Swine Grist
A PERIODIC NEWSLETTER PRODUCED BY FORTIFIED NUTRITION LTD. VOLUME 9, ISSUE 4 | WINTER 2022
Dear Friends, As Christmas quickly approaches all of the Grand Valley Fortifiers family members want to wish you and your family members a very blessed Christmas! Across the provinces and across the country, we had a very “interesting” growing season and thereby variable harvest in terms of quality and in terms of yield. In these days of expensive feed costs and regionally sparse and/or poor quality forages, we have included a number of articles centred around getting the most out of your feed/forages. With tight margins throughout the industry, formulators, feed specialists, and operators all need to think “precision feeding and management” and work closely together to capture as many savings and efficiencies as possible. I trust that the information that is shared within this edition of the Swine Grist will bring opportunities for improvement top of mind and will result in more investigation and discussion with your Swine Specialist and Nutritionist. As we near the end of 2022, I and all at the GVF group of companies family members are thankful for the opportunity to work so closely together with so many of Canada’s amazing Swine producers across this wonderful country. We count this a privilege and hold these relationships – many of which have existed for decades – as a rich blessing. Blessings on you, yours and your Swine operation in 2023! Sincerely, Ian Ross, President & CEO
IMPROVING FEED INTAKE OF LACTATING SOWS AND GILTS
by: DR. SAMUEL WAITITU Monogastric Nutrition, Fortified Nutrition Ltd.
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think that all Swine Nutritionists agree that the most challenging and dynamic feeding phase in swine production is the feeding of the lactating sow. Common challenges exist across most farms, but the causes may vary widely. Some challenges are often unique to individual sows or a small percentage of the sow herd, but are often reported as a general problem with the entire sow herd. During lactation, the most commonly reported challenges are: (a) constipation, (b) rectal prolapses, (c) loss of sow body condition, (d) low milk yield, (e) slow piglet growth (leading to low weaning weights), (f ) low piglet survival (high preweaning mortality), (g) longer days of return to estrus after weaning, (h) reduced reproductive performance of gilts in the second parity, and (i) sows “going off-feed” in mid to late lactation. My intention in this article is not to regurgitate a list of dos and don’ts that is common knowledge to lactating sow management. Instead, I desire to stimulate our thinking to question our most common practices in feeding lactating sows. Hopefully, this can be a scaffolding to climb on as we seek to understand why traditional practices we currently employ in the feeding and care of lactating sows keep crushing on us with distasteful results. To begin with, it is imperative to remember that gestation and lactation involve complicated biological systems and changes that are highly regulated by hormones. Appetite is not influenced by hunger; it is controlled by hormones! Therefore, when a sow “goes off-feed”, don’t panic, don’t blame the feed, don’t call the vet as she may not be sick, rather she may just have “got the blues” by a sudden drop or rise of certain hormones which also trigger loss of appetite. Like humans, it is worth noting that individual Samuel Waititu, Ph.D. | Saymore Ndou, Ph.D. Monogastric Nutritionists AB/SK: 1-866-610-5770 | MB: 1-866-626-3933 fortifiednutritionltd.com
differences exist between sows/gilts, hence, each one may have a unique response to the stimuli elicited from the environment and their biological systems. My advice is this, before you change feed or a feeding strategy that affects the entire herd, please establish that the challenge is widespread in the entire sow herd.
Have you ever heard the expression, as greedy as a pig? Then is it not strange to walk through the lactation room and see a 400 lb sow that fails to eat 4 lb of feed a day? The primary reasons we desire to see higher voluntary feed intake in lactating sows is to enhance piglet growth and survivability, lower sow body condition loss and have a problem-free breeding. I know it almost sounds paradoxical to say that the practice of overfeeding sows pre-farrow and in early lactation could directly or indirectly be the reason the sows “go off-feed” or fail to produce milk (agalactia). Looking at figure 1 and 2 as examples, I would like to remind you that all breeders advocate for a step-up feed curve after farrowing targeting for a peak in feed intake from around day 10 to 14. Unfortunately, Ian Ross, President & CEO | David Ross, VP & CMO Martin Clunies, Ph.D. | Tom Reidy | Tanka Khanal, Ph.D. Adam Totafurno | Youngji Rho, Ph.D., Monogastric Nutritionists Curtis Ebanks, Layout Editor
most producers see their sows “crush” on feed between day 10 to 14 into lactation, a time where milk production is supposed to have also peaked, and they wonder why?
