ANSC 3613 - Nutritional Management of Domestic Animals
Swine Feeding Guides
The Breeding Herd
A. The Boar
1. developed to 180 - 200 lb on a growing-finishing diet
2. limit feed after 200 lb or reduce energy level of diet by adding more fiber
3. increase feed about 50% 10 - 14 days prior to breeding; avoid over-conditioining
4. see examples of boar ration in Table 7-6
B. Sow Herd (see stages of reproductive cycle Table 7-1)
1. see sample gestation diets in Table 7-6.
2. develop gilts to 180 - 200 lb on a growing-finishing diet
a. allows maximum expression of _______________ potential
3. at 200 lb gilts should separated from market animals and fed 60 to 70% of their ad libitum intake
a. allows gilts to continue to develop (1 to 1.5 lb of gain/day)
b. prevents excessive fat deposition which can adversely affect reproductive performance
4. Gilts should weight 250 to 275 lb at breeding (7 to 8 months of age) and have undergone 2 to 3 estrus (heat) cycles at time of breeding
5. Gilts receiving a restricted energy intake during the prepuberty period generally respond to ________________. What does flushing mean? How is it accomplished
6. Flushing can provide:
7. If flushing is practiced it is critical to reduce energy intake after breeding. Why?
8. Sows are usually bred at first estrus after weaning (4 - 10 days postweaning). Reduce levels of lactation diet and feed 6 to 7 lb until mating.
9. Gestation: (112 - 114 days or 3 months, 3 weeks and 3 days)
a. after breeding restrict intake to prevent ________________________________
b. excessive fat impedes __________________________
c. hand-feeding a limited quantity of feed per day
d Last third of pregnancy;
1) increase the daily feed intake of gilts Why?
f. allow sows to gain 50lb and gilts to gain 75 to 100 lb from breeding to after they farrow
a. increase bulk in diet 3 to 5 days prior to farrowing and continue 3 to 5 days after farrowing... Why?
11. Lactation (see suggested diets in Table 7-7)
a. increase feeding level within a few days after parturition in order to meet the high nutrient demands of milk production
b. fat additions to the diet at farrowing.
Reported benefits?
d. supplement iron required to prevent anemia
Feeding the Market Pig
A. Protein (amino acids) - most critical nutrients in swine diets
1. key is a balance of amino acids rather than ____________________
2. Limiting amino acids include: ??
3. protein: calorie ratio: What is it? Why is it important? How do you calculate it?
B. Types of Diets
1. Milk replacer - fed to pigs 3 to 5 days old (dried skim milk, fat, vitamins, minerals, & antibiotics); generally not accepted by producers because they are too expensive, and must be prepared daily and fed in a controlled environment. Feeding equipment must be cleaned and sanitized.
3. Starter (18 to 20% CP) - complete feed fed from 3 to 6 weeks of age; may include fat to decrease dustiness; at least half of the cereal grain should be corn; see examples Table 7-9.
4. Grower diets (14 to 16% CP) - complete feed; fed to pigs from ______ to ______ lbs. of BW; commonly a __________ formulation fortified with ______________, ___________ and __________ ____________________. see sample pig grower in Table 7-10.
5. Finishing diets (13-14% CP) - complete feed; fed to pigs form ______ to ______________ (220 to 240 lb); __________________ level is optional; see Table 7-10.
A. Simple vs. complex diets: What is the difference?
B. Complete self-fed diets: complete diets provided in self feeders to where pigs can consume feed ad libitum;
Most common method of feeding growing-finishing swine; Why?
C. Limit feeding: implied feeding animals less than the would consume ad libitum; used primarily with gilts and sows to after 180-200 lbs of BW to prevent excessive body condition; basically trying to restrict ENERGY intake of sows and gilts;
1. Group feeding -
2 Individual feeding -
3. Feeding fibrous bulky feeds such as silage, haylage, hay, dehydrated alfalfa meal
E. Feeding Whole Soybeans; feeding whole raw soybeans to a growing pig will result in inhibited ________ and depressed _______________ and _______________.
How about feedin raw soybeans to gestating or lactating sows?
Whole cooked soybeans can be used in the place of SBM in diets of all classes of swine. Little affect on
rate of gain but are likely to increase feed efficiency by _____ to ______ due to the _______________________________________________________.
What about the protein level in diets containing whole-cooked soybeans?
F. Why feed HLC corn?
G. What are crystalline amino acids? What is their use in swine diets?
H. Feed additives: antibiotics and chemotherapeutics are effective agents to stimulate the performance of swine during and growing and finishing phases of life but only have special uses during other phases; pigs up to 100 lb exhibit the greatest response; copper sulfate (250 ppm) can be used as a feed additive to promote growth and improved feed efficiency. Follow LABEL directions with care.
J. Zinc: SBM contains high levels of _______________ that may tie up Zn in a swine diet and cause
clinical symptoms of _____________________. High levels of ___________ can also accentuate parakeratosis and increase the dietary requirement for zinc. For complete protection, swine diets should be supplemented with ___________________ ppm of zinc and protein supplements with ____________ ppm of zinc.
G. Nutrient and Environmental Interactions:
1. Effect of floor space on daily feed intake?
2. Dietary energy digestibility is related to environmental temperature
a. feed intake
b. digestive tract passage
3. HI of feeding is a burden on the pig in a warm environment
a. addition of fat to lower HI during hot weather
b. addition of fat to increase ME content to compensate for reduced feed intake
4. HI of feeding may be helpful to pig in a cool environment
a. addition of fiber to raise the HI during cold weather
5. The effect of environmental temperature on the efficient utilization of high fat or high fiber is important because
a. if high fiber containing feed become economically available to the swine diet formulator their use is better justified in a cold environment
b. management decisions base economics of energy (feed energy and fossil fuel energy) are very important. Relative prices of feed and fuel affect decisions as to whether it would be more economical to keep environmental temperature in a swine building low and let the pigs compensate by eating more feed (or a higher fiber feed) or to hold the temperature at a higher point and thus spare some feed from being used as fuel.