide
33
Effect of Drip and Snout Coolers on
Feed Intake
Drip Cooler
Snout
Feed Intake,
lb
Off
Off
7.8
Resp
Rate/min
62
Off On
On
On Off On
10.6 12.3 12.9
72
54
43
McGlone et al., 1988; room temperature maintained at 86° F.
34
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
35
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
36
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
37
Increasing Feed Intake

Cool sows



Feed 2 to 3 times per day



Get sows up and moving
Early mornings and nights when heat stressed
Provide only Fresh Feed



Snout coolers, drip system
Intermittent dripping is best
Avoid stale feed in feeder and feed supply
Clean old feed out thoroughly
Wet Feeding

Gruel feeding, be aware of potential for spoilage
38
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
39
Lactation Feeding Levels
Parity
 1
 2
 3 +
ADF (lb/day @21 day)
10.0 to 11.0
13.0 to 14.0
14.0 to 16.0
40
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
41
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
42
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
43
Feeder Design
A variety of manufacturers market nursery feeders
that are properly designed.
44
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
45
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
46
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
47
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%
48
Example Feed Budgets Per Pig
Weaning Age and Initial Weight
7d
14 d
21 d
Diet
6 lbs.
9 lbs.
13 lbs.
SEW
5
1
--
Transition
5
5
--
Phase 1
--
--
2
Phase 2
15
15
15
Phase 3
50
50
50
49
Recommended dietary lysine levels
for high-health-status SEW pigs
Diet
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
50
Percentage of nursery feed cost per
diet phase (%)
Weaning Age and Initial Weight
7d
14 d
21 d
Diet
6 lbs.
9 lbs.
13 lbs.
SEW
21
10
NA
Transition
14
16
NA
Phase 1
NA
NA
10
Phase 2
19
22
27
Phase 3
46
52
64
51
Influence of Segregated Early
Weaning on Pig Performance
120
108.2
100
lb
Control
SEW
80
76.9 76.9
52.2 52.1
60
40
20
31.1
8.2 8.2
12.8 13.4
7
21
37.9
21.8
0
Dritz et al. 1996
35
49
Days of Age
63
77
Influence of Growth During the First Week
Post Weaning on Subsequent Performance
Weight Advantage, lb
20
< 0 lb/d
0 - .33 lb/d
.33 - .50 lb/d
> .50 lb/d
15
10
5
0
0
7
28
Tokach et al., 1992
56
156
Day Postweaning
53
Low feed intake in the first week after weaning is
associated with increased risk of diarrhea and slow
growth
Odds Ratio
106 Farms
40
35
30
25
20
15
10
5
0
33.6
18.6
1.1
< .31
.31 to .43
.43 to .54
Day 0 to 7 After Weaning ADFI, lb
Madec et al., 1998
54
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%)
55
Feed Efficiency

Traditional Measure

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
56
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
57
Feed Wastage, Impact on Feed
Utilization
Improper adjustment
Poor design

Economic and
Environmental Benefits to
proper adjustment

% Feed
Feed
Cost $/pig
Cost $/pig
Loss Loss/pig (lb) Feed @ .06/lb Feed @.08/lb)
1
6
$.36
$.48
3
18
$1.08
$1.44
5
30
$1.80
$2.40
7
42
$2.52
$3.36
* 50 to 250 lbs; 3:1 feed/gain; .60% P and 2.4% N in diet
58
Feed Wastage, Impact on Feed
Utilization
Improper adjustment
 Poor design


Economic and
Environmental Benefits to
proper adjustment
% Feed
Feed
Feed N
Feed P
Loss Loss/pig (lb) Waste/pig (lb) Waste/pig(lb)
1
6
.14
.04
3
18
.43
.11
5
30
.72
.18
7
42
1.01
.25
* 50 to 250 lbs; 3:1 feed/gain; .60% P and 2.4% N in diet
59
Properly Adjusted Feeder
60
Impact of Feed Preparation on
Feed Efficiency

Feed particle size (target 600-800 microns)
size
Dry matter Feed/Gain
700
86.1
1.74
700-1000
84.9
1.82
>1000
83.7
1.93

Pellets



5% FE
$10 to $15 /ton
cost
Reduced dust

Meal



Lower cost/ton
On-farm grinding
Fewer ulcers
61
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
62
How do we feed the G/F pig??

Split sex feeding
Feed Intake
ADG
Feed Efficiency
Lean Meat %

Barrow
higher
higher
poorer
poorer
Gilt
– 10 %
– 8 to 10 %
+ 2 to 3 %
+ 1 to 3 %
Sexes fed to meet intake, growth and lean
potential


Barrows -- lower protein (lysine)
Gilts -- higher density energy and protein (lysine)
levels
63
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
64
Nutritional Management
“Single Phase” Nutritional Program
18
Poor pig performance
Crude Protein %
17
16
Underfeed CP
15% CP (50 to 250 lb)
15
Overfeed CP
14
Excess N and P
excretion
13
12
50
Live Weight
250
65
Nutritional Management
“Multiple Phase” Nutrition Program designed to meet
genetic capacity, health and facilities of the pig
18
Minimize overfeeding
of essential nutrients
Crude Protein %
17
16
15
14
13
12
CP and Nutrient Levels
changed frequently to
closely match pig needs
50
Live Weight
250
66
Management Considerations

Space requirements

Conventional confinement finisher


Hoop structures


7.5 to 8 square feet per pig
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
67
Management Considerations

Feeder space requirements


General rule -- Dry feeders

Space for 15 - 25% 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
68
Management Considerations

Group Size


Confinement Facilities

20 - 25 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
40 - 75 lbs
70 - 85 oF
75 - 150 lbs
60 - 83 oF
150 - 250 lbs
45 - 80 oF
69
Wean-to-Finish Concept

Benefits observed in labor and/or pig
efficiency

Reduced transportation costs


Reduced labor for washing and disinfecting


Improved ADG, better FE
Increased facility flexibility


Fewer nursery rooms to clean
Reduced stress of moving and commingling


Fewer moves and less labor to move pigs
Finisher can be modified easier than a nursery
Reduced down-time between groups
70
Wean to Finish Facility
71
Disadvantages of Wean-to-Finish

Increased facility cost



Less efficient space utilization


$15 to $20 per head to accommodate young pig
Supplemental heat, mats, feeders, etc.
Especially with the small pig
Potential for higher utility costs

Supplemental heat early
72
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
73