⚫ Maintenance – when the animals is neither gaining nor

losing weight; and does not work, produce product,

store fat and develop fetus.
⚫ Growth – when tissue synthesis (muscle, bone, organ
and some fats) takes place in the young animal.
⚫ Fattening – when increased fat deposition becomes
desirable (finishing).
⚫ Reproduction – when there is an increased need for
nutrients for ova/sperm production, or for fetal
development in gestating animals.
⚫ Lactation – when the dam must be provided with extra
nutrients so that it could produce more milk for her
litter without sacrificing her own body reserves.
⚫ WATER
⚫ Water is the most essential but most often neglected nutrient.
• The pig’s body weight constitutes 70‐80% of water.
• pigs requires 3 – 5 liters of water for each kg. of feed consumed

⚫ Functions of water
• Solvent; water is the major transportation medium for
nutrients and metabolic wastes
• Lubricant; water aids in movement of joints and passage
of materials through the digestive tract
• Regulation of body temperature by evaporative cooling
• Medium for the conduct of biochemical reactions of the
digestive and metabolic processes
• Production; water is a part of body tissue and of milk.
⚫ Water Sources

(1) drinking water

(2) water contained in feed

(3) metabolic water derived from the breakdown of

carbohydrates, fats, and proteins.
 ⚫

Water Supply Yield of drinker

per minute
⚫Piglets 3 ‐ 6 wks Ad libitum 300 ml

⚫ 6 weeks ‐ 30 kg Ad libitum 600 ml

⚫ 30 kg. ‐ 50 kg Ad libitum 600 ‐ 750 ml

⚫ 50 kg. ‐ 110 kg Ad libitum 750 ‐ 1000 ml

⚫ Sows and boars Ad libitum at least 2 liters
Class of Pigs Liters/head/day

⚫ Sows and • 30
litter • 4
⚫ Nursery pigs • 11
⚫ Growing pigs • 15
⚫ Finishing • 23
pigs • 30
⚫ Gestating
sows
⚫ Boars

Source: Feeding Pigs under Stressful Conditions; Infonews bulletin, U.S.

Grains Council November, 2003
⚫ PROTEIN
⚫ Protein is essential for the growth and maintenance of
organs and muscle tissues.

⚫ Proteins are also essential in the formation of hormones,

enzymes and antibodies.

⚫ It is frequently the limiting factor in the diet.

⚫ True proteins are made of many amino acids combined
with one another.
• Amino acids are the building blocks of protein.
• Animals cannot produce amino acids; they must have a
dietary source of these.

⚫ Non‐essential amino acids‐some amino acids can be

synthesized out of other amino acids.
⚫ Essential amino acids‐ there are 10 amino acids that
cannot be synthesized in the pig’s body.
⚫ CARBOHYDRATES
⚫ Carbohydrates provide the largest source of energy in the pig’s
diet. It includes simple sugars, starches and fibers.
⚫ Excess energy will be deposited as fat, while a small
amount will be deposited in the liver as glycogen.
⚫ Increasing the level of fiber in the ration results in reduced
available energy by minimizing digestion of sugar and
starch (these are ready source of energy).
⚫ pigs can also digest crude fiber (CF), although in
very small quantity. Its value therefore, as nutrient
source is very limited.
⚫ A maximum of 5 % CF is recommended for piglets and 12 %
CF for adult pigs.
⚫ Fats
⚫ Fats provide the most concentrated source of energy to
the body.
⚫ Dietary fats provides 2.25 times more energy on a weight
basis than does carbohydrates.
⚫ It also contains vitamins (A, D, E, and K) while
making feeds more palatable and less dusty.
Dietary fats also contain the essential fatty acids
that are used for the synthesis of various
hormones.
⚫ The presence of fat in the intestinal tract is
essential for the absorption of fat‐soluble
vitamins.
⚫ Vitamins
⚫ Vitamins are very important in the normal functioning
of the body of the animal.
⚫ Vitamins are required in small quantities, they serve
several essential functions in maintaining normal
growth and reproduction.
⚫ Some vitamins are found in adequate amounts in the
feedstuffs used in pig diets, others must be
supplemented.
⚫ If vitamins are not supplemented in the diet, visible
and invisible deficiency symptoms occur.
⚫ But the assessment of exact vitamin requirement is
very difficult.
⚫ In practice, vitamin supplementation must be high
enough to prevent signs of deficiency and retarded
growth.
⚫ A good premix will supply all the necessary vitamins.
⚫ Minerals

⚫ The pig requires at least 14 minerals are known to be

required by pigs including :
⚫ calcium, phosphorus, potassium, sodium, chlorine,
magnesium, sulfur, iron, manganese, copper, iodine,
selenium and chromium.

