Pig nutrition Flashcards

1
Q

What is the recommended diet for pet pigs?

A

~70% fruits and veg
~15% grains and cereals
~15% forages

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2
Q

What is the normal diet for commercial pigs?

A

Grains and cereals
Proteins
Fibre forages (alfalfa)
Supplements

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3
Q

What are the types of commercial pig feed?

A
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4
Q

What is the main source of energy in feed for pigs?

A

Carbs - typically cereal grains e.g., corn, barley, wheat

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5
Q

Explain the use of fibre in pig diets

A

Inefficient digesters
Useful during early gestation and maintenance
Can be used to slow growth or promote lean muscle over fat production in late finishing
Enrichment

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6
Q

Explain protein in pig diets

A

Lysine is first limiting AA so diets are formulated on a lysine bases (requirement decreases with age due to increased feed intake)
Cereal grains e.g., corn, barley

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7
Q

Describe lipids in pig diets

A

most dietary lipids absorbed are deposited directly into body fat
Linoleic acid only dietary essential FA
supplemental fats and oils added in summer to increase caloric density and maintain energy consumption during hot weather

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8
Q

Describe vitamins and minerals in pig diets

A

Important macrominerals:
- Ca
- P
- Na
Suckling pigs require supplemental ion during 1st 3 days as milk is low in Fe

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9
Q

Describe digestion in pig diets

A

GIT not mature until few weeks after weaning
Suckling and weaning pigs require highly digestible raw materials

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10
Q

Describe creep feeding in piglets

A

Solid feed given during suckling aids intestinal development and eases transition
Introduced from 7-12 days

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11
Q

Describe diet for weaner pigs

A

Weaning is stressful, sudden diet change can reduce performance
Feed same diet as pre-weaning for ~1week or until 9kg
Feeding milk replacer after weaning can be beneficial to growth and gut health

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12
Q

Describe the diet of starter pigs

A

Staged to ensure smooth transition onto grower ration
Young pigs have high nutrient requirement and small appetite
Diets are high in energy, protein and minerals

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13
Q

Describe the diet of grower and finisher pigs

A

As pigs grow feed intake increases
no longer require complex diets
high levels of protein

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14
Q

Describe the diet for dry sows and gilts

A

Fed according to body condition
Protein supply must support maternal and foetal growth in gilts as they are still growing
Sows have reduced lysine requirement and increased energy requirement
Avoid overfeeding prior to farrowing to avoid depressed intake during lactation

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15
Q

Describe the diet of lactating sows and gilts

A

Sows have higher feed intake than gilts
Gilts may need greater nutrient density

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16
Q

What factors affect pig nutrition?

A

Genetics - fast growing breeds require more protein e.g., duroc
Temperature:
- too hot => reduced feed intake and efficiency, increases muscle breakdown
- too cold => increases feed intake, more feed directed to heath generation => slow growth

17
Q

What are over conditioned sows prone to?

A
  • stillbirths
  • poor colostrum and milk production
  • piglet crushing
  • fewer parities
  • delayed return to oestrus
  • insufficient intake during lactation
18
Q

What are under conditioned sows prone to?

A
  • underdeveloped piglets
  • poor milk availability
  • abortions
  • failure to return to oestrus
  • fewer parities
19
Q

Describe the nutritional effect of stress of young pigs

A

Villi shrink => reduced SA
Villus atrophy => crypt hyperplasia and increased intestinal permeability (leaky gut)

20
Q

Describe the nutritional effect of cold temps on young pigs

A

Reduced intestinal peristalsis => increases ‘bad’ bacterial colonisation

21
Q

What is ‘milk diarrhoea’ in pigs?

A

stronger piglets on front teats gorge on milk

22
Q

What is a ‘growth check’ in piglets?

A

reduced intake post-weaning for ~7-10 days due to stress => diarrhoea and increased mortality risk