0% found this document useful (0 votes)
509 views37 pages

Module4 Feeds Feeding and Nutrition

Animal nutrition
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
0% found this document useful (0 votes)
509 views37 pages

Module4 Feeds Feeding and Nutrition

Animal nutrition
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 37

MODULE IV

FEEDS, FEEDING AND NUTRITION

I. INTRODUCTION

Efficient use of feed resources is the key to profitability in swine enterprise and
this is dependent largely on the efficiency of feeding your pigs resulting to higher number
of pigs weaned per sow per year and the kilo of feeds per kilo of weight of pork
produced. Achieving a high feeding efficiency however, requires sufficient understanding
of swine nutrition and feeding management. This module will deal on the basic nutrition
principles, feedstuffs, feed formulations and feeding systems.

II. LEARNING OUTCOMES


After reading/studying this module, the student should be able to:
1. identify the different feed nutrients and describe their functions;
2. describe how feeds are digested and absorbed;
3. identify the different feeds of swine at different stages of
development
4. understand how feeding standard is used in determining the
nutrient requirements of pigs at various stages of development;
5. know how feedstuffs are processed and stored;
6. formulate a balanced ration using local feed ingredients; and
7. determine feeding systems appropriate to each class of pigs.

79
III. LEARNING CONTENTS
A. Introduction:
Pigs’ stomach and digestion system is similar to that of the human being.
In this regards, swine should therefore be fed with concentrate of high nutritional
value.
The raisers therefore must bear in mind that if the nutritional needs/
requirements of pigs for a given period or stage of production is not provided,
their expected performance would be effected, hence profit is reduced or worse,
hog raising may even turn out to be unprofitable. Pigs that are poorly nourished
grow slowly and reach marketable weights earlier. Good nutrition and feeding
therefore is an essential factor to the success and profitability of hog raising
venture.
Since feeds represent 70-80% of the total cost of production, the raisers
should carefully plan an effective and efficient feeding program. This means that
the pig should be fed with balance rations that met all their nutritional
requirements such as vitamins, essential minerals, amino acids and other
nutrients. The key to success on swine feeding is to understand some principle of
nutrition such as the digestive system of a pig, its nutrient requirement, sources of
nutrient/ feeds and its chemical composition.

B. The Digestive System


The pig is an omnivorous animal which consume both of plant and animal
origin. The digestive tract includes the mouth, pharynx, esophagus, stomach,
small intestine, large intestine, rectum and the anus. The food is ingested by
means of its pointed lower up, teeth and tongue. When feed on slope, most often
food injected by suction. In the mouth, the solid food is ground into smaller
particles and mixed well and enzyme ptyaline. Then the food is pushed to the
pharynx and passes to the esophagus down to the stomach.
In the stomach, mucous substances secreted with gastric juices, intestinal
juices produced by the gastric glands, hydrochloric acid secreted by the fundic

80
gland. The wall of the stomach secretes pepsin an enzyme necessary for the
digestion of proteins.
In the intestine, pancreatic juices, intestinal juices, and bile secreted by the
liver complete the process of digestion. The small intestine has three parts, the
duodenum, jejunum and ileum.

The pancreatic juice of the duodenum contains enzymes such as.


➢ Trypsin to act/ digest proteins.
➢ Maltose and diastase for the digestion of carbohydrates.
➢ Lipase to act/digest fats.
The bile which is secreted by the liver and stored in the gall bladder flows
continuously through the bile dust into the duodenum. The function of bile is to
emulsify fat droplet into smaller ones so that they are easily digested by the
lipase. Besides, the bile has other function such as:
➢ Activate the peristalsis movement of the intestine.
➢ Neutralizes the contents of the intestine
➢ Gives specific color to faces
➢ Prevents the content from rottening
The jejunum and ileum secretes the intestinal juices such as:
➢ Erepsin to digest proteins into its final products, amino
acids
➢ Maltose
➢ Lactose to digest carbohydrate
➢ Sacchrase
➢ Lipase to digest fats
The final product of digestion is their absorbed products in the small
intestine.

C. The Nutrients, Sources and its Functions


Nutrients are anything that aid in supporting animals’ life. This
includes substances that are not of feed origin and also include synthetically

