alternative feed ingredients in swine diets

8/12/2019 Alternative Feed Ingredients in Swine Diets

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AlternativeFeed Ingredients inSwine Diets


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Increasing eed grain and supplement costs and the potential or eed grain inventories to be depletedue to increased demand are signicant issues or producers in the pork industry. Historically, eedcosts have represented 65 -75 percent o the variable costs o swine production, but or many produers this gure is higher now. As a result, eed costs play a major role in determining the protability a swine enterprise.While corn and soybean meal have been industry standards or supplying energy and protein, thereare many suitable alternatives that meet nutritional requirements while reducing the cost o the dietand these may be included cost effectively as demand or corn and soybeans increases or as actualinventory shortages develop. Energy and protein are the main nutrient components in a swine diet.Grains such as corn, barley, wheat, sorghum and oats have traditionally supplied energy, while proteinhas come rom meals produced rom oilseeds such as soybeans and canola.

Price relationships between traditional and alternative eed ingredients vary greatly depending onseason, availability, and global and local markets. Pork producers must be able to evaluate the cost e

ectiveness and nutritional value o all available eed ingredients to supply a nutritionally-balanced at a minimal cost.

Least-cost computer ormulation programs are available to design diets that meet minimal nutritionalrequirements at the least cost. Feed manu acturers and producers should use these programs effec-tively to purchase and maintain inventories o ingredients.

Many alternative eeds that may be cost effective and use ul in swine diets are produced by the in-dustries involved in grain milling, baking, brewing, distilling, packing, rendering, ruit and vegetableprocessing, vegetable oil rening, dairying, and egg and poultry processing. By-products rom theseindustries are regularly used in manu actured eed to provide nutrients at a reduced cost.

Many o the by-products rom these processes can readily substitute a portion o the energy or pro-tein in a complete eed. Te appropriate amount to use will depend on the cost, nutrient availability(digestibility), quality o protein, amino acid prole, palatability, presence o anti-nutritional actorsstorage li e and age o the pig or which the eed is intended.

Cost is one o the most difficult actors to determine when considering the use o alternative eedsproducer must take into account the amount o nutrients supplied by the replacement eed. Tis canbe extremely difficult because most eeds cannot be directly compared due to nutrient variability. Asresult, relative values are ofen used or comparison purposes. However, the ultimate cost o any dietchange also must consider other actors such as transportation, special processing needs and storage.Tis is particularly important when evaluating high moisture products such as liquid whey, distillersgrains and high moisture corn. Te value o alternative ingredients should be based on their actualcontribution o digestible energy and nutrients to the diet. Historically, rations were least-cost bal-anced based on protein levels because protein was the most expensive nutrient in the diet. However,in many current economic environments, energy may now be more expensive per unit than protein.Rations should be re ormulated to recognize this scenario and re ormulated ofen as eed ingredientcosts change.

Te relative value o a eed ingredient is used to compare the value o that eed to the price o theindustrys standard energy and protein-supplying ingredients. able 1 lists relative values o eeds copared to corn or soybean meal. Tey reect the value o the ingredient as it relates to the three mostexpensive nutrients in a swine ration - energy, lysine and phosphorus. Note that these relative valuesdo not consider the suggested limits on inclusion rates. Te values are based purely on a comparisonbetween the nutrient levels in the alternative eed and the nutrient standards - corn, soybean meal anddicalcium phosphate - and their respective costs.

Introduction

Cost

Relative Value

Alternative Feed Ingredients in Swine Diets


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Feed IngredientDry

Matter( percent)

Dry Matter Basis Suggested Maximum** Inclusion Rate

( percent o otal Diet) Relative Value(Compared to...DE

kcal/kgProtein

( percent)Lysinepercent Grower/ Finisher

Nursing/Dry Sows

Energy Feeds CornAl al a Meal 92 1989 18.5 0.80 10 NR/60 80-90Bakery Waste, dried 91 4330 11.9 0.30 40 10 100-110Barley 89 3427 12.7 0.46 80 80 95-105Beet Pulp, dried 91 3148 9.5 0.57 10 10 90-100

