Alternative Feed Ingredients For Swine Rations
Alternative Feed Ingredients for Swine RationsIntroductionIncreasing feed grain and supplement costs, along with the potential for feed grain inventories to be completelydepleted due to increased demand, are significant issues for producers in the pork industry. Feed costs havehistorically represented 65 percent-75 percent of the variable costs of swine production and are even more nowfor many producers. As a result, feed costs play a major role in determining the profitability of a swineenterprise.While corn and soybean meal have been industry standards for supplying energy and protein, there are manysuitable alternatives that meet nutritional requirements while reducing the cost of the ration and these may beincluded 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 ration. Grains such as corn, barley, wheat andoats have traditionally supplied energy, while protein has come from meals produced from oilseeds such assoybeansPrice relationships vary greatly depending on seasonal variability, global and local markets. Pork producersmust be able to evaluate the cost effectiveness and nutritional value of various feed ingredients in order tosupply a nutritionally-balanced diet at a minimal cost.Least-cost computer ration formulation programs are available to design rations that meet minimal nutritionalrequirements for the least cost. Feed manufacturers and producers should use these programs effectively topurchase and maintain inventories of ingredients. Many producers do not have the storage or processingfacilities to include a large number of ingredients in the ration.Many alternative feeds potentially cost effective and useful in swine rations are produced by the industriesinvolved in grain milling, baking, brewing, distilling, packing and rendering, fruit and vegetable, vegetable oil,milk, egg and poultry processing. By-products from these industries are regularly used in manufactured feed toprovide required nutrients at a reduced cost.Many of the by-products from these processes can readily substitute for a portion of the energy or proteinsupply 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, storagelife, and age of the pig for which the feed is intended.CostCost is one of the most difficult factors to determine when considering the use of alternative feeds. A producermust take into account the amount of nutrients supplied by the replacement feed. This can be extremely difficultsince most feeds cannot be directly compared due to nutrient variability. As a result, relative values are oftenused for comparison purposes. However, note that the ultimate cost of any ration change must also considerother factors such as transportation, special processing needs and storage. This is particularly important whenevaluating high moisture products such as liquid whey, distillers grains and high moisture corn. The value ofalternative feeds should be primarily based on their actual nutrient contribution to the ration with regard todigestibility and cost. Historically, rations were least cost balanced based on protein levels because protein wasthe most expensive primary ingredient. However, in many current economic environments, energy may now bemore expensive per unit than protein. Rations should be reformulated to recognize this scenario andreformulated often as feed ingredient costs change.
Relative ValueThe relative value of a feed ingredient is used to compare the value of that feed to the price of the industrystandard energy and protein supplying ingredients delivered to the farm. Table 1, Nutrient Composition andSuggested Maximum Inclusion Rates of Alternative Feed Ingredients for Swine, lists relative values of feedswhen compared to corn or soybean meal. They reflect the value of the ingredient as it relates to the three mostexpensive nutrients in a swine ration - energy, lysine and phosphorus. Note that these relative values do notconsider the suggested limits on inclusion rates that are listed. The values are based purely on a comparisonbetween the nutrient levels in the alternative feed and the nutrient standards - corn, soybean meal and dicalciumphosphate - and their respective costs.Table 1. Nutrient Composition and Suggested Maximum InclusionFeed IngredientDry Matter( percent)Dry Matter BasisDEProteinkcal/kg ( percent)LysinepercentSuggested Maximum** Inclusion Rate( percent of Total Diet)Grower/ FinisherRelative Value(Compared to.)Nursing/Dry SowsEnergy FeedsCornAlfalfa Meal92198918.50.8010NR/6080 90Bakery Waste, dried91433011.90.304010100 110Barley89342712.70.46808095 