Download - Swine Nutrition & Management
Swine Nutrition & Management
AnS 320Fall 2006
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Feeding Pigs -- Major Biological Processes
Maintenance Repair or replacement of body tissues and fluids Voluntary (walking) and involuntary (heart
contractions) activities Generation of body heat for warmth Regulation of immune systems
Growth Production of body tissues (muscle, bone),
organs (mammary glands), fluids (milk), fluid components (red blood cells)
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Factors Affecting Nutrient Requirements of Pigs
Environment Temperature, weather, housing, competition
Breed, sex, and genetic background Health status of the herd Presence of molds, toxins, or inhibitors Availability and absorption of dietary
nutrients
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Factors Affecting Nutrient Requirements of Pigs
Variation of nutrient content and availability in the feed
Level of feed additives or growth promotants
Energy concentration in the diet Level of feeding – limit feeding vs. ad
libitum
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Energy
Mostly supplied by carbohydrates and fats Cereal grains – corn, milo, wheat, barley,
and by-products Fat – 2.25 X energy of cereal grains Most cereal grains and fats are palatable
and digestible Cereal by-products are more variable –
limited use in swine diets
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Cereal Grains
Corn is primary energy source Generally meet the pig’s energy needs Must be supplemented with:
Amino acids (protein) Vitamins Minerals
Must determine adequate energy intake If low-energy feeds are used or external factors limit
feed intake Pigs are limit fed – sows and gilts
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Additional Energy Sources
Milo – equal substitute for corn – primarily used in Southwest
Wheat – excellent feed grain, usually not competitive in price
Barley – less energy and more fiber – improves meat quality???
Oats – more lysine, more fiber High-lysine corn – selected for improved protein
quality
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Fat in Swine Diets
Choice white grease, beef tallow, corn oil, soybean oil
2.25 X metabolizable energy of cereal grains 3 – 5% fat in grow-finish diets will improve
ADG and FE Tends to increase backfat Reduces dust and wear on equipment Potential handling and storage problems Economic decision
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Proteins andAmino Acids
Pig does not have a specific requirement for crude protein
Does have requirements for amino acids Proteins are made up of different combinations of
approximately 20 different amino acids Proteins are broken down into amino acids that
are absorbed into the bloodstream Crude protein usually meets AA requirements –
must check if synthetic amino acids or by-products are used
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Essential Amino Acids
10 essential amino acids Most cereal grains are limiting in lysine, tryptophan,
threonine, and methionine Level determines protein quality – lysine is most
important Limiting amino acid – protein synthesis cannot
proceed beyond level of any essential amino acid Deficiency results in lower ADG, reduced FE,
unthriftiness, and reduced reproductive performance
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Amino Acid Deficiency
Consider amino acids as the staves of a barrel You can fill the barrel (growth rate) only to the
level of the shortest stave
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Rain Barrel Concept
Shortage of an amino acid will limit growth and (or) reproductive performance
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Sources of Amino Acids
Plant sources Soybean meal – primary source in swine diets Cottonseed meal Corn gluten meal
Animal sources Meat and bone meal Tankage Fish meal Spray-dried blood meal – early-weaned pig diets
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Synthetic Amino Acids
Can reduce feed costs and maintain pig performance
Lysine and methionine are most common Synthetic lysine can reduce soybean meal
requirement – must evaluate economics Not used in gestation and lactation diets
Gestation – poorly utilized if not fed ad libitum Lactation – decreases amount of other AA relative to
lysine – reduce litter weaning weights
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Minerals
Role ranges from structural functions to wide variety of regulatory functions
Important for health and well-being of the pig Importance increased with confinement due to
reduced access to soil and forages Macrominerals – major minerals
Calcium, phosphorus, sodium, chlorine, magnesium, potassium
Microminerals – minor or trace minerals Zinc, copper, iron, manganese, iodine, selenium,
chromium
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Minerals to Swine Diets
