Gerald C. Shurson The Ohio State University

Publish Date: August 23, 2006

Some of the common questions pork producers ask are, What do I do with my cull sows? Should I move them to market as soon as possible or should I feed them for a few weeks? And if I do feed, how many weeks is best? The answer is the same as for most marketing questionsIt depends! In this case, there are four factors that should be considered before making a decision about when to market sows: the condition of the sow, expected changes in sow prices, price of feed, and ease of handling.

Publish Date: December 22, 2008

Pigs require energy to maintain normal body processes, grow, and reproduce. Feeds supplying energy are major components of all swine diets, and the quantity of diet voluntarily consumed by pigs is related to its energy content. Carbohydrates from cereal grains are the most abundant energy source in swine diets. Fats and oils contain more energy than carbohydrates per unit weight but are included in the diet to a lesser extent. Amino acids, or protein, may serve as an energy source if included in the diets in excess of the requirement for protein synthesis.

Publish Date: June 3, 2006

Pork producers have long recognized the value of forages in the swine enterprise. Prior to 1950, pasture was considered a vital component in swine feeding programs. But after synthetic vitamins became universally available during the early ’50s, the need for forage crops in swine production was diminished. But even today, pastures and forages may contribute a practical and economical part of feeding hogs.

Publish Date: June 3, 2006

In the U.S., supplies of competitively priced corn and soybean meal have been readily available through recent decades, so it is reasonable that these feedstuffs are the predominant ingredients used in swine diet formulation. However, a vast amount of swine feeding research and production experience has demonstrated that nutritional requirements of swine can be met with a variety of feed ingredients including alternative grains and oilseeds, grain milling by-products, food and beverage industry byproducts, animal processing by-products, and others.