Brewer's Grains, dried 92 2283 28.8 1.17 10 10 110-120Corn 89 3961 9.3 0.29 80 80 100Corn, high moisture 72 3961 9.3 0.29 40 40 80-90Corn Distillers, dried grains with solubles 93 3441 29.8 0.67 20 40 100-110Corn Distillers, dried solubles 92 3614 29.0 0.89 20 ? 135-145Corn Gluten Feed 90 3322 23.9 0.70 25 5/90 110-130Corn Gluten Meal 90 4694 66.9 1.13 5 5 150-160Corn Hominy 90 3728 11.4 0.42 80 80 100-110Fats and oils 100 8000 0.0 0.00 6 6 175-210Flax 90 3400 37.3 1.38 5 5 150-155Oats 89 3112 12.9 0.45 20 20 85-90Oats, hulless 86 4047 19.9 0.55 95 95 110-115Potato Chips 90 5833 7.2 0.34 25/10 25 125-150Rye 88 3716 13.4 0.43 40/77 NR/25 100-105Sucrose 99 3833 0.0 0.00 33 ? 85-95Sorghum 89 3380 9.2 0.22 80 80 95-98Soybean Hulls 89 1025 14.0 0.98 10 30 60-70

riticale 90 3689 13.9 0.43 77 25 90-105Wheat, hard red spring 88 3864 16.0 0.43 80 80 105-115Wheat, sof white winter 89 3820 13.3 0.37 80 80 100-105Wheat Bran 89 2719 17.6 0.72 10 15 110-120Wheat Middlings 89 3455 17.9 0.64 40 40 110-130Wheat Shorts 88 3392 18.2 0.80 40 40 120-125

Whey, dried 96 3474 12.6 0.94 15 10 130-140Whey, liquid 7 3571 12.9 1.17 30 ? 140-150

Protein Feeds Soybean MealBeans, cull 84 3600 26.4 1.45 12 12 55-65Brewer's Grains, dried 92 2283 28.8 1.17 10 10 40-50Canola Meal 90 3206 39.6 2.31 15 15 75-85Corn Distillers, dried grains with solubles 93 3441 29.8 0.67 20 40 45-55Corn Distillers, dried solubles 92 3614 29.0 0.89 20 ? 55-60Corn Gluten Feed 90 3322 23.9 0.70 25 5/90 45-55Corn Gluten Meal 90 4694 66.9 1.13 5 5 55-70Fababeans 87 3730 29.2 1.86 20 10 65-75Fish Meal, menhaden 92 4098 67.7 5.23 5 5 160-170Flax 90 3400 37.3 1.38 5 5 60-65Lupins, sweet white 89 3876 39.2 1.73 20 20 70-80Meat Meal 94 2867 57.4 3.27 5 5 120-130Meat and Bone Meal 94 2440 51.5 2.51 7.5 7.5 120-130Milk, skim (dried) 96 4146 36.0 2.98 10 10 100-110Milk, whole (dried) 88 5667 27.5 2.50 10 10 100-105Peas 89 3860 25.6 1.69 20/35 40 65-75Soybean Meal, 44 percent 89 3921 49.2 3.18 35 35 100Soybean Meal, 48 percent 90 4094 52.8 3.36 35 35 100-105Soybeans, roasted 90 4600 39.1 2.47 10 25 90-100Sunower meal 90 2010 26.8 1.01 20 10 50-60

NR = not recommended | ? = not enough in ormation or a recommendation to be made | ** = Maximum that can be used


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Protein Quality Protein quality re ers to the amino acid concentration and balance o the eed ingredient. Becauselysine usually is the most limiting indispensable amino acid in corn-soybean meal-based diets, it isimportant to consider lysine when valuing alternative ingredients. For example, corn gluten and wheatmiddlings have a high concentration o protein relative to the amount o lysine. I a diet was preparewith these ingredients based solely on the protein concentration, the pigs would not be providedsufficient lysine to support optimum per ormance. Diets or swine should be balanced according tothe level o lysine instead o crude protein. However, because the pig has a need or all indispensablamino acids, i just one amino acid is present in a concentration that is below the requirement o the

pig, per ormance will be impaired. Diets should there ore, be ormulated based on all indispensableamino acids.

Energy and nutrient digestibility is a measure o the availability o energy and nutrients in a eedingredient. In all practical eed ingredients, only a portion o the energy and nutrients are absorbed

rom the intestinal tract o the pig, whereas some o the energy and the nutrients are excreted in itseces. Only the part that is absorbed rom the intestinal tract is available or utilization by the pig.

Tis part is called the digestible part o the eed and is described by digestibility values or digestibilitcoefficients or energy and each nutrient. Digestibility values or energy and nutrients can vary considerably among eed ingredients and should be taken into account when a eed ingredient is valuedIn general, the greater the concentration o ber in a eed ingredient is, the lower is the digestibilityo energy and most nutrients. As an example, the digestibility o energy and most nutrients is muchgreater in dehulled soybean meal than in al al a meal, because al al a meal has a much higher conctration o ber than soybean meal.

