Influence of the fiber composition in the diet of pigs on their productivity

Abstract

Abstract. The availability and use of feed that enters the body of pigs depends on the amount and ratio of nutrients in it. Purpose. To determine the effect of different ratios of structural carbohydrates on pig productivity and digestibility of essential nutrients. Methods. Balance experiments were performed on pigs using the diets with nutrients level that corresponded to the need and the norm, and almost the same content of fiber, which differed in structural composition. Indicators of the content of basic nutrients, crude, neutral-detergent and acid-detergent fiber, as well as the ratio of hemicellulose, cellulose and lignin in it were taken into account. The indicators were determined according to the methods of zootechnical analysis. Results. The chemical composition of various bran, hay flour and prepared rations has been studied. It has been confirmed that the lignin content is the lowest in the corn bran and the highest in the barley one, with the highest amount of hemicellulose, a structural carbohydrate that is best broken down by enzymes. The composition of their carbohydrate-lignin complexes and the ratio of their structural carbohydrates have been studied. It was found that the productivity of pigs using fiber in their diet, which is characterized by 12% higher hemicellulose content and 31% lower lignin one, is 46% more than in the control group. It is proved that the introduction of wheat and barley bran, hay flour in the diets of fattening pigs weighing more than 75 kg is economically feasible, given the structural composition of fiber. The average daily gain will be 672 g with the inclusion in the diet of a mineral supplement that will provide the body of animals with all the necessary nutrients. Conclusions. The productivity of pigs largely depends on the content and composition of fiber in their diet. In the period when the live weight of fattening pigs reaches 75 kg, and by the end of fattening (120-130 kg), it is economically feasible to introduce bran into the diet, which implies mandatory control of the content and composition of fiber.