Swine Feeding and Nutrition
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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
Preface
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
References
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
References
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 ?
References
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
References
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
References
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
References
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
References
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
References
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
References
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
References
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
References
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
References
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
References
Appendix Swine Management Recommendations
I. Sow and Litter
II. Growing-Finishing Swine
III. Growing and Finishing in Controlled Environment
IV. Swine Breeding and Gestation
Index
Product details
- No. of pages: 368
- Language: English
- Copyright: © Academic Press 1977
- Published: November 23, 1977
- Imprint: Academic Press
- eBook ISBN: 9780323153812