National Swine Nutrition Guide Preface, Acknowledgements, and Table of Contents
Several universities publish applied swine feeding recommendations for their pork industry and producer clientele to use in making sound nutritional decisions. Usually the swine extension and research faculty at a given institution relies on several resources, including the Nutrient Requirements of Swine (NRC, 1998), research results, and their experience to develop the recommendations that are included in feeding guidelines. Considering there are fewer swine faculty at many institutions today and that the US Pork Center of Excellence (USPCE) was created to coordinate national extension, teaching and research efforts in the area of swine, it is logical for these two groups to embark on an effort to develop this National Swine Nutrition Guide (NSNG).
Also, swine nutrition and feeding management is a complex process. Feed is the largest single item among the costs of producing pork, historically accounting for about 60% of all costs in farrow-to-finish systems. Pork producers are encouraged to employ a comprehensive feeding program based on sound principles and tailored to their operation. The NSNG, which includes the Diet Formulation & Evaluation CD to allow direct application of its contents to practical feeding situations, provides the basis for the development and management of such swine feeding programs.
The purpose of the NSNG is to enhance the understanding of basic nutrition, feeding principles and related management practices and to serve as a reference for pork producers, students, educators and allied industry personnel. Users of the NSNG will be able to estimate the nutritional needs of pigs by considering specific factors that affect nutrient recommendations (Figure 1). The identification and description of the factors in Figure 1 provide the framework for the nutrient recommendations presented in the NSNG.
Figure 1. Factors that were considered when developing nutrient recommendations for the National Swine Nutrition Guide.
In order for the NSNG to be relevant and creditable, we were determined to involve several people representing various facets of the pork industry in order to gather current feeding recommendations as well as potential new trends in swine feeding management. Industry representatives were involved in the development of the NSNG in three ways.
In early 2007, 30 pork industry professionals were contacted personally to complete a 16-question survey. A total of 21 survey responses were returned (70% response rate) which represented commercial feed manufacturing companies, integrated production operations, genetic companies, independent feed manufacturers, and nutritional consultants. Respondents represented about 75% of U.S. pig production. Results indicated that the majority of the swine nutrition and feeding recommendations are similar across the industry.
In the nursery, the number of dietary phases used ranged from 2 to 6 with the majority (71%) implementing four dietary nursery phases from 12 to 50 lb. Entry weight ranged from 10 to 15 lb while exit weights ranged from 45 to 70 lb.
For the growing and finishing period, the number of dietary phases ranged from 4 to 14 with the majority (86%) implementing five or six dietary phases plus a ractopamine phase. Finisher exit or slaughter weights ranged from 260 to 290 lb.
For the sows, respondents were equally split between feeding parity 1 and parity 2+ females separate diets. The majority indicated that the same diet could be fed to females of all parities, but they often provided a soybean meal top dress to the parity 1 lactating female. However, if the farms/herds were segregated by parity then separate diets would be fed; otherwise, it was difficult to provide different diets according to parity.
For expression of dietary nutrient concentration, the majority of the respondents indicated using percentage of the diet or concentration relative to dietary energy. When expressing energy recommendations, metabolizable energy (ME) was preferred by 95% of respondents, but also many monitored net energy and that in the future net energy would be emphasized more. To establish amino acid requirements for use in diet formulation, 76% used the 1998 NRC and current literature or internal data. When expressing amino acid requirements for use in diet formulation, the results were more variable, with an equal split between total, apparent digestible, or standardized or true ileal digestible bases being used. When working with clients, those surveyed stated that when expressing nutrient concentrations for energy, ME is used 100% of the time, while for amino acid concentration, 86% use total amino acids and 76% use percent of the diet for expressing nutrient requirements.
Information and advice was also obtained from industry representatives by inviting them to participate in some of our meetings and to serve as factsheet reviewers. Through these efforts we believe we achieved our goal of utilizing the knowledge of respected swine professionals who represent a cross section of the pork industry to improve the application of this publication.
