By-products in pig diets with high levels of non-starch polysaccharides and how to overcome this anti-nutritional factor.

/in ,

By Leeché Storm (Technical Advisor, Pigs)

The demand for cereal and oil seeds from emerging markets for energy production has placed increased pressure on the global animal feed sector with the rise of raw material costs. To lower feed costs and improve the sustainable use of feed resources for animal production, by-products from the food and bio-fuel industries are increasingly used as feed additives. The main by-product of the dry-grind manufacture of bio-ethanol from cereal grains is distillers’ dried grains containing solubles (DDGS). DDGS is the dried residue remaining after the starch fraction of maize is fermented with yeasts to produce ethanol. Following fermentation, the ethanol is removed by distillation and the remaining fermentation residues are dried. Since DDGS is rich in crude protein, fat, fibre, vitamins, and minerals, it is currently used in aquaculture and livestock feeds. In recent years, DDGS has been used as feedstock in the production of value-added products via microbial fermentation.

This raw material is just one example of many by-products that can be used in livestock feed formulation to lessen the cost of the diet. A limitation in the use of these by-products in animal feed is their high levels of plant cell wall material, primarily non-starch polysaccharides (NSPs), which cannot be broken down by mammalian enzymes. The structural makeup of NSPs frequently prevents them from being degraded by microbial enzymes. Additionally, NSP can bind with other essential nutrients and disrupt digestive processes, decreasing their digestibility and absorption. Pigs are monogastric animals, and since they lack endogenous enzymes that can break down dietary NSPs their ability to absorb nutrients is decreased as a result.

Exogenous enzymes are therefore used to increase pig growth performance through dietary approaches when high-value NSP raw materials are included in the diet composition. These exogenous enzymes include phytase, protease and xylanase:

  • Phytase: Phytic acid, an anti-nutritional compound that can bind to minerals including phosphorus and decrease their availability to pigs, is broken down by phytase enzymes. Adding phytase enzymes to pig diets with a high NSP value can enhance growth performance and lessen environmental pollution. Phytase reduces phosphorus excretion in growing pigs as well as improves nutrient digestibility in pigs. DDGS for example can be used in grower pig diets to substitute some of the maize and soybean meal in the formula without having any negative effects on the pigs’ carcass characteristics or meat quality.
  • Protease: Protease enzymes break down large protein molecules into smaller peptides and amino acids, enhancing pigs’ ability to utilize nitrogen and consequently reduce the nitrogen content in their manure. Protease supplementation helps weaned pigs digest protein better and maintain gut health. Adding protease to a high NSP value diet will improve the digestibility of crude protein and amino acids.
  • Xylanase: Xylanase can lessen the viscosity of digesta in young pigs, reducing diarrhoea incidences. Supplementing high NSP-level pig diets with xylanase can enhance nutrient absorption, boost growth performance and lower feed cost. When exogenous multi-enzyme components including xylanase are added to a diet, reduced gut inflammation in finishing pigs can be observed meaning that the pigs are expending less energy on immune support and more on growth.

These additives can be included in small quantities and make a substantial difference in the commercial pig production industry. Saving costs anywhere we can is crucial in a sustainable future for pig producers in South Africa.

 

Nutrient Requirements of Pigs at Different Life Stages

/in


Ruan Nowers: Tegniese Adviseur, AFGRI Veevoere

Feed is one of the most critical factors in producing high-quality animal protein. As pigs grow, their nutritional needs evolve, necessitating a comprehensive understanding of these changing requirements to optimize growth, health, and productivity. Pigs experience several distinct life stages, each characterized by specific physiological changes that demand tailored nutritional interventions.
Below is an overview of the nutritional requirements of pigs from the suckling stage through to the finisher stage, when pigs are ready for slaughter:

1. Suckling/Creep Stage (0 – 4 Weeks)

During the suckling stage, piglets primarily rely on their mother’s milk, which supplies essential nutrients necessary for early growth. Particularly crucial is colostrum, produced in the first few days postpartum, as it contains antibodies vital for immune protection. It is essential to provide lactating sows with nutrient-dense feed to ensure proper milk production and maintain their body reserves for subsequent breeding cycles. A high-quality lactation diet promotes superior milk production, which directly impacts the strength and growth potential of the piglets, setting the foundation for better feed efficiency in later stages.

Nutritional Components of Sow’s Milk:
Protein: The protein in sow’s milk supports the rapid growth of piglets, thanks to its ideal amino acid profile.
Fat: With a fat content of about 7-8%, sow’s milk provides concentrated energy essential for early developmental needs.
Vitamins and Minerals: While milk provides some vitamins and minerals, supplementation with iron is often necessary to prevent anaemia.
During this stage, providing a highly palatable creep feed helps ease the transition from milk to solid feed as piglets approach the weaner stage.

2. Weaner Stage (3-10 Weeks)

Upon weaning, piglets transition fully to solid feed. This period, known as the nursery stage, is crucial, as the piglets must adapt to a new diet. A nutritionally rich weaner diet is essential for minimizing stress and promoting optimal growth. It is important to ensure that the weaner diets are of high quality, as the pigs’ efficiency in converting feed into muscle declines with age, leading to higher feed conversion ratios (FCR), increased feed costs, and reduced profitability.

