ANSC 3120 Lecture Notes - Lecture 12: Ovulation, Phytic Acid, Bone Meal

• School: University of Guelph
• Department: Animal Science
• Course: ANSC 3120
• Professor: Ira Mandell

Document Summary

Nutrition is the #1 cost in pork production 60-70% Genetics, environment, breed etc will influence feed costs differ among producers. Nutrition impacts: animal performance from breeding to finish (gain, feed intake, efficiency, time to market, meat quality (tenderness, juiciness, flavor, environment (manure, odor, profitability response to environmental stresses (disease) Ingredients in pig diets: 60-80% energy sources. Diets for newly weaned piglets contain highly digestible ingredients: 15-35% protein sources. Sbm, canola meal, meat meal fed more canola meal than poultry. Limiting aa: lys, trp, thr, met, cyst: 1-3% macro-minerals. Salt, limestone, di-calcium phosphate: 0. 5% micro minerals and vitamins. Ignore inexpensive vitamins and micro minerals found in the diet; nutrition is the main concer o even if vitamin is in high amounts they can undergo oxidation. Add a vitamin-mineral premix regardless to ensure they meet nutrient requirements: additives and special ingredients. Synthetic aa, medications, acidifiers, probiotics relatively simple diets.