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SWINE FEEDING FACILITIES

pig feed inportante Encompasses a percentage of the cost of exploitation pudindo mean 80% of it.
adequate food for each age and weight function is based on a balanced diet, which allows me to send an animal fridges finished in less time than a poorly nourished, with hereupon risk of mortality, greater need and labor intalacion work. Nutritional Elements



are substances that form a food and to meet the needs Sirba.
Among the most important components of the protein plays a role.
The lack of protein is the most serious problem that exists in the feeding of pigs in the Republic Argentina, and without proteins there can be no development.
They are also much needed carbs give you energy for growth and muscle activity.
grains are good sources of carbohydrates but deficient in other nutrients.
That's why feeding a pig with corn or other grains is essential to supplement the diet with protein concentrate. otherwise prolonging the time for completion increasing costs. Contributions

pastures

Unlike sheep and cattle (ruminants) pigs are monogastric, and can not reach slaughter weight sactifactoriamente exclucibamente grass, with the same complement interesting grain feeding in semiintencivo system and may attempt a saving of up to 30% and 50% grain protein supplements. Although the contribution of vitamins A, C and D, riboflabina and folic acid. calcium, phosphorus, and particularly iron are excellent to prevent iron deficiency anemia among others.
A good quality forage provides nutrients category especially for mothers, sires and piglets.
For pigs fed on pasture is essential contributions minerals

forage production.

should plan the sequence of crops, then:

A) production basic fodder: permanent pastures of alfalfa, red or white clover, alone or consociated with Phalaris bulbosa, prairie grass and annual ryegrass.

B) Additional forage production:

1) winter feed grains (oats, barley, rye, wheat, grass Roman consociated-alone or legumes such as vetch, white clover)

2) early spring: the their previous cereal crops sown white clover late or early (autumn)

3) in summer forage sorghum or millet moha

Plan fodder production continued through the year.

Forage crop period -----------------------------------------
grazing perennial pastures (1 st period of use of 31/12
-------15/10 )--------------------- sorghums ------------------------------------------------- feed 01/01 to 15/03
perennial pastures (2 º period 15/03 to use )------------------------------ 30/04
winter cereals and legumes forajeros anuales---------------01/05 to 15/10

perennial pastures can be exploited in cuts to roll or bale.

The stepwise feed grain should be planted every 30 days from the first half of March, ending 15 July while the smell of clover and grass Roman only in March.

For sorghum fits the same criteria from the second half of October through the end of December.

Stocking rate per hectare:

depend on soil fertility, rainfall, type of forage, age of pigs and feeding program.

If pastures have to take care of for them to sprout. The soiling in the final phase are exploited to the maximum.

A hectare of perennial pasture, 50 pigs provides fodder for developing food at will. The same should reducirce half with limited rations.

The winter soiling provide fodder for 40 pigs for a month and a half

Supplementation of pigs on pasture.

Good fodder digestible nutrients not only provide low cost but provide protein in quantity and in quality, acceptable guarantees of minerals and vitamins. Although this diet is not balanced at all so it should provide a supplementary ration to complete the requirements of a balanced diet. Features

food.

The food consumed by an animal is intended for building body tissues and the synthesis of products such as milk, egg, hair, hoof and in some cases as sources of energy for the work they perform.

This energy is taken from the oxidation of nutrients transforms the chemical energy into heat or mechanical. Hence the nutritional value of food is given by the ability of this to produce energy.

gross energy.

the chemical energy is converted into heat energy by oxidation. Is measured by the bomb calorimeter, is a sturdy metal camera located outside the tank with water. The food is placed inside the pump pressure oxygen is injected into the combustion trigger these failures by an electric spark. detached temperature of combustion is absorbed by the metal of the pump agua.Esta raises the temperature of initial temperature difference and final temperature is expressed in calories and is, when one gram of a food raises the temperature by 1 º C. from 14.5 º C to 15.5 º C (a lime. per gram)

gross energy values \u200b\u200bof some foods.

corn .............................................. 4.43 kcal-g oats
......................................... .... 4.68 "
milk .......................................... .... 5.95 "

Beef ............................... 5.32"

9.37 ................................ fat cow "

vegetable oil ....... ......................... 9.33 "

Glucose

............................................ 3.74 "

Most foods have 4.4 kcal per gram depending on whether you have a high fat content (as these are oxidized more by having a lower amount of oxygen to carbon and hydrogen in the process and release more energy).

digestible energy.

energy is used by the animal, is the gross energy minus the energy contained in feces and gas.

metabolizable energy.

is the fraction that remains after subtracting the digestible energy contained in the urine

Examples

. Corn

................ 4.43 kcal per g of EB ----------- 4, 04, MS.

oats .............. 4.68 "" "" "------------ 3.16 ".

Net Energy .

involves subtracting the caloric EM index (CI) which is the heat to catabolize nutrients metabolized

Proteins.

constitute a major portion being the source of amino acids with which the body is its own proteins.'re going to form muscle fibers, enzymes and are formed in the cells ribizomas. are formed with 50 or more amino acids.

Amino acids are 20 and are divided into three groups: neutral, acidic and basic

essential amino acids.

are those that many animals including humans can not synthesize or make it in small quantities so you have to eat them with food to avoid this deficit.

The pig requires 10 essential amino acids (tryptophan, lysine, valine, phenylalanine, methionine, isoleusina, leusina,)