Nutrient requirements established by the 1998 National Research Council (NRC) as well as research results published since then were used as the basis for nutrient recommendations in the NSNG. However, users of the guide need to be aware that dietary formulations are driven by different sets of standards for many producers. Economics strongly drive most formulations; however, marketing may also be a factor. Health has a major limiting effect on performance in practical situations and needs to be accounted for in formulating diets. Other non-nutritional factors such as ingredient prices and availability, marketing contracts/ packer grids, pig flow, and producer owned versus contract production come into the decision making process for the nutritionist and analyzing their effects correctly can have a major influence on profitable diet formulation.
Many individuals and organizations deserve special recognition for helping to make the NSNG a reality.
- The United Soybean Board for its generous financial support of an education/extension initiative that facilitated the adoption of information in the NSNG by the pork industry.
- Katie Beeler, communications specialist with the U.S. Pork Center of Excellence for all her hard work in planning meetings and formatting the publications for the National Swine Nutrition Guide.
- Industry personnel who responded to survey:
- Neil Allen – Goldsboro Milling
- Bruce Aversman – Kent Feeds
- Bart Borg – Murphy Brown LLC
- Wayne Cast – Production Input Solutions
- John Eggert – Monsanto
- Ken Ferrell – MFA
- David Funderburke – Cape Fear Consulting
- Stewart Galloway – Hubbard Feeds
- John Goihl – Agri-Nutrition Services, Inc.
- Dale Kavan – Akey
- Dustin Kendall – Murphy Brown LLC
- Dean Koehler – Vita Plus
- Craig Maloney – Seaboard Foods
- Ronny Moser – JBS United Feeds
- Patrick O’Quinn – Prestage Farms
- Wayne Schiefelbein – Elite Swine Program
- Janet Snow – Exseed Genetics
- John Sondermann – DanBred NA
- Chris Sparks – Archer Daniels Midland Company
- John Thomson – Wilson Milling
- Bob Woerman – Woerman’s Animal Nutrition Consulting, LLC
- Industry personnel who participated in steering committee meetings:
- Tim Fakler – Kerber Milling
- Ross Hamilton – Darling International
- David Kirstein – Darling International
- Randy Walker – DPI Global
- NSNG steering committee:
- Scott D. Carter, Oklahoma State University
- Joel M. DeRouchey, Kansas State University
- John F. Patience, Iowa State University
- David J. Meisinger, US Pork Center of Excellence
- Duane E. Reese, University of Nebraska (Chair of Guide Development)
- BrianT. Richert, Purdue University (Swine Nutrition Domain Leader for PIG)
- Marcia C. Shannon, University of Missouri
- Hans H. Stein, University of Illinois
- Bob Thaler, South Dakota State University (Chair of Guide Implementation)
- Eric van Heugten, North Carolina State University
- Mark H. Whitney, University of Minnesota
- Charlotte Kirk Bear, USDA/NIFA (ex-officio)
- Individuals who made additional contributions:
- Gary Allee – University of Missouri
- Jason Apple – University of Arkansas
- Samuel K. Baidoo – University of Minnesota
- Garland Dahlke – Iowa State University
- Gretchen Myers Hill – Michigan State University
- Lee Johnston – University of Minnesota
- Claire Masker – Iowa Corn Growers Association
- Ken Stalder — Iowa State University
Authors and Reviewers listed by fact sheet title:
- National Swine Nutrition Guide preface and acknowledgements and table of contents
Authors: Duane E. Reese, University of Nebraska; Marcia C. Shannon, University of Missouri; and David J. Meisinger, U.S. Pork Center of Excellence
Reviewers: National Swine Nutrition Guide Steering Committee - Factors affecting nutrient recommendations for swine
Author: Mark H. Whitney, University of Minnesota
Reviewers: Charles Maxwell, University of Arkansas; and Phillip Miller, University of Nebraska - Understanding the nutrient recommendations in the National Swine Nutrition Guide
Authors: Duane E. Reese, University of Nebraska; Scott D. Carter, Oklahoma State University; Marcia C. Shannon, University of Missouri; Gary L. Allee, University of Missouri; and Brian T. Richert, Purdue University
Reviewers: Sam Baidoo, University of Minnesota; and Kari Sadorris, Akey - Energy sources for swine diets
Author: Scott D. Carter, Oklahoma State University
Reviewers: Tom Sauber, Pioneer; Ruurd Zijlstra, University of Alberta - Protein and amino acid sources for swine diets
Authors: Marcia C. Shannon, University of Missouri; Gary L. Allee, University of Missouri
Reviewers: R. Dean Boyd,The Hanor Company; Joe Crenshaw, APC Functional Proteins; and Ross Hamilton, Darling International - Trace minerals and vitamins for swine diets
Authors: Duane E. Reese, University of Nebraska; Gretchen Myers Hill, Michigan State University
Reviewers: Donnie Campbell, DSM Nutritional Products; and Chris Hostetler, South Dakota State University - Macro minerals for swine diets
Author: Brian T. Richert, Purdue University
Reviewers: Scott Radcliffe, Purdue University; Eric van Heugten, North Carolina State University; and Marcia C. Shannon, University of Missouri - Water recommendations and systems for swine
Author: Mike Brumm, Brumm Swine Consultancy, Inc.