Anti-nutritional actors are actors in a eed ingredient that inter ere with nutrient digestibility andutilization. Tese include trypsin inhibitors, tannins, lectins, glucosinolates and others. For example,raw whole soybeans contain a trypsin inhibitor. As a result, they must be heat-processed or they willcause a decrease in per ormance due to decreased protein digestibility and absorption.

Palatability is the term used to describe the extent to which a pig likes to eat a eed ingredient or ra-tion. As pigs grow older avor pre erences change just as they do in humans. Pigs, in act, have mortaste buds than humans (15,000 vs 9,000) so avors, or off-avors, can have an impact on what eedalternatives are easible. In pig rations, or example, dried whole milk is very palatable while triticalhas poor palatability at high inclusion levels.

Inclusion rate will vary or ingredients depending on palatability, nutrient availability, protein quality,nutrient interrelationship, and the method o processing and eeding. Te maximum inclusion rates in

able 1 vary or each class o pigs and are based on limiting actors. I the ingredient is ed above maximum suggested inclusion rate, animal per ormance and pork quality can be compromised. able2 lists specic eed ingredients and actors that limit their inclusion in swine rations.

Energy and NutrientDigestibility(Availability)

Anti-NutritionalFactors

Palatability

Inclusion Rate


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able 2. Factors Affecting Inclusion Rate o Alternative Feed Ingredients in Swine Rations

FeedIngredient Factors Affecting Inclusion Rate

Ease oStorage/

Handling

Al al a meal

High ber content

Low energy

Good source o carotene and B vitamins

Low digestibility

Poor palatability

It is not recommended that al al a meal be ed to nursery or grower pigs or lactating sows due to excesscrude ber and low energy concentration. Limited levels o al al a meal can be ed to nishing pigs.Al al a meal is best suited or gestating sow rations and up to 60 percent o the diet can be supplied byal al a meal depending on the economic viability.

10

Bakery waste,dried

Variable in nutrient content depending on the proportion o bread, cakes, dough, tarts or pies

High in energy

Similar to corn in protein and lysine content

Salt content can be high

Diets including bakery waste usually require additional protein or most pig classes, but typically shouldnot produce negative effects on growth or carcass merit compared with corn.

25

Barley

Higher ber

Lower digestibility than corn

est weight and nutrient prole vary more than corn

Barley can be two-rowed or six-rowed and hulled or hulless and there are differences in their use inswine eeding programs. Producers should monitor test weights and nutritional prole closely becausebarley can vary signicantly based on variety and growing conditions. Tese differences can translateinto notable differences in growth rates, eed intake and eed efficiency. wo-rowed barley produces

ewer but larger kernels per plant than six-rowed barley, so it generally has better eed efficiency, butlower grain yields per acre.Hulless barley has higher crude protein and lower crude ber than hulled barley, as the hull containsa large portion o the crude ber. Barley is particularly well suited in growing-nishing diets becauseeven though barley-based diets are lower in energy than corn-based diets, pigs are able to compensateby eating more. Even so, producers may nd it advantageous to use barley in combination with higherenergy grains, such as corn or wheat.Barley also can be used as the sole cereal grain in sow diets. Several experiments have shown thatnursery pigs ed diets containing barley per orm better than pigs ed diets based on corn or wheat.

100

Beans, cullSigni cant anti-nutritional actors - must be heat treated be ore ed to pigs

Extrusion or steaming is the most effective heat treatment

Low in palatabi lity particularly in nursery and grower diets80


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Beet pulp,

dried

Hig h ber content

Low digestibility

Acts as a l axative.

Dried beet pulp is a palatable alternative to grain, particularly or nishing pigs and gestatingsows. Pig per ormance and carcass quality is usually not negatively affected in rations with upto 20 percent dried beet pulp. Some studies have shown that litter size will increase i gestatingsows are ed dried sugar beet pulp.

20

Brewer'sgrains, dried

High ber content

Low energy

Low lysine

Sourc e o B vitamins

25

Canola meal

Highe r ber than soybean meal

35-40 percent crude protein

Less palatable to younger pigs

Anti-nutritional actors

Less lysi ne, but more sul ur-containing amino acids than soybean meal.

