Swine Feeding and Nutrition

Swine Feeding and Nutrition

1st Edition - November 23, 1977

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  • Author: Tony Cunha
  • eBook ISBN: 9780323153812

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Swine Feeding and Nutrition provides detailed information on aspects of swine production. It begins with a presentation of the past, present, and future of swine industry. Then, it reviews the many factors that can affect nutrient requirements and needs. This text summarizes minerals, vitamins, proteins, amino acids, carbohydrates, fiber, fatty acids, fat, energy, water, enzymes, and antibiotics and other antimicrobial compounds in swine industry. Furthermore, it discusses the relative value of feeds for use in swine diets and the feeding requirement for baby pig, growing-finishing pigs, and the breeding herd. This book will be very valuable to beginners in swine production, established swine raisers, feed manufacturers and dealers, county agents, farm advisors and consultants, and veterinarians. Animal science and agriculture students and instructors will also find this book helpful.

Table of Contents

  • Foreword


    1 Past, Present, and Future in the Swine Industry

    I. Feeding and Nutrition

    II. Crossbreeding

    III. Multiple Farrowing

    IV. Mechanization and Housing

    V. Early Weaning

    VI. Size of Production Units

    VII. Age of Swine Producers and Effect on Size of Production Units

    VIII. Diseases and Parasites

    IX. Progress in Production Efficiency

    X. Progress in Carcass Quality

    XI. Excess Fat in Swine

    XII. Reproduction in Meat-Type Animals

    XIII. Cost of Pork Production Will Decrease

    XIV. Summary

    2 Problems in Supplying Feed Nutrients for the Pig

    I. Introduction

    II. Need Well-Balanced Diets

    III. Preventing Small Pig Losses

    IV. What Makes a Good Diet

    V. Underfeeding and Overfeeding

    VI. Regularity and Changes in Feeding

    VII. Nutrient Requirements of the Pig

    VIII. Summary


    3 Mineral Requirements of the Pig

    I. Relation of Soil Minerals to Swine Feeds

    II. Increased Production and Confined Conditions Increase Mineral Needs

    III. Vital Functions of Minerals and Effects of Deficiency

    IV. The Mineral Content of the Animal Body

    V. Essential Mineral Elements and Those Apt to Be Deficient

    VI. Calcium and Phosphorus

    VII. Salt

    VIII. Mineral Salts Vary in Mineral Elements

    IX. Iodine

    X. Iron and Copper

    XI. Cobalt

    XII. Manganese

    XIII. Zinc

    XIV. Magnesium

    XV. Potassium

    XVI. Sulfur

    XVII. Molybdenum

    XVIII. Selenium

    XIX. Fluorine

    XX. Other Minerals


    4 Vitamin Requirements of the Pig

    I. Introduction

    II. List of Vitamins

    III. What Is Known and Not Known

    IV. Borderline Deficiency May Exist

    V. Single Vitamin Deficiencies Rarely Found

    VI. Natural versus Purified Diets

    VII. Vitamin Needs Becoming More Critical

    VIII. Supplementing Diets with Vitamins

    IX. Unidentified Factors

    X. Pasture Will Decrease Vitamin Needs

    XI. Thiamin

    XII. Riboflavin

    XIII. Niacin

    XIV. Pantothenic Acid

    XV. Vitamin B6

    XVI. Choline

    XVII. Biotin

    XVIII. myo-Inositol

    XIX. p-Aminobenzoic Acid (PABA)

    XX. Folacin

    XXI. Vitamin B12

    XXII. Vitamin C

    XXIII. Vitamin A

    XXIV. Vitamin D

    XXV. Vitamin ?

    XXVI. Vitamin ?


    5 Protein Requirements of the Pig

    I. Introduction

    II. Essential Amino Acids

    III. Quality of Protein

    IV. Time Factor in Protein Feeding

    V. Excess Protein

    VI. Amino Acid Requirements of the Pig

