Kent Nutrition Group COVID-19 Response Measures – Swine April 15, 2020 April 15, 2020We are facing unprecedented times in the livestock industry with the effects of COVID-19 on the packing industry. With the closing or slowdown in several pork packing plants, we as an industry are struggling to deal with options for pigs that cannot be shipped to market.Reduce Energy in FeedRemove added fat from rationsRemove energy releasing enzyme and growth promotional productsAdd high fiber, bulky ingredients like soybean hulls or wheat middsConsider other non-traditional, high fiber ingredients that may be locally availableUse alternative grains like oats or barley to reduce energy but not to the degree of fiber ingredientsMineral StrategiesIncrease calcium to phosphorus ratioIncrease salt from 8 to 12 pounds per ton up to 20 to 25 pounds per tonCaution must be used to ensure water intake is not limitedPigs will adapt to increased salt levels over timeAdd calcium chloride at 25 pounds per tonThis is a short-term solution; pigs adapt in two to three weeksReduce Amino AcidsReduce lysine concentration by 20% (For example: 1.15 to .95, 1.0 to .80, .85 to .68)Reduce amino acid ratiosConsider ultra-low crude protein feed if soybean hulls or wheat midds are not available for the last 50 to 100 pounds of gainExample Diet: − Corn: 1,883 lbs − SBM: 75 lbs − Premix: 32 lbs − Lysine: 6 lbs − Methionine: 3 lbs − Threonine: 1 lbManagement StrategiesTighten feeders; must still have about 25% pan coverageWatch for clogged feeders; out of feed events can lead to ulcers and fightingCrowd pigs by increasing pigs per penMust watch for fighting and tail bitingMarket entire pens of pigs and not top the entire barnThis results in tighter pens which should reduce feed intakeIncrease barn temperature but ensure adequate ventilation to maintain air qualityEnsure there is adequate water availableWe are all in these strange times together. If you have any questions on how to best manage delayed shipping, please contact your Kent Nutrition Group representative or our Swine Team leaders.Dr. Jim Smith – (563) 554-4073 – james.smith@kentww.com Dr. Michael Edmonds – (563) 264-4377 – michael.edmonds@kentww.com Facebook Twitter LinkedIn Print Email