Canola is produced primarily in Canada and in the northern states, but production isexpanding. Canola meal is the by-product o vegetable oil processing rom canola. Some older varieties o canola (rapeseed) contain high levels o a toxic compound, glucosinolate, whichaffects thyroid unctioning and are not advisable in swine diets. However, new cultivars olow-glucosinolate rapeseed (< 1 mg/g) are available. Reduced palatability, high ber, and lowdigestible energy have been causes o slightly poorer per ormance o pigs ed diets containingcanola meal compared with diets containing soybean meal.

90

Corn

High energy

Low lysine

High digestibility

Palata ble

100

Corn, highmoisture

Higher moisture concentration (28 percent vs. 15 percent or dry corn)

Low lysine

Diet should be balanced on a dry matter basis.

Rapid eeding is required or molding and spoilage o the mixed eed will occur due to moisturecontent o complete eed.

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Ease oStorage/

Handling


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Corndistillers,dried grainswith solubles(DDGS)

High ber

High at

Low lysine

High phosphorus and high phosphorus digestibility

When ed to livestock, the impact o DDGS on growth per ormance has been inconsistentdue to product variability, use o different drying methods, different levels o residual sugars,and different amounts o solubles added to the product. Also, palatability o DDGS may varybetween sources and can inuence per ormance.

DDGS may be included in diets ed to gestating sows in up to 50 percent and to lactating sowsin up to 30 percent without impacting per ormance. Tirty percent DDGS can be used in diets

ed to weanling and growing pigs, but diets ed to nishing pigs should only contain 20 percentDDGS. DDGS have been shown to impact carcass quality and characteristics when ed togrowing-nishing pigs. And when included in nishing pig diets, an increase in carcass atsofness and reduction in belly rmness is usually observed

50

Corndistillers,dried solubles

Excellent source o B vitamins

Better balance o amino acids than other distillers products

Most desirable o the distillers products or swine40

Corn gluteneed

Low lysine

High ber

Low energy

Variable nutrient concentration

Unpalatable

Bulky

50

Corn glutenmeal

Low lysine

Low ber concentration

Variable nutrient content50

Corn hominy

Slightly higher ber and protein than corn

Corn hominy eed is a mixture o corn bran, corn germ, and part o the starchy portion oeither white or yellow corn kernels. Corn hominy eed has eeding characteristics similar tocorn grain and is very palatable.

80

Faba beansHigh ber concentration

Anti-nutritional actors in some varieties

Low vitamin concentration80

Fats and oils

Moisture should not exceed 1 percent, impurities 0.5 percent, unsaponiable material 1 percent,and total MIU 2.5 percent

otal atty acids should be at least 90 percent while ree atty acids should be no greater than 15percent

Initial peroxide value provides an indication o rancidity potential and should be below 5 meq(milliequivalents)

10


Ease oStorage/

Handling


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Fish meal

Variable nutrient concentration depending on the source

High in lysine, methionine, calcium and phosphorus

High digestibility o amino acids and phosphorus

Inclusion in diets or nishing pigs can result in shy avor in pork

Fish meal is traditionally recognized as a highly digestible protein source with a highconcentration o amino acids that helps stimulate eed intake. However, the quality o sh meal varies depending on the type and species o sh, the reshness o the sh be ore processing, andthe processing o the meal. Select Menhaden sh meal is currently considered a high qualityprotein source or nursery pig diets. Special Select menhaden sh meal is a common sourceused in starter diets in the United States.

50

Flax

High in oil (35 percent)

High in protein (37 percent)

High in omega-3 atty acids and lignans

Flax can be used to increase energy density, reduce dust, eliminate nes and to aid in eedprocessing, such as when pelleting because o its high oil content.

35

Lupins, sweetwhite

High ber concentrations


Low availability o lysine50

Meat mealHigh in lysine, calcium, and phosphorus

Variable protein quantity and quality

Lower digestibility and availability o protein than in soybean meal50

Meat andbone meal

Excellent source o calcium and phosphorus

High digestibility o phosphorus

Ofen very low in tryptophan and methionine.

Tere is potential or great variation in the quality o meat and bone meal. Excessive heatingduring processing o meat and bone meal may decrease its digestibility and value as a proteinsource.

50

Milk, skim orwhole (dried)

High quality protein

Very palatable

Highly digestible

High lysine concentration

Milk products are highly digestible orms o energy, amino acids, and phosphorus. However,milk products are difficult to store and handle and are usually relatively expensive or use inswine diets.