    VII. Effect of Amino Acid Deficiencies

    VIII. Urea as Protein Substitute

    IX. Balance of Amino Acids

    X. Protein Requirements of the Pig

    XI. Energy-Protein Ratio Relationships

    XII. Protein Level and Reproduction

    XIII. Effect of Processing on Amino Acids

    XIV. Protein Level and Carcass Composition

    XV. Free-Choice Protein Feeding

    XVI. General Information


    6 Carbohydrates and Fiber

    I. Introduction

    II. Carbohydrate Use by the Pig

    II?. Fiber Utilization by the Pig

    IV. Fiber Levels for Growing-Finishing Pigs

    V. Fiber Levels for Sows


    7 Fatty Acids, Fat, and Energy

    I. Need for Fat and Fatty Acids

    II. Adding Fat to Diet

    III. Decreasing Excess Fat in Carcass

    IV. Do Not Sacrifice Carcass Quality and Reproduction

    V. Unsaturated Fat in Pork

    VI. Limiting Energy Intake

    VII. Energy Values of Feeds


    8 Water

    I. Introduction

    II. Water Requirements

    II?. Tolerance Level of Mineral Salts in Water

    IV. Nitrates and Nitrites in Water

    V. Effect of Temperature on Water Needs

    VI. Effect of Source of Water

    VII. Use of Wet Feed


    9 Antibiotics and Other Antimicrobial Compounds

    I. Introduction to Antibiotics

    II. Rationale for Continued Antibiotic Use

    III. Value of Antibiotic Usage

    IV. Antibiotics Continue to Benefit Swine

    V. Recommendations on Antibiotic Use

    VI. Introduction to Other Antimicrobial Compounds

    VII. Arsenicals

    VIII. Nitrofurans

    IX. Sulfonamides

    X. Copper as an Antimicrobial


    10 Enzymes for Swine

    I. Introduction

    II. Enzyme Limitations Shortly after Birth

    III. Carbohydrate Utilization

    IV. Fat Utilization

    V. Protein Utilization

    VI. Enzyme Supplementation of Diets


    11 Relative Value of Feeds

    I. Introduction

    II. Deficiencies in Grains or Energy Feeds

    III. Relative Value of Grain Feeds

    IV. Selecting Protein Supplements

    V. Relative Value of Protein Supplements

    VI. Other Feeds


    12 Feeding the Baby Pig

    I. Introduction

    II. Sow's Diet Affects Pig's Growth

    III. Early Weaning of Pigs

    IV. How Early Should Pigs Be Weaned?

    V. Advantages and Disadvantages of Early Weaning

    VI. Prestarter Feeds

    VII. Starter Diets

    VIII. Increasing Starter Diet Palatability

    IX. Levels of Nutrient Supplementation to Use


    13 Feeding the Growing-Finishing Pig

    I. Introduction

    II. Grower Diets

    III. Feeding Pigs from 75 Pounds to Market Weight

    IV. Diets for Pigs from 75 to 125 Pounds

    V. Diets for Pigs from 125 Pounds to Market Weight

    VI. Feeding Herd Replacement Animals during Growth


    14 Feeding the Breeding Herd

    I. Introduction

    II. Feeding Prospective Breeding Animals

    III. Level of Feed during Breeding Period

    IV. Level of Feed during Gestation

    V. Gain during Gestation

    VI. Feeding before and after Farrowing

    VII. Feeding during Lactation

    VIII. Method of Feeding

    IX. Diets to Use during Gestation

    X. Diets to Use during Lactation

    XI. Feeding Value of Silage for Sows

    XII. Problems in Feeding Sows in Confinement


    Appendix Swine Management Recommendations

    I. Sow and Litter

    II. Growing-Finishing Swine

    III. Growing and Finishing in Controlled Environment

    IV. Swine Breeding and Gestation


Product details

  • No. of pages: 368
  • Language: English
  • Copyright: © Academic Press 1977
  • Published: November 23, 1977
  • Imprint: Academic Press
  • eBook ISBN: 9780323153812

About the Author

Tony Cunha

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