Figure 1. Hypor Libra sow estimated feed intake (Source: Hypor Libra Feeding Manual)
Average daily feed allowance (kg/day)
Aim for feed allowance Minimum feed allowance
Recommended level for best performing sows Recommended level for sows performing below average
10 9 8 7 6 5 4 3 2 0
2
7
14
16
18
21
28
35
Day of Lactation
Figure 2. DanBred sow estimated feed intake (Source: DanBred Feeding Manual).
Overfeeding sows pre-farrow and in early lactation is counterproductive. It not only explodes your feed budget but also contributes to agalactia which may result in higher preweaning mortality and lighter weaning weights. Overfeeding sows around farrowing results in excessive colostrum/milk production. When the volume of milk secreted exceeds the amount removed by the suckling piglets, pressure builds up in the udder and results in tissue damage and pain that limits milk production. This is not mastitis (caused by bacteria), it is called agalactia. This tissue damage if unchecked leads to increased production of endotoxins within the mammary glands resulting in inflammation evidenced by a high body temperature and loss of appetite. In fact, the udder feels hard and hot to touch, and is very painful to the sow such that it will lay on its teats to keep piglets away. If this inflammation is not controlled, the tissue damage will totally incapacitate the udder during that lactation period. I have always joked with producers saying, “don’t be too nice with feed towards the ‘ladies’ around lactation, lest you hurt the ‘babies’, you better practice some tough love”. Although writing is not my hobby, in dealing with such a crucial topic, I am tempted to say let’s meet in the next publication as we try to politely unravel the mystery behind pigs without greed. Until then, all of us at the FNL nutrition desk sincerely wish you a Merry Christmas and a Happy New Year.
livestock production limiting animal rights agenda, all of us who proudly participate in the production of meat, milk and eggs need to “read past the headlines” and become more knowledgeable and communicative about all the positive impacts of livestock production on food, and more importantly, digestible protein security, as well as the efficiency gains and yes, even positive impacts of livestock on the environment. Over the past several months, by attending webinars, reading scientific articles and collaborating with industry partners around the world, we are increasingly aware of the significant need for the increased production of meat, milk and eggs for a growing population that is often deficient in their daily requirement of digestible protein. We are increasingly confident that when science catches up with creation, the importance of range land, crop production and woodlots to carbon sequestration and the upcycling of raw materials that are inedible to humans as well as the upcycling of human food waste into meat, milk and eggs will become readily apparent. “The world is hyper-focused on emissions without also considering sequestration, and agriculture is essentially the only industry that has carbon capture as its central function.”1 One key source of information on this topic has been through Livestock Research and Innovation Corp (LRIC) who hosted a Horizons Series webinar in September, featuring Dr. Vaughn Holder from Alltech. The following is a significant portion of the White Paper that was published by LRIC following this 45 minute webinar. To read the entire White Paper or to view the webinar, please visit: livestockresearch.ca/white_papers and look for Livestock and Society.
Why it matters to the Ontario Livestock industry:
Society is changing at an incredibly rapid pace. Industries and supply chains have been forced to become more flexible as a global pandemic, war in Ukraine and Russia, and a diminishing work force have challenged these systems. In the next 30 years an influx in population of about 2 to 3 billion will become the new reality. The population will be much wealthier with a higher quality of life than ever before. Trends in protein consumption indicate that wealthier populations intake higher amounts of protein (Moughan, 2021). Protein production will have to adapt to its changing consumer demographic and needs. Approximately 4% of the earth’s surface is appropriate for crop cultivation (Rotz et al., 2019).