105Beet Pulp, dried9131489.50.57101090 100Brewer's Grains, dried92228328.81.171010110 120Corn8939619.30.298080100Corn, high moisture7239619.30.29404080 90Corn Distillers, dried grains with solubles93344129.80.672040100-110Corn Distillers, dried solubles92361429.00.8920?135 145Corn Gluten Feed90332223.90.70255/90110 130Corn Gluten Meal90469466.91.1355150 160Corn Hominy90372811.40.428080100 110Fats and oils10080000.00.0066175 210Flax90340037.31.3855150 155Oats89311212.90.45202085 90Oats, hulless86404719.90.559595110 115Potato Chips9058337.20.3425/1025125 150Rye88371613.40.4340/77NR/25100 105Sucrose9938330.00.0033?85 95Sorghum8933809.20.22808095 98Soybean Hulls89102514.00.98103060 70Triticale90368913.90.43772590 105Wheat, hard red spring88386416.00.438080105 115Wheat, soft white winter89382013.30.378080100 105Wheat Bran89271917.60.721015110 120Wheat Middlings89345517.90.644040110 130Wheat Shorts88339218.20.804040120 125Whey, dried96347412.60.941510130 140
Whey, liquid7357112.91.1730?Protein Feeds140 150Soybean MealBeans, cull84360026.41.45121255 65Brewer's Grains, dried92228328.81.17101040 50Canola Meal90320639.62.31151575 85Corn Distillers, dried grains with solubles93344129.80.67204045 55Corn Distillers, dried solubles92361429.00.8920?55 60Corn Gluten Feed90332223.90.70255/9045 55Corn Gluten Meal90469466.91.135555 70Fababeans87373029.21.86201065 75Fish Meal, menhaden92409867.75.2355160 170Flax90340037.31.385560 65Lupins, sweet white89387639.21.73202070 80Meat Meal94286757.43.2755120 130Meat and Bone Meal94244051.52.517.57.5120 130Milk, skim (dried)96414636.02.981010100 110Milk, whole (dried)88566727.52.501010100 105Peas89386025.61.6920/354065 75Soybean Meal, 44 percent89392149.23.183535100Soybean Meal, 48 percent90409452.83.363535100 105Soybeans, roasted90460039.12.47102590 100Sunflower meal90201026.81.01201050 60NR not recommended? not enough information for a recommendation to be made** Rates up to and including the maximum can be usedProtein QualityProtein quality refers to the amino acid content of the feed ingredient. Since lysine is the most limiting essentialamino acid in corn-soybean meal based rations, it is important to consider lysine when valuing replacementfeeds. For example, corn gluten and wheat contain a high level of protein relative to the amount of lysine. If aration was prepared with these ingredients based solely on the protein concentration, the pigs would not beprovided with sufficient lysine to support optimum performance. As a result, rations for swine should bebalanced according to the level of lysine instead of crude protein.Nutrient Availability (Digestibility)Nutrient availability, or digestibility, is the extent to which a nutrient can be used by a pig. A feed such asalfalfa meal may be relatively high in protein but this protein is not available to the pig due to the high fibercontent of the feed.Anti-Nutritional FactorAnti-nutritional factors are factors in a feed ingredient that interfere with nutrient digestibility. These mayinclude trypsin inhibitors, tannins, lectins or glucosinolates. For example, raw whole soybeans contain a trypsin
inhibitor. As a result, they must be heat-processed or they will cause a decrease in performance due to decreasedprotein digestibility and absorption.PalatabilityPalatability is the term used to describe the extent to which a pig likes to eat a feed ingredient or ration. As pigsgrow older, flavor preferences change, just as they do in humans. Pigs, in fact, have more taste buds thanhumans (15,000 vs 9,000) so flavors, or off-flavors, can have an impact on what feed alternatives are feasible.In pig rations, for example, dried whole milk is very palatable while triticale has poor palatability at highinclusion levels.Inclusion RateInclusion rate will vary for ingredients depending on palatability, nutrient availability, protein quality, nutrientinterrelationship, and the method of processing and feeding. The maximum inclusion rates in Table 1 vary foreach class of pig and are based on limiting factors. If the ingredient is fed above the maximum suggestedinclusion rate, animal performance and pork quality can be compromised. Table 2, Factors Affecting InclusionRate of Alternative Feed Ingredients for Swine, lists specific feed ingredients and the corresponding factors thatwill limit their inclusion in a swine ration.Table 2. Factors Affecting Inclusion Rate of Alternative Feed Ingredients for SwineFeed IngredientAlfalfa MealFactors Affecting Inclusion Rate High fiber contentLow energyGood source of carotene and B vitaminsLow digestibilityPoor