⚫ Pigs also require other trace minerals which have been

shown to have physiological role.

⚫ The functions of these minerals are extremely diverse,

ranging from the formation of bones and teeth,
muscle contraction, osmotic balance and other
regulatory functions.
⚫ Level of performance required
⚫ Genetics – the potential of an animal to produce or
reproduce
⚫ Age and size of the animal
⚫ The productive state of the animal (like lactation,
pregnancy)
⚫ Environmental temperature
⚫ Health status
Type of DE CP Lysi Met. EE CF Ca P%
Feed % ne & % % %
% Cyst %
Prestarter 3350 22.00 1.15 0.70 5 5 0.95 0.75

Starter 3250 18.00 1.00 0.65 5 8 0.80 0.65

Grower 3200 16.00 0.85 0.55 8 10 0.70 0.60

Finisher 3200 14.00 0.65 0.50 8 10 0.60 0.50

Breeder 3000 14.00 0.68 0.45 10 12 0.90 0.70

Lactating2 3100 15.00 0.78 0.50 10 10 0.90 0.70
⚫ Energy nutrients e.g. Carbohydrates, fats and proteins

⚫ Nutrients for tissue building, maintenance and repair e.g.

proteins, minerals and water,

⚫ Nutrients for regulation of metabolic body processes e.g.

water, proteins, fats, mineral and vitamins.
1. Basal Feeds – are low in fiber (<18% Crude fiber) and
high in energy.
2. Protein Feeds – are feeds low in fiber containing
20% or more crude protein.
⚫ Plant protein feeds – These are either legume grains
and oil residues from oil extraction .
⚫ Animal protein feeds – These are de rived from
animal, poultry or marine sources.
3. Soilage – is fed to swine to supply them with
carotene and other vitamins, proteins and mineral.
These are freshly cut Grasses and offered to animals
as fresh. Such as sweet potato vine, “kangkong”,
ramie, Napier, paragrass, etc.
⚫ Cooking : to increase palatability or to
remove toxic components.
⚫ Grinding : it reduces particle size of grains and
increases its digestibility.
⚫ Soaking : may be done in case of hardened grains
before feeding to prevent molding and facilitate
chewing of older animals.
⚫ Pelleting : it improves the physical nature of bulky
feeds, increase feed density, improve feed intake
avoid wastage and reduces storage space.
⚫ Fermentation : ensiled cassava and sweet potato
tuber, and corn are acceptable for pigs.
⚫ Guidelines in ration formulation
⚫ Nutrient requirements. The rations should meet the
nutrient requirements of the animals.
⚫ Palatability. The ration should be palatable.
⚫ Economical. The ration should be reasonably
economical.
⚫ Fiber content. Pigs being monogastric, require ration
low in fiber content.
⚫ Methods of Formulating ration

⚫ Hand formulation – Rations can be formulated by hand

calculation.
1. Pearson square method. This method considers
only onmajor nutrient at a time.
2. Trial and error method. A more difficult and time
consuming in formulating ration.
⚫ Computer formulation – It lends itself to computer
programming and most feed companies and larger operations
now formulate on a computer.
Feeding Sow
Their Nutrient requirements depend on the stage of
production cycle.
‐Pregnancy Period
‐Lactation period
‐Dry period
⚫ During pregnancy, the need for nutrients changes as the
condition of the sow progresses to supplement the
increasing nutritional needs of the rapidly growing piglets.

First Month – after service lower the quantity of feed

Second Month – body condition of the sow should be at its
ideal stage
Last Month – feed allowance should be increased to
support the fast‐ growing fetuses and to prepare the sows
condition for the coming lactation period.
⚫ Stage of Pregnancy Weight of embryo
(gram)

⚫ 30th day 40

⚫ 60th 100

⚫ 90th 400

⚫ 115th 1400
Factors to consider in determining the daily feed
allowance
⚫stage of lactation
⚫condition of the sow
⚫litter size
⚫ Feeding Scheme – Farrowing until weaning
Day of farrowing ‐ no. feed with adlibitum
water
First Day ‐ 1 kg/sow/day
Second Day ‐ 2 kg/sow/day
Third Day ‐ 3 kg/sow/day
Fourth‐seventh day ‐4 kg/sow/day(LS of 7 and
above)(2 kg+0.30kg per piglet if
LS is 6+ below)
Remaining days ‐ 2.0kg + 0.30kg per piglet (to
be given to the of lactation
sow) +/‐half kilo(0.5 kg)
depending on the condition of
the sow
⚫ Day of weaning – no feed with limited water
‐easy drying up of milk
‐prevents mastitis
‐provides ‘positive’ stress

Until first service (maximum of 10 days)

