Feeding of Pigs.

Horowhenua Chronicle, 22 September 1910, Page 4

Feeding of Pigs.

HINTS FROM NEW SOUTH WALES. (By H. W. POTTS, Principal, Hawkesbury Agricultural College.) CEREALS. The grains of all cereals are more or less suitable for pigs, and supply large quantities of nutriment in small bulk. In all cases the market value of this class of food has to bo estimated keenly to justify their use in fattening. The margin between the cost for feed and the returns from tho butcher or buyer must be the guidn'iig influence in the selection of the ration. In many instances a class of grain is available for pig feed that would be unprofitable under other conditions. The pig is constantly present on the farm as a scavenger, and will convert into a saleable product unmarketable residues from many crops. AH cereals vary in composition owing to the influencing factors of soil, season, climate, available .fertilisers, and other conditions. Iu this connection it may be mentioned that wheat and oats are more subject to such influences than barley or rye, and provide more protein or flesh-forming material 011 rich soils. WHEAT.

Shrivelled wheat affords a profitable outlet in feeding pigs. Under normal market conditions wlioat is an economical.-food, and contrasts favourably with maize in its power to fatton. It may be well to noto the value in food constituents which the Division of Chemistry of the United States Department of Agriculture calculates, about equal to maize when both maize and wheat are selling at the same price per bushel, with the difference that in wheat there is 2jib more protein per bushel, and in niaize 2ilb more carbo-hydrates. It is approximately estimated that 4}lb of .wheat grain will produce lib live weight in young pigs. In all cases wheat gives hotter .results when subjected to soaking for eighteen to twenty-four hours. Wllien ever soaking is adopted it is well to remember not to reed more than 'the animal is likely to oat, seeino !n 7 arm t c i imate , if 'W ' be left m the troughs for a lengthened period fermentation sets in and renders this food unsuitable. In tho central districts of New South Wales where wheat is the staple crop, and with market this grain can bo utilised for pig-raas-Mlg, 4 ° POLLARD. Pollaird, shorts, sharps, middlings termf™" 3 '" 10115 interc k™gaMe ro ;S £P® taJns P ai ' fc and flout with the germs of the wheat grains. This class of food is especially nut ritious for pigs, and is used very tT Lf districts where it is fed with skim-milk to top off P'Ss for market. During the fattening period nolskim Xr J, . Kliciou ' sl y with T i wam > root-crops, potatoes, barley or rye. When fed flesh M pro^ uce s°f' t

A mixture of maize-meal and pollard, or barley and pollard, will give a heavier yield of pork than when maize pr barley ds ted alone.

BRAN. Is not found to be a payable class of food for pigs, especially when fed alono or where it forms a large percentage of the ration. We all know it to be an excellent food for cows, but with the pig the effect is different. The animal finds bran difficult of digestion. It has a lower nutritive value tihan pollaird, barley .or rye. This is chiefly due to the nigh proportion of inert .mattor found in bran and its coarse fibrinous nature. With young pigs it has been noted that it'is not all digested. Bran may ibe regarded only as a complementary food in the pig ration. In cases of sows" suckling a litter it has been found useful in maintaining the milk flow, and as a laxative food. GLUTEN Is obtained as a bye-product in the manufacture ot wheat starch, and is found a useful food for fattening pigs, seeing it contains a high percentage of protein, and mav be profitably blended with starchy foods. It can be had at times at a cheap rate for pig feed. BARLEY. This grain is extensively used in England and Northern Europe foj pork production, and oxcels all other grains for producing flesh of fine quality, both as to firmness, texture, and flavour. It may be given as a grain leaked with skim-milk, with skmi-milk and boiled potatoes, or in combination with rot crops or general grazing pasturage. The digestible protein is higher in barley than in oats or maize. As witlr other cereals the price of this grain must be the guiding influence in its use for raising pork and bacon. Barlev flourishes weli in several parts of the State, .more especially in the New England district. Where its use can possibly bo mo-re extended is in those districts where barley can be fed in conjunction with lucerne. OATS. This cereal given to young pigs mas been -found to give good returns. In all cases the grain is best given ffjound or crushed, The best comlunation is with maize-meal, onethird of the former to two-thirds of t-lie latter. With sows just farrowed the addition of oatmeal to the ration will increase the milk flow. Oatmeal has also been found an admirable adjunct to potatoes, i where they are available at a cheap rate. 1 [ Our experience of feeding with oats is favourable, but their use depends solely on market conditions. RYE, This cereal has a dual purpose in the nig food. The straw is used for beckhng and the grain for feed. WW J!' ' s , not . e( l" nl to wl 'eat, protein contente are Smaller" 8 b!iT & dSt fOTm a " imp°rrrmwlb nt 5 n iS • direct<Kl the 0,1 t' l . of rye in many districts ib'ht 0 1 011 Pl :° duc: <* l 011 PO"!'! In w +I SO " sood .returns, and u here the more valuable cereals could not possibly thrive Tn no case Should rye be fed. alono. ilh i • with other foods, , h as skim-milk, root crojxs and as an adjunct to pasturage Like wlien soaked. As a green foliage ci op r.vo .has good qualifications The •o.st tune to turn' in pigs is j, '*t bloom. ,W,dinK nnd P™ t0 IMCE. in T '&J- Ce \ dea 't With in Austiauan nulls, and in the nm. poss of milling and polishing for the fim,shed article considerable qua,' in TLf y " p f roduct ' s a™ produced -tilings. ' m nce poUnn1 ' or miVl-

