Swine nutrition - WK 9 Flashcards
Pig nutrition is based around
Cereal grains and protein by-products
How is the market presenting pork as a healthy option
Lean (less calories) nutrient dense less cholesterol low in fat high in protein
Swine Market demands - Processors
Clean, healthy, weight, uniform, lean, low fat carcass, conformation, low pathogen load
Swine Market demands - Retailer
Lean
Safe
Shelf life
Meat quality
Swine Market demands - Consumer
Lean Healthy Safe Taste Sensory
Boar taint
Bad smell
Cant have when selling to Asian markets
Can control with castration and reduced
nutritionally by increasing fiber and decreasing
excess protein (tryptophan fermentation adds to
boar taint)
Pig - Digestive tract
Longer digestive tract with much longer large intestine then birds
Simple stomach - no fermentation
No cellulase - Limited fibre digestion
Cannot synthesise amino acids like ruminants
Feed accounts for what percentage of total costs in pig production?
70-75%
If pig not fed properly
Not grow to genetic potential
Will deposit fat instead of lean
Poor carcass grade = loss of profit
Feed requirements of pig
Carbs (starch)
Protein (meals)
Lipids (5%)
Vitamins
Minerals
Optional extra (5%)
Swine - Energy and protein requirements are based on 2 asspumptions
- Growth – accumulation of lean tissue and fat tissue in the body (also skeleton/digestive tract)
- Efficiency of feed utilization – want to optimise lean and minimise fat
- 54% lean meat, every % above or below leads to price reductions
- Efficiency of feed utilization – want to optimise lean and minimise fat
What kind of fat do you particularly want to avoid in swine production?
Subcutaneous fat - consumers dont like
Some marbling needed for flavour but not much
Approximate Composition of Lean Meat (swine)
74% water
21% protein
- Lean is more economical for farmer
Approximate composition of fat (swine)
88% fat
10% water
Pig - amino acid requirements
LYSINE - limiting essential amino acid
Requirements are greater in modern genotypes
Requirements reduce as pig ages
Cereals contain low levels
Common feed sources of carbohydrates in pig diet
Wheat / barley / sorghum / maize / Soybean meal / canola meal / lupin
Pig diet - distillers grain (soluble) is a good source of
Carbohydrates & protein
Swine - use of pelleted feed
Pelleting improves palatability, ensures each animal
gets the required balanced diet with every mouthful,
increase digestibility
Why cant pigs have whole grains
Lack a gizzard like birds and cant break it down
Weanling piglet nutrition
Move in with other piglets at around 4 weeks of age
Change from milk to solid feed damages the gut
No longer have anti-microbials from mother
Piglets gut is relatively juvenile and doesn’t
produce sufficient digestive enzymes yet.
At weaning, amylase, lipase, protease and maltase
activity still insufficient
Starter diet bridges gap between sow and a more grain-based diet. Has lactose/milk products) expensive
Why is crude protein not an adequate measure in pigs?
Cant synthesise most amino acids
Content of essential amino acids is a better indicator of nutritional quality/ability to deposit muscle
Low crude protein diets in pigs
Lower crude protein and add synthetic acids
Less soybean meal so cheaper
Harder to do this in poultry – different digestive tracts
Swine - Steam pelleter
Heat processing
Reduced particle size – increases digestion