Category: Nutrition

• 1.1 Storage Methods
• 1.2 Feeding Methods and Results
• 1.3 Other Factors to Consider When Using High-Moisture Grains
• 1.4 Storage/Feeding System
• 1.5 Summary

Originally published as PIH-73.

Authors:
Jerry Hawton, University of Minnesota;
Dave Bache, Purdue University;
Bruce McKenzie, Purdue University

Reviewers:
B. J. Caldwell, Forest, IN;
H. William Newland, Ohio State University;
Harold H. Hodson, Jr., Makanda, IL

Each …

• 1.1 Fungi
• 1.2 Mycotoxins
• 1.3 Control of Fungal Growth
• 1.4 Detection of Fungi and Mycotoxins
• 1.5 Utilization of Mycotoxin Contaminated Feedstuffs Decontamination
• 1.6 Blending
• 1.7 Ration Formulations
• 1.8 Binding Agents
• 1.9 Summary
• 1.10 References

Originally published as PIH-129.

Authors:
Mark A. Diekman, Purdue University;
M. Terry Coffey, Rose Hill, North Carolina;
E. Dale Purkhiser, Michigan State University;
David E. …

• 1.1 Use of Forage
• 1.2 Methods of Feeding Forage
• 1.3 Value of Forage Crops
• 1.4 Brassicas
• 1.5 Grasses
• 1.6 Economics of Forage Use
• 1.7 Summary

Originally published as PIH-126.

Authors:
Kenneth B. Kephart, Pennsylvania State University;
Gilbert R. Hollis, University of Illinois;
D. Murray Danielson, University of Nebraska

Reviewers:
Robert F Barnes, Madison, Wisconsin;
Bill and Sharron Loy, New …

Originally published as PIH-112.

Authors:
Allen Harper, Virginia Tech;
Dale Forsyth, Purdue University

Reviewers:
Gary Parker, University of Kentucky;
Gerald Shurson, University of Minnesota

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 …

• 1.1 Introduction
• 1.2 Objectives
• 1.3 Questions to Consider Before Utilizing By-products
• 1.4 Potential By-products for Swine Diets
• 1.5 Grain Fermentation By-products
• 1.6 Grain Milling By-products
• 1.7 Bakery By-products
• 1.8 Milk By-products
• 1.9 Meat By-products
• 1.10 Egg By-products
• 1.11 Vegetable By-products
• 1.12 Sugar and Starch By-products
• 1.13 By-product Nutrient Composition
• 1.14 Calculating the Value of By-products
• 1.15 Summary

Authors:
Bob …

• 1.1 Introduction
• 1.2 Objectives
• 1.3 Antibacterial agents
• 1.4 Natural chemotherapeutic agents
• 1.5 Antiparasiticides
• 1.6 Metabolic modifiers
• 1.7 Alternatives to antimicrobial feed additives
• 1.8 Producer responsibilities in feed additive usages
• 1.9 Summary
• 1.10 Literature Cited

Originally published as a National Pork Board Factsheet.

Author:
James McKean, Iowa State University

Introduction

Feed additives are compounds added to swine diets for the …

Originally pubilshed as PIH-3.

Authors:
Palmer J. Holden, Iowa State University;
Gerald C. Shurson, University of Minnesota;
Richard C. Ewan, Iowa State University

Reviewers:
Craig Darroch, University of Tennessee;
Tip Cline, Purdue University

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 …

• 1.1 Introduction
• 1.2 Objectives
• 1.3 Nursery and Grow-Finish
• 1.4 Breeding Herd
• 1.5 Water and Manure issues
• 1.6 Water Medication Issues
• 1.7 Flow Rate Recommendations
• 1.8 Number of drinkers
• 1.9 Water Supply Issues
• 1.10 Water as a predictor of performance
• 1.11 Summary
• 1.12 References

Author:
Michael C Brumm, University of Nebraska

Reviewers:
Joel Derouchey, Kansas State University;
Gene Gourley, Swine …

• 1.1 Introduction
• 1.2 Objectives
• 1.3 Feeding for lifetime productivity
• 1.4 Guides to determining feeding allowances
• 1.5 Estimating sow feed allowance
• 1.6 A feeding strategy based on an estimate of sow weight and backfat level Sow weight
• 1.7 Backfat measurement
• 1.8 Measuring backfat
• 1.9 Suggested feeding allowances for gestating sows
• 1.10 Pattern of feeding
• 1.11 Late gestation
• 1.12 Summary
• 1.13

…

• 1.1 Introduction
• 1.2 Objectives
• 1.3 Energy and Nutrient Requirements
• 1.4 Pattern of Feeding
• 1.5 Appetite
• 1.6 Parity
• 1.7 Barn Temperature
• 1.8 Backfat at farrowing
• 1.9 Calculating Sow Feed Intake
• 1.10 Feed requirements
• 1.11 Feeding methods
• 1.12 Diet Form
• 1.13 Water
• 1.14 Summary

Author:
Frank Aherne, Professor Emeritus, University of Alberta

Reviewers:
Mike Tokach, Kansas State University;
Wayne R. Cast, …

• 1.1 Swine Nutritional Requirements
• 1.2 Composition of Feed Ingredients
• 1.3 Sow Diets
• 1.4 Breeder Boar Diets
• 1.5 Weanling and Nursery Pig Diets
• 1.6 Grower-Finisher Pig Diets
• 1.7 Vitamins and Trace Minerals
• 1.8 Feed Additives
• 1.9 Feed Processing

Originally published as PIH-23.

Authors:
Allen F. Harper, Virginia Tech;
Richard D. Coffey, University of Kentucky;
Gilbert R. Hollis, University of Illinois;…

• 1.1 Logical Steps in Formulating a Diet
• 1.2 Balancing Diets for Amino Acids
• 1.3 The Square Method to Formulate Diets
• 1.4 Balancing Diets for Minerals
• 1.5 Balancing Diets for Vitamins
• 1.6 Computer Feed Formulation
• 1.7 Summary

Originally published as PIH-23.

Authors:
Eric van Heugten, North Carolina State University;
Tim Schell, University of Georgia;
James R. Jones, North Carolina State …

• 1.1 Abstract
• 1.2 Introduction
• 1.3 Vitamins and Minerals
• 1.4 Fat Nutrition and Fat Quality
• 1.5 Feeding Level and Dietary Protein: Energy Ratio Effects
• 1.6 Feed Withdrawal Prior to Slaughter
• 1.7 Other Compounds
• 1.8 Conclusions
• 1.9 Bibliography

Originally published as a National Pork Board/ American Meat Science Association Fact Sheet.

Authors:
Michael Ellis, University of Illinois;
Floyd McKeith, University of …

• 1.1 Introduction
• 1.2 Objectives
• 1.3 Rearing
• 1.4 Gestation
• 1.5 Lactation
• 1.6 Postweaning
• 1.7 Partial or Whole Reproductive Cycle
• 1.8 Summary
• 1.9 References

Author:
Dale W. Rozeboom, Michigan State University

Reviewer:
Lee J. Johnston, University of Minnesota

Introduction

Longevity of a breeding female is influenced by a wide variety of factors, one of which is the nutritional management of the …