81
produced vitamins, minerals and amino acids. Generally, the feed composed of
water and dry matter. The later composed of proteins, fats, vitamins, minerals and
carbohydrates.
1. Water: is in fact a nutrient and it comprises about 65-70% of animal
weight at births and 40-50% at maturity. It is important in the transport of
nutrients, regulates body temperature and gives form of the body. Animals can
survive for a longer period without feed than they can without water. Fortunately,
under most conditions, water can be readily provided in abundance and at little
cost. In addition to what animal drink, water is found in all feeds, ranging from
about 10% in air dry feeds to 80% in fresh green forage.
2. Carbohydrates: Includes sugar, starch and fiber. This comprises the
bulk of the animal diet which serves as the source of heat and energy. Grains and
grain by products including root crops are good sources of carbohydrates. They
are stored in the body in the form of fat. Carbohydrates form the largest part of
the feed supply of animals. For animals, carbohydrates serve as a source of heat
and energy.
3. Proteins: is made up of amino acids. It is essential for body
maintenance, growth milk production and reproduction. Protein can also provide
energy. It generally contains 16 % nitrogen. Proteins is expressed in terms of
crude protein and in desired based on the nitrogen content of a food multiplied by
6.25.
The best source of protein is leguminous crops, by-products of canning
(meat and fish) and slaughter hems. Seed meals resulting from the extraction of
oil from soybean, cotton and sunflower are rich in proteins.
4. Vitamins. Are organic compounds that are nutritionally essential to
pigs and required in small amount=s for the regulation of body processes such as:
reproduction, lactation and normal growth and development. Vitamins are
classified according to their suitability. Fat soluble vitamins include Vit. ADEK
whereas water soluble vitamins includes the B Complex Vitamins and Vitamin C
(Ascorbic Acid)

82
5. Fats: Are concentrated energy which supply 2.25 times more energy
than that carbohydrates. A level of 1.5 % fat in the ration is enough to meet the
pigs requirements. This level is recommended to piglets and weanlings to
minimize diarrhea.
6. Minerals: Are elements that are responsible for skeletal formation,
maintenance and also essential for body functions. Minerals are classified into
two groups; the macro minerals such as calcium, magnesium and chloride and the
micro minerals such as iron, iodine, manganese, copper, cobalt, zinc and
selenium.

D. Processing of Feeds
In general, pig feeds undergo some kind of processing before they are
mixed into a dote or food. It should be noted that processing of feeds has
beneficial as well as detrimental effects. For instance, cooking increase the
biological availability of some or more nutrients in some legumes, cooking or
drying may increase the availability of protein but to some cereal, cooking is
practical. To avoid waste of nutrients, time and labor, the raiser should have basic
knowledge on the different methods of food preparation.
1. Chopping. This could be done by means of a bolo or knife or
mechanically operated chopper. For root crops, this method is necessary before
drying.
2. Drying. Drying reduce food moisture. To be safe, food should be 12%
moisture.
3. Grinding. Grinding reduces partial size of grain and therefore increases
digestibility. It is suggested however that ground grain must be of the same size to
insure it even distribution in the mixture.
4. Soaking. Soaking cereals and grains may not be practical. However,
when grains become very hard during storage, soaking may be justified especially
when it is being feed to mature pigs.
5. Heating/ Cooking. To the backyard raisers particularly in the rural
areas, cooking foods is commonly practiced. However, not all feedstuff requires

83
heating and cooking. In some beans, cooking increases the availability of protein.
Cooking is not practical to corn and other cereals grains and their by products.
6. Pelleting. Pelleting reduces food wastage, less dusty increases
palatability and feed intake and animals cannot select/choose ingredients.
7. Crumbling. Crumbling is the process of grinding pellets into a course
granular form. This may be used before fattening/finishing period.

E. Common Feedstuffs Used In Swine Rations


1. Basal/Energy Feeds
Most of the energy rations come from carbohydrates which is primarily
starch in the common farm grains. It can also come from sugars, fats and oil.
Among the popular basal food used are:
a. Corn – considered to be the best feed. It is highly palatable but very
expensive. It contains 8.5-9.0% crude protein.
b. Sorghum – It is 95% as efficient as corn but not readily available
locally.
c. Cassava – It is very palatable to swine. However, fresh cassava should
cost one third only or loss compared to grain to be economical.
d. Rice bran – it is used as the main bulk of swine rations in the country. It
is very palatable and nutritious. Pure first class rice bran in corn rice mill is
seldom found now as it is being adulterated with finely ground rice bull.
e. Wheat bran – it may be used to replace rice bran particularly hogs. It
contains 16% crude protein.
f. Rice middling/binlid –pigs fed with binlid gain faster that pigs fed with
corn alone.

2. Protein Feeds
Protein is necessary in swine rations to provide the much needed amino
acids which grains do not provide/ furnish in adequate amounts. Animal protein
has a better biological value than plant protein. They contain needed amino acids

84
in proper proportion. It is only soybean, a plant protein that compares with animal
protein.
a. Fish meal. It is high in nutritive value being rich in protein and Vit. B
12. Local fish meal contains 45-50% crude protein while imported contains 55-
65% protein.
b. Shrimp Meal. It is a by-product and the shrimp industry, consisting
most of the heads, legs and shells. It contains 28-43 percent protein.
c. Soybean oil meal. This is the by-product obtained after extracting the oil
from soybean seeds. It contains 46% crude protein.
d. Blood meal. It is dried and ground collected from processing plant.
e. Skim Milk powder. It is an important ingredient in pre-starter feed. It
contains 33-35% crude protein.
f. Copra meal. It can be used in the ration as high as 50%. It produces hard
fat.
g. Ipil-Ipil leaf meal. It is rich in protein and carotene. The amount should
be from 5-10 percent to avoid the effect of minosine which causes stunting of
growth and falling of hair.

