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NUTRITION PIH-111 pork industry handbook PURDUE UNIVERSITY COOPERATIVE EXTENSION SERVICE • WEST LAFAYETTE, INDIANA Management and Nutrition of the Newly Weaned Pig Authors: Frank Aherne, University of Alberta Maynard Hogberg, Michigan State University Hobart W. Jones, Purdue University Reviewers: Michael Brocksmith, Vincennes, Indiana Gilbert R. Hollis, University of Illinois James E. Pettigrew, University of Minnesota O. Lewis Wyman, University of Maine The weaning period in the swine industry has considerable variation as to weaning age, nutritional programs, facilities and environment, health status, and management techniques. Successful weaning of pigs depends upon how these critical factors are fitted to the individual farm situation. Environmental and nutritional requirements vary considerably between pigs weaned at 3 weeks of age or 6 to 7 weeks of age. Attempting to wean 3-week-old pigs into facilities designed for 5 to 6 week weaning is usually unsatisfactory. The average age at weaning in the U.S. is about 4 weeks, with a range of 2 to 7 weeks. Data from several sources suggest that in conventional nurseries, post-weaning mortality averages about 4.5% (range 1.5-10%) with pigs reaching weights of 29 lb. or 35 lb. at 8 or 9 weeks of age, respectively. These data indicate major problems in successfully weaning pigs at a young age. Solutions to these problems might not be applied because: 1. The producer is unaware that a problem exists or may not have time to apply solutions. 2. The producer considers the problem not worth solving or the effort to solve the problem is not cost effective. With good housing, feeding, and management, it should be possible for 4- week-weaned pigs to average 1.0 to 1.25 lb. gain per day from weaning to 8 weeks of age, with a feed conversion efficiency of 1.4 lb. feed per pound of gain. Successful weaning starts before weaning with: 1. A sound breeding and feeding program with the ges-tating sow to ensure large, healthy pigs at birth. There is a high positive relationship between birth weight and weight at weaning. 2. Good milking sows that supply plenty of nutrients to get the pigs off to a good start. 3. Good baby pig and sow management during lacta- tion to ensure strong, even, and healthy pigs at weaning. 4. A good creep feeding program. To maximize the growth of suckling pigs and to minimize the growth check at weaning, it is common practice to introduce creep feed to the suckling pigs from 10 to 14 days after birth. The creep feed is intended to allow the pig to maintain its growth rate after the sow’s milk yield starts to decline at 3 to 4 weeks after farrowing. The percentage of the suckling pig’s daily nutrient requirements coming from sow milk or creep feed is shown in Figure 1. At 3 weeks only 5% of the pig’s nutrient requirements are being met by creep feed intake, whereas at 6 weeks creep feed supplies 50% of the pig’s nutrient requirements. It has been suggested that creep feeding pigs that were weaned at 3 weeks of age or younger has no significant effect on weight at weaning or on feed intake and performance after weaning. It may in fact contribute to postweaning scours through an allergic reaction in the intestine. However, for fast growing pigs weaned older than 3 weeks of age, creep feeding does increase weight at weaning and does influence growth rate and efficiency of feed utilization after weaning. If a creep feeding program is to be successful, feed should be fresh (changed at least once weekly) and the ration must be palatable. Ingredients that may increase acceptance of corn-soybean meal diets are oat groats, dried whey (feeding grade), fish meal, and fats or oils. A successful weaning program also depends upon choosing an age at weaning that suits your facilities, interests, and management skills. Surveys have shown that some producers weaning pigs at 3 to 4 weeks of age achieve only 13 or 14 pigs weaned per sow per year, whereas other producers wean at 6 to 7 weeks and wean 20 or more pigs per sow annually. Thus, some producers would be better off to do a good job with 6 week weaning rather than do a poor job of weaning at 3 to 4 weeks. Cooperative Extension work in Agriculture and Home Economics, state of Indiana, Purdue University and U.S. Department of Agriculture cooperating. H. A. Wadsworth, Director, West Lafayette, IN. Issued in furtherance of the acts of May 8 and June 30, 1914. The Purdue University Cooperative Extension Service is an affirmative action/equal opportunity institution.