– 4 kg/day (flushing)
‐promotes ovulation
‐reconditions the sow
⚫ start piglets on creep feeds by offering small amount of
feed on a clean, dry, solid floor.
⚫ continue floor feeding for the first two to four days or
until the piglets are eating the feeds.
⚫ clear away any uneaten feeds and replace it daily.
⚫ introduce a small feeder large enough to accommodate
all piglets when they are obviously eating the feed.
⚫ increase the amount of feed gradually until ad libitum
feeding is attained.
⚫ clean water must be available at all times.
 ‐ weaners should be restricted feeding to about 75%
of the actual feed consumption divided into 3 to 4
feeding per day at weaning
‐ Second day, add a little more feed if there are
no visible signs of ill health or looseness of feces.
‐ Third day, fed ad libitum or feed 2 to 3 times daily.
‐ Starter feed can be given at the age of 45‐60 days.
‐ Shifting from pre‐starter feeds should be
done gradually.
 Most pigs are fed ad libitum at the growing phase,
and some are fed ad libitum throughout, although
restricted (75‐90%) feeding is also a possibility.
For ad libitum feeding, adequate feeding space and
access to the hoppers are very important. For restricted
feeding, all pigs should be able to eat at the same
time. This would mean hat there should be enough
feeding space for each of them
to prevent or minimize feed competition.
 The main objective in feeding the future stocks
is for them to reach puberty stat their productive
lives well‐developed with the right weight at the
right age through restricted feeding (70‐75%).
• from 60 kg LW onwards – give sow or
breeder feeds
• two weeks before the gilts are
served‐increase feed allowance to 3.0‐3.5
kg per day as flushing in order to increase
ovulation.
EFFECT OF FLUSHING ON OVULATION RATE

⚫ PREPUBERTY FIRST CYCLE MEAN OVULATION RATE

⚫ Ad libitum Ad libitum 13.9

⚫ Ad libitum Restricted 11.1

⚫ Restricted Ad libitum 13.6

⚫ Restricted Restricted 11.1

 The feed allowance for boars depends on their
body condition, which is indirectly influenced by the
frequency of service or semen collection. Breeder or
sow feed with DE of 3,000 kcal/kg and minimum
crude protein of 14% can be used for boars from 7
months onwards.

Amount : 2.0 kg/day _+0.5 kg if thin or fat if less

then 2.0 kg give roughage
 Feed all classes of swine the rations and amounts
appropriate for their age and physiological condition.
There is no such thing as all purpose hog mash.

Feeding must be done with punctuality and

regularity.
⚫ Self‐feeding vs. Hand feeding
⚫ Wet feeding vs. Dry feeding
⚫ Floor feeding vs. trough feeding
⚫ Restricted vs. full feeding
⚫ Group vs. Individual feeding
⚫ Self‐feeding vs. Hand feeding
Wet vs dry feeding
⚫ Wet feeding means mixing the dry feed with 2 – 3
times its weight of water in the trough. ( 1:2‐3).

⚫ Water should be added just before feeding.

⚫ This method is only suitable for feeding regimen in
which the pigs are able to eat up all the feed they are
offered,
⚫ the wet feed is likely to ferment in the trough as well as
attract flies.
WET FEEDING DRY FEEDING
⚫ Reduces feed wastage Higher feed wastage
⚫ Increase digestibility Lower digestibility
⚫ Higher feed intake Lower feed intake
⚫ Laborious Less labor
⚫ Spoilage if not consumed Less spoilage
immediately
⚫ Attract more flies Needs separate feed
trough and waterer
⚫ Floor vs trough feeding
⚫ Restricted feeding

⚫ Restricted feeding is controlling the amount

of feed given to the animals.
⚫ The feed is restricted to about 80 – 90 % of the ad
libitum amount.
⚫ This system should be used using a long feed trough
wherein all pigs can eat at the same time.
⚫ The length of the trough should be in accordance with
the space requirement for each pig.
⚫ Advantages Disadvantages

• good carcass quality lower ADG for high growth potential

animals resulting to longer fattening
period.
• better health control

• lesser digestive problems • unequal growth especially if feed

trough is not enough to accommodate
all pigs at the same time

better FCR‐ lower Feed cost

and better performance • more laborious

• less chance of coping up with higher

market price/porkdemand
⚫ Advantages Disadvantages

⚫ • higher ADG for those thicker backfat

animals with high growth
potential
• higher FCR‐higher
less feed competition feed cost

• less labor less control on feed

intake ‐ more
digestive problems in
younger pigs

less control on health

problems
⚫ Advantages and Disadvantages of combined ad lib and
restricted feeding

⚫ Advantages Disadvantages
• higher ADG with good higher possibility of digestive
carcass quality disorder if shifting of feed is
not properly done

• lower feed cost • less control of health

problems and feed intake at
the beginning
• better use of good feed
resulting to better FCR