Successful pork production requires the linking of numerous disciplines that affect conception, growth, and composition of swine. Effective management attempts to control as many of these influencing factors as possible. Nutrition is an extremely important factor having obvious impact on biological expression, performance, and economic success. This Nutrition Guide was produced to not only provide recommendations for nutrient levels, sources, balances, and interactions to optimize performance throughout the life cycle of swine but also to explain why the recommendations were made.
Nutrients provided to swine need to be targeted to specific needs, reflecting the environment and genetic capability of different groups of swine. Genetics has undergone its most radical changes in the swine industry during this last decade. Nutrition must likewise be altered to meet the changing dietary needs commensurate with the more efficient, meatier swine of today. Industry changes often occur faster than the supporting research. Therefore, research needs to be both applied and basic to understand the mode of action, to make the appropriate dietary recommendations, and then to effectively communicate that information.
Similarly, dietary allowances need modification in response to the vastly different environment provided for most swine. Facilities continue to be improved to meet the comfort and well-being of swine. Physical stresses have been reduced. High herd-health, reflecting the environment, is a readily understood management factor of modern pork production. Additionally, diets need modification to reduce the level of nutrients in the manure without affecting performance. Excess levels of nitrogen and minerals can lead to contamination of surface and ground water and cause excessive odors.
This Tri-State Swine Nutrition Guide was developed to most accurately meet the needs and production methods in the geography offered by the states of Indiana, Michigan, and Ohio. Swine nutritionists from the three land-grant universities, working in conjunction with nutritionists from support industries and with swine producers, have developed recommendations based on an extremely large database of research conducted worldwide but fine-tuned to the climate, ingredients, and production methods of these three states. The strengths of the three Departments of Animal Sciences are clearly demonstrated in the document. The Guide provides current, accurate information for feeding pigs throughout their life cycle while being cognizant of the effects of feeding programs on manure generation and aroma. Formulations have begun to reflect nutrient choices and levels that will minimize swine waste and odor.
We administrators congratulate the authors of this Guide for their leadership and research review which is so fundamental to the crea-tion of this fine document.
To those who read, evaluate, and utilize the recommendations herein, we anticipate improved performance and satisfaction for your efforts.