Should not be added haphazardly “If a little is good, more is better” does not
hold true Some minerals, if added in excess, will
interfere with absorption of other minerals All minerals have a toxic level Impact on environment
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Calcium and Phosphorus
Important in skeletal structure and development Essential for blood clotting, muscle contraction,
energy metabolism Deficiency will result in impaired bone
mineralization, reduced bone growth, and poor growth rate
“Downer Sows” may result if sows are fed diets low in Ca and P – sows remove Ca and P from the bone, decreasing bone strength
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Calcium and Phosphorus
Calcium Most grains are low in calcium Limestone is source of supplemental Ca
Phosphorus Mainly supplied by dicalcium phosphate or
monocalcium phosphate Feeds of animal origin are high in calcium and
available phosphorus P content of cereal grains is mainly phytate
phosphorus – poorly utilized by swine
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Phytate Phosphorus – Unavailable Form of Phosphorus
50 to 70% of P in plant products is unavailable to the pig
Not digested and is excreted in manure Excess phosphorus excretion into the environment
– formulate diets based on available P Phytase – enzyme that increases digestibility of
phytate phosphorus Use to reduce phosphorus excretions Evaluate economics
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Vitamins
Required for normal metabolic function Development of normal tissues Growth and maintenance Some are produced by the pig, some are present
in commonly used feed ingredients, several must be added to swine diets
Natural sources – very few are used today Green leafy plants, grasses, alfalfa Less variety in feed ingredients to supply vitamins Vitamin content of grain and protein sources may be
unavailable or lost during storage
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Important Vitamins
Fat-soluble A, D, E, and K
Water-soluble or B-complex Pantothenic acid Riboflavin Niacin B12
Gestation/Lactation Diets Folic acid, pyridoxine, choline, biotin
Synthetic vitamins added in form of vitamin premix
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Changes in Vitamin/Mineral Nutrition
Increased confinement – no access to growing crops and soil
Increased use of slotted floors – less recycling of feces
Fewer protein sources in diets Reduced daily feed intake in gestation Early weaning of pigs – diet is more critical Availability of nutrients in heat-dried grains and
feed ingredients varies widely
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Water
Most essential and cheapest of all nutrients Water deprivation
Reduces feed consumption, limits growth and feed efficiency, lowers milk production
Physiological functions Temperature regulation Transport of nutrients and wastes Metabolic processes Lubrication Milk production
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Water Requirements
Related to feed intake and body weight 80% of BW at birth 50% of BW in finished market pig
Pigs consume 1.5 to 2X as much water as feed Need is increased with:
High salt intake High temperatures Fever, diarrhea Lactation
Wet feeding or liquid feeding Improved FE and less water wastage in finishing Potential for spoilage and mold problems
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Feed Additives
Animal drugs – antibiotics, dewormers Withdrawal time
Growth-promoting minerals Copper sulfate, zinc oxide
Enzymes – phytase Organic acids – may improve digestibility for
early weaned pigs Probiotics – organisms that stimulate growth of
desirable organisms in the gut Lactobacillus, streptococcus, etc.
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Feed Processing Systems
Complete feed – ready-to-feed product delivered to the farm
Grain and supplement (40% protein) Base mix program – everything except
grain and protein Premix program –
Most precisely designed and cost-effective Macro minerals, trace minerals, and vitamins
added to protein and grain
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Evaluating Economics
Base price of ingredients is important Cheapest diet is not always best Evaluate cost/lb of gain Numerous opportunities to evaluate and
adjust diets
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Impact of Changing Diet Cost by $5/ton
Weight Feed/pig,lb Cents/pig
11-15 5 1.2
15-25 15 3.8
25-50 50 12.5
50-80 69 17.2
80-120 107 26.8
120-160 119 29.8
160-200 132 33.0
200-250 177 44.2
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Lactation
A lactating sow nursing 9 + pigs/litter is estimated to need approximately 17 Mcal of metabolizable
energy and 45 to 50 grams of lysine
per day
KSU Swine Nutrition Guide
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What Factors Affect Feed Intake of Lactating Sows??
