Performance and nutrient balance in growing swine fed low-protein diets supplemented with amino acids and potassium.

Five experiments, using 216 barrows and gilts (initial weight 19.9 to 23.7 kg), were conducted to evaluate the effects of improving amino acid balance by supplementing low-protein corn-soybean meal diets with essential amino acids. Three experiments were growth studies lasting approximately 3 wk, and the other two were 4-d metabolism trials. The control diets in each of the experiments were formulated to contain .80% lysine and contained approximately 17% CP. The other diets were formulated from a basal diet containing a 10.9% CP, fortified corn-soybean meal mixture, which included crystalline L-lysine.HCI, L-tryptophan, L-threonine, L-isoleucine, DL-methionine and L-valine to correct amino acid deficiencies. Nonessential N (glutamic acid or urea) also was added to some of the diets to increase the CP equivalent to 12 or 13%. Supplemental K (as a salt of bicarbonate or glutamate) was included in selected diets to increase the K concentration to the same level as that of the control diet. Growth rate of pigs fed the basal diet was similar (P greater than .05) to that of the control diets in only one growth study. Added glutamic acid and urea did not improve either growth rate or N retention. Added K improved K digestibility but did not increase K retention, N retention or growth rate. Improving amino acid balance by adding essential amino acids to low-protein diets did not benefit performance beyond that of a typical corn-soybean meal diet. Under our conditions, K, N, and nonessential N were not limiting.

Potential for reduction of odorous compounds in swine manure through diet modification.

Recent public concern about air pollution from pork production units has prompted more research to develop methods to reduce and control odors. Masking agents, enzymes and bacterial preparations, feed additives, chemicals, oxidation processes, air scrubbers, biofilters, and new ventilation systems have been studied. Research relating the effects of the swine diet on manure odors has been scarce. Introducing feed additives to bind ammonia, change digesta pH, affect specific enzyme activity, and mask odors has been either costly or not consistently successful. Recent research emphasis has focused on manipulating the diet 1) to increase the nutrient utilization of the diet to reduce excretion products, 2) to enhance microbial metabolism in the lower digestive tract to reduce excretion of odor-causing compounds, and 3) to change the physical characteristics of urine and feces to reduce odor emissions. Primary odor-causing compounds evolve from excess degradable proteins and lack of specific fermentable carbohydrates during microbial fermentation. Reductions in ammonia emissions by 28 to 79% through diet modifications have been reported. Limited research on reduction of other odorous volatile organic compounds through diet modifications is promising. Use of synthetic amino acids with reduced intact protein levels in diets significantly reduces nitrogen excretions and odor production. Addition of nonstarch polysaccharides and specific oligosaccharides further alters the pathway of nitrogen excretion and reduces odor emission. Continued nutritional and microbial research to incorporate protein degradation products, especially sulfur-containing organics, with fermentable carbohydrates in the lower gastrointestinal tract of pigs will further control odors from manure.

Results of using histologic examination and acid-fast staining to confirm a diagnosis of swine mycobacteriosis made on the basis of gross examination.

Overall, 74% of the tissue specimens that meat inspectors at a large Pennsylvania packing plant identified as lesions of swine mycobacteriosis yielded Mycobacterium avium on bacteriologic culture. Histopathologic lesions compatible with mycobacteriosis were identified in 83% of the specimens; only 12% of the specimens had acid-fast staining organisms.

Observations of market pigs following transport to a packing plant.

A field study was conducted to record observations of 41,744 market-weight pigs upon arrival at a commercial abattoir to evaluate the relationships between various independent factors and open-mouth breathing, skin discoloration, lameness, unloading time, and mortality during transport. Observations were recorded from 242 trailer loads on 46 separate days over a period of 14 mo. Travel time (<2.5 h or >or=2.5 h), wait time before unloading (<20 min or >or=20 min), loading pressure (<260 kg of BW/m(2) trailer floor space or >or=260 kg of BW/m(2) trailer floor space), ambient temperature while unloading (<17 degrees C or >or=17 degrees C), and trailer type [potbelly (PB); straight-deck with conventional unloading doors (SDC); or straight-deck with wide unloading doors (SDW)] were recorded for each load. Open-mouth breathing was more prevalent in pigs when transported on PB trailers compared with that of SDC or SDW trailers (P < 0.01), and at warmer temperatures (>or=17 degrees C, P < 0.001). Skin discoloration was more prevalent (P < 0.001) among pigs unloaded at temperatures >or=17 degrees C. Lameness was more prevalent (P < 0.05) after shorter travel times at greater loading pressure compared with shorter travel times at decreased loading pressure. Unloading time for PB trailers was longer (P < 0.001) than for SDC and SDW. Mortality rates during transport were minimal (0.06%) in the deliveries that we observed, and there were no significant (P > 0.10) relationships between mortality and any independent variable tested. Wait time before unloading was not associated (P > 0.10) with any of the dependent variables included in the statistical model. In conclusion, warmer ambient temperatures (>or=17 degrees C) and the use of PB trailers are associated with an increased incidence of open-mouth breathing and skin discoloration, and longer unloading times after the transport of market pigs.

Effect of withholding feed from swine before slaughter on carcass and viscera weights and meat quality.

Two experiments were conducted to determine the effect of feed withholding on carcass and viscera weights and meat quality in grow-finish swine. Experiment 1 included 528 pigs that were marketed from 24 pens and subjected to either 6 (control) or 24 h of feed withholding before marketing. Experiment 2 included 324 pigs that were marketed from 36 pens that were subjected to 6 (control), 16, or 24 h of feed withholding before marketing. In both experiments, pigs from each pen were marketed over a 14-d period in three groups, each 7 d apart. In Exp. 1, withholding feed for 24 h decreased viscera weight, carcass weight and yield, and feed intake during the 14-d marketing period compared with the control group (P < 0.05). Subjective measures of color, firmness, and marbling in fresh pork did not differ for the two treatment groups. In Exp. 2, withholding feed for 16 or 24 h decreased (P < 0.05) viscera weight compared with that of the control group. Withholding feed for 24 h decreased feed intake during the 14-d marketing period compared with intake of the control group. Withholding feed for 16 h did not decrease carcass weight, but carcass weights in the 24-h group were lower than those of the 16-h group in this Exp. 2 (P < 0.05). Color, firmness, marbling, and shear force did not differ among treatment groups in Exp. 2; however, cooking loss in pork from the control group exceeded that of the 24-h treatment. Gain:feed and ADG were not affected by treatment during the marketing period in either experiment. We conclude that withholding feed for either 16 or 24 h decreases viscera weight and feed intake during the marketing phase in finishing swine. These changes could potentially benefit both the producer and the processor with only minimal effects on carcass weight and pork quality.