Ideal Ratio of Threonine and Lysine for Growing and Finishing Pigs -Monograph

Posted in: Nutrition, Pork Insight Articles by admin on July 5, 2017 | No Comments

A majority of growth studies defining amino acid requirements have been undertaken using highly synthetic diets or diets based on com/soybean meal. Neutral detergent fibre (NDF) affects the endogenous nitrogen loss (ENL) of pigs. Specifically the loss of threonine (THR). Differences in the NDF content in corn (C) versus wheat (W) based diets should impact the amino acid requirement of the animal. The purpose of the experiments reported herein was to verify the ratio of apparent ileal digestible threonine to lysine (THR/LYS) to achieve maximum growth performance in gilts, of a defined strain, fed either W or C based diets.

Pigs fed C based diets had higher rates of gain, possibly due to the higher energy densities of the C based diets. As there was no difference in PD for pigs fed C vs W based diets it is likely that the difference is due to the higher rate of lipid deposition. At first these growth responses indicated that the levels of THR/LYS to achieve maximal growth differed between diets based on W and those based on C. For pigs grown from 20 to 45 kg BW the THR/LYS in the diets was between 55 and 59% for W based diets and between 57 and 63% for C based diets. There is a similar trend for a higher ratio to meet the requirement in W versus C based diets for pigs grown from 7 5 to I :20 kg BW.

Ideal Ratio of Threonine and Lysine for Growing and Finishing Pigs

Avoiding Disasters in Swine Nutrition

Posted in: Nutrition, Pork Insight Articles by admin on June 14, 2017 | No Comments

This presentation focuses on feed formulation specifically discussing avoiding losses and the inclusion rates of specific ingredients.

Avoiding Disasters in Swine Nutrition – Dr_ M_ Ramirez

Prairie Swine Centre Antibiotic Benchmarking Project

Posted in: Nutrition, Pork Insight Articles, Prairie Swine Centre, Production by admin on June 13, 2017 | No Comments

• Antibiotic benchmarking projects – 2013/2015
• Data

• All antibiotic used for a year
• Feed, water & injectable
• All stages of production
• All types of antibiotics
• Treatment records
• Farm inventory at various stage

Summary

• 2013 antibiotic use at PSC low
• Were able to reduce further, without compromising welfare

Henry Gauvreau – Prairie Swine Centre Antibiotic Benchmark- Nov 2016

Importance of “Gut Health” in Weaned pigs

Posted in: Nutrition, Pork Insight Articles, Production by admin on June 6, 2017 | No Comments

Summary
• Microbiome
– Abundant, diverse and dynamic
– Getting good at determining inventory and major factors affecting the inventory
• Gut Health
– Balance of “Good, Bad and Ugly ” microbiome members
– Efficient Digestion/Absorption
– Effective Barrier Function

• Challenge:
– Employ the tools now available to establish who are the good and the bad in the microbiome?
– Can this knowledge be used to establish management and nutritional strategies to improve production performance and resistance to enteric infection.

Andrew Van Kessel – Importance of Gut Health in Weaned Pigs-Nov 2016

From Field to Feeder – Dealing With Mycotoxins

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Mycotoxins of concern in Canada are:
– Trichothecenes
• Deoxynivalenol (DON), Nivalenol (NIV), T-2 toxin and HT-2 toxin
– Zearalenone (ZEN)
– Fumonisins
– Ochratoxin (ochratoxin A (OA)
– Ergot
– Aflatoxins (primarily in imported feeds)

This presentation outlines a series of studies into reducing or eliminating the effects of mycotoxins as well as the effects of various mycotoxins.

From Field to Feeder – Dealing with Mycotoxins – Denise Beaulieu Prairie Swine Centre 

Pork raised without antibiotics

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This presentation discusses managing disease, alternatives feed additives and marketing for the RWA program.

Pork Raised Without Antibiotics – Shawn Davidson, Davidson Swine Health

Nutrition and Nursery Pigs: Are My Pigs Eating?

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Summary:

• Piglets who consumed some feed prior to weaning tended to be the smaller piglets, but they displayed improved growth and feed intake post-weaning
• Smaller piglets had improved feed intake and growth than heavier piglets in the litter
• Compensatory gain has been demonstrated in piglets who experienced a period of restricted growth
• But…we require more information before this is used as a feeding strategy

Nutrition and Nursery Pigs Are My Pigs Eating – Denise Beaulieu, Prairie Swine Centre [Read-Only]

Adopting Technology in the Swine Industry: the impact of precision feeding

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This presentation outlines precision feeding as a solution to nutrient wastage and high feed costs. This system is discussed at length focusing on validation and utilization.

Adopting Technology in the Swine Industry – Candido Pomar, AAFC

Feeding for carcass value: Considerations of genetics

Posted in: Economics, Meat Quality, Nutrition, Pork Insight Articles by admin on June 5, 2017 | No Comments

Nutritional and genetic strategies individually and in combination offer tools to influence carcass value in many ways. as our knowledge and technologies develop, these tools are becoming more powerful. However, a bigger challenge is to determine the attributes of the carcass where changes or specific targeted levels can add more value. The additional value could come anywhere in the pork production chain, but there is a need  to motivate changes at one point in the chain when the increased value takes place somewhere else in the chain. For example, if genetic suppliers worked to provide sires with higher genetic potential for marbling, this could give producers to tools to produce more pork that meets the requirements of high value fresh pork markets such as in Japan and in new premium branded markets here in Canada. Feeding strategies can also affect attributes such as firmness of the pork and marbling. However such decisions still need to consider costs related to changing specific attributes of the carcass. In the case of nutritional changes, the producer is directly affected and a change could could have a large effect on the cost of feeding. A change in feeding program can also adversely affect important traits other than the ones being targeted. The benefit needs to be at least as large as the cost and there needs to be a way for producers to cover the costs.  The costs of genetic changes, in contrast, do not affect the commercial producer directly, since the breeding stock suppliers are doing the work, and the cost per commercial hog would be very small. There is potential for large benefits from genetics with relatively little cost, but there needs to be a way for breeding stock suppliers to cover these costs. Feeding to genetic potential and selection of genetics for lean yield are examples that have provided opportunities for large increases in net carcass value in the past and continue to provide more opportunities today. Much of the benefit relates to lowering costs for production, slaughter and processing, but there is also increased market hog value for both the producer and the pack. There is potential today to start work on targeting other traits related to pork quality that can further increase carcass value.

Using enzymes and inoculants to manipulate the feeding value of DDGS for young pigs

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Controlled fermentation of co-products can improve energy availability and gut function through synergistic soluble fiber hydrolysis. This study assessed effects of extended DDGS fermentation on performance and digestive function of newly weaned piglets with light or heavy body weight at weaning fed corn and soybean meal based liquid diets. Liquid diets which contained either DDGS fermented with enzymes and silage innoculants or DDGS added to water immediately prior to liquid feeding were fed to newly weaned piglets for the entire nursery period. Growth parameters were assessed as well as digesta PH and organic acid profiles and the microbiome of the ileal digesta, ileal mucosa and feces. Feeding of fermented DDGS resulted in improved growth performance late in the nursery period in pigs with light body weight at weaning and altered organic acid profiles in the digesta. The microbiome of all sampling sites was increased by diet with decreases in alpha-diversity in the ileal mucosa and feces of pigs fed fermented DDGS.