palatability.Ease ofStorage/Handling110It is not recommended that alfalfa meal is fed to nursery or grower pigs orlactating sows due to excess crude fiber and low energy concentration. Limitedlevels of alfalfa meal could be fed to finishing pigs. Alfalfa meal is best suitedfor gestating sow rations and up to 60 percent of the diet could be supplied byalfalfa meal depending on the economic viability. Bakery Waste,dried Variable in nutrient content depending on the proportion of bread, cakes,dough, tarts or piesHigh in energySimilar to corn in protein and lysine contentSalt content can be high.25Diets including bakery waste usually require additional protein for most pigclasses, but typically should not produce negative effects on growth or carcassmerit compared to corn.Barley Higher fiberLower digestibility than cornTest weight and nutrient profile vary more than corn.Whilemillionsofpigsarefedannuallyonbarley- ‐baseddiets,thereisgreat100
ograms.Barleycanbetwo- ‐rowedorsix- tes,feedintake,andfeedefficiency.Two- ntthansix- isparticularlywellsuitedingrowing- ingfactorandpigsareabletoperformaswellasoncorn- ets.Eventhoughthebarley- ‐baseddietsarelowerinenergythancorn- alprofile).Beans, cullBeet Pulp, dried Significant anti-nutritional factors - must be heat treated to feed to pigsExtrusion or steaming is the most effective heat treatmentLow in palatability particularly in nursery and growers.80 High fiber contentLow digestibilityActs as a laxative.20Dried beet pulp is a palatable alternative to grain, particularly for finish pigs andgestating sows. Pig performance and carcass quality is usually not negativelyaffected in rations with up to 20 percent dried beet pulp.Brewer's Grains,driedCanola Meal High fiber contentLow energyLow lysineSource of B vitamins25 Higher fiber than soybean mealLess palatable to younger pigsAnti-nutritional factors.90Canola meal is the by-product of vegetable oil processing from canola. Because itis well adapted to cool season growing conditions, canola is produced primarilyin Canada and the northern states. Its oil contains a high level of unsaturated fats,and production is expanding throughout the United States. Canola meal averagesbetween 35 and 40 percent crude protein and has less lysine but more sulfurcontaining amino acids than soybean meal. Some older varieties of canola(rapeseed) contain high levels of a toxic compound, glucosinolate, which effectsthyroid functioning. However, new cultivars of low-glucosinolate rapeseed ( 1mg/g) have been developed and are commonly referred to as canola meal to
distinguish it from the older varieties of high-glucosinolate rapeseed. It is notadvisable to feed meals from the cultivars of high glucosinolate rapeseed.Reduced palatability, high fiber, and low digestible energy have been causes ofslightly poorer performance of pigs fed diets containing canola meal.CornCorn, highmoisture High energyLow lysineHigh digestibilityPalatable100 Higher moisture content (28 percent vs 15 percent for dry)Low lysineDiet should be balanced on a dry matter basis.Rapid feeding is required or molding and spoilage of the mixed feed willoccur due to moisture content of complete feed.5 High fiberHigh fatLow lysine50When fed to livestock, the impact of DDGS on growth performance has beenCorn Distillers,inconsistent due to product variability in drying methods, levels of residualdried grains withsugars, or grain quality with respect to batch-to-batch variation. It has beensolublestheorized that variation in DDGS palatability between sources can influenceperformance. Dried distillers grain with solubles also has been shown to impactcarcass quality and characteristics when fed to grow-finish pigs. Specifically,feeding DDGS has been shown to reduce percent yield and carcass weight,increase carcass fat softness, and reduce belly firmness. Excellent source of B vitaminsBetter balance of amino acids than other distillers productsMost desirable of the distillers products for swine40Corn Distillers,dried solublesLow lysineHigh fiberLow energyVariable nutrient contentUnpalatableBulky50Corn GlutenFeed Low lysineLow fiber contentVariable nutrient content50Corn GlutenMeal Slightly higher fiber and protein than corn80Corn HominyFaba beansCorn hominy feed is a mixture of corn bran, corn germ, and part of the starchyportion of either white or yellow corn kernels, or a mixture thereof. Corn hominyfeed has feeding characteristics similar to corn grain and is very palatable. High fiber content80
