Livestock FeedingAnS 320
“Swine Feeding and Management”Lecture #2
Dr. John F. PatienceDepartment of Animal Science
201B Kildee HallPhone: 294-5132
Email: [email protected]
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
GE
DE
ME
NEp
NEg
Energy in feces
NEl
NEm
NE
Energy in urine
Energy in gases: CH4 + H2
Heat increment
Adapted from Ewan, 2001Adapted from Oresanya et al., 2005
100%
85%
82%
56%
Km
Kl Kp
29%27%
Energy utilization in the weanling pig
Fecal Losses Maintenance Other Retained
Protein utilization in the weanling pig
35%
35%
12%
18%
Feeding & Management Issues: Nursery
1. Variation in weaning weights and weaning ages2. 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
0 8 16 24 32 40 480
10
20
30
40
50
60
70
Age postweaning, days
Bod
y w
eigh
t, lb
s
Typical Nursery Growth Curve
0 8 16 24 32 40 480
10
20
30
40
50
60
70
80
90
Age postweaning, days
Bod
y w
eigh
t, lb
s
±2 S.D. (92% of all pigs)
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 Diet Probability, P <
Number 240 240
Pig weight, lb
d 0 14.5 14.4 0.88
d 5 15.7 16.5 <0.0001
d 10 18.4 19.9 <0.0001
d 28 37.6 40.9 <0.0001
d 0 – 5
ADG, lb 0.25 0.40 <0.0001
ADFI, lb 0.30 0.40 <0.0001
F/G 1.27 1.02 <0.0001
d 5 – 10
ADG, lb 0.53 0.69 <0.0001
ADFI, lb 0.53 0.69 <0.0001
F/G 1.00 1.01 0.58
Source: Sulabo et al., 2008
Effects of Diet Complexity on Postweaning Performance Simple Complex Diet
Probability, P <d 0 – 10
ADG, lb 0.39 0.55 <0.0001
ADFI, lb 0.41 0.55 <0.0001
F/G 1.06 1.00 0.0008
d 10 – 28
ADG, lb 1.07 1.16 <0.0001
ADFI, lb 1.41 1.62 <0.0001
F/G 1.32 1.40 <0.0001
D0 – 28
ADG, lb 0.83 0.94 <0.0001
ADFI, lb 1.06 1.24 <0.0001
F/G 1.28 1.31 0.004
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
Soybean meal, 46.5% CP 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 2,000aDetailed specifications for these premixes can be found at www.ksuswine.orgbAn antibiotic is normally added as a growth promoter Source: Kansas State University, 2007
Suggested Phase 3 Diets for Pigs Weighing 25 – 50 lbsCalculated 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)
Weaning weight, lb10 11 12 13 14 15 16
Phase 1 2 1 1 0.5 0.5 0.5 0.5Phase 2 5 4 3 2 1 --- ---Phase 3 ----------------------12-15 lb-----------------------Phase 4 ----------------------45-50 lb-----------------------
Source: Kansas State University, 2007
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 BodyweightAverage Age, d
19 68 140No. of pigs 1,264 700 632
Mean, lb 11.9 64.0 228.1Minimum, lb 5.3 52.4 163.7Maximum, lb 20.2 90.0 274.8
Range, lb 15.0 37.6 111.1Range,% of mean 121 59 48
Standard deviation, lb 2.6 8.1 18.3Coefficient of variation, % 22 13 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
65 100 125 240 185 411 245 612 --- ---
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 FatWeight range, lb
50- 75- 120- 160- 195- 230-
Ingredient, lb/ton 75 120 160 195 230 280
Corn 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
TOTAL 2,000 2,000 2,000 2,000 2,000 2,000
Source: Kansas State University, 2007
Example Finishing Diets With FatWeight range, lb
50- 75- 120- 160- 195- 230-
Ingredient, lb/ton 75 120 160 195 230 280
Corn 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
TOTAL 2,000 2,000 2,000 2,000 2,000 2,000
Source: Kansas State University, 2007
Example Finishing Diets Without FatWeight 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
Feed budget, lb/pig 52 106 106 106 116 184
Source: KSU, 07
Example Finishing Diets With FatWeight 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
Feed budget, lb/pig 46 95 95 100 109 173
Source: KSU, 07
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