NUTRITION
PIH-23
pork industry handbook
COOPERATIVE EXTENSION SERVICE • PURDUE UNIVERSITY • WEST LAFAYETTE, INDIANA
Swine Rations
Authors
William G. Luce, Oklahoma State University
Gilbert R. Hollis, University of Illinois
Donald C. Mahan, Ohio State University
Elwyn R. Miller, Michigan State University
Reviewers
Gerald Gehlbach, Lincoln, Illinois
Virgil W. Hays, University of Kentucky
Palmer Holden, Iowa State University
Ernest R. Peo, University of Nebraska
A dependable and economic source of feed is the backbone of a profitable swine operation. Since 55-70% of the total cost of pork production is feed, the pork producer should be keenly aware of all aspects of swine nutrition and commodity buying.

The pig is an efficient converter of feed to meat. With today’s nutritional knowledge, the model meat-type hog can be produced with 3.3 lb. or less of feed per pound of gain from 40 lb. to market. To obtain maximum feed utilization, it is necessary to feed well-balanced rations designed for specific purposes.

Composition of Feedstuffs
Values for crude fiber, metabolizable energy, crude protein, calcium, phosphorus and five amino acids are presented in Table 1 for the feedstuffs used in the rations suggested in this publication. Pork producers are cautioned, however, to recognize that feedstuffs vary not only in nutrient content but also in the availability of these nutrients. Table 1 lists average values for each feedstuff. When it is known that the nutrient content of a particular feedstuff differs considerably from that shown in Table 1, adjustments should be made in the suggested rations, supplements and base mixes in Tables 3 through 16.
Dicalcium phosphate was used in all the rations. Other calcium and phosphorus sources (Table 2) may be substituted for dicalcium phosphate. However, if a substitution is made, adjustments will be necessary since other sources contain different levels of calcium and phosphorus and their biological availability of phosphorus may differ from dicalcium phosphate.

Brood Sow Rations
The rations shown inTables 3 and 4 are designed for both bred and lactating sows. For the rations in Table 3, yellow corn is the primary grain source; for those in
Table 4, grain sorghum, barley or wheat is the primary energy source.
For bred sows, it is suggested that these rations be fed at a daily level of 4-5 lb. per head. The exact level to feed during gestation depends on weight, age, condition of the animal, method of housing, age pigs are to be weaned, and climatic conditions or environmental temperature. Sows should gain between 50-75 lb. with gilts gaining 70-100 lb. during gestation. It may be necessary to feed slightly more of the barley rations (rations 5 in Table 4) because of their lower energy content. For bred animals on good quality, legume pasture (i.e. alfalfa or ladino), 2-3 lb. per head per day of one of the gestation rations presented in Tables 3 or 4 may suffice.

During lactation, rations may be limit fed during the first few days following farrowing. Increase the daily feed gradually to full feed or slightly less by 5-7 days after farrowing. If you feed one of the suggested rations that does not contain much bulk (i.e. fiber), such as rations 1, 6 and 7 (Table 3), constipation may bea problem around farrowing time. If constipation isa problem, substitute approximately 20% wheat bran or 10% dehydrated alfalfa meal or beet pulp for grain in the ration 3-4 days before farrowing and continue up to 1 week following farrowing. Some producers avoid this problem by adding 20 lb. of magnesium sulfate (Epsom salts) or 15 lb. of potassium chloride perton of ration.

Baby Pig Rations
Baby pig rations in Table 5 may be used as either creep or starter rations. Rations 1 through 4 are formulated for pigs weighing 10-25 lb., while rations 5 through 8 are formulated for pigs weighing 25-40 lb.

Ration 5 is commonly called a simplified starter ration since it is built around a corn-soybean meal base. Pigs may not perform quite as well on this ration
Cooperative Extension Work in Agriculture and Home Economics, State of Indiana, Purdue University and U. S. Department of Agriculture Cooperating. H. G. Diesslin, Director, West Lafayette, IN. Issued in furtherance of the Acts of May 8 and June 30, 1914. It is the policy of the Cooperative Extension Service of Purdue University that all persons shall have equal opportunity and access to its programs and facilities without regard to race, color, sex. religion national origin, age or handicap.