Pig Feeding

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PIGS FEEDING

Members:
Gabriel Cruz
vanessa maziar
Paola Andrea montero
Nereid viracoty
Rosio aparicio chavez
Introduction :
The pig is today among the most efficient meat-producing animals.
as a great precooked, short reproductive cycle with great nutrient transforming capacity.
The nutritional value of pork marks it as one of the most complete foods to satisfy the needs
of man and its consumption could with t
mana des to d
intellectuals.
NUTRITIONAL VALUE OF MEAT

o COMPARISON TABLE:
pig digestive system
INGREDIENTS USED IN FEEDING PIGS

oThe ingredients for the preparation of balanced foods can be divided


into four categories, which are:
L energy sources.
L of protein.
L for vitamins.
L Minerals.
1 Energy sources
The most used energy sources for pig feeding are corn, fats and/or oils and agroindustrial byproducts.
Corn is the main source of energy. It contains digestible and metabolizable energy levels of 3.5 and 3.3
Mcal/kg, respectively.
Corn has low levels of protein (7.5 to 8.5%).
□ It is deficient in lysine (0.22 to 0.25%).
calcium (0.03 to 0.05%).
□ usable phosphorus (0.08 to 0.10%).

Energy sources

Foods that can be used as a source of energy are


mainly cereal grains: white or yellow corn, sorghum, rice, wheat,
barley or quinoa.

You can also use by-products such as: wheat bran, cooked
potatoes, ripe banana, cane molasses.
Protein content of cereal grains and legumes
FATS AND OILS
t Fats and oils constitute a concentrated source of energy that is
o
t The objective is to keep the pig cooler internally and in the feed for piglets and lactating
sows, to increase the efficiency of feed utilization and increase milk production, avoiding
o body wear and tear on the lactating sow, which greatly affects reproductive performance. .
It should be used in all diets of pigs in warm areas.

t SOY E
o
t AFRICAN PALM EITE.
o
t CHICKEN FAT
o
AGROINDUSTRIAL BYPRODUCTS
. Among the main ones we find the following byproducts:
rice, wheat and sugar cane.
There are also so-called high-moisture energy sources where bananas and cassava are the main sources
used.
. Semolina contains higher levels of protein (12-13%), lysine (0.50%) and methionine (0.20%) than
corn.

1-'e

«14
or II. 2 Sources of Protein
L There are two types of protein sources used in the production of balanced feed for pigs.
L Protein sources of plant origin, which mainly include: Soy flour.
- The other category of protein sources are those of animal origin, which include fish meals, meat and
bone meal, milk by-products, porcine plasma, blood cells and rarely poultry by-products.
3 SOURCES OF VITAMINS AND
MINERALS
o Sources of vitamins and trace minerals are added to foods in the form of premixes, alone or
together.
L In the case of calcium and phosphorus sources, mono- and dicalcium phosphates are used.
L monocalcium phosphate which has 21% phosphorus and 16% calcium
L monocalcium phosphate which has 21% phosphorus and 16% calcium
L The chlorine and sodium level is satisfied using salt. The levels depend on the production stage
and the content of the raw materials (fish meal, dairy by-products, etc.).

L Non-nutritional additives that include productive yield improvers (growth promoters, antibiotics,
probiotics), feed quality improvers (fungal inhibitors, sequestrants, enzymes, yeasts,
antioxidants) and feed quality improvers. the channel that include beta-adrenogenic agonists and
growth hormone.
Feeding
Technique in stages
Category Age in days Food
Live Weight Daily food in Consumed Category % Protein in
in Pounds pounds lbs. food

Breed or suck 1 -42 2-25 At will 21 More 20

Growth 42-77 25-55 1.5-2 55 16-18

Development 77-125 55-125 3-5 250 14-16

Fattening 125-200 125 - 200 5-6 350 13-14


MAIN MARKETS
The main markets for pork consumption are in LA PAZ, SANTA CRUZ AND CHUQUISACA
As well as on the other hand, they receive pork from authorized brand company distributors
distributed in refrigerated carts.
SATA CRUZ 30%
BENI 5%
PANDO 1%
CHUQUISACA 22%

□ LA PEACE 14%
COCHABAMBA 9%
□ ORURO 1%
□ POTOSI 7%
RATE 11%


THANKS

T
O

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