F. Feed Formulation.
No single feedstuff can provide the exact requirement of an animal for
every specific stage of production. Since swine can easily adjust to all akin of
foods, swine diet/ ration should contain different food ingredients in order to
arrive at a sufficient amount and right proportion of nutrient needed to avoid
deficiency and to obtain an optimal production. Take note that there is no standard
ingredient for any class of swine therefore; ingredients should be adjusted based
on the availability and price of feedstuff provided that the required level of
nutrients must be satisfied.
When formulating swine ration, consider the following.
1. Know the particular class of swine for the ration is intended.
2. Determine the nutrient requirements based on the feeding standard
table.

85
3. Identify the ingredients available.
4. Determine the nutrient content or composed of feedstuff including its
unit price.
5. Limitations/ usage of each of the ingredients used in swine ration.

G. Methods of Feed Formulations


The methods commonly used in feed formulations are the Pearson square,
trial and error and the modified Pearson’s square method.
1. Pearson Square Method. This is the easiest and simplest method of
computing the correct properties of two feedstuffs to meet/obtain the desired
protein level. In this method, only the protein requirement is satisfied and there is
no guarantee that other important nutrients are satisfied too.
To illustrate the practical application of this method, let us consider the
problems below.
Sample Problems:
Swine raisers feed commercial rations to his sows. However, the price of
breeder mash increases tremendously and realize that it is no longer economical to
rely on commercial feed. Besides, rice bran is very cheap so he decided to use
protein concentrate and rice bran for his swine ration. How many parts/ kg/
percent of protein concentrate and rice bran he mixes to make a ration containing
15 percent protein?
To solve the problem, follow the steps below.
1. List down the requirements and determine the C.P. content of the
ingredient.
- Requirements is 15%
- % C.P. of Rice bran -13%
- % C.P. of Concentrate – 28 %
2. Construct a square and plan the desired C.P. requirements at the center,
the place the C.P. of the two ingredients each on the upper and lower left corner,
of the square.

86
3. Connect the diagonal corners with lines and subtract diagonally from
highest to lowest values and place and place the owners in the opposite corners of
the square.

28 2 parts protein cons.


15
13 13 parts rice bran
15 parts total

4. Thus, 13 parts of rice bran and 2 parts hog concentrates will provide a
mixture of 15% crude protein.
The mixture could be added with 0.5% salt and 0.5% min./ vit. premix to
ensure nutritional adequacy of the ration.
Limitation of Pearson Square Method.
1. It is not applicable when the crude protein of both ingredients is higher
than the desired protein.
2. The crude protein content of both ingredients in lower than the desired protein.
3. The crude protein of both ingredients is equal to the desired protein.
4. The crude protein content of one of the feedstuff is equal to the desired protein.

87
NUTRIENT REQUIREMENT OF SWINE (% or amount per kg of diet)

Pre- Grower
Nutrient Booster Starter Starter _________ Finisher Gesta-
Lacta-
1-5 kg 5-10kg 10-20kg 20-35 35-50 60-100 ting
ting
kg kg kg

Crude Protein % 24.00 21.00 19.00 16.00 15.00 14.00


14.00 15.00
Metabolizable energy,
Kcal/kg 3200 3000 2960 2900 2850 2850 2800 2850

Lysine, % 1.20 1.00 0.85 - - 0.65 0.45 0.65

Methionine + Cystine,%0.80 0.75 0.70 0.65 0.50 0.50 0.43 0.50

Calcium, % 1.00 0.90 0.80 0.80 0.80 0.80 0.80 0.90

Total phosphorus, % 0.70 0.65 0.65 0.65 0.65 0.65 0.65 0.65

Fiber, % <3 <3 <4 <6 <6 <8 <8 <8

Sources: Institute of Animal Science, UP at Los Banos,


USNRC, 2005 Nutrient requirement of swine 4th revised edition, National

88
Research Council, Washington, D.C.

NUTRIENT COMPOSITION OF FEEDSTUFS

Dry Crude Crude Avail Total ME ME Methio- Methio


Ingredient matter protein fiber Ca P P swine poultry Lysin nine nine-
% % % % % % kcal/kg kcal.kg % % cystine
%

