Pig nutrition

Question 1

What is the recommended diet for pet pigs?

Answer 1

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

Question 2

What is the normal diet for commercial pigs?

Answer 2

Grains and cereals
Proteins
Fibre forages (alfalfa)
Supplements

Question 3

What are the types of commercial pig feed?

Answer 3

Question 4

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

Answer 4

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

Question 5

Explain the use of fibre in pig diets

Answer 5

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

Question 6

Explain protein in pig diets

Answer 6

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

Question 7

Describe lipids in pig diets

Answer 7

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

Question 8

Describe vitamins and minerals in pig diets

Answer 8

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

Question 9

Describe digestion in pig diets

Answer 9

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

Question 10

Describe creep feeding in piglets

Answer 10

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

Question 11

Describe diet for weaner pigs

Answer 11

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

Question 12

Describe the diet of starter pigs

Answer 12

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

Question 13

Describe the diet of grower and finisher pigs

Answer 13

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

Question 14

Describe the diet for dry sows and gilts

Answer 14

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

Question 15

Describe the diet of lactating sows and gilts

Answer 15

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

Question 16

What factors affect pig nutrition?

Answer 16

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

Question 17

What are over conditioned sows prone to?

Answer 17

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

Question 18

What are under conditioned sows prone to?

Answer 18

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

Question 19

Describe the nutritional effect of stress of young pigs

Answer 19

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

Question 20

Describe the nutritional effect of cold temps on young pigs

Answer 20

Reduced intestinal peristalsis => increases ‘bad’ bacterial colonisation

Question 21

What is ‘milk diarrhoea’ in pigs?

Answer 21

stronger piglets on front teats gorge on milk

Question 22

What is a ‘growth check’ in piglets?

Answer 22

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