Kent Swine Study Offers Options To Reduce Intake And Gain


During this unprecedented time, Kent Nutrition Group (KNG) is responding to the pork industry’s need for options to manage feed intake and weight gain.

Packing plant closures and slowdowns have placed a critical strain on the industry as market hogs are held longer than expected. KNG swine nutritionists have promising results from an ongoing trial at the KNG Research Farm of over 400 finishing pigs. For the nation’s pork producers, these results can provide viable feeding options until processors can receive pigs.

“We had pigs ready for market at the KNG Research Farm but, like most producers, were suddenly faced with the unexpected shutdown of our local packing plant,” said Dr. Jim Smith, KNG senior technical swine nutritionist. “We thought, ‘What better use of the situation than to investigate ways we can help our customers and the pork industry during this unprecedented market challenge?'”

Dr. Smith and Dr. Michael Edmonds, KNG vice president of swine and poultry nutrition, quickly teamed with industry partners to design a research trial to explore options for holding or reducing weight gain until processing space becomes available.

“During our discussions, I remembered a 1987 swine research project with Dr. David H. Baker where we created an amino acid imbalance,” Dr. Edmonds said. “The study results showed a significant decrease in growth caused by a decrease in feed intake when we added the amino acid DL-Methionine.”

Building on Dr. Edmonds’ past research, the team chose to examine various levels of DL-Methionine in the diet. The team quickly created a trial with six (6) treatments using a standard ration as the control and other diets containing various levels of DL-Methionine in low protein or corn rations. The hogs were weighed at six days, showing a significant reduction in feed intake and little to no weight gain. From day 6 to 10, DL-Methionine levels were reduced to approximately 20 percent of the initial levels in the corn and low protein diets. At the 10-day weigh-in, pigs had gained a modest five pounds per head with relatively low cost per pig per day.

“The pork industry is facing unique marketing challenges now, and the beauty of intermediate data from this study is we have multiple options for diets to fit most situations,” said Dr. Smith. “Whether a producer needs to hold a 320-pound pig or slow down a 240-pound pig, we can adjust the levels of DL-Methionine to fit that operation.”

In this trial, various diets showed using high levels of DL-Methionine clearly created different patterns of growth, which should help swine producers manage their finishing hogs’ ending weights during the COVID-19 pandemic. The KNG trial will continue until pork processors have space to receive their pigs.


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