Cassava meal 98 2.8 4.0 0.30 0.01 0.05 3000 2800 -- -


Copra meal 88 18.0 12.0 0.17 0.20 0.55 3000 1800 0.53 0.29 0.58
Corn,yellow 87 8.5 3.0 .02 0.10 0.29 3300 3400 0.18 0.09 0.18
Corn, white same as yellow corn, absence of pro-vitamin A-
Corn bran 88 9.4 13.0 0.04 0.31 1.03 2200 1400 0.18 0.21 0.38
Corn germ meal 89 16.0 8.5 0.30 0.15 0.50 2640 1700 0.90 0.60 1.00
Corn gluten feed 88 17.0 8.0 0.46 0.24 0.80 2330 1700 0.48 0.40 0.80
Corn gluten meal 88 42.0 4.0 0.16 0.12 0.40 3060 2900 0.96 1.00 1.60
Fish meal, 50% 89 50.0 0.7 7.60 3.40 3.40 2160 2500 3.40 0.65 1.30
Fish meal 55% 88 55.6 1.0 7.7 3.90 3.90 2450 2700 3.74 1.66 2.56
Fish meal, 60% 89 60.0 1.0 4.37 2.53 2.53 2310 2800 4.08 1.70 2.60
Fat, tallow 99 - - - - - 7900 7000 -- -
Ipil-ipil leaf meal 90 22.0 15.0 1.98 0.27 0.07 1400 1000 1.75 0.10 0.20
Meat and bone 88 45.0 2.2 11.0 5.80 5.80 1760 1900 2.20 0.53 0.86
Meat and bone 89 50.0 2.4 11.10 5.20 5.20 1820 2000 2.50 0.60 1.15
Molasses, cane 75 3.0 - 0.75 0.08 0.02 2330 1960 -- -
Oil, vegetable 99 - - - - - 7980 8800 -- -
Rice bran, D1 88 13.5 6.5 0.06 1.43 0.43 3000 2430 0.50 0.22 0.32
Rice bran D2 88 11.0 10.0 0.08 1.70 0.51 2800 2000 0.70 0.25 .35
Skin milk, dried 0 33.0 0.1 1.25 1.00 1.00 3400 - 2.30 0.98 1.40
Sorghum 88 9.0 2.1 0.03 0.28 0.08 3250 3300 0.20 0.12 0.26
Soybean meal 88 43.0 6.0 0.53 0.64 0.18 2800 2340 2.84 0.65 1.32
Wheat pollard 88 16.0 10.0 0.12 0.95 0.40 2400 1600 0.62 0.16 0.32
Whey 90 13.0 1.3 0.97 0.76 0.76 3100 - 0.97 0.20 0.40
Limestone 98 - - 38.00 - - - - -- -
Oyster shell 98 - - 35.00 - - - - -- -
Dicalcium phosphate98 - - 22.00 18.00 18.00 - - --- -
Tricalcium Phosphate98 - - 28.00 13.00 13.00 - - -- -

As fed basis
Source: Institute of Animal Science, UP Los Banos, Laguna.

89
RECOMMENDED MAXIMUM LEVELS OF THE DIFFERENT FEED INGRIDIENTS IN RATIONS FOR SWINE

Feed Ingredient Maximum level, % Class Ration Apparent


reason

Corn, sorghum 80 All rations


Low quality proteins; highly deficient in
Lysine
and methionine; economic reasons
Rice brain (first class) 10 Prestarter and High fiber
content which
Starter affects
SUGGESTED MAXIMUM INCLUSION RATES OF FEEDSTUFFS FOR POULTRY AND HOGS

Hog Hog Chick Chick Reason for Limitation


Ingredient Starter Grower 1-4 4-10
Weeks weeks
Breeder Layers

Blood meal 1 3 3 1 2 1 Low digestibility


Unpalatable low insoeucine
Corn 70 70 70 70 70 70 Cost
Corn bran 5 15 30 3 8 10 Fiber, low energy
Brewer’s grain 3 5 5 3 10 10 Low lysine, high fiber
Copra meal 5 20 10 10 10 10 Fiber, poor protein quality
Cassava meal 10 20 20 20 30 30 Dustiness, cost low protein
Corn gem meal 0 10 10 5 10 10 Fiber, poor protein quality
Corn gluten feed 0 10 10 5 10 10 Fiber, poor protein quality
Fish meal 5 8 10 8 8 8 Cost, fishy flavor
Fat 5 5 5 5 5 3 Cost
Ipil Ipil 3 5 4 4 4 3 Toxicity, fiber, low energy
Meat and bone 3 5 5 5 5 5 Cost and quality
Molasses 5 5 12 5 5 5 Mixing problems, low protein
and energy
Peanut meal 2 5 0 2 4 3 Protein quality and aflatoxin
Rice bran 10 30 50 5 15 15 High and low protein quality
Rice, rough 30 50 50 20 30 20 Fiber and palatability
Skim milk -----------------------------No limit-------------------------------------- Cost

90
Sweet potato 30 40 50 20 30 30 Cost and low protein
Pollard 9 20 30 5 10 10 Cost and high fiber
Whey 10 - - - - - Cost

Trial and Error Method.

