FEEDING PIGS

Sun (Auckland), Volume IV, Issue 1028, 19 July 1930, Page 27

FEEDING PIGS

HINTS BY EXPERT VALUE OF WATER A very interesting lecture on the scientific feeding of pigs was given at the Palmerston North Winter Show by Mr. J. McLinden, M.R.C.V.S., of the Massey College staff. Mr. McLinden dealt with the necessity of knowing what individual types of animals were composed of. This was necessary in order that the requisite amounts of proteins, carbohydrates, etc., could be fed to tjiem. Rational use of foods was one of the most important features. He traced the feeding of stock from the earliest times to the present day, and gave the results of analyses of foods made by chemists, the illustrations being of a technical nature. All coarse, fibrous materials, he contended, were injurious to the bowel tract of the pig. He emphasised the importance of fat, which was associated with starchy foods; ash contents of certain foods; bone formation, which was essential to the nutritive development of the pig; the need for study of the digestive capabilities, and the laying down of fat and flesh formation. Referring to water, Mr. McLinden said it was probably on© of the most important foods one could give to a live animal. Even human beings could fast from food for a long time, but they could not exist long without water. Mr. McLinden mentioned the danger of over-feeding of roots to breeding sows; he would say that if too much were given it would probably result in deaths in the litter as the consumption of a large amount of such food in its cold state was injurious to the genital organs of the animal. Regarding the preparation of foods for use, he said there was nothing to be gained by boiling food for pigs, except potatoes, in which case the boiling served to burst up the starch granules and make them more digestible. The damping of food was commendable; but it must be only damp. Soaking of grain, etc., was advisable so that the starch could be given a chance to burst the coat of the grain, but the fibrous nature of the latter was by no means good for pigs. Grinding of foods increased their digestibility, but if it became costly it was uneconomic. The lecturer also dealt with the variations of feeds, dry matter and the use of separated milk. The last mentioned was highly nitrogenous and rich in ash, but there was no bulk to it; it was the same with whey, and unless the necessary amount of bulk was fed with them it was a wastage of effort. Brood sows, on the other hand, sometimes got too much bulk, such as roots. He mentioned that lucerne hay and ensilage were good for pigs. The boar could be given roots, but not too many in the breeding season.