first few weeks, the digestion is adapted to milk as the main source of nutrients. To supply a feed that can add to the nutrition of the pig and increase performance, therefore requires feed components and nutrient levels that are adapted to these limitations. Up until 6-8 weeks of age, the ability of the piglet to digest vegetable proteins is limited, while they can to some extent digest vegetable fats, certain types are bet- ter than others. Until the age of 8-10 weeks, the digestion of the piglet is highly adapted to lactose as an important source of energy.
Smell and taste Pigs by nature are very dependent on their olfactory sense. To attract the interest of the piglets, the feed has to have an appealing smell and a sweet taste. Bitterness should be avoid- ed and a sour taste has to be dealt with carefully to achieve the best feed intake. Sour tastes can be a particular challenge, as organic acids usually are added for conservation, feed sta- bility and microbial control reasons, and the preferences of the piglet changes, depending on the level of the inclusion of the individual compound. Adding organic and inorganic acids have the functional pur- pose of decreasing the pH of the stomach, as young pigs do not have a fully developed production of gastric juice yet. A lower gastric pH helps the pig build an antimicrobial barrier, preventing that bacteria from entering the intestine and caus- ing intestinal problems. The composition of acids is impor- tant for bacterial control and influences which types of bacte- ria will be dominating in the intestinal tract.
The composition of the feed must take into consideration the nutritional needs of the young piglets. Lactose content is a very important component in piglet feed: sow milk consists of around 25% (DM) lactose, which is why a good creep feed should also contain a high level of lactose. Protein supply should predominantly be milk protein (see box), and under all circumstances from sources with the highest possible digestibility for small piglets. At the age of three weeks, the digestibility of milk protein is 92-96%, while fish- and potato protein digestibility is 84-89%, and soy protein even lower; as low as 70%. Fish and potato protein digestibility is at an opti- mum at around six weeks, and at this age soy protein digesti- bility reaches approximately 88%.
Antinutritional factors The content of antinutritional factors (ANF) should also be minimised as much as possible. Good quality fish meal, bloodplasma and other components of animal origin do not contain ANF, and processed vegetable products like soy and potato protein concentrates have a strongly decreased con- tent. Also digestibility of fats are of importance. Coconut oil has the best digestibility for piglets until the age of 3-4 weeks. Pig lard has the lowest of all fats for young pigs. On top of the choice of macro components and nutritional levels, usually a number of supporting additives come into question. Besides organic and inorganic acids, probiotics are widely used. Prebiotics are used increasingly as well as antioxidants and other plant extracts that claim to have a lot of advantages, from being antimicrobial to modification of the metabolism.
PIGLETS - JULY/AUGUST 2016 15
Once piglets have started suckling, they soon need to learn how to eat. The feed that they are provided must suit the development stage of the gastroin- testinal tract, as well as being appealing and palatable.
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44