This method is time consuming, but has the advantage having greater
flexibility using several feedstuffs and can satisfy all the nutrient needs of the
animals. The steps are summarized as follows:
❖ Refer to feeding standards and list down the nutrient requirements,

❖ Select suitable feed combinations that could supply the nutrient


requirements. Set down an arbitrary value, considering acceptable
levels of the various feed ingredients used and making sure that the
total is either 100 for easy computation. Compute for the total
nutrients contributed by each of the ingredients, using the feed
composition table. This is done by multiplying the amount of feed
ingredient by the amount of nutrient present in one kilogram of the
same feed.

Example 1
Formulate a starter ration using ground yellow corn, soybean meal, fish
meal, first class rice bran, ipil-ipil leaf meal, vegetable oil, molasses, limestone,
salt and vitamin-mineral premix.
Step1. List down the nutrient requirements of pig starter ration.
Step 2. List down the nutrient composition of ingredients to be used.

91
Ingredients CP, % ME, Kcal/kg. Ca, % Total P, %

Ground yellow corn 8.5 3400 0.02 0.29


Soybean meal 43.0 2340 0.53 0.64
Fish meal 60.0 2800 4.37 2.53
Rice bran – D1 13.5 2430 0.06 1.43
Ipil-ipil leaf meal 22.0 1000 1.98 0.27
Molasses 3.0 1960 0.75 0.08
Limestone - - 38.00 -
Dicalcium phosphate - - 22.0 18.0
Vitamin-mineral premix - - - -
Vegetable oil - 8800 - -
Salt - - - -

Step 3. Make your own proportions on the different ingredients and calculate first
for the CP and ME contents of the ration summing up the product of each
of the feed ingredients.

Ingredients Amount, % CP, % ME, Kcal/kg


Ground yellow corn 50.00 4.25 1700
Soybean meal 17.00 7.31 398
Fish meal 5.00 3.00 168
Rice bran – D1 15.00 2.025 364.5
Ipil-ipil leaf meal 4.00 0.88 40
Molasses 4.75 0.1425 93.1
Vegetable oil 2.00 - 176
Limestone 1.00 - -
Dicalcium phosphate 0.75 - -
Vitamin-mineral premix 0.25 - -
Salt 0.25 - -
Total 100.00 17.60 2939.6

Step 4. The arbitrary ration satisfies the desired level of energy but it is deficient
in crude protein. Adjust the proportion of feed ingredients, for easy
calculation follow the procedure below:
➢ Select two ingredients which should be adjusted, in this case,
soybean meal and corn.
➢ Determine the difference between the calculated and desired level
of protein ( 18.00 – 17.60 = 0.40 )

92
➢ Determine the difference in the protein content of soybean meal
and corn ( 0.43 – 0.085 = 0.345 )
➢ Divide the difference obtained in desired protein level by the
difference of soybean meal and corn ( 0.40/0.345 = 1.159 )
This amount 1.159 or 1.16 will be subtracted from the amount of
corn and added to the amount of soybean meal.

Step 4. Calculate the adjusted proportions to satisfy the desired crude protein.
Calculate the calcium and phosphorous levels. Nutrient levels can be
computed and adjusted.

Ingredients Amount, % CP, % ME, Kcal/kg


Ground yellow corn 48.84 4.15 1660.56
Soybean meal 18.16 7.81 424.94
Fish meal 5.00 3.00 168
Rice bran – D1 15.00 2.025 364.5
Ipil-ipil leaf meal 4.00 0.88 40
Molasses 4.75 0.1425 93.1
Vegetable oil 2.00 - 176
Limestone 1.00 - -
Dicalcium phosphate 0.75 - -
Vitamin-mineral premix 0.25 - -
Salt 0.25 - -
Total 100.00 18.00 2927.1

Mixing Procedures.

Preparation of Ingredients. This is essentially a process of size reduction,


either by grinding or crushing. Mainly ingredients are reduced in size for the
following reasons:
• Palatability of feeds & digestibility is increased by allowing
digestive juices to act more readily;

• Mixing is made easier and more advantageous; and

93
• Wastage is reduced because the birds cannot pick out less palatable
components of feed.

Manual Mixing. Feed may be shovel-mixed on a concrete floor or


homemade box. If the floor is too rough, mixing becomes difficult. Mix
effectively with least effort through the following procedures:
• All feed ingredients which constitute less than 1 or 2 percent of
the final mixing volume must be premixed to avoid distribution of
ingredients in the feed.
Premixing can be
accomplished by blending
the minor ingredients with a
quantity of major ingredient
such as soybean meal. If salt
and other minerals become
hardened during storage, they must be dried and then thoroughly
pulverized before mixing. All lumps should be removed to attain
good mix.