Environmental Conditions Particularly HEAT Room temps, geographical area, season
Genetics High-lean lines have reduced appetites
Parity Older parities have more capacity to ingest feed
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Feed intake and nutrient content of diets tend to be inversely related
Sow Feed Intake
Nutrient Contentof Ration
Daily NutrientRequirements
12 lbs12 lbs
1.4 Mcal/lb
0.9 %
17 Mcal ME
50 g lysine=x
KSU, Swine Nutrition Guide
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Feed intake and nutrient content of diets tend to be inversely related
Sow FeedIntake
Nutrient Contentof Ration
Daily NutrientRequirements
12 lbs 8 lbs
2.1 Mcal/lb
1.4%
17 Mcal ME
50 g lysine=x
KSU, Swine Nutrition Guide
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Feed intake and nutrient content of diets tend to be inversely related
Sow FeedIntake
Nutrient Contentof Ration
Daily NutrientRequirements
12 lbs16 lbs
1.1 Mcal/lb
0.7 %
17 Mcal ME
50 g lysine=x
KSU Swine Nutrition Guide
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Effect of Drip and Snout Coolers on Feed Intake
Drip CoolerSnout
OffOff
OffOn
OnOff
OnOn
Feed Intake, lb
7.8 10.6
12.3
12.9
Resp Rate/min
62 72 54 43
McGlone et al., 1988; room temperature maintained at 86° F.
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General Guidelines for Feeding Lactating Sows
Never limit feed sows Estimate feed intake patterns and adjust
diets accordingly Meet the target lysine and energy intakes Record feed intake or chart daily consumption
Consider two or more lactation diets Summer versus winter Gilts versus sows
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General Feeding Recommendations after Farrowing
Option 1. Ad libitum access to feed following farrowing Gets the female to full feed quickly May result in more opportunity for
lactation failure (some farms report this as a problem)
Important to actively get sows up at feeding time
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General Feeding Recommendations after Farrowing
Option 2. Start at 4 to 5 pounds per day on day of farrowing, increase in 2 to 3 pound intervals over the next 3 days Full feed achieved in about 4 to 5 days May result in fewer milk production
problems May result in more total feed intake
during lactation
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Increasing Feed Intake
Cool sows Snout coolers, drip system Intermittent dripping is best
Feed 2 to 3 times per day Get sows up and moving Early mornings and nights when heat stressed
Provide only Fresh Feed Avoid stale feed in feeder and feed supply Clean old feed out thoroughly
Wet Feeding Gruel feeding, be aware of potential for spoilage
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Impact of Water Intake on Milk Production
Sow will drink 5 to 8 gallons of water a day Recommended flow rate of 4
cups per minute Effect of 0.3 cup/min vs 3 cups/min
10 to 15% reduction in Feed Intake over a 21 day lactation
Stray-voltage will severely restrict water intake and impact performance
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Lactation Feeding Levels
Parity ADF (lb/day @21 day) 1 10.0 to 11.0 2 13.0 to 14.0 3 + 14.0 to 16.0
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Early Weaning Technology
Goal -- to control chronic swine diseases by isolating the young pig from its dam at an early age
Pigs are free of many chronic pathogens at birth
Colostral antibodies are important
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Benefits of Early Weaning
Reduce production losses caused by disease
Reduce medication costs Maximize potential for
lean growth Increase pigs/breeding
female/year Reduces need for total
depopulation of herd
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Feeding Behavior
Early weaned pigs try to eat at the feeder simultaneously
Place feed on a feeding board several times a day to provide ample space
Use clean polyethylene boards to prevent transfer of infectious organisms
Implement short feeding times on boards Feed is expensive Higher feed wastage ½ to 1 in. high rim to prevent wastage
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Feeder Design
A variety of manufacturers market nursery feeders
that are properly designed.