5


Ease oStorage/

Handling


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Oats

High ber

Low energy

Very palatable

Oats can be a valuable ingredient in swine diets, but there are limits on the amount that canbe ed. Te high crude ber concentration makes oats desirable or gestating sow diets wherelimiting energy intake is benecial or maintaining reproductive health. Oats may composeup to 90 percent o the diet in this situation. Small pigs and lactating sows have difficultyconsuming enough eed to meet their energy requirements when oats are more than 35 percento the diet. High-test weight oats (greater than 36 lb/bu) can be used or up to 35 percento the diet or weanling pigs and 35 percent or lactating sows. Oats can compose up to 40percent o the diet o growing-nishing swine. A study in deep-bedded hoop barns at IowaState University ound no differences in animal per ormance or carcass measurements whenoats replaced 20 and 40 percent o the corn in a swine nishing diet. Oats are ofen added to

swine diets or reasons other than energy. At 5 to 15 percent o the diet, oats can help minimizediarrhea common in recently weaned and small eeder pigs. Oats also can protect againstconstipation in sows and ulcers in growing pigs. Oats should be nely ground to prevent thepigs rom separating out the hulls.

90

Oats, hulless

Lower ber and higher energy then regular oats

Very palatable

Variable protein content

ypically too expensive to use in swine diets

Hulless oats is used only in diets ed to nursery pigs. Pigs tolerate hulless oats very well, andhulless oats may be used as the sole grain source in diets ed to weanling pigs.

100

Peas

Good source o lysine

Relatively low in methionine and tryptophan.

Relatively high in energy

High palatability

Contain low levels o the anti-nutritional actor, trypsin inhibitor.

Field peas are an excellent eed ingredient or pigs. Peas may be included in concentrations oup to 66 percent in diets ed to weanling and growing pigs. In corn-based diets ed to growingand nishing pigs, eld peas may be used as the sole source o protein. Up to 24 percenteld peas may be used in diets ed to sows. Te trypsin inhibitor is usually in low enoughconcentrations that it does not impact palatability or per ormance and it can be deactivated byheating.

100

Potato chipsHigh energy

Contain considerable vegetable at taken up in cooking20


Ease oStorage/

Handling


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Rye

Similar to wheat in nutrient content

Susceptible to ergot contamination


Dusty and unpalatable i ground too nely.

Rye acreage harvested or grain production in North America is airly small relative to barley,oats, and wheat. Ryes market potential is limited by the perception that it contains toxic actorsthat reduce its nutritive value. While some reasons or this discrimination are valid, many areun ounded.

Rye is particularly susceptible to ergot in ection, which is a major concern with requentrain all during spring and early summer. Since these conditions are prevalent in most corngrowing regions, extreme caution should be used when eeding rye produced in these areas. Itis recommended that ergot- ree rye be substituted or no more than 50 percent o the corn in agrowing-nishing diet. Rye is not recommended as a eedstuff or weanling pigs as it may be olower palatability. Because maximum eed intake is critical or nursing sows, rye should not be

ed to lactating sows either. Very little rye eeding research has been conducted with breedingstock, but i rye is to be included in the diet o sows it must be ergot- ree.

Dustiness may be a problem but a coarsely ground meal or the addition o at or vegetable oilwill reduce the problem.

100

Sorghum

High energy

Low lysine

High digestibility

Palatable

Ofen economical compared to corn in areas where grown. Can be used to replace the entirecereal grain portion o the diet with minimal impacts on per ormance. Only so-called low-tannin varieties o sorghum should be used.

100

Soybean hulls

High ber

Low energy eed

Availability in many areas o the United States makes their use avorable, especially in gestatingsow diets. Te nutrient composition can vary rom plant to plant, so nutrient analysis should beconducted routinely.

80

Soybean meal

Protein with hulls, 44 percent

Without hulls, 48 percent

Good amino acid balance in combination with corn

Palatable

Generally limited to 15-20 percent o the diet up to 25 lbs, and then can be used as the soleprotein source afer 25 lbs o weight.

90


Ease oStorage/

Handling


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Soybeans,roasted

High protein

High at

On- arm roasting or extruding o ull- at soybeans can be a relatively low-cost way o addingat to swine diets. Because o the economic relationship between soy oil and soybean meal,

and the cost o other at sources and incorporating them into your eed mill, it may be moreeconomical to utilize ull- at soybeans instead o selling the beans and buying back soybeanmeal and oil.

Because whole or ull- at soybeans have less protein and lysine than soybean meal (32 to 37percent protein and 2.1 to 2.4 percent lysine), it is necessary to add 20 to 25 percent morewhole soybeans to have a similar lysine level to soybean meal in the diet. At the same time,this will supply approximately 3 percent more at to the diet which will improve eed efficiencyapproximately 3 to 5 percent.