• Premixes should be prepared ahead of time particularly the


mineral premix. Adding commercial premixes to a mixed feed
should follow the directions from the manufacturer.

• Liquid ingredient like molasses should be first mixed with a major


ingredient like ground corn.

• Start with feeds which


make up the largest part
of the mix.

• Spread out the quantity


needed for the mix in a
large flat pile.

94
• Take the required amount of the feed making up the next largest
part of the mix and spread it out in a thin layer covering all of the
pile of the first
ingredients.

• Spread out each of the


other feed ingredients to
be mixed so that when
finished, a large flat pile
having the same number of layers as there are feeds in the mix is
obtained.

• With the shovel, start at one side of the pile and turn the entire pile
over forming like cone so
that layers are mixed.

• This should be repeated


about ten times to produce
a homogenous mixture.
This is very important
considering that chicken
consume small quantity
(12 grams for chick starter
and 110 grams for layers)
should have the same nutrient levels so that every bird receives its
minimum daily requirements.

95
IV. TEACHING LEARNING ACTIVITIES

.
Name: ________________________________________ Date _______________

Activity No.5

SWINE NUTRITION AND FEEDING

A. INTRODUCTION:

Proper nutrition is a very important basic pre-requisite for successful pig


farming. Properly fed animals will be productive and healthy. By “properly fed”,
we mean that animals will receive daily the appropriate amount and balance of
energy, protein, minerals and vitamins to support the level of production required.
Basically, animals first use nutrients to maintain life and basic functions,
then they use additional nutrients for productive purposes such as growth,
pregnancy and milk production. For maximum efficiency in growth and
performance, it is necessary first to understand some principles of nutrition such
as the digestive system of pigs, its nutrient requirements, sources of nutrients and
its composition and usage.

B. LEARNING OBJECTIVES:

At the end of the exercise/topic the student should be able to:


1. Discuss the major parts of digestive system of swine including its function.
2. Familiarize the different feedstuffs and its inclusion rates at various stages of
growth.
3. Internalize the nutrient requirements of swine at various stages of development
4. Describe the different feeding systems for swine.

96
C. LEARNING ACTIVITIES:

➢ Learning Activity 1.

Draw and label the digestive system of a pig.

97
Guide Questions:

1. Describe how feeds are taken into the mouth and then into the stomach.

2. Define the following:

a. Digestion-

b. Absorption-

c. Nutrition-

d. Nutrient-

e. Ration-

f. Alimentary tract-

g. Vitamins-

h. Protein-

➢ Learning Activity 2
i. Enzymes

j. Supplements 98
a. Identify the different enzymes from the different digestive juices and give
its function. Likewise, name the end product of digestion. Complete the table as
provided for in this activity.
➢ Learning Activity 3
Secretions
Sources/Regions (secreted by) Enzymes Functions End Products
A. Mouth

B. Stomach

C. Doudenum

99
➢ Learning Activity 3

1
1 Prepare tabulation for the feeding regimens of growing-finishing pigs and
indicate the type of ration to be given at different stages of growth.
.

100
➢ Learning Activity 4

1. Compare and contrast the different feeding systems for swine.

REFERENCES:

101
Name: _____________________________________ Date: ________
Activity No. 6

BALANCING SWINE RATIONS

A. INTRODUCTION:

Expenditure on the feeding of swine constitutes about 70 – 80% of the


total production cost. When the swine raiser is informed on the importance of
correct feeding, his desire to economize will lead him to provide cheaper rations
which inadequately meet the dietary requirements of swine. This is the wrong
way to economize and can reduce profits, so swine raiser should always be
prepared to resist such temptation. The raiser should only mix rations if he/she has
good mixing facilities, adequate and cheap feedstuffs and has sought nutritional
advice from feed expert or animal nutritionist thereby; he/she can be sure of the
quality of the formulated rations and can make some savings.
The formulated rations should be such that they satisfy the nutritional
requirements with regards to protein, energy, fats, vitamins and minerals. Before
you begin the calculations for creating a balanced diet, you need to know the
nutrient requirements of the specific animal and the nutrient composition, its
digestibility as well as the recommended level or right proportion of the different
feedstuffs to be used in the mixture.
The Philippine Council for Agriculture, Forestry and Natural Resources
Research and Development (PCARRD) and the Philippine Society of Animal
Nutritionist (PHILSAN) has published tables of nutrient requirements of Animals
at different stages of production as well as the nutrient chemical composition of
some feedstuffs.