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Goals - Nursery Performance
ADG between .80 and .90 lb/day F/G between 1.55 and 1.75 Mortality < 2% Feed costs ~ $7 per pig
$.15 to $.20 per lb of gain
Nutritional Programs for Early Weaned Pigs
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Early-Weaned Pigs
Good nutrition is critical immediately after weaning1) Good nutrition increases average daily gain
through market
2) Good nutrition maximizes lean growth potential
3) Good nutrition decreases the risk of enteric disease
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Protein Sources:
Whey-Protein
Spray-DriedEgg Protein
Spray-DriedPlasma Protein
Fish Meal
Skim MilkFurther Processed
Soy Products
Soybean Meal
Spray-Dried Blood Meal
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Diet Form
Meal diets vs. Pelleted or Crumbled diets Feed wastage is 20%
higher in meal diets Decreased feed efficiency Limited feed intake? Meal diets do not feed
down & out of feeders easily because of bridging
Reduce bridging by limiting added fat to 1%
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Example Feed Budgets Per Pig
13 lbs.9 lbs.6 lbs.Diet
505050Phase 3
151515Phase 2
2----Phase 1
--55Transition
--15SEW
21 d14 d7 d
Weaning Age and Initial Weight
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Recommended dietary lysine levels for high-health-status SEW pigs
Diet Total Dietary Lysine, %
SEW Diet 1.70 to 1.80
Transition Diet 1.50 to 1.60
Phase 1 1.40 to 1.50
Phase 2 1.30 to 1.40
Phase 3 1.15 to 1.30
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Percentage of nursery feed cost per diet phase (%)
13 lbs.9 lbs.6 lbs.Diet
645246Phase 3
272219Phase 2
10NANAPhase 1
NA1614Transition
NA1021SEW
21 d14 d7 d
Weaning Age and Initial Weight
Influence of Segregated Early Weaning on Pig Performance
8.2 12.821.8
37.9
52.1
76.9
8.2 13.4
31.1
52.2
76.9
108.2
0
20
40
60
80
100
120
7 21 35 49 63 77
ControlSEW
Days of Age
lb
Dritz et al. 1996
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Influence of Growth During the First Week Post Weaning on Subsequent Performance
0 7 28 56 156
0
5
10
15
20
Weight Advantage, lb
Tokach et al., 1992 Day Postweaning
< 0 lb/d0 - .33 lb/d.33 - .50 lb/d> .50 lb/d
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Low feed intake in the first week after weaning is associated with increased risk of diarrhea and slow growth
Madec et al., 1998
33.6
18.6
1.10
5
10
15
20
25
30
35
40
< .31 .31 to .43 .43 to .54
Day 0 to 7 After Weaning ADFI, lb
Odds R
atio
106 Farms
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All-In, All-Out (AIAO) in Finishing
Strict sanitation and biosecurity Follow the rules – remove all pigs from
the facility, including tailenders Increased weight gain (6 – 10%) Decreased days to market (6 – 10 days) Improved feed efficiency (5 – 7%)
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Feed Efficiency
Traditional Measure lb feed/lb live wt gain
Each 0.1 unit improvement in feed efficiency (lb feed:lb live gain) reduces feed cost by $1.00 to $1.50/pig or more
Progressive lb feed/lb lean gain
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Factors Influencing Feed Efficiency
Non-nutritional factors Feed wastage Stress (temperature, crowding) Health status Adequacy of feed preparation (particle
size and form) Nutritional Factors
Nutrient composition of diet Adequacy of diet for genetic type and
production environment
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Feed Wastage, Impact on Feed Utilization
Improper adjustmentPoor designEconomic and Environmental Benefits to proper adjustment
% Feed Loss
Feed Loss/pig (lb)
Cost $/pig Feed @ .06/lb
Cost $/pig Feed @.08/lb)
1 6 $.36 $.48 3 18 $1.08 $1.44 5 30 $1.80 $2.40 7 42 $2.52 $3.36
* 50 to 250 lbs; 3:1 feed/gain; .60% P and 2.4% N in diet
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Feed Wastage, Impact on Feed Utilization
Improper adjustmentPoor design Economic and Environmental Benefits to proper adjustment
% Feed Loss
Feed Loss/pig (lb)
Feed N Waste/pig (lb)
Feed P Waste/pig(lb)
1 6 .14 .04 3 18 .43 .11 5 30 .72 .18 7 42 1.01 .25
* 50 to 250 lbs; 3:1 feed/gain; .60% P and 2.4% N in diet
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Properly Adjusted Feeder
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Impact of Feed Preparation on Feed Efficiency
Pellets 5% FE $10 to $15 /ton
cost Reduced dust
Meal Lower cost/ton On-farm grinding Fewer ulcers
Feed particle size (target 600-800 microns)
size Dry matterFeed/Gain700 86.1 1.74700-1000 84.9 1.82>1000 83.7 1.93
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Feed Intake
Critical for establishing nutrient intake Measuring and monitoring on the farm is
critical Sex effect is large
barrows consume ~10% more than gilts
Genetic lines differ in voluntary intake Seasonal effects can be significant
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How do we feed the G/F pig??
