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Swine Production Exam 2 > Nutrition > Flashcards

Nutrition Flashcards

1
Q

Feed costs make up ________ of total production costs.

A

Almost 75%

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2
Q

Name the 10 factors that affect nutrition.

A
  1. Breed
  2. Gender
  3. Age
  4. Weight
  5. Health status
  6. Temperature/Weather
  7. Housing
  8. Availability of nutrients
  9. Limit or ad lib feeding
  10. Feed processing methods
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3
Q

What type of digestive system do pigs have?

A

Monogastric

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4
Q

Pigs have a _____ energy-_____ fiber diet.

A

High energy-low fiber

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5
Q

Labeled digestive tract of a pig.

A
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6
Q

The swine stomach:

A
  • Has a pH of about 2 (Acidic)
  • Can hold about 2 gallons
  • Stores and moves feed and secretes gastric juices
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7
Q

What is “green bacon”?

A

Unsmoked bacon

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8
Q

The swine small intestine:

A
  • 60 feet; 2.5 gallons
  • Duodenum - secretions from pancreas, liver and intestinal walls, digestion
  • Jejunum & Ileum - site of nutrient absorption (chitlins)
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9
Q

The swine large intestine:

A
  • 17 feet; 2.5 gallons
  • Cecum, colon and rectum
  • Water absorption, stores undigested material, some bacterial fermentation, limited nutrient absorption
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10
Q

Maintenance Requirements

  • We want this especially during gestation
A
  • Maintain temperature
  • Vital body processes (defecating, breathing, digesting, etc.)
  • Minimal movement
  • Repair damaged cells and tissue
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11
Q

_______ and _______ supply most of the pig’s caloric needs.

A

Carbohydrates and Lipids (fats)

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12
Q

Carbohydrates: Examples in diet and source

A

Source of heat and energy

Extra converted to fat

Generally cereal grains: Corn, wheat, barley and cereal grain by-products

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13
Q

Lipids contain ____ the amount of energy as carbohydrates.

A

2.25 X

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14
Q

Which carbohydrate source provides most of the caloric need?

A

Corn

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15
Q

Examples of lipids in diet

A

Lard, choice white grease, beef tallow, corn oil and soybean oil

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16
Q

Lipids are used to _____ energy density of diets.

A

Increase

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17
Q

What happens when you feed a pig too much fat?

A

Pig gets fat, which causes it’s meat and fat to get softer

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18
Q

If there is a deficiency in linoleic acid, what can occur?

A
  1. Dermatitis
  2. Reduced growth
  3. Water retention
  4. Impaired reproductive functions
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19
Q

Protein needed for…

A

Maintenance, growth and reproduction

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20
Q

Crude protein requirements for: Boars

A

14-16%

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21
Q

Crude protein requirements for: Gestating Sows

A

12-14%

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22
Q

Crude protein requirements for: Lactating Sows

A

13-16%

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23
Q

Crude protein requirements for: Nursing Pigs

A

20-24%

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24
Q

Crude protein requirements for: Grow-finish pigs

A

12-16%

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25
Q

Name the required AAs in a swine diet.

A
  1. Lysine
  2. Methionine
  3. Arginine
  4. Histidine
  5. Tryptophan
  6. Valine
  7. Phenylalanine
  8. Isoleucine
  9. Threonine
  10. Leucine
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26
Q

Methionine levels are most important in?

A

Nursing (young) pig diets

27
Q

Which is the limiting AA in pigs? (First one to be deficient in a diet)

A

Lysine

28
Q

Lysine has higher requirements for:

A
  • Growing pigs
  • Boars and gilts
  • High lean pigs
  • Hot temperatures
29
Q

Which would require more lysine?

80 lb gilt vs. 80 lb barrow

80% lean vs. 20% lean

5º barn vs. 90º barn

A

80 lb gilt

80% lean

90º barn

30
Q

Deficiency of one or more AAs results in:

A

Depressed growth rate

Poor feed conversion

Un-thriftiness

Reduced reproductive performance

(Ex: Goose-walking, hunched over)

31
Q

Animal protein sources

A

Tankage (parts not used in slaughterhouses that are then cooked)

Meat and bone meal

Fish meal (Most likely used in swine diet)

Dried skim milk ($$)

32
Q

Plant protein sources (Most protein in swine diet comes from plants)

A

*Soybean meal*

Cottonseed meal

Corn gluten meal

33
Q

Minerals and Vitamins have been added routinely to swine diets since the 1980’s. Why?