B. LEARNING OBJECTIVES:

At the end of the exercise/topic the student should be able to:

1. Know how to use the tables of feed composition and determine values
of feedstuffs.

102
2. Categorize the different feedstuffs into their functional classification
3. Determine the daily allowances of swine at various stages of
production.
4. Identify the different types/classes of swine rations.
5. Balance rations when given a list of available feedstuffs/ingredients.

C. LEARNING ACTIVITIES:

➢ Learning Activity 1.

Group the students into three and assigned each group to the 3
most popular commercial feeds available in the market.. Each group will
collect samples of the different commercially produced feeds including
available tags indicating its composition and proximate analysis.

a. Based on the samples gathered, classify them as to type of ration and take note of
the level of protein, then complete the table as provided below:

Commercial Forms Pre - Starter Grower Finishe Breeder Brood Remark


Rations of feeds Starter r Sow

b. Which of the commercial rations you prefer most? Why?

103
Identify locally available feedstuffs commonly used for feeding swine. Classify
them according to the major nutrients supplied (e.g. energy, protein etc.) Using the
nutrient composition table provided by your instructor/lecturer, indicate the nutrient
composition of the local feedstuffs by filling the table provided for.

Kcal.D.E. %C.P. % Ca %P %F %LYS %METH


A. Energy
Sources
1.

2.

3.

B. Protein
sources
1.

2.

3.

C. Others

1.

2.

3.

104
➢ Learning Activity 2

Formulate a starter ration using locally available ingredients as listed in activity 1.


Satisfy the nutrient requirements like energy, protein, calcium, available phosphorous, lysine
and methionine.

Parts D.E. %CP % Ca %P %Lys Meth


Requirements of
Starter Pig.
Ingredients/Feedstuffs
1

10

TOTAL

105
➢ Learning Activity 3

Using the values as formulated in activity 2 adjust and balance the ration from starter
to fattener-finisher ration. Fallow / use the Trial & Error method in balancing the ration. .

Parts D.E. %CP % %P %Lys Meth


Ca
Nutrient level of
Starter Pig.(activity 2)
Requirements of

Fattening-Finisher

Pigs

TOTAL

106
➢ Learning Activity 4

Based on learning activity 1, determine the nutrient intake/allowance of a sow


for gestation. Likewise, determine also the nutrient allowance of lactating sow for
maintenance and milk production. Fill up the table below:

STAGE OF Feed Intake/day Total Protein/ Total Energy per


PRODUCTION (kilograms) day(grams) day (Kcal D.E.)
First mon. of Gestation

Last mon. of Gestation

Lactation Period:

a) Maintenance

b) Milk Production

litter size =12

TOTAL

107
Table 1. Nutrient requirement of swine feed ad libitum

Nutrients Pre-starter Starter Grower Grower Finisher Gesta Lacta


5-10kg 12- (in kg) (in kg) 60- ting ting
20kg 20-35 36-60 100kg
CP% 20 18 16 14 14 13 15

Metabolizable 3200 3100 3000 3000 3000 2800 3000


energy(kcal/k
g)
Lysine 0.95 0.85 0.80 0.80 0.65 0.42 0.65
Methionine 0.28 0.26 0.24 0.24 0.23 0.14 0.18
Methionine+c 0.56 0.51 0.48 0.48 0.45 0.28 0.36
ystine
Calcium 0.80 0.65 0.60 0.55 0.50 0.75 0.75
available
Phosphororus 0.50 0.45 0.40 0.35 0.25 0.40 0.40

Total 0.60 0.55 0.50 0.45 0.40 0.60 0.50


Phosphororus
Fiber <3 <4 <6 <6 <8 <10 <10

SOURCE: Part or requirement came from the U.S NRC 1979. Nutrient
requirements of swine 8th revised edition, National Research Council Washington
D.C

108
Table 2. Feed Analysis for Poultry and Swine

Feed Crude Crude Ca% Avail ME ME Lysin Methio Methio


protein Fiber P% Swine Poul e nine cystine
try
Cassavameal 2.80 4.00 0.30 0.20 3020 2800

Copra meal 18.00 12.30 0.17 0.20 3020 1700 0.55 0.29 0.58

Corn yellow 8.5 2.70 0.02 0.10 3300 3400 0.24 0.09 0.18

Corn white 8.5 2.70 0.02 0.10 3300 3400 0.24 0.09 0.18

Corn bran 9.40 2.80 0.04 0.31 20800 0.18 0.21 0.38

Corn germ 14.90 8.55 0.30 0.15 2640 0.90 0.60 0.80
meal
Corn glutten 21.50 8.00 0.48 0.24 2300 17.0 0.48 0.40 0.80
feed 0
Fish meal 50% 50.00 0.70 7.60 3.40 2155 2500 3.40 0.65 1.30