Reviewers: Joel M. DeRouchey, Kansas State University; and Gene Gourley, Swine Graphics Enterprises - National Swine Nutrition Guide tables on nutrient recommendations, ingredient composition, and use rates
Authors: National Swine Nutrition Guide Steering Committee
Reviewers: National Swine Nutrition Guide Steering Committee - Nursery swine nutrient recommendations and feeding management
Authors: Joel M. DeRouchey, Kansas State University; Robert D. Goodband, Kansas State University; Mike D.Tokach, Kansas State University; Jim L. Nelssen, Kansas State University; and Steven S. Dritz, Kansas State University
Reviewers: Joel Spencer, JBS United; and Dustin Dean, International Ingredients Corporation - Growing-finishing swine nutrient recommendations and feeding management
Author: Eric van Heugten, North Carolina State University
Reviewers: Bart Borg, Murphy Brown LLC; Mark Crenshaw, Mississippi State University; Gawain Willis, Land O’Lakes Purina Feed LLC - Replacement gilt and boar nutrient recommendations and feeding management
Author: Mark H. Whitney, University of Minnesota; Claire Masker, Iowa Corn Growers Association
Reviewers: Dale Rozeboom, Michigan State University; and Noel Williams, PIC - Gestating swine nutrient recommendations and feeding management
Author: Lee Johnston, University of Minnesota
Reviewers: Merlin Lindemann, University of Kentucky; Aaron Gaines, The Maschhoffs - Lactating swine nutrient recommendations and feeding management
Author: Mark H. Whitney, University of Minnesota
Reviewers: Betsy Newton, Akey; and Robert D. Goodband, Kansas State University - Breeding boar nutrient recommendations and feeding management
Authors: Mark H. Whitney, University of Minnesota; Samuel K. Baidoo, University of Minnesota
Reviewers: Donald G. Levis, University of Nebraska; and Mark E. Wilson, Zinpro Corporation - Cull sow feeding management
Authors: Robert F. Fitzgerald, Iowa State University; Kenneth J. Stalder, Iowa State University; Joel M. DeRouchey, Kansas State University
Reviewers: Jerry Shurson, University of Minnesota; and Allan Schinckel, Purdue University - Example diets for swine
Authors: Duane E. Reese, University of Nebraska; Joel M. DeRouchey, Kansas State University; Eric van Heugten, North Carolina State University; Lee Johnston, University of Minnesota; Mark H. Whitney, University of Minnesota; and Garland Dahlke, Iowa State University
Reviewers: Marcia C. Shannon, University of Missouri; and Bob Thaler, South Dakota State University - Diet and health interactions in swine
Authors: Jerry Shurson, University of Minnesota; Mark H. Whitney, University of Minnesota; and Lee Johnston, University of Minnesota
Reviewers: Thomas Burkey, University of Nebraska; and Jason Frank, University of Arkansas - Feed additives for swine
Author: Brian T. Richert, Purdue University
Reviewers: Scott Radcliffe, Purdue University; Joel M. DeRouchey, Kansas State University; and Eric van Heugten, North Carolina State University - Feed additives for swine – enzymes and phytase
Authors: John F. Patience, Iowa State University; Joel M. DeRouchey, Kansas State University
Reviewers: Ming Fan, University of Guelph; and Brian T. Richert, Purdue University - Feed additives for swine – conjugated linoleic acid (CLA)
Authors: Brian T. Richert, Purdue University; and Mickey Latour, Purdue University
Reviewers: Bryon Wiegand, University of Missouri; Joel M. DeRouchey, Kansas State University; and Eric van Heughten, North Carolina State University - Feed additives for swine- Paylean®
Authors: Brian T. Richert, Purdue University; and Allan Schinckel, Purdue University