90

Sucrose

Very palatable

Very digestible

Increases eed intake25

Sunowermeal

High ber concentration (22 to 24 percent)

Should be utilized in limited quantities in swine diets

Relatively low in lysine

High in sul ur-containing amino acids in comparison to soybean meal

Sunower meal is produced by extraction o the oil rom sunower seeds. Sunower mealcontaining high levels o oil will produce sof pork. Only dehulled sunower meal should beused in diets ed to swine.

50

riticale

High protein and lysine content com Large variation in nutrient content between varieties

Some varieties have anti-nutritional actors and poor palatabilitymmmnnnn

Feed re usal has been observed

riticale is a small, synthetic grain produced by crossing durum wheat with rye. riticale varietiestypically contain the combination o the high crude protein and digestible energy o wheat and thehardiness, disease resistance and protein quality o rye. Research has shown considerable variation

among triticale varieties in agronomic traits, ergot susceptibility and nutrient composition.Limited triticale eeding research has been done with starter diets. Iowa State University recommendsincluding it at a maximum o 25 percent in starter pig diets. A limit o 25 percent o the total diet issuggested or breeding stock.

Ergot-in ested triticale should not be ed to the breeding herd and triticale with more than 0.1 percentergot should not be ed to growing-nishing swine without diluting it with other grains. Screeninghas allowed the selection and development o triticale varieties with low ergot susceptibility. In somestudies, growing and nishing pigs ed triticale per ormed similarly to pigs ed corn-based and barley-based diets when they were balanced or lysine concentration with soybean meal or synthetic lysine.

100


Ease oStorage/

Handling


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Wheat, hardred spring

Lower in energy than corn

Similar to corn in digestibility and palatability

Higher protein but similar lysine to corn

Dusty and unpalatable i ground too nely

Wheat can be used as the sole cereal grain in growing and nishing swine diets. It isrecommended that wheat occupy no more than 85 to 90 percent o the diet or the breedingherd and 45 percent o small pig diets. From both grain production and animal eedperspectives, hard red winter and sof red winter are best suited or the Corn Belt. Froman animal eed perspective, there are ew differences between red or white wheats. Slightdifferences between hard and sof wheats. Hard wheat tends to have more protein, a highercontent o essential amino acids (though a slightly less desirable prole), and less energythan sof wheat. However, eeding trials o sof and hard wheat have generally ound equalper ormance in growing-nishing pig diets. Wheat should be sampled and analyzedby proximate analysis or moisture, crude at, crude protein, and crude ber. It also is

recommended to analyze a sample or available lysine and phosphorus.

100

Wheat, sofwhite winter

Higher in energy than corn

Similar to corn in digestibility, palatability and protein

Dusty and unpalatable i ground too nely

See previous discussion.

100

Wheat bran

Variable protein concentration

High ber

Low energy

Low digestibility

Acts as a laxative

60

Wheatmiddlingsand shorts

Contain higher levels o ber, protein, and minerals than the parent grain

Reduced amounts o starch and energy

Product variability is a concern and should be monitored

Wheat middlings can be included in diets ed to growing nishing pigs and sow in up to 20percent without impacting animal per ormance. Because o the high ber concentration,inclusion in nursery diets should be limited to less than 10 percent.

80

Whey, driedor liquid

Good quality protein

Dry product can be expensive bu attractive in weanling pig diets.

Feeding liquid whey increases manure volume by 2 to 3 times5


Ease oStorage/

Handling

1 Relative ease o storage and handling compared to corn grain: 0 most difficult, 100 least difficult.


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Nutrient Variability

Stabilit

NutrienComposition o

Small Grain

Nutrient variability re ers to the variation in nutrient concentration o different samples o a given in-gredient. Many alternative eeds, such as bakery waste, are extremely variable in their nutrient content.Tis variability makes these eeds more difficult to use and ensure that the ration is properly balanced.

esting o repeated samples can be use ul in assessing nutrient variability in a given eed ingredient. Arelatively low inclusion rate also will reduce the risk o impairing per ormance o pigs ed such diets.

Stability is the extent to which a nutrient or eed ingredient will remain intact in its original orm. Forexample, vegetable oils that are not stabilized with an antioxidant will go rancid quickly. Rancid oilsare very unpalatable and compromise eed intake.