Object Description
Purdue Identification Number | UA14-13-mimeoPIH111 |
Title | Extension Pork Industry Handbook, no. 111 (1987) |
Title of Issue | Management and nutrition of the newly weaned pig |
Date of Original | 1987 |
Genre | Periodical |
Collection Title | Extension Pork Industry Handbook (Purdue University. Agricultural Extension Service) |
Rights Statement | Copyright Purdue University. All rights reserved. |
Coverage | United States – Indiana |
Type | text |
Format | JP2 |
Language | eng |
Repository | Purdue University Libraries |
Date Digitized | 11/02/2016 |
Digitization Information | Original scanned at 400 ppi on a BookEye 3 scanner using Opus software. Display images generated in Contentdm as JP2000s; file format for archival copy is uncompressed TIF format. |
URI | UA14-13-mimeoPIH111.tif |
Description
Title | Page 001 |
Genre | Periodical |
Collection Title | Extension Pork Industry Handbook (Purdue University. Agricultural Extension Service) |
Rights Statement | Copyright Purdue University. All rights reserved. |
Coverage | United States – Indiana |
Type | text |
Format | JP2 |
Language | eng |
Transcript | NUTRITION PIH-111 pork industry handbook PURDUE UNIVERSITY COOPERATIVE EXTENSION SERVICE • WEST LAFAYETTE, INDIANA Management and Nutrition of the Newly Weaned Pig Authors: Frank Aherne, University of Alberta Maynard Hogberg, Michigan State University Hobart W. Jones, Purdue University Reviewers: Michael Brocksmith, Vincennes, Indiana Gilbert R. Hollis, University of Illinois James E. Pettigrew, University of Minnesota O. Lewis Wyman, University of Maine The weaning period in the swine industry has considerable variation as to weaning age, nutritional programs, facilities and environment, health status, and management techniques. Successful weaning of pigs depends upon how these critical factors are fitted to the individual farm situation. Environmental and nutritional requirements vary considerably between pigs weaned at 3 weeks of age or 6 to 7 weeks of age. Attempting to wean 3-week-old pigs into facilities designed for 5 to 6 week weaning is usually unsatisfactory. The average age at weaning in the U.S. is about 4 weeks, with a range of 2 to 7 weeks. Data from several sources suggest that in conventional nurseries, post-weaning mortality averages about 4.5% (range 1.5-10%) with pigs reaching weights of 29 lb. or 35 lb. at 8 or 9 weeks of age, respectively. These data indicate major problems in successfully weaning pigs at a young age. Solutions to these problems might not be applied because: 1. The producer is unaware that a problem exists or may not have time to apply solutions. 2. The producer considers the problem not worth solving or the effort to solve the problem is not cost effective. With good housing, feeding, and management, it should be possible for 4- week-weaned pigs to average 1.0 to 1.25 lb. gain per day from weaning to 8 weeks of age, with a feed conversion efficiency of 1.4 lb. feed per pound of gain. Successful weaning starts before weaning with: 1. A sound breeding and feeding program with the ges-tating sow to ensure large, healthy pigs at birth. There is a high positive relationship between birth weight and weight at weaning. 2. Good milking sows that supply plenty of nutrients to get the pigs off to a good start. 3. Good baby pig and sow management during lacta- tion to ensure strong, even, and healthy pigs at weaning. 4. A good creep feeding program. To maximize the growth of suckling pigs and to minimize the growth check at weaning, it is common practice to introduce creep feed to the suckling pigs from 10 to 14 days after birth. The creep feed is intended to allow the pig to maintain its growth rate after the sow’s milk yield starts to decline at 3 to 4 weeks after farrowing. The percentage of the suckling pig’s daily nutrient requirements coming from sow milk or creep feed is shown in Figure 1. At 3 weeks only 5% of the pig’s nutrient requirements are being met by creep feed intake, whereas at 6 weeks creep feed supplies 50% of the pig’s nutrient requirements. It has been suggested that creep feeding pigs that were weaned at 3 weeks of age or younger has no significant effect on weight at weaning or on feed intake and performance after weaning. It may in fact contribute to postweaning scours through an allergic reaction in the intestine. However, for fast growing pigs weaned older than 3 weeks of age, creep feeding does increase weight at weaning and does influence growth rate and efficiency of feed utilization after weaning. If a creep feeding program is to be successful, feed should be fresh (changed at least once weekly) and the ration must be palatable. Ingredients that may increase acceptance of corn-soybean meal diets are oat groats, dried whey (feeding grade), fish meal, and fats or oils. A successful weaning program also depends upon choosing an age at weaning that suits your facilities, interests, and management skills. Surveys have shown that some producers weaning pigs at 3 to 4 weeks of age achieve only 13 or 14 pigs weaned per sow per year, whereas other producers wean at 6 to 7 weeks and wean 20 or more pigs per sow annually. Thus, some producers would be better off to do a good job with 6 week weaning rather than do a poor job of weaning at 3 to 4 weeks. Cooperative Extension work in Agriculture and Home Economics, state of Indiana, Purdue University and U.S. Department of Agriculture cooperating. H. A. Wadsworth, Director, West Lafayette, IN. Issued in furtherance of the acts of May 8 and June 30, 1914. The Purdue University Cooperative Extension Service is an affirmative action/equal opportunity institution. |
Repository | Purdue University Libraries |
Digitization Information | Original scanned at 400 ppi on a BookEye 3 scanner using Opus software. Display images generated in Contentdm as JP2000s; file format for archival copy is uncompressed TIF format. |
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