The characteristics of piglet nutrition

Piglets need high nutrient weight and require high quality dietary nutrients. Material metabolism is strong, fast growth, 20-day-old piglets, 4.5 times of body weight at birth, protein deposition of 9-14 grams per kilogram body weight gain, and adult pigs only 0.3-protein deposited per kilogram body weight gain 0.4 grams, the former being 30-35 times that of the latter. Piglets at 60 days of age weighed 15.7 times of their initial weight. Calcium and phosphorus metabolism are also very strong. Each kilogram of weight gain contains 7-9 grams of calcium and 4-5 grams of phosphorus. 1. Nutritional characteristics of the protein A few days after the birth of the piglet, the urea nitrogen content in the blood is high, and it can be speculated that the body's amino acid catabolism is strong during this period. Using amino acids and tracer radiocarbons, it was found that the extracellular hepatic protein synthesis intensity was low at the first few days after birth. The stomach and small intestine of young piglets have only a very low ability to hydrolyze the dietary protein, especially the ability to digest plant proteins is more limited. However, as the age of piglets increases, the ability to digest proteins increases from about 6% at 28 days to 35 to 53% at 56 days and continues to 150 days. When the dietary protein level of piglets was in the range of 15% - 27%, weight gain and feed intake increased linearly with increasing dietary crude protein levels. For piglets weaned at 3 or 7 days of age, weight gain and feed intake increased linearly with protein concentrations (17.5% - 30%) in the milk replacer at protein concentrations of 27.5% and 30%. best effect. The amount of amino acids in the diet and the degree of balance are very important. It has been reported that the digestible amino acid concentration in diets has increased from 1.15% to 1.50%, SEW (early isolation and weaning) piglets have accelerated growth, and feed consumption per kilogram of weight gain has decreased. An effective measure to reduce the growth retardation of piglets after weaning is to increase the amount of milk products used in early weaned piglets' diets. For 3-5 weeks old weaned piglets, 15-25% of whey can be used, and piglets weighing more than 20 kg can reduce the amount of whey. 2. Characteristics of energy nutrition Many studies have observed that the energy of newborn mice, guinea pigs, rabbits, lambs, and yaks comes from the oxidative supply of fatty acids deposited in adipose tissue during fetal period. However, unlike these newborn animals, piglets have little development of white adipose tissue (about 50% of triglyceride in fetal period is stored in white adipose tissue), and brown adipose tissue (about 50% of triglyceride in fetus is stored in brown adipose tissue. At midnight), there is no total body fat, which is about 1-1.5%, and it is mainly composed of structural lipids-phospholipids and cholesterol. Therefore, the storage of fat supply in newborn piglets is very limited. Because of the limited fat storage in newborn piglets, carbohydrates are important for ensuring the energy needs of newborn piglets. It has been determined that the rate of glycolytic rate-limiting enzymes and rate-limiting enzymes of the pentose phosphate pathway in liver and skeletal muscle of neonatal piglets is high. Glucose is very important in the energy metabolism of unweaned piglets. Amino acids are also active during energy metabolism. Studies have shown that the energy requirements for obtaining maximum performance and feed utilization of early weaned piglets are higher than recommended. Therefore, it is recommended to use high-concentration diets. The effect of adding fat to the diet of weaned piglets was not as obvious and stable as growth and finishing pigs, and had little effect on daily gain. Although a few days after birth, the piglet can digest large amounts of fat, and the apparent digestibility of fat in breast milk can be as high as 95%, but the ability of weaned pigs to effectively use fat increases with the age after weaning. After feeding fat, the reasons for the different responses of weaned piglets and growing-finishing pigs are unclear, and the low digestibility of fat in early-weaned piglets may be partly responsible. Low digestibility may be caused by one or more of the following factors: (1) Low pH in the duodenum. The pH value of most of the young pig's small intestine is below 6.0, which is lower than that of pancreatic lipase. pH (8.0-9.0). (2) The secretion and activity of immature enzymes are low, and the activity and secretion of lipase in pancreatic tissue increase with increasing day after weaning. The activity of pancreatic lipase decreased when pigs were weaned, and did not reach the highest level before weaning 4 weeks after weaning. (3) Intestinal villi were shed, and when the weaned pigs were fed a fat-added diet, the jejunum became shorter. (4) High levels of calcium, high calcium levels in the small intestine contents of piglets, calcium and fatty acid saponification and inhibition of fatty acid absorption. Therefore, the reasons for using poor fat in weaned piglets may be related to a variety of factors. However, Dove (1993) observed that in the diets of 7-day-old weaned pigs, different sources of fat and 10, 17 and 34% of fat were added to the piglets, and the growth rate increased with the amount of fat added. High and speed up. Azain (1998) also showed that in the milk replacer of 3 or 7-day-old weaned piglets, when the protein level is 25% and the fat-addition level is 2% - 17%, the growth rate is linear with the increase of fat content. Increased but no change in feed intake. This shows that the ability of early weaned pigs to regulate feed intake based on dietary energy concentrations is poorer than that of older animals. Therefore, whether the addition of high-level fat in the diet of weaned piglets is suitable for further study. The study concluded that the appropriate amount of fat in the diet of weaned piglets was 2-4%.

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