A good sample contains 12 .n w oont, protem, 12 por cent. fat S "0 P er rent starch. When f£d.. jsoi-vos as an ,doal fond for "? Pigs- It ill as the a chantage of nn iS-it l v Ol °f C ?l S ' ly ( -' gCsted tlmi thc mnjoiitv of other pi.o- fords* ri

The above shows a close approximation in the composition of these foods, and indicates their food value for pigs.

The "very tiling" would aptly describe the goods manufactured by Messrs Hodder and Tolly, Ltd., for pig and poultry meal.—Advt. THIS WILL INTEREST MOTHERS. Chamberlain's Tablets are the ideal medicine for children. No more nasty medicines that vou ™y e to coax the child to take. After they have once taken Chamberlain s Tablets and; treatise how easy they are to take thev will be ready for them again. They are perfectly safe for the youngest child and their uso will not result 10 AJy L^ 1 n • Sold everywhere. A good liniment, and one that can always be relied 'upon is nowhere more appreciated than in the country. Scarcely a woe k passes but some member of the family has need of.it. Chamberlain s Pain Bairn is more widelv I Known than any liniments for cuts burns and sprains, and it not only gives relief but .heals the wound inabout one third the time required ny any other treatment. The ffreat power Chamberlain's Pain S •r,r r 1 ppa in.n is the relief, it affords m cases of acute X'Li Q \ n ? a , mi "ntory rheumatism. Chamberlain's Pain Balm is also an Adrt C " eve,r ywhere.—

fnS!f+ wi S st P" b,icit y should be ffiven to the fact that summer MiiS dysentery can be wi • > y .l n< hcions use of Chamr^non" p i C ' GJlol6ra and Diarrhjea Remedy. It ne ver fails. '* • T lf ' h wat6r S£ " • » pleasant to take, SSe m l+ , T rt ? nt iU 'w 6 be f l7Oll to small chfluw. For sale ererywhere.—Adr.

ANALYSIS OF .MILT, PRODUCTS. "E . "l2 12 5-^ ca s 2 3 jSi 3 "o 2 "*© -~"o 5"3 C_i cq O p_! cqi, o/o o/o o/o o/o o/o Water 12.24 10.6 4.54 9.71 10.89 Ash 3.22 6.1 3.61 9.37 4.80 Protein ... ... ... lo.lfe 14.82 14.88 12.81 14.16 Crude Fibre 3.93 11.1 17.13 4.86 7.98 Carbo-hydrates (starch) ... 60.7E 53.59 51.75 50.64 57.1 Fat 4.64 3.79 7.89 12.61 5.1