Ebook Alternative Feed Ingredients in Swine Diets
Increasing feed grain and supplement costs and the potential for feed grain inventories to be depleted due to increased demand are significant issues for producers in the pork industry. Historically, feed costs have represented 65-75 percent of the variable costs of swine production, but for many producers this figure is higher now. As a result, feed costs play a major role in determining the profitability of a swine enterprise.
While corn and soybean meal have been industry standards for supplying energy and protein, there are many suitable alternatives that meet nutritional requirements while reducing the cost of the diet and these may be included cost effectively as demand for corn and soybeans increases or as actual inventory shortages develop. Energy and protein are the main nutrient components in a swine diet. Grains such as corn, barley, wheat, sorghum and oats have traditionally supplied energy, while protein has come from meals produced from oilseeds such as soybeans and canola.
Price relationships between traditional and alternative feed ingredients vary greatly depending on season, availability, and global and local markets. Pork producers must be able to evaluate the cost effectiveness and nutritional value of all available feed ingredients to supply a nutritionally-balanced diet at a minimal cost.
Least-cost computer formulation programs are available to design diets that meet minimal nutritional requirements at the least cost. Feed manufacturers and producers should use these programs effectively to purchase and maintain inventories of ingredients.
Many alternative feeds that may be cost effective and useful in swine diets are produced by the industries involved in grain milling, baking, brewing, distilling, packing, rendering, fruit and vegetable processing, vegetable oil refining, dairying, and egg and poultry processing. By-products from these industries are regularly used in manufactured feed to provide nutrients at a reduced cost.
Many of the by products from these processes can readily substitute a portion of the energy or protein in a complete feed. The appropriate amount to use will depend on the cost, nutrient availability (digestibility), quality of protein, amino acid profile, palatability, presence of anti nutritional factors, storage life and age of the pig for which the feed is intended.
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