Small grains, such as barley, oats, rye, triticale and wheat can be use ul eedstuffs in swine eedingprograms. In many instances, pigs ed well-balanced small grain-based diets can per orm as well asthose ed corn-based diets. Nutritionally, small grains are similar to corn in some aspects, but thereare differences depending on the grain. Small grains are higher in crude protein than corn and, moreimportantly, they are higher in lysine, the rst limiting amino acid in cereal grain based swine diets.

esting or lysine concentration is important because improper protein supplementation is a majorcause o problems when eeding small grains. Small grains are also higher in digestible phosphorusthan corn, but tend to be lower in energy concentration. When viewed in the context o an integratedcrop and livestock system, several additional attributes also make small grains attractive. Addition oan extra crop to the corn-soybean rotation typical o the U.S. Corn Belt can reduce costs, improve dis-tribution o labor and equipment, improve yields o corn and soybeans, provide better cash ow, and

reduce weather risks. Lengthening the time between the same crops on the same ground can decreasethe prevalence o some pests, most notably soybean cyst nematode and corn rootworm. Small grainsalso provide environmental benets, such as erosion control and improved nutrient recycling. Propergrain testing and diet ormulation are important aspects o maximizing the per ormance o smallgrains as swine eed. Growing and harvesting conditions can greatly inuence the nutritional compo-sition o small grains even within the same variety.

Small grains contain more crude protein than corn and greater levels o several essential amino acids,including lysine, threonine, and tryptophan (See able 1). Te higher lysine concentration in smallgrains is especially important since lysine is the rst limiting amino acid in many swine diets. Balanc-ing the diet on the basis o lysine content usually provides adequate levels o the other essential aminoacids. Compared to corn, small grains contain 30 to 50 percent more lysine, which reduces the need

or soybean meal in small grain-based nishing diets by about 100 lb/ton. Tis increases the eed valueo small grains relative to corn by 5 to 7 percent. Balancing a diet on crude protein alone is ofen ine -

ective because the amount o lysine relative to protein varies among small grains and corn. I lysineconcentration is unknown, substituting small grains or corn on an equal weight basis would be aconservative approach or constituting swine diets.

Te phosphorus (P) in small grains is more available to swine than that in corn, which provides botheconomic and environmental benets. However, much o the P is chemically bound within phytateand since pigs lack the enzymes needed to remove P rom phytate, inorganic P must be added to thediet to meet the pigs requirement or this mineral. Dicalcium phosphate, the most common P source,is an expensive ingredient. Feeding grains (with more available P) reduces the amount o inorganic P

Small Grains or Swine


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DDGS or Swine

NutrientComposition oSmall Grains (cont.)

supplementation in the diet, which minimizes negative environmental impacts connected with exces-sive P in swine manure.

Since the P in small grains is more available than that in corn, there may be up to 30 percent less P secreted by animals ed small grains. Phosphorus availability is 10 to 15 percent in corn, 20 to 30 percein barley and oats and 45 to 50 percent in triticale and wheat.

Small grains are lower in at, higher in ber, and typically contain less metabolizable energy than corRye, triticale, and wheat contain 5 to 10 percent less energy than corn, but these differences do not appear to have negative effects on average daily gains when ed in nishing diets. In many studies, thesgrains have success ully replaced 100 percent o the corn used in control diets. Te lower energy hasaffected eed efficiency in some instances because pigs on small grain diets tend to eat more than pigon corn-based diets. When palatable, pigs generally consume higher amounts o small grains to meettheir energy requirements. Barley and oats have higher ber content than other small grains becausethe kernels are encased in a hull. Te higher ber content o barley does not appear to negatively affecgains in growing-nishing swine i plump, high-test weight grain is ed. However, high ber contentlowers oats eed value to about 80 percent o that o corn. Lower energy limits the use o oats to oa portion o swine diets, but the high ber can be use ul or adding bulk to the diets o gestating soBarley and oats also have relatively high heat increment content. Heat increment is the increase in heaproduction rom digestion o eed. High heat increment o a eedstuff can help keep an animal warin cold environments, hence eeding oats and barley during the winter may be advantageous. How-ever, in hot conditions, eeding oats and barley may decrease eed intake.

Corn distillers dried grains with solubles (DDGS) are produced rom the ethanol industry and areavailable or inclusion in diets ed to swine. During recent years, several research projects have beencompleted to investigate the eeding value o DDGS in diets ed to swine. Crude nutrient concentrations, energy and nutrient digestibility values, and effects o including DDGS in diets ed to differencategories o swine have been investigated.