THE IMPORTANCE OF LIVESTOCK FOR OUR WORLD
by: IAN ROSS President & CEO, GVF Group of Companies
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ith the negative press that the livestock industry is attracting due to its alleged net negative impacts on the environment as well as the
Earth’s surface pie chart. Courtesy of Peter Ballerstedt.
Swine Grist Climate change is present and looming. As a result, food production is more challenging for the future as resources such as water and arable land, become scarcer. If the future is to be fully food secure, we must consider all options for producing high quality protein to feed the population as the removal of animal agriculture would create a massive protein deficit that cannot be overcome by growing crops due to the limitation on available arable land.
What can livestock farmers do?
Eighty-six percent of global livestock feed is classified as inedible to humans (Moughan, 2021). Livestock, especially ruminants, can convert human-inedible raw materials into high quality food (particularly protein) for people. That food has unparalleled nutritional density (Mottet et al., 2017). The Ontario Livestock Industry has an opportunity to change the negative viewpoints on animal agriculture and educate consumers, media, and the public on why Ontario livestock production is highly valued and should be encouraged. This message is important for consumers to understand as we transition into a world with a higher population and limited resources. Reviews done regarding protein digestibility and amino acid composition comparing animal proteins to animal-free proteins are great sources of information outlining the benefits from animal protein that cannot be achieved artificially. Relaying this information to the sources criticizing animal protein is important for the Ontario livestock Industry in order to get facts into the foreground.
inherently wrong with that, we should not consider these to be a part of global protein supply, as those nutrients could have been consumed directly in the form of the crops used to make them. Even the lab grown meats will need to be “fed” with existing amino acids from our existing supply, meaning that there is zero net contribution to global protein security from such products. A robust conversation of the future protein security of the world must focus on maximizing the efficient use of the resources that we have, to produce protein, and to do so without unintended social, cultural, and environmental consequences.
Research Gaps
Much of the anti-livestock sentiment in mainstream conversation is associated with the idea that livestock are bad for the environment. Critics focus very heavily on the emissions and pollution side of the equation, and very little on the effects of livestock on nutrient cycling through the environment and even carbon sequestration. We need to commit to understanding the role of livestock in ecosystems to quantify its effects on the environment. 1
Dr. Vaughn Holder, Research Project Manager, in Beef Nutrition at Alltech.
SWINE ECONOMICS AND HOW TO IMPROVE YOUR BOTTOM LINE!
by: KEN VANDERHEYDEN Monogastric Specialist, Grand Valley Fortifiers Adopting regenerative practices (see white paper on Regenerative Agriculture) has extensive benefits regarding the climate crisis. Regenerative techniques have many benefits, the most valued is the ability for carbon sequestration via multi-species grazing systems. Not only do regenerative techniques like rotational grazing create a carbon sink, but techniques in the regenerative model can also improve soil health, prevent drought and floods, decrease nitrogen runoff, improve water quality, create biodiversity, and manage pests (LaCanne & Lundgren, 2018). Regenerative practices have proven themselves and will become the new common practice to offset emissions in the agricultural industry. Improving degraded land is critical for maintaining and increasing livestock and food production. Food security depends on healthy and resilient systems.
Cultural Change/ Challenges
Many of these new proteins which companies like Impossible Foods Inc and Beyond Meat, are simply repackaging existing nutrients into plant-based meats, milks, and similar products. While there is nothing
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e are in a new era of skyrocketing inflation rates and we are all vulnerable, including our farm production enterprises. How are we going to address these new highs in fuel, crop inputs, and feed commodity prices? I suggest we focus on the things we have some control over starting with feed management.
