Pig Nutrition

Question 1

Industry: How much is produced in Australia? and what is the ave consumption per person/year?

Answer 1

Produced = 344 000 tonnes/year in Aus.

Consumption = 23.5 kg/person

Question 2

How much pig meat contributes to % of total meat consumption?

Answer 2

10% total meat consumption

Question 3

What are some market demands of pig meat?

Answer 3

• Processors: clean, healthy, weight, uniformity, lean, low fat carcass, conformation, low pathogen load
• Retailers: lean meat, safe (low pathogen), shelf-life (feed vitE), meat quality
• Consumer: taste, smell, colour, toughness, nutritious, taste

Question 4

T/F: Pigs have large fibre digestion

Answer 4

False, - Pigs have a small stomach, no fermentation occurs until it reaches the ileum (small intestine) - No cellulose, therefore usually fed a low fibre diet as no nutrient value - Pigs cannot synthesise amino acids (like ruminants) so diet focuses on AA’s rather than Crude protein.

Question 5

What is the approximate composition of “lean meat”?

Answer 5

74 - 76% water 20 - 22% protein 4% fat

Question 6

T/F: Monogastrics are able to synthesise some non-essential amino acids.

Answer 6

True.

Question 7

T/F: Monogastrics are able to synthesise adequate amount of essential amino acids.

Answer 7

False.

Question 8

What is usually the first limiting essential amino acid in a pig diet?

Answer 8

Lysine.

Main ingredient in a pig diet is cereals, which has a low lysine content.

Question 9

What is the trend in lysine requirement levels and genotype and age of the pig?

Answer 9

1. Lysine requirements will be greater with modern genotypes
2. Lysine requirements will diminish with age.

Question 10

What is the trend in Crude Protein (% in the diet) when considering a Weaning > Interim > Finishing pig diet?

Answer 10

Crude Protein % decrease (requirement for protein goes down –> muscle mass is less) but the pigs are eating more.

Same trend as Crude Oil (decreases).

Question 11

What is the trendin Crude Fibre (% in the diet) in a Weaning > Interim > Finishing pig diet?

Answer 11

Crude Fibre increases as you head towards a finishing diet. A larger pig has a more developed digestive tract and is able to handle more fibre, can be a filler.

Contributes to a healthy gut.

Question 12

What are the other amino acids important in pig nutrition?

Answer 12

Although there is no “ideal amino acid profile” - changes constantly

Question 13

What is the effect of Tryptophan (an essential amino acid) on temperature?

Answer 13

Lower temperature (rectal temp) with higher tryptophan

Question 14

Wheat, barley, sorghum and maize, & distiller’s grain with solubles are commonly used ingredients for what nutrient value?

Answer 14

Carbohydrate, protein, energy & body mass

Question 15

Soybean meal, canola meal& lupin are common feeds used to contribute to what nutrient?

Answer 15

Protein, carbohydrate, body mass & energy