This publication is intended to estimate the nutrient requirements of
swine by considering the regional conditions within the tri-state area
of Indiana, Michigan, and Ohio. In the discussion section of each
production phase, we reviewed the various physiological, genetic, and
environmental factors that can affect the pig's nutrient requirements.
References are cited only when graphs or tabular information were
directly used, but we did not cite the voluminous number of scientific
reports used to establish our nutritional recommendations. Also included
is a listing of feeds that are commonly available in this region, their
compositions and nutrient availabilities when appropriate, and the
effect that processing has on their feeding value. Factors that can
affect the composition of the diet are identified in Figure 1. After
evaluating the pig's nutritional requirements and why the requirements
change between each production phase, we focused on answering frequently
asked questions by considering different management practices, types of
facilities, genetics, production stages, and feed ingredients. The swine
nutritionists at each of the three universities (Michigan State
University, The Ohio State University, and Purdue University) met
several times to prepare this publication and then consulted with
several industry and Extension specialists in the tri-state area for
their critique.
Figure 1. Various Factors of Feed Grains That Affect Feed Formulation.