Corn
$ 360 /tonne
625 kg
$ 225
Soymeal
$ 720 /tonne
150 kg
$ 108
DDGS
$ 380 /tonne
200 kg
$ 76
Premix
$ 1500 /tonne
25 kg
$ 37.5 $ 446.5
A 130 kg hog gains 105 kg x 2.70 feed conversion 285 kg feed x $446.50 = $127.25
for tifiednutritionltd.com
Let’s drop the feed conversion to 2.6 x 105 kg x $446.50 = $121.90. A difference of $5.35 /hog How do we capture some of this $5.35 /hog and in some cases, more? Feeder management is a good place to start. A four hole double sided feeder @ 3 turns /year will finish 300 market hogs. 300 x $127.25 = $38,1750 of feed per year through each grower/finisher feeder.
Cleaning and disinfecting are crucial in controlling bacteria and viruses. To reduce wash time and break through the biofilm or grease layer, use a degreaser such as Topfoam with cold water. After applying a layer of foam, let sit for 30 minutes then pressure wash. Add a coating of disinfectant like Megades Novo to all surfaces to finalize the wash. Now that harvest is mostly behind us, take some time to review the small things that can add up to valuable savings and improve your operation’s profitability. Have a great 2023!
Feeder settings with 1/3 pan floor showing and 2/3 pan floor with feed covering is ideal. Full feeders allow pigs to drag feed out and into the gutter. Too little feed equals slower growth and more maintenance feed required. Poor feeder management and maintenance is an insipid profit robber.
2022
Dear Friends
20 2 2
AND NEW YEAR’S SCHEDULE
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ensure you don’tTUE run out. WED Order early toMON
DEC. 26/27 MONDAYDEC. 28 TUESDAYJAN. 02 MONDAY JAN. 03, 2023 TUESDAY CLOSED
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Feed grind of 500 -700 microns is ideal. This would be a 1/8 to 5/32 inch Thank you forholes your and business screen. Make sure there are no kernels getting through wear.in 2022. Particle size testing can help with this.
DEC. 27
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Maintain cement pads to prevent pitting, deterioration, and protruding stones, offering a comfortable step to prolong feeding time. When shipping hogs, know your ideal shipping weight. Ideal weights produce optimum fat <18 mm, muscle of >68 mm , lean >61 mm to maximize index and lean premiums. Consider subscribing to our Profit Finder program which provides weekly shipping data analysis in an easy to view dash board report.
Thought for the Day
With winter weather comes fine tuning of ventilation. Make sure air inlets are cleaned and operating freely. Repair drops, resulting in air quality of less than 15 ppm ammonia.
Prepare Him Room
Health is crucial for great production performance. PRRS, swine flu, circovirus, mycoplasma, bacterial pneumonia, ileitis, all play a big part in your operation’s efficiency and success. Review your protocols with your veterinarian. Vaccinating is a stressful time, so when you pull the vaccine out of the fridge, make sure you warm to room temperature. A cold shot can knock pigs on their keaster. Before you vaccinate, review expiry dates to confirm the vaccine is within its expiry date. Processing piglets is an important job. Ensure all equipment is clean, disinfected and kept in a clean area. Rotate needles and knives regularly. Infections produce abscesses, and abscesses produce belly ruptures, excess trim and condemnations. Water supply deserves some attention. Test water for E.coli and coliform bacteria. If bacteria is positive, treat water using one of many water treatments, from chlorine dioxide, acidification, to peroxide. Water supply should provide between 500 to 1000 ml per minute of fresh clean water.
“Yet to all who did receive Him, to those who believed in his name, He gave the right to become children of God.(John 1:12) When Christ was born on this earth 2000 years ago, there was no room for Him at the inn. Instead, he was born in a stable among the animals, that as farmers, we’re all so familiar with. However, it was Jesus’ sacrificial love to all mankind that “made room” for you and me to have access to the Father. Through His birth, death, and resurrection He made room for all who believe in His name and receive Him to become children of God. This Christmas season, have you prepared Him room? Don’t miss out on the best gift of all!