Fish meal 55% 55.00 1.00 7.70 3.90 2450 2600 4.80 1.66 1.20

Fish meal 60% 60.00 1.00 4.37 2.53 2310 2800 4.90 1.70 1.30

Fat Tallow 7500 7000

Fat Vegetable 7975 6000

Ipil ipil 22.00 13.20 1.98 0.07 1400 1200 1.75 0.10 0.20

Meat and bone 45.00 2.20 11.00 5.80 1760 1900 2.20 0.53 0.86

Meat and bone 50.00 2.40 11.10 5.70 1815 2000 2.50 0.60 1.15

Molasses cane 3.00 0.75 0.02 2330 1900

Rice bran 12.00 13.00 0.06 0.43 2800 2200 0.50 0.22 0.32

Skim milk 33.00 0.10 1.25 1.00 3410 2500 2.30 0.98 1.40
dried
Sorghum 5.00 2.10 0.03 0.28 3255 3300 0.20 0.12 0.26

Soybean meal 44.00 7.00 0.25 0.18 2200 2200 2.84 0.65 1.32

Wheat bran 16.00 10.00 0.12 0.40 1756 1300 0.62 0.16 0.32

Limestone 38.00

Oyster shell 35.00

Decalcium 22.00 18.00


phosphate
Tricaphos 28.00 13.00

Whey 13.00 1.30 0.97 0.76 3440 0.20 0.40

109
V. RECOMMENDED LEARNING MATERIALS AND RESOURCES

1. Feeding Pigs. https://www.agric.wa.gov.au/pigs/feeding-pigs


2. FAO Farmers handbook on Pig Production http://www.fao.org/ag/againfo
/themes/documents/pigs/Handbook%20on%20Pig%20Production_English%2
0layout-Vietanm-Draft.pdf
3. How to Farm Pigs-Feeding https://thepigsite.com/articles/how-to-farm-pigs-
feeding
4. Pig Nutrition. https://anrcatalog.ucanr.edu/pdf/8481.pdf

VI. FLEXIBLE TEACHNING LEARNING MODALITY (FTLM) ADOPTED

Online (synchronous)
Google classroom
Remote (asynchronous)
Module

VII. ASSESSMENT TASK

Answer the questions by following the directions stated below:


A. The bile emulsify fat droplets for easy digestion. What are the other functions
of bile?
a.

b.

c.

d.

110
B. Match Column A with Column B. Write the letters on the space provided
Column A Column B
______ 1. Protein A. Where hydrochloric acid is secreted
______ 2. Fats B. Final product of digestion
______ 3. Water C. Intestinal juice that digest carbohydrate
______ 4. Minerals D. Responsible in the digestion of protein to its final
product.
______ 5. Vitamins E. An enzyme for fat digestion
______ 6. Lipase F. An organic compounds for regulation of body
processes
______ 7. Erepsin G. Elements responsible for skeletal formation &
body functions
` ______ 8. Saccharase H. Responsible for nutrient transport
______ 9. Amino Acid I. Concentrated energy that provides 2.25 times
than
CHO.
_____ 10. Fundic gland J. It is made up of amino acid and contains 16%
nitrogen.
C. List down at least 10 feed ingredients and group them accordingly as required
below:

111
Energy Rich Feedstuffs Protein Rich Feedstuffs

D. Using the Pearson’s square method, formulates a 10 kg. ration composed of


soybean,43%cp, corn 8%cp, rice bran 13% cp and copra 22%cp for a 45 kg.
growing pig. Determine how much of the feedstuffs you will mix together if
the protein requirement is 16 percent.

112
E. Using the same ingredients in question D, formulates a ration for fattening pigs
containing 14% protein. Fortify the ration with 5% molasses, 1% limestone,
0.5% salt and 0.05% vit./min. mixture. Use the trial and error method in
balancing the ration.

113
F. What percent of the total production cost is made up of feed cost? Give
possible strategies on how to reduce feed cost. Discuss briefly each strategy

VIII. REFERENCES

114
1. Department of Primary Industries and Regional Development.
2017.Agriculture and Food-Feeding Pigs. Government of Western Australia.

2. PCCARD,2015, Phil. Recommends for Pork Production, Series No. 13-A, Los
Banos, Laguna.

2. Towers, L. 2016. How to Farm Pigs – Feeding. Farmers Handbook on Pig


Production. Biomin Publication.

3. Smith, M.H.; C.L.Meehan; J.M. Ma, N. Hishakawa,H.S. Dasher, J.D.


Camarillo. 2014. Pig Nutrition. University of California, Agriculture and
Natural Resources. ANR Publication 8481.

115

You might also like

pFad - Phonifier reborn

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


Alternative Proxies:

Alternative Proxy

pFad Proxy

pFad v3 Proxy

pFad v4 Proxy