Te concentration o energy in DDGS is greater than in corn, but because o a lower digestibility oenergy in DDGS than in corn, there is no difference in the concentration o digestible and metabo-lizable energy between both ingredients. Te apparent and standardized ileal digestibility o aminoacids in DDGS does vary among sources but, with the exception o lysine, the variability is no greatthan what has been reported or other eed ingredients. Lysine in DDGS may be damaged i exces-sive heating is used during the drying process, which in turn leads to a low digestibility o lysine. oexclude heat damaged products rom swine eeding, it is recommended that producers calculate thelysine to crude protein ratio and only use DDGS i this ratio is greater than 2.80 percent. Te digest-ibility o phosphorus in DDGS is approximately 59 percent, greater than in corn. Tere ore, i DDGSis included in the diet, less inorganic phosphorus is needed and less phosphorus will be excreted in thmanure.

Diets ormulated to contain DDGS should be ormulated on the basis o digestible amino acids anddigestible phosphorus. In general, 10 percent DDGS can replace approximately 4.25 percent soybeanmeal and 5.70 percent corn, i 0.10 percent crystalline lysine is included in the diet. DDGS can beincluded in diets ed to nursery pigs, growing nishing pigs, and sows in amounts o 20 percent and diets or gestating sows at 40 percent. At these inclusion rates, excellent per ormance o pigs has breported, provided that diets are ormulated on the basis o digestible amino acids. Greater inclusionrates are possible, but may not always maximize pig per ormance.


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Field Peas or Swin

Further Resources and Re erences

Field peas (Pisum sativum L .) have a nutrient prole that is intermediate between corn and soybeanmeal. Te digestibility o most nutrients in eld peas is similar to that in soybean meal, and the con-centration o digestible energy in eld peas is similar to that in corn. Although the digestibility o mostnutrients may be improved by thermal treatment, eld peas are usually ed to swine without prior heattreatment. Pigs tolerate eld peas well and the palatability o diets containing eld peas is not different

rom diets containing only corn and soybean meal.

Recent research with U.S.-grown eld peas indicates that eld peas may be included in diets ed tonursery pigs rom two weeks post-weaning at an inclusion level o 15 to 20 percent. At this concentra-tion, no negative effects on pig per ormance have been reported but research is needed to determine ihigher inclusion levels may be used.

In diets ed to growing and nishing pigs, eld peas may be included at levels sufficient to replace allo the protein supplied by soybean meal in the diets. Te inclusion o eld peas does not inuence eedintake, average daily gain or the gain to eed ratio. Lower carcass drip losses and a more desirable coloro the longissimus muscle have been reported or pigs ed diets containing eld peas. Te palatability opork chops and ground pork patties are not changed by the inclusion o eld peas in the diets.

Limited research has been conducted in the United States on the use o eld peas to eed sows. Howev-er, based on data rom studies conducted in Europe, eld peas may be included in diets ed to gestatingand lactating sows at levels o up to 24 percent.

Based on the current body o research, it is recommended that i eld peas are competitively priced,they may be included in diets ed to all categories o swine. Te price that can be paid or eld peasdepends on the price o both corn and soybean meal.

For more in ormation, consult the ollowing resources:

http://www.pork.org/PorkScience/NutritionalEfficiency.aspx?c=Home

http://www.porkgateway.com

Tis document was adapted rom:

Feeding Small Grains to Swine, Iowa State University Extension, Online. http://www.extension.iastate.edu/Publications/PM1994.pd

Murphy, J. Comparative Feed Values o Swine. Ontario Ministry o Agriculture, Food and Rural Affairs.Online. http://www.oma ra.gov.on.ca/english/livestock/swine/ acts/03-003.htm

General Nutrition Principles or Swine. Kansas State University. Online. http://www.oznet.ksu.edu/library/lvstk2/m 2298.pd .

Tacker, P.A. and Kirkwood, R.N. Non-traditional Feed Sources or Use in Swine Production. Butter-worth. Stoneham, Mass. 1990.Murphy, J. Nutrient esting. Ontario Ministry o Agriculture, Food and Rural Affairs. Online.http://www.oma ra.gov.on.ca/english/livestock/swine/ acts/03-007.htm

H. H. Stein. Distillers dried grains with solubles (DDGS) in diets ed to swine. Online:http://www.livestocktrail.uiuc.edu/porknet/paperDisplay.c m?ContentID=9747

H. H. Stein. Field peas in diets ed to swine. Online:http://agbiopubs.sdstate.edu/articles/ESS1-06.pd

Editors: Mark Boggess Ph.D., National Pork Board; Hans H. Stein, Ph.D., University o Illinois; JoelDeRouchey, Ph.D., Kansas State University.


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alternative feed ingredients in swine diets

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