A

Around the time swine moved inside (confinement housing). No access to minerals and vitamins from concrete as there was with soil.

34
Q

Some of the reasons mineral and vitamin additives were needed in the swine diet after the 1980’s?

A
  • Denied access to crops and soil
  • No coprophagy
  • Reduced multiple protein sources
  • Fed intake limited during gestation
  • Early weaning
35
Q

Of all livestock, swine are the most likely to suffer from ________.

A

Mineral deficiences

36
Q

Why are swine most prone to mineral deficiencies?

A
  • Primarily fed cereal grains
  • Skeleton supports a greater weight in proportion to size
  • Reproduce at a younger age
  • Indoor rearing
37
Q

What are the 13 inorganic elements required in swine diets?

A
  1. Calcium
  2. Chlorine
  3. Copper
  4. Iodine
  5. Iron
  6. Magnesium
  7. Manganese
  8. Phosphorus
  9. Potassium
  10. Selenium
  11. Sodium
  12. Sulfur
  13. Zinc
38
Q

What is considered a good Calcium to Phosphorus ratio?

A

2:1

39
Q

What do we use for supplemental calcium?

A

Limestone and oyster shells

40
Q

What do we use for phosphorus?

A
  • Dicalcium and Monocalcium Phosphate
  • Supplemental Phytase enzymes: aims to improve availability of phosphorus in corn and SBM
41
Q

What about salt?

A
  • Must be added to ALL diets
  • Grains and plant protein supplements are low in both sodium and chloride.
42
Q

Vitamins are required for…

A
  • Metabolic function
  • Development of tissues
  • Growth
  • Maintenance
43
Q

Some vitamins are produced with a pig’s body in sufficient quantities to meet needs, others…

A

Are present in adequate amounts in feed

-Several are added for optimal performance

44
Q

Fat soluble vitamins supplemented (stored in fat, last longer) include:

A

A

D

E

K

45
Q

Water soluble vitamins supplemented (cannot have too much, passes through system) include:

A

Niacin

Pantothenic acid

Riboflavin

Vitamin B12

46
Q

Vitamin A

A

*Supplement - not found in corn, SBM

  • Vision, reproduction, growth, secretion
  • Stored in liver
47
Q

If deficient in vitamin A…

A
  • Uncoordinated movement
  • Loss of hind leg control
  • Weakness of back
48
Q

Vitamin D

A

*Much more likely to be deficient

  • Absorption of C and P
49
Q

If deficient in vitamin D…

A
  • Stiffness
  • Lameness
  • Enlarged joints
  • Broken bones (in severe cases)
50
Q

Vitamin E

A

Protects unsaturated fat against oxidation (to prevent odd flavors in meat)

51
Q

Vitamin K

A

Blood clotting

52
Q

If deficient in vitamin K…

A
  • Hemorrhage
  • Slow growth
  • Hyperirritability
53
Q

Water is…

A

The most essential and cheapest of all nutrients

54
Q

What % of body weight of newborn pigs is water?

A

80%

55
Q

What % of body weight of market hogs is water?

A

50%

56
Q

When pigs are deprived of water…

A
  • Reduces feed consumption (feed is dry)
  • Limits growth
  • Limits feed efficiency
  • Reduces milk production
57
Q

Water’s role in physiological functions:

A
  • Temperature regulation
  • Transport of nutrients and wastes
  • Metabolic processes
  • Milk production
58
Q

Water is a carrier for…

A
  • Dewormers
  • Antibiotics
  • Vaccines
59
Q

Water consumption for: Non-gestating sow and gestating sow

A

6 gallons/day

60
Q

Water consumption for: Lactating sow

A

8 gallons/day

61
Q

Water consumption for: Nursery pig

A

1 gallon/day

62
Q

Water consumption for: Finishing pig (40-120lb)

A

3 gallons/day

63
Q

Water consumption for: Finishing pig (120-300lb)

A

4 gallons/day

64
Q

Water consumption for: Boar

A

8 gallons/day

Swine Production Exam 2 (6 decks)

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