Split sex feedingBarrow Gilt
Feed Intake higher – 10 %ADG higher – 8 to 10 %Feed Efficiency poorer + 2 to 3 %Lean Meat % poorer + 1 to 3 %
Sexes fed to meet intake, growth and lean potential
Barrows -- lower protein (lysine) Gilts -- higher density energy and protein (lysine)
levels
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Phase Feeding Matching nutrient levels to the pig’s needs
Multiple diet formulations during G/F Often geared toward the middle or average
pigs because weight variation exists within groups
Between 3 and 6 diets often used Dependent on the understanding of pigs’
genotype, environment, feed costs, feed processing costs, target ending weight
Liquid diets may facilitate easier changes
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Nutritional Management
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Cru
de
Pro
tein
%
“Single Phase” Nutritional Program
Underfeed CP
Overfeed CP
50 250Live Weight
15% CP (50 to 250 lb)
Excess N and P excretion
Poor pig performance
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Nutritional Management
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14
15
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17
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Cru
de
Pro
tein
%
“Multiple Phase” Nutrition Program designed to meet genetic capacity, health and facilities of
the pig
50 250Live Weight
Minimize overfeedingof essential nutrients
CP and Nutrient Levels changed frequently to closely match pig needs
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Management Considerations
Space requirements Conventional confinement finisher
7.5 to 8 square feet per pig Hoop structures
12 to 15 square feet per pig
Water access Nipple waterers (minimum of 2 per pen)
one for every 8 to 12 pigs Bowl waterers
one bowl for each 8 to 10 pigs
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Management Considerations
Feeder space requirements General rule -- Dry feeders
Space for 15 - 25% of pigs eating simultaneously
1 feeder hole per 4 to 5 pigs
10 to 12 inches of space per feeder hole
Wet/Dry feeders Two holes for each 20 to 25 pigs
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Management Considerations Group Size
Confinement Facilities 20 - 25 pigs/pen standard Significant interest in groups sizes of up to 500 +
Hoop Structures 75 to 200 head per group standard
Thermal comfort zone Temperature range in which animal does not have to expend
additional energy to regulate its body temperature40 - 75 lbs 70 - 85 oF
75 - 150 lbs 60 - 83 oF
150 - 250 lbs 45 - 80 oF
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Wean-to-Finish Concept
Benefits observed in labor and/or pig efficiency Reduced transportation costs
Fewer moves and less labor to move pigs Reduced labor for washing and disinfecting
Fewer nursery rooms to clean Reduced stress of moving and commingling
Improved ADG, better FE Increased facility flexibility
Finisher can be modified easier than a nursery Reduced down-time between groups
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Wean to Finish Facility
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Disadvantages of Wean-to-Finish
Increased facility cost $15 to $20 per head to accommodate young pig Supplemental heat, mats, feeders, etc.
Less efficient space utilization Especially with the small pig
Potential for higher utility costs Supplemental heat early
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Wean-to-Finish Conclusions
Decision is farm situation dependent Must fit production flow Revenue must offset additional cost Health issue alone may be driver for some
operations