NUTRITION
PIH-23
pork industry
handbook
Purdue University • Cooperative Extension Service • West Lafayette, Indiana 47907
Swine Diets
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
Joe D. Crenshaw, North Dakota State University
Mark A. Crenshaw, Mississippi State University
Gerald Gehlbach, Lincoln, Illinois
Palmer J. Holden, Iowa State University
A dependable and economic source of feed is the backbone of a profitable swine operation. Since 55 to 70% of the total cost of swine production is feed, the pork producer should be aware of all aspects of swine nutrition and commodity buying.

The pig is an efficient converter of feed to meat. Today’s meat-type hog can be produced using 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 diets designed for specific purposes.

Composition of Feedstuffs
Values for crude fiber (CF), metabolizable energy (ME), crude protein (CP), calcium (Ca), phosphorus (P) and five of the amino acids most likely to be limiting are presented in Table 1 for the feedstuffs used in formulating the diets 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 nutrient 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 diets, supplements and base mixes in Tables 3 through 20.

There are limits on the amounts of individual feedstuffs that should be included in swine diets. PIH-3 Energy for Swine lists suggestions on the recommended maximum amounts of various feedstuffs for different classes of swine. Pork producers are also cautioned to use only good quality feedstuffs, free of molds, foreign materials etc. Animal performance may depend on the quality of the feedstuff.

Dicalcium phosphate was used in all the diets as the major source of Ca and P. 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 the biological availability of phosphorus may differ from dicalcium phosphate.
Sow Diets
The diets shown in Tables 3 and 4 are designed for both bred and lactating sows. For the diets in Table 3, yellow com is the primary grain source; for those in Table 4, sorghum grain, barley, or wheat is the primary grain source.

For bred sows, it is suggested that diets be fed at a daily level of 4 to 5 lb. per head. The exact level of feed during gestation depends on weight, age, condition of the sow, method of housing, age of pigs to be weaned, and climatic conditions or environmental temperature. Sows should gain between 50 to 75 lb. with gilts gaining 70 to 100 lb. during gestation. For bred animals on good quality legume pasture (i.e. alfalfa or ladino), 2 to 3 lb. per head per day of one of the gestation diets presented in Tables 3 or 4 may suffice.

During lactation, diets may be limit-fed during the first few days following farrowing. Increase the daily feed gradually to full-feed or slightly less by 5 to 7 days after farrowing. If you feed one of the suggested diets that does not contain much bulk (i.e. fiber), such as diets 1,2,6, and 7 (Table 3), coastipation may be a problem around farrowing time. If constipation is a problem, substitute approximately 20% wheat bran or 10% dehydrated alfalfa meal 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 per ton of diet.

Baby Pig Diets
Baby pig diets in Table 5 may be used as either creep or starter diets. Diets 1 through 6 are formulated for pigs weighing 10 to 25 lb., while diets 7 through 12 are formulated for pigs weighing 25 to 40 lb. Diet 7 is commonly called a simplified starter since it is formulated around a corn-soybean meal base. Pigs may not perform quite as well on this diet as compared with performance on the more complex ones also shown in Table 5. However, the simplified diet may be more economical since it is cheaper to mix and ingredient inventory requirements are less.
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.