Nutritional Components of a Weaner Diet:
Protein: High-quality protein sources (e.g., whey, soybean meal) should be included, with 18 – 20% crude protein to support growth.
Energy: Energy requirements increase as pigs grow, with an emphasis on easily digestible carbohydrates and fats. Maize is often a significant component, making up 50-65% of the diet.
Vitamins and Minerals: Increased levels of vitamins A, D, and E, as well as trace minerals like zinc and copper, support immune function and overall health.

3. Grower Stage (10-16 Weeks)

In the grower stage, pigs experience rapid growth and muscle development. Nutritional strategies during this stage focus on sustaining growth while maintaining feed efficiency. As pigs mature, their protein requirements decrease, necessitating a shift towards more energy-dense diets to support feed conversion. An average daily weight gain of approximately 800 grams is expected during this stage.

Nutritional Components:
Protein: Protein requirements typically decrease to around 15-17% crude protein, with attention paid to maintaining optimal amino acid ratios.
Energy: A balanced energy-to-protein ratio is key, with diets comprising a mixture of grains and protein sources to meet energy needs.
Minerals: Adequate calcium and phosphorus levels are crucial for proper skeletal development, in addition to continued vitamin supplementation.

4. Finisher Stage (16-22 Weeks)

During the finisher stage, the focus shifts to maximizing growth rates and feed efficiency, with the goal of preparing pigs for market. Nutritional management at this stage can significantly influence carcass quality and overall profitability.

Nutritional Components:
Protein: Protein needs decrease further to about 13-15%, with a focus on cost-effective feed ingredients.
Energy: Finishing diets are characterized by higher energy density, with increased fat content (up to 6-8%) to promote weight gain without excessive feed consumption.
Vitamins and Minerals: Ongoing nutrient supplementation ensures optimal health and meat quality. A careful balance of trace minerals is essential for achieving desirable carcass characteristics.

Conclusion
The nutrient requirements of pigs vary significantly across different life stages, driven by growth rates, metabolic demands, and dietary transitions. A deep understanding of these changing requirements enables producers to formulate diets that support health, growth, and productivity. Effective nutritional management can lead to enhanced feed efficiency, lower production costs, and improved welfare for pigs throughout their lifecycle.

References

  1. NRC (National Research Council). (2012). Nutrient Requirements of Swine. 11th rev. ed. Washington, DC: The National Academies Press.
  2. Pahm, A. A., et al. (2008). “Nutritional Management of the Nursery Pig: A Review.” Asian-Australasian Journal of Animal Sciences, 21(10), 1506-1523.
  3. Van Milgen, J., et al. (2008). “Nutritional Requirements of Growing Pigs.” Animal Production Science, 48(3), 315-328.
  4. Stein, H. H., & Shurson, G. C. (2009). “Nutritional Value of Distillers Dried Grains with Solubles for Swine.” Journal of Animal Science, 87(5), 1483-1491. This overview provides insights into the dynamic nutritional needs of pigs at each life stage, emphasizing the importance of tailored feeding strategies to enhance growth and production outcomes.

AFGRI Pig feeds at SAPPO

/in

AFGRI Pig Feeds made a welcome impression with their stand at the SAPPO Symposium, hosted by the South African Pork Producers Organisation on the 5th and 6th of September. All the major role players in the pork industry were gathered at this prestigious event that marked the confidence of an industry on the rise. The total tonnage of pork produced this year was at a 1000 ton higher than in 2016. This is in spite of the biggest drought recorded in 45 years and thereby underpinning the trend that the per capita consumption per person per year is increasing. Unlike the poultry industry that is in a declining phase, the pig industry is expanding year on year and this trend is likely to continue for the next 3 to 5 years.The optimistic atmosphere was underscored by a well-planned agenda on current and relevant topics, commencing on day one with the theme: “Plan Around the Obstacles”, with prominent figures in the industry attending this exciting day’s programme. The theme for day two was “Let’s Talk Pork”, presented by various international and local speakers. One of the favourite speakers was Prof Roland Schulze, Senior Research Associate at the University of KZN, with his topic: “Challenges within the South African pork industry as we lead into a future climate”.

1. Dr Crots in action, passionately discussing technical details with a visitor. 
2. Left to right: AFGRI Pig Feed Team: Willem Miller, Dr. Franscois Crots, Liezel van Bergen, Jan Steenkamp, Jacques Cloete and Mario Marais.
3. The AFGRI Pig Feed exhibition stand at SAPPO.
4. Nothing like a cappuccino to start off business talks.

AFGRI Pig’s dynamic team of technical advisors, led by Dr. Franscois Crots, attended to the delegates’ questions and enquiries in their fresh professional look – dressed in brand new AFGRI lounge shirts, the team received numerous compliments on their polished image and professional stand.

Farmers and delegates were welcomed at AFGRI’s stand with freshly brewed cappuccinos and a relaxed atmosphere perfect for business discussions. The AFGRI Pig Technical Team engaged in many in-depth discussions about pork productions and feed formulations.

The symposium closed on a heartening note – SAPPO’s newly appointed CEO, Johann Kotzé, proclaimed that since food security is a burning issue not only in South Africa but worldwide, one of SAPPO’s first steps toward procuring food security would be to promote pork production in South Africa by 45% over the next five years. Although not an easy task, given a variety of economic constraints, it is achievable with a dedicated strategic plan in place.