Lesson 1 : Basics of Swine Nutrition

This is a quick review of the nutritional concept and terms, the definition of the nutrients involved (energy, protein, fiber, minerals, and vitamins), and the biochemical pathways through which they are assimilated into the animal. It highlights the gastrointestinal physiology of the pig and how it differs from other animal species. We will explain the methods of titrating the optimal nutritional requirement of nutrients such as lysine, and how we apply the ideal protein concept to achieve overall amino acid balance in the diet. It will deal with the characteristics of fat and oils and how this affects pig performance. The ability of the pig to utilize a broad range of different feedstuffs will be demonstrated and how these can be applied in diets with a practical demonstration of the feed formulation process, including a review of the spectrum of potential feed additives. This section also covers alternatives to antibiotic use in feeds as well as biosecurity as it relates to feed.

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Topic 1.1  Nutrition Basics
Topic 1.2 Gastrointestinal Physiology and Nutritional Terms
Topic 1.3 Ideal Protein Concept and Requirement Titration
Topic 1.4 Fats and Oils 
Topic 1.5 Differential Requirements and Feed Additives
Topic 1.6 Feed Formulation

Topic 1.7 Minimizing The Use of Drugs and Antibiotics in Pig Production

Topic 1.8 Biosecurity as It Relates to Feed

Topic 1.9 Vitamin Nutrition for Optimal Swine Production

Lesson 2 : Piglet Nutrition

This lesson will detail how we progress the piglet from the suckling stage to the post-weaning stage with minimal gut damage and performance compromise. Aspects of diet formulation, potential raw materials, dietary specifications by development stage, and useful dietary adjuncts will be discussed. Feed processing and feeding management practices to optimize performance will be demonstrated. Common problems encountered in commercial production will be listed and strategies to avoid them or resolve them will be detailed.

A table of expected performance standards will be presented as a guide to the potential performance that can be achieved when the principles of piglet nutrition are understood and applied.

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Topic 2.1  Nutritional Progression and the Stress of Weaning  
Topic 2.2 Aspects of Diet Formulation 
Topic 2.3 Physical Processing and Feeding Management 
Topic 2.4 Common Problems and Performance Standards