Sows should always have their feed intake restricted in the first two weeks of pregnancy and jacked up in the last two weeks.
Unless they are Danish pigs.
Huh?
That’s what University of Saskatchewan swine nutritionist Phil Thacker was wondering after comparing feeding recommendations from the Danbred pig breeding company against North American practices.
“It’s completely topsy-turvy,” said Thacker, who spoke at Spectrum Feeds’ International Swine Seminar in Winnipeg.
North American swine veterinarians recommend producers restrict feed during a sow’s first two weeks of pregnancy, followed by an average feed intake during most of the pregnancy, with intake substantially raised during the last two weeks of pregnancy.
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The feed restrictions in the first two weeks are designed to prevent embryo mortality, which can be caused by high hormone production rates caused by too much feed. The extra feed intake in the last two weeks of pregnancy is designed to ensure the sow stays strong through lactation.
Tests across North America have shown this to be a sound approach.
But Danbred’s recommendation for feeding its pigs is opposite. These sows should be fed an increased pregnancy ration during the first two weeks of pregnancy and a reduced rate during the last two weeks.
Since the Danes are often achieving 30 piglets weaned per sow per year, their system can’t be rejected out of hand.
But Thacker said he thinks the Danish success is due to genetics rather than the contrary feeding approach.
“Is that animal so different? There must be something about that genotype that just doesn’t allow them to get fat.”
That means producers in North America should not rush to embrace the Danbred feeding style unless they are using those specific pigs.
“It would be nice if we could apply that technology here, but based on all the research that I’ve seen, our animals would respond differently,” said Thacker.
The real importance about these results, Thacker said, is that it shows that in the future the one-size-fits-all-pigs approach to swine feeding and management probably won’t work. Hog genetics are likely to get so refined that pigs in similar conditions will react quite differently and producers will have to know their specific breeds.
“We’re going to have to start tailoring feeding programs for genetics, because some will be fast-growing that we will need to slow down, and some will need to have their body reserves built up,” he said.
As producers attempt to maximize their sows’ productivity, small differences could have large results.
“As we chase this elusive 30 pigs per sow per year, we’ll need to do more. If you only want 16 you can do anything you want. If you want higher you have to be more specific.”
