PIG FEEDING

Shannon News, 4 February 1927, Page 2

PIG FEEDING

WHAT IS BEING DONE IN ENGLAND A writer in a recent issue of an English agricultural journal states that workers in the field of pigfeeding are divided in their views. To sonic the importance of vitamines stands out most clearly; to others, the importance of mineral felts arc most obvious. Practical men who ire trying up-to-date methods of pigfeeding are Doing increasingly impressed by two factors, the importance of the protein balance and the necessity of additional minerals above those likely to be found in an ordinary balanced ration. The inclusion of at any rate a small portion of protein of animal origin is generally considered advisable.

Recently published American results were emphasising the value of mineral salts, so a feeding experiment to test their value was devised. Three pens of pigs were selected, even in very respect, and the rations consisted of:

Pen I.—Vegetable meal mixture. Pen 2. —The above mixture, plus Pen 3.—Vegetable meal, plus dried milk, plus mineral salts, dried milk, plus mineral salts.

The pigs in Pen 3 did better all the time than those in cither of the other pens and increased 3oz per head per day more than Pen-2. The pigs in this experiment were all from one litter out of a Gloucester Old Spots sow by a Large White Boar. As there was such a marked improvement with first-cross pigs which usually thrive bettor than the pure La.rge White pig, it was decided to make the mineral salts a regular part of the rations for all the pigs in the herd. The results, fully justified the use of the mineral salts, and in the course of time observations showed that the herd as a whole was becoming more vigorous. The proportion of waster was reduced, the mortality among young pigs lowered, and there was a better appearance in the coats and the straightness of the bone. Mineral Salts.

The mineral salts used were compounded according to the American formula and contained, steamed bone flour, common salt, carhonite of lime, wood ashes, flow it with the other Ingredients the iodide was potash used at the rate of soz. per 1 9°lb. cf the mixture. In order to incorporate it with the ingredients the iodide was finely powdered and passed through a fine sieve with ten thousand holes per square inch. The iodide of potash appeared to be of special interest by reason of the small proportion used and also because iodide had previously been considered to be a drug for special and occasional use than a constituent of a daily food ration. The significance of iodide in nutrition seems to arise from the fact that the thyroid, which has been described as “the most powerful stimulent of body metabolism known,’ 1 contains a notable quantity of iodine. lodine is a known specific against goitre and other thyroid diseases, some of which are particularly common in pigs. One bf the effects of iodine Is to enable the pig to retain more of the nitrogqn and phosphorus of the food. (