Module4 Feeds Feeding and Nutrition
Module4 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.
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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.
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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.
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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)
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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
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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.
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
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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.
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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.
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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.
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.
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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
Total phosphorus, % 0.70 0.65 0.65 0.65 0.65 0.65 0.65 0.65
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Research Council, Washington, D.C.
As fed basis
Source: Institute of Animal Science, UP Los Banos, Laguna.
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RECOMMENDED MAXIMUM LEVELS OF THE DIFFERENT FEED INGRIDIENTS IN RATIONS FOR SWINE
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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
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,
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.
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Ingredients CP, % ME, Kcal/kg. Ca, % Total P, %
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.
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 )
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➢ 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.
Mixing Procedures.
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• Wastage is reduced because the birds cannot pick out less palatable
components of feed.
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• 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.
• With the shovel, start at one side of the pile and turn the entire pile
over forming like cone so
that layers are mixed.
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IV. TEACHING LEARNING ACTIVITIES
.
Name: ________________________________________ Date _______________
Activity No.5
A. INTRODUCTION:
B. LEARNING OBJECTIVES:
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C. LEARNING ACTIVITIES:
➢ Learning Activity 1.
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Guide Questions:
1. Describe how feeds are taken into the mouth and then into the stomach.
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
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➢ 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.
.
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➢ Learning Activity 4
REFERENCES:
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Name: _____________________________________ Date: ________
Activity No. 6
A. INTRODUCTION:
B. LEARNING OBJECTIVES:
1. Know how to use the tables of feed composition and determine values
of feedstuffs.
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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:
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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.
2.
3.
B. Protein
sources
1.
2.
3.
C. Others
1.
2.
3.
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➢ Learning Activity 2
10
TOTAL
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➢ 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. .
Fattening-Finisher
Pigs
TOTAL
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➢ Learning Activity 4
Lactation Period:
a) Maintenance
b) Milk Production
TOTAL
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Table 1. Nutrient requirement of swine feed ad libitum
SOURCE: Part or requirement came from the U.S NRC 1979. Nutrient
requirements of swine 8th revised edition, National Research Council Washington
D.C
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Table 2. Feed Analysis for Poultry and Swine
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
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
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
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V. RECOMMENDED LEARNING MATERIALS AND RESOURCES
Online (synchronous)
Google classroom
Remote (asynchronous)
Module
b.
c.
d.
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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:
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Energy Rich Feedstuffs Protein Rich Feedstuffs
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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.
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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
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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.
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