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Recent trends in pig production: the importance of intake

Published online by Cambridge University Press:  27 February 2018

J. E. Riley
J. E. Riley*
Affiliation:
MAFF Great Westminster House, Horseferry Road, London SW1P 2AE
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Abstract

The UK pig industry has shown an ability to respond quickly to changing market requirements and improving efficiency of pig meat production. Rapid genetic improvement in breeding stock, particularly in carcass quality and growth traits, together with the adoption of new production strategies, have been the main factors. These changes have had major implications for the way pigs are fed at all stages of the production cycles. Market forces have resulted in a pig population with reduced fat reserves and low appetite. Food intake is a limiting factor at several stages of the production cycle including post weaning, in the case of early-weaned piglets, and the management of young lactating sows. Knowledge of the daily nutrient requirements of the individual animal far exceeds the ability to ensure that those requirements are satisfied by feeding systems in commercial use. Manipulation of food intake to achieve optimum profit is the weakest link in the UK producers' knowledge.

Type
Research Article
Information
BSAP Occasional Publication , Volume 13: The Voluntary Food Intake of Pigs , 1989 , pp. 1 - 5
Copyright
Copyright © British Society of Animal Production 1989

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