Reduced Nocturnal Temperature Increases Summer Gains

Posted in: Prairie Swine Centre by admin on January 1, 1998 | No Comments

What can you do to increase performance without spending a dime? Turn down the heat this summer with a new ventilation strategy. During the day temperatures rise outside the barn. For a while the barn stays cool but eventually the attic temperature rises and all that heated air is brought into the room. “During the warm months of spring and summer we typically see room temperatures rise above outside temperatures”, notes Dr. StA

Nutrient Management for Swine Facilities – French Version

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The Importance of Feed Intake

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Surveys have shown that feed intake varies by at least 25% among commercial farms. This may under-estimate the problem, since accurate data on feed intake is not readily available on many farms. Some of the data which is available, if estimated from long-term averages or calculated on an inventory basis, fails to identify short-term deviations from this average. Once feed intake has been identified as a problem, the next step, obviously, is to resolve it. Where does one look and what does one do to assist farms? Different genotypes are suspected of having different capacities for ad libitum feed intake; however, actual comparative data is very rare. One must be bvery careful in not ascribing too much of the a

Nutrient Management for Swine Facilities

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Nutritional value of wheat ll

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A large range exists in the digestible energy (DE) content of grains such as barley, field peas and wheat. The variability in DE content of wheat was described in the 1993 Annual Report, and equations to predict DE content were developed based on basic chemical characteristics. The specific objective of this study is to relate DE content of the same wheat samples with the non-starch polysaccharide content. The DE ranged from 3330 to 3645 kcal/kg (90% DM); thus, the difference in DE content between the highest and lowest value was 9%. Of the analysed chemical characteristics, xylose, a non0starch polysaccharide (NSP), had the highest correlation with DE, and was thus the single best predictor for DE content. The results indicated

Dead Animal Management (Environmental Issues Resource Centre) French Version

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One of 12 chapters contained within the Environmental Issues Resource Centre. It examines various methods in which producers can effectively manage mortaliites associated with pig producltion units. The chapter also explores the future, in assessing what else needs to be done. This chapter is available in both French and English versions.

Odours and Swine Facilities – French Version

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Nutritional value of field peas ll

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Field peas are used increasingly as a source for protein and energy in swine rations in Western Canada. The variability of the DE content of field peas has been described in the 1997 Annual Report. The objective of the present study is tot determine the effects of increased knowledge of nutritional value on animal performance. The DE content in 11 field pea samples ranged from 3098 to 3739 kcal/kg. The specific objective of this study was to reach equal performance among growing pigs fed the described field pea samples. Thus, 30% field pea diets were formulated with equal DE protein, and total l amino acid content (3300 kcal DE, 16.3% CP, and 0.92% total lysine). Minimal differences were observed in average daily feed intake and subsequent pig performance among the 11 field pea diet, indicating that re-formulation of diets using known values for DE content resulted in fairly equal pig performance. More detailed knowledge of ingredient composition is needed to obtain uniform pig performance.

Dead Animal Management (Environmental Issues Resource Centre) English

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One of 12 chapters contained within the Environmental Issues Resource Centre. It examines various methods in which producers can effectively manage mortaliites associated with pig producltion units. The chapter also explores the future, in assessing what else needs to be done. This chapter is available in both French and English versions.

Odours and Swine Facilities

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