Day 2 of Asian Agribiz’s Pig Feed Quality Conference addressed ‘Nutritional strategies to build a robust pig’, to help pig producers achieve profitability. Below are some highlights by HA THU and ZAHRAH IMTIAZ.
Having the right fiber content is crucial for sows
Sows fed with higher levels of total dietary fiber (TDF) will result in higher productivity during the gestation period. It also helps maintain the body condition scores of the sows. Gustavo Cordero, Global Swine Technical Manager at AB Vista, said an increase of 400g/day in TDF and 50-60g/day in soluble dietary fiber in the gestation period resulted in better weaning weights, more pigs weaned, higher pigs weaned weight, and higher lactation intake.
Higher digestible fiber means higher sow productivity
Fiber, despite its antinutritional factors, must be included in the sow diet to maintain normal function in the digestive tract and the hindgut microbiome. However, pigs need digestible fiber to increase the gut microbiome in their intestine. Dr Cordero said using a stimbiotic (Signis), a new concept to stimulate the fiber fermentation process, is an effective solution to increase fiber digestion in the lower gut. He said Signis supplementation has been shown to improve the total born and live born, and reduce stillborn, and post-weaning and sow mortality. “With higher feed costs, every kg of meat gained is even more important,” said Dr Cordero.
GAA supplementation can bring down feed costs
Guanidinoacetic acid (GAA) is a good way of improving pig metabolism, which can help lower feed costs, said Balachandar Jayaraman, Research Manager Swine at Evonik (SEA). He said feed ingredient costs will likely continue rising, so producers must maximize energy use. GAA is an immediate precursor to creatine, which is responsible for efficient energy metabolism in the animal. “GAA supplementation has been shown to improve feed utilization through better metabolism,” Dr Jayaraman said.
Introducing GAA in pig diets can improve meat quality
Research conducted on GAA supplementation on pig diets shows it significantly improved meat quality, feed performance, and carcass traits. Dr Jayaraman explained that supplementation of GAA at 0.08% and 0.12% showed significant growth performance compared to the control group. A higher level of GAA supplementation also significantly improved grain:feed ratio. Carcass with GAA supplementation also had leaner meat, was less yellow, and had reduced backfat thickness. Overall growing pigs with GAA supplementation showed better growth performance than the control.