Important role of protein in pig and its additive amount

Protein is not only the basis of all life, but also the main component of pigs. According to the research, the protein contained in pig body is 15%. It is the basic raw material for all tissues and cells such as muscle, bone, nerve, connective tissue, skin, blood, etc., and is the main component of skin, hair, meat, milk, bone, hoof and so on. It is also an important raw material for pig body to form bioactive substances such as enzymes, hormones, pigments, antibodies and so on. When there is a lack of protein in the diet, sows are prone to abnormal sexual cycle, difficult pregnancy, few births, easy abortion, weak fetuses, stillbirths and freaks, affecting milk yield and milk quality; breeding boars are less libido, semen and sperm quantity is reduced, semen quality is decreased, and even loss of breeding ability; son pigs are slow or stagnant, low resistance, edema disease, and even death. Therefore, it is very important to supply the necessary protein in the production process.

So, is it better to feed pigs with as much protein as possible? Of course not. From an economic point of view, feed containing more protein (such as bean cake, bone and meat meal, blood meal, fish meal, etc.) is generally of high value, and more feeding will increase the feeding cost and cause waste; from a physiological point of view, feeding too much protein feed will increase the burden of liver decomposition (deamination) and endanger the normal excretion function of the kidney, and even cause ammonia poisoning in pigs. Therefore, too little or too much protein in pig diet has adverse effects, and it is very important that we supply the right amount of protein according to the growth stage and production level of pigs. So, how much protein should be supplied in the pig diet? Generally speaking, the younger the pig is, the more protein is needed per unit weight; on the contrary, the older the pig is, the less protein is needed per unit weight, which is the general nutritional rule for protein in pigs. We should master this law and apply it to the practice of pig production, with the lowest feeding cost in exchange for the highest economic benefits. For this reason, the amount of protein required by pigs of different ages and categories is introduced as follows:

For suckling pigs (5 kg ~ 10 kg), protein feed accounted for 22% ~ 26% of dietary dry matter; weaning pigs (10 kg ~ 20 kg), protein feed accounted for 20% ~ 22% of dietary dry matter; Little Kelang pigs (20 kg ~ 35 kg), protein feed accounted for 18% ~ 20% of dietary dry matter; Dakelang pigs (35 kg ~ 60 kg), protein feed accounted for 16% and 18% of dietary dry matter. For fattening pigs (60 kg ~ 100 kg), protein feed accounts for 12%-15% of dietary dry matter; breeding boars (breeding), protein feed accounts for 15%-16% of dietary dry matter; sows (empty period), protein feed accounts for 12%-14% of dietary dry matter; sows (pregnancy), protein feed accounts for 13%-15% of dietary dry matter; sows (lactation), protein feed accounts for 14%-16% of dietary dry matter.