MANAGEMENT
PIH-4
pork industry handbook
COOPERATIVE EXTENSION SERVICE • PURDUE UNIVERSITY • WEST LAFAYETTE, INDIANA
On Farm Feed Processing
Authors
Pete Bloome, Oklahoma State University
Al Jensen, University of Illinois
LeRoy Rottman, University of Missouri
Erland Rothenberger, Frankfort, Indiana
Reviewers
Bruce McKenzie, Purdue University
Edwin C. Cox, Jr., Pocahontas, Arkansas
Storage and Handling of Ingredients
Swine rations consist of processed grain (usually ground), a protein source (usually soybean meal), macrominerals (salt, calcium, phosphorus), and a vitamin, trace-mineral and antibiotic pre-mix. Other ingredients are sometimes added. A milk by-product is frequently included in starter rations. Lactation rations frequently include ground oats, wheat bran or other ingredients to provide bulk. Some producers like to include alfalfa meal in gestation and lactation rations.

Grain for swine rations can be ground, rolled, roasted, steam flaked, popped or processed by other methods. Whole soybeans can be roasted for swine rations. High moisture grain can be fed free-choice with complete supplements. Dry rations can be moistened for feeding as a paste or fed in the water. While all these methods have been used to some extent, the majority of swine rations involve dry, ground grain and soybean meal, thoroughly mixed with the other ingredients and fed in dry form in self-feeders.

All swine rations should be formulated by a competent swine nutritionist. The animal science department, extension swine specialist, or county extension agent of your state’s land-grant university can provide suggested rations. Substitute ingredients only after checking with your nutritionist. Use feed additives only as directed, and observe withdrawal restrictions.
Complete Swine Rations
Five methods of obtaining complete swine rations can be outlined as follows (Fig. 1):
■ Complete commercial rations can be delivered directly to bulk tanks or self feeders on the farm. The cost of this
service includes mark-up on ingredients and charges for grinding, mixing and delivery.
■	Farmers producing both grain and swine can deliver and/or store grain at a commercial elevator which has feed milling capabilities. Complete rations may be delivered back to the farm or hauled by the producer. Cost includes handling and storage charges, mark-up on ingredients and charges for grinding, mixing and delivery.
■	Complete supplements can be purchased for mixing with ground grain on the farm. Two or three different supplements are usually required for farrow-to-finish systems. Supplements required in small quantities are purchased in bags. Larger volumes usually justify bulk handling. When bulk supplements are delivered to the farm, service costs include mark-up, mixing and delivery.
■	Base mixes can be purchased in bags and mixed with soybean meal and ground grain on the farm. Two or three different base mixes may be used for farrow-to-finish systems. Base mixes, as defined in Figure 1, are sometimes called pre-mixes.
■	Base mixes can be prepared on the farm. An appropriate size and design mixer is essential to insure adequate mixing. In general, horizontal mixers perform more satisfactorily than vertical mixers. Each base mix is then mixed with soybean meal and ground grain to produce the ration. Required bagged ingredients include: salt, calcium source, phosphorus source and vitamin, trace-mineral and antibiotic pre-mixes. The base mix method offers greater flexibility in ration formulation, lower ingredient costs, and is used by many producers with 60-sow or larger operations.
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, Ind. 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, religion, color, sex or national origin.