Swine nutrition - WK 9

Question 1

Pig nutrition is based around

Answer 1

Cereal grains and protein by-products

Question 2

How is the market presenting pork as a healthy option

Answer 2

Lean (less calories)
nutrient dense
less cholesterol 
low in fat
high in protein

Question 3

Swine Market demands - Processors

Answer 3

Clean, healthy, weight, uniform, lean, low fat carcass, conformation, low pathogen load

Question 4

Swine Market demands - Retailer

Answer 4

Lean
Safe
Shelf life
Meat quality

Question 5

Swine Market demands - Consumer

Answer 5

Lean 
Healthy 
Safe 
Taste 
Sensory

Question 6

Boar taint

Answer 6

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)

Question 7

Pig - Digestive tract

Answer 7

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

Question 8

Feed accounts for what percentage of total costs in pig production?

Answer 8

70-75%

Question 9

If pig not fed properly

Answer 9

Not grow to genetic potential

Will deposit fat instead of lean

Poor carcass grade = loss of profit

Question 10

Feed requirements of pig

Answer 10

Carbs (starch)

Protein (meals)

Lipids (5%)

Vitamins

Minerals

Optional extra (5%)

Question 11

Swine - Energy and protein requirements are based on 2 asspumptions

Answer 11

1. Growth – accumulation of lean tissue and fat tissue in the body (also skeleton/digestive tract)
2. • Efficiency of feed utilization – want to optimise lean and minimise fat
     
     • 54% lean meat, every % above or below leads to price reductions

Question 12

What kind of fat do you particularly want to avoid in swine production?

Answer 12

Subcutaneous fat - consumers dont like

Some marbling needed for flavour but not much

Question 13

Approximate Composition of Lean Meat (swine)

Answer 13

74% water
21% protein

• Lean is more economical for farmer

Question 14

Approximate composition of fat (swine)

Answer 14

88% fat

10% water

Question 15

Pig - amino acid requirements

Answer 15

LYSINE - limiting essential amino acid

Requirements are greater in modern genotypes

Requirements reduce as pig ages

Cereals contain low levels

Question 16

Common feed sources of carbohydrates in pig diet

Answer 16

Wheat / barley / sorghum / maize / Soybean meal / canola meal / lupin

Question 17

Pig diet - distillers grain (soluble) is a good source of

Answer 17

Carbohydrates & protein

Question 18

Swine - use of pelleted feed

Answer 18

Pelleting improves palatability, ensures each animal
gets the required balanced diet with every mouthful,
increase digestibility

Question 19

Why cant pigs have whole grains

Answer 19

Lack a gizzard like birds and cant break it down

Question 20

Weanling piglet nutrition

Answer 20

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

Question 21

Why is crude protein not an adequate measure in pigs?

Answer 21

Cant synthesise most amino acids

Content of essential amino acids is a better indicator of nutritional quality/ability to deposit muscle

Question 22

Low crude protein diets in pigs

Answer 22

Lower crude protein and add synthetic acids

Less soybean meal so cheaper

Harder to do this in poultry – different digestive tracts

Question 23

Swine - Steam pelleter

Answer 23

Heat processing

Reduced particle size – increases digestion