The Rural Voice, 2004-04, Page 35individually fed with a trough for
each sow. Sows from each group are
fed in groups once a day.
Ad libitum liquid feeding provide
hygienic feeding conditions with no
food waste because too much feed
isn't put into the trough at a time,
Pedersen said. The farmer also
doesn't have to worry about
regulating the feeding curve.
The disadvantage for weaners is
there is no opportunity for reduced
feed rations in case of diarrhea
(Denmark uses no growth
promotants). Among the grower-
finisher pigs the problem with ad
libitum feeding is pigs eat too much
leading to low lean meat percentage
and poor feed conversion ratios,
which is why this system isn't used a
lot for growing-finishing operations
in Denmark.
Restricted feeding, on the other
hand, has the largest advantage for
growing and finishing pigs, The feed
ration for each pen can be controlled
in this system and consumption can
be reduced toward the end of the
growing period. It's also easy to
observe pigs and see if some needs
special attention and treatment.
Amajor difference between
Danish and Ontario liquid
feeding production is that the
Danes use wheat and barley, which
they can grow themselves, not the
corn that's most common in Ontario.
They import soybean meal for
protein and feed fish meal for
weaners, but not to grower-finisher
pigs because the fish meal could taint
the meat. Main by-products are whey
and a yeast, like brewers yeast, that
comes from the production of insulin.
Much of the performance benefit
of liquid feeding comes from
fermenting the feed, Pedersen said.
While there will always be some
fermenting if the pipeline or tank is
not cleaned out completely, a full
fermentation system that lets the feed
ferment in heated water at least 24
hours before feeding benefits the pig
by the creation of lactic acid. In
Denmark, lactic acid is typically
added to dry feed at a rate of .2-2.0
per cent, creating 2-8 million lactic
acid bacteria per gram of dry feed.
But fully fermented liquid feed has a
billion lactic acid per gram and a low
pH of 4.0. "You produce your own
lactic acid by fermenting," Pedersen
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Welcome
1-800-265-9682
LH
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PD
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APRIL 2004 3'