Page 20 Advertisements Column 1

Press, Volume LXXI, Issue 21415, 6 March 1935, Page 20

AUCTIONS. H MATSON AND CO. MILK A VALUABLE PIG FOOD. JJUT BY NO MEANS FOOLPROOFFEED SWEET OR SOURBEST QUANTITIES TO USE. rpilF uveal value of milk for pigs is A associated with the type of • cnach and digestive organs, which '-■■■«■ almost exactly the same as those \ . i human being. In nature the pigs ,i'i -t i- a mixed one, but the standard ;vp .- of food fed to pigs under domes- •■<• control consists of grains and the - ■ -il'*' made from them. These happen ~, \ y vf-rv deficient in protein and -i • ,■ which the omnivorous animal -,. V.uld obtain from the consumption of ;•, all wild animals. v, . m lk it so happens that there is ,-; exactly what the pig needs to ': .:pp!ement its ration of grain, lne t , otein is not only high in amount, b'lt it is both easily digested and of thV tvpe to supply just is wanted to such a rapidly growing animal. Milk for pigs should preferably have «he cream removed from it. Put, even y the whole milk is fed, the butterlit has a high feeding value without 3 uving much deleterious effect on tne Hat of the carcase. Finally, the j-ninwals in milk are particularly valuable for their quality and the ease v.-ith which they are digested. In America the Pig is known a.- the Mortgage Lifter of the fa-m and the present excellent prices ruling for pigs in Addmgton for all classes, certainly go to bear this out. MATSON'S keep a permanent v.Tjjff of specialists in their Pig Department at the Addington Salevards, who do nothing else bu attend to their pig business, and consignors would be well advised to remember this when sending forward their next lot for realisation. IMPORTANCE OF REGULAR With such a valuable supplement-al-v feed as milk, therefore, it is imvio'r'ant that the best possible use be made of it. Often, however, the supply is irregular. Where milk is fed in large quantises for a short time and then withheld, all the advantages are lost. Treatment of this kind, for one thing, leads to digestive disturbances, causing scouring or constipation, and it nlso interferes seriously with the appetite of the pigs. It is fortunate that pour milk is of equal or greater value than sweet milk, because this permits of it being held for some time and out to the stock in regular i amounts Even if skim or separated , milk is available in a perfectly fresh condition, it is usually advisable to feed it soured, otherwise if milk were to be fed sour even one day in a Sortnight. the change would lead to trouble. In addition, it is probable ihat the soured milk is more easily SHELTER FOR PIGS. The pig has a higher body temperature than the human, varying from 102 to 103 degrees Fahrenheit. Possibly because of this high temperature, pigs are more susceptible to heat than many other animals. In spite of that, pigs in summer time will resist the heat comparatively well, providing they have access to shade. Pigs running in the open paddocks, with defective water suppy, will suffer from heat apoplexy, sun scald, and sometimes with respiratory diseases which are always aggravated by exposure to extreme conditions. Pigs housed in very small yards with close partitions which do not permit of the free circulation of air, are also likely to suffer in the hot weather. AMOUNTS PER PIG. Considering, however, how milk can best be used by the small or medium producer, we might do worse than examine, the experience of Denmark. "With a very considerable amount of .separated milk and whey to deal with, the Danes have spent a good deal of thought in arriving at the best proportions to use in a mixed ration. Nattirally, methods vary slightly, but ! speaking generally, the proportions of meal to milk which have been found most satisfactory have been: — From weaning to 1001b live weight: 2 parts milk to 1 part meal. From 1001b to 1401b live weight: Imparts milk to 1 part meal. From 1401b to 2001b live weight: 1 part milk to 1 part meal. What is of most interest is that the total amount of milk is standardised :*\ approximatey the same amount—tijlb per head per day—while the meal ration rises as the pigs get heavier. .Almost exactly the same arrangement prevails with the feeding of potatoes in Germany, where a small fixed iimount of grain and protein supplement is fed. while the amount of boiled potatoes is increased according to the appetite of the pigs, thus balancing tue ration all the way through. lii the case of milk, one could feed just over half a gallon per head per riay and allow increasing amounts of .-. simple meal ration as the appetite j'-creased. With the above amounts «'f milk fed. the food is rather too <-ry to mix easily, and so a certain : mount of water can be added, but 1 ;i;. is best restricted to a minimum. In regard to feeding pigs with milk, ji is advisable only to do so when -ou can guarantee the supply for tome time. Correctly speaking the milk should be pasteurised or boiled while it is sweet, but not fed until it is sour. For young pigs feed two parts of milk to one of meal, altering this for finishing pigs to equal parts of both. When these main points are kept in tf.ind, milk can be one of the-most profitable pig foods obtainable. H. MATSON and CO.