Reviewers: Joel M. DeRouchey, Kansas State University; and Eric van Heugten, North Carolina State University - Swine feed and ingredient sampling and analysis
Authors: Duane E. Reese, University of Nebraska; and Bob Thaler, South Dakota State University
Reviewers: Bob Woerman, Woerman’s Animal Nutrition Consulting, LLC; and Charles Stark, North Carolina State University - Utilization of weather-stressed feedstuffs in swine diets
Authors: Bob Thaler, South Dakota State University; and Duane E. Reese, University of Nebraska
Reviewers: Bob Woerman, Woerman’s Animal Nutrition Consulting, LLC; and Robert Dove, University of Georgia - Purchasing of high quality feed ingredients for swine diets
Authors: Bob Thaler, South Dakota State University; and Mike D. Tokach, Kansas State University
Reviewers: Robert D. Goodband, Kansas State University; and Jerry Faber, Archer Daniels Midland Company - Composition and usage rate of feed ingredients for swine diets
Authors: Duane E. Reese, University of Nebraska; Eric van Heugten, North Carolina State University; Hans H. Stein, University of Illinois; Joel M. DeRouchey, Kansas State University; Justin M. Benz, Kansas State University; and John F. Patience, Iowa State University
Reviewers: Rob Payne, Evonik Degussa Corporation; and Brian Kerr, USDA/ARS/SOMMRU - Swine feed processing and manufacturing
Authors: Brian T. Richert, Purdue University; and Joel M. DeRouchey, Kansas State University
Reviewers: Charles Stark, North Carolina State University; and Leland McKinney, Kansas State University - Methods of supplying nutrients to swine
Authors: Duane E. Reese, University of Nebraska; Joel M. DeRouchey, Kansas State University; and David J. Meisinger, U.S. Pork Center of Excellence
Reviewers: Palmer Holden, Iowa State University; and Jim Smith, Hubbard Feeds - Feeding systems for swine
Authors: Joel M. DeRouchey, Kansas State University; and Brian T. Richert, Purdue University
Reviewers: Mike Brumm, Brumm Swine Consultancy, Inc.; and Kevin Cera, Akey - Feeding for niche swine production
Authors: Mark H. Whitney, University of Minnesota; Jerry Shurson, University of Minnesota; Lee Johnston, University of Minnesota; Bob Koehler, University of Minnesota; Robert Hadad, University of Minnesota; and Dean Koehler, Vita Plus Corporation
Reviewers: Terry Meyer, Land O’Lakes Purina Feed LLC; and Dave Stender, Iowa State University - Nutritional effects on swine nutrient excretion and air quality
Authors: Eric van Heugten, North Carolina State University; and Theo van Kempen, Provimi/North Carolina State University
Reviewers: Frank Owlsey, Auburn University; Butch Sleezer, Aurelia, IA; Alan Sutton, Purdue University; and Mark H. Whitney, University of Minnesota - Nutritional effects on pork quality in swine production
Author: Jason K. Apple, University of Arkansas
Reviewers: Eric Berg, North Dakota State University; and Roger Johnson, Farmland Foods - By-product feed ingredients for use in swine diets
Authors: Bob Thaler, South Dakota State University; and Palmer Holden, Iowa State University
Reviewers: Bob Woerman, Woerman’s Animal Nutrition Consulting, LLC; George Libal, College Station,TX; and Dave Uttecht, Alpena, SD - Conversion factors
Author: Duane E. Reese, University of Nebraska
Reviewers: NSNG Steering Committee - Index for the NSNG
Author: Duane E. Reese, University of Nebraska
Reviewers: National Swine Nutrition Guide Steering Committee
Duane E. Reese, University of Nebraska
Marcia C. Shannon, University of Missouri
David J. Meisinger, U.S. Pork Center of Excellence
For the NSNG Steering Committee