Fats and oils Anti-nutritional factors in some varietiesLow vitamin content Moisture should not exceed 1 percent, impurities 0.5 percent,unsaponifiable material 1 percent, and total MIU 2.5 percent.Total fatty acids should be at least 90 percent while free fatty acids shouldbe no greater than 15 percent.Initial peroxide value provides an indication of rancidity potential andshould be below 5 meq (milliequivalents).10Variable nutrient content depending on the sourceHigh in lysine, methionine, calcium and phosphorusHigh inclusion can result in fishy flavor in pork.50 Fish elect tsintheUnitedStates35 Because flax is high in oil (35 percent) it is considered an excellentenergy as well as protein (37 percent) in livestock rations.Flax oil are used to increase energy density, reduce dust, eliminate finesand to aid in processing, such as pelleting.Flax is rich in omega-3 fatty acids and lignans.High fiber contentAnti-nutritional factorsLow availability of lysine50Lupins, sweetwhite High in lysine, calcium and phosphorusVariable protein quantity and qualityLower digestibility and availability of protein than soybean meal50Meat Meal Excellent source of calcium and phosphorus.Often very low in tryptophan and methionine.50 FlaxMeat and BoneMealMilk, skim orwhole (dried) Because there is considerable variation in the type and quality of the rawmaterials used, there is potential for greater variation in the quality of meat andbone meal. Excessive heating during the processing of meat and bone meal mayalso decrease its digestibility and value as a protein source. High quality proteinVery palatableHighly digestibleHigh lysine contentExpensive5
OatsOats, hullessHigh fiberLow energy.90Oats can be an effective addition to swine diets, but there are limits on theamount that can be fed. Although oats are very palatable, they have more fibercontent and lower energy density relative to corn and other small grains. The highcrude fiber content makes oats desirable for gestating sow diets where limitingenergy intake is beneficial for maintaining reproductive health. Oats maycompose up to 90 percent of the diet in this situation. Small pigs and lactatingsows have difficulty consuming enough feed to meet their energy requirementswhen oats are more than 5 percent of the diet. However, high-test weight oats(greater than 36 lb/bu) can be used for up to 5 percent of the diet for weanlingpigs and 15 percent for lactating sows. Oats can compose up to 20 to 40 percentof the diet of growing finishing swine. A study in deep-bedded hoop barns atIowa State University found no differences in animal performance or carcassmeasurements when oats replaced 20 and 40 percent of the corn in a swinefinishing diet. Oats are often added to swine diets for reasons other than energy.At 5 to 15 percent of the diet, oats can help minimize diarrhea problems commonin recently weaned and small feeder pigs. Oats can also protect againstconstipation in sows and ulcers in growing pigs. Oats should be finely ground toprevent the pigs from separating out the hulls. Lower fiber and higher energy then regular oatsVery palatableVariable protein contentTypically too expensive to use routinely in swine diets.100 Good source of lysineRelatively low in methionine and tryptophan.Relatively high concentration of energy because of the high concentrationof starch.100PeasLike raw soybeans, field peas contain the anti-nutritional factor, trypsin inhibitor.The trypsin inhibitor concentration can be deactivated by heating, but it is usuallyin low enough concentrations not to worry about in diet formulation.Potato ChipsRye High energyContain considerable vegetable fat taken up in cooking20 Similar to wheat in nutrient contentSusceptible to ergot contaminationAnti-nutritional factorsDusty and unpalatable if ground too finely.100Rye acreage harvested for grain production in North America is fairly smallrelative to barley, oats, and wheat. Rye is most commonly grown for bread andwhiskey production with a small amount fed to livestock. Rye’s market potentialis limited by the perception that it contains toxic factors that reduce its nutritivevalue. While some reasons for this discrimination are valid, many are unfounded.Rye is particularly susceptible to ergot infection, which is a major concern withfrequent rainfall during spring and early summer. If rye is to be included in the
diet of sows it must be ergot-free.Since these conditions are prevalent in mostcorn growing regions, extreme caution should be used when feeding ryeproduced in these
Whey, liquid 7 3571 12.9 1.17 30 ? 140 150 Protein Feeds Soybean Meal Beans, cull 84 3600 26.4 1.45 12 12 55 65
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