This presentation was compiled based on research on the National Research Council 10th Revised Edition 1998, KSU- Animal Sciences and industry for Nutrient Requirement on Grower and Finisher Class of Swine

1. NUTRIENT REQIREMENTS OF
GROWER AND FINISHER CLASS OF
SWINE
GROUP C

2. GROUP MEMBERS
• 1. Adekunle Mosqurat Opeyemi – 228399
• 2. Adeoye Tolulope Emmanuel – 219936
• 3. CHIBOR JOY UCHENNA – 223789
• 4. Afolabi Abdulmalik Kolawole – 223568
• 5. Clement David Kolade – 224053
• 6. Adesina Faith Adedamola – 219937
• 7. Oshobue Robin Oshozie – 223622
• 8. Kolajo Solomon Dolapo – 219960
• 9. Gomba David – 219954
• 10. Adekola Kehinde Abiodun – 219932
1. Adebisi Faith Olamide – 219930
2. Olaoye Femi Ezekiel – 228432
3. Maradesa Nafisat Adedoyin – 228421
4. Oladipo John Oladele – 219966
5. OBAWA Ifeoluwa Oluwatosin – 228423
6. Oyedokun Oluwaferanmi Mary – 233627
7. AFOLABI FAROUQ GBOLAHAN – 223570
8. Ojolo Peter Kehinde – 223785
9. Smith Victor Temiladeoluwa – 223967
10. Nwafor Chukwuebuka – 223608
11. Olarinde Oladayo Abdulmateen – 223643
12. Akeem Ayobami Sodiq – 219941

3. TABLE OF CONTENT
1 ........ DEFINITION OF TERMS
2 ........ METHODS OF ESTIMATING NUTRIENT REQUIREMENT
3 ........ CLASSES OF NUTRIENT
4 ........ ENERGY
5 ........ PROTEIN
6 ........ VITAMINS
7 ........ MINERALS
8 ........ WATER
9 ...... NUTRIENT REQUIREMENT FOR GROWER AND FINISHER CLASS OF SWINE BASED ON WEIGHT
10 ...... FACTORS AFFECTING NUTRIENT REQUIREMENT IN SWINE
11 ...... CONCLUSION

4. DEFINITION OF TERMS
Nutrients requirement is defined as the amount of nutrients that pigs
require to meet the needs for maintenance, growth, reproduction, and
other functions. Generally, Pigs requires six classes of nutrients;
Carbohydrates, proteins, fats, minerals, vitamins and water.
Nutrient is an element or compound that must be supplied by
ingredients consumed. A nutrient must have a defined physiological role
for maintenance, growth, or reproduction. Nutrients include energy
(Carbohydrates and Fats), vitamins, water, minerals, proteins.
PAGE 1

5. • Grower pigs (25–45 kg) are in the
lean growth phase, needing higher
protein and amino acids.
PAGE 2
Finisher pigs (>45 kg) are closer to
market weight, requiring more
energy but less protein to support
fat deposition and prevent excessive
nitrogen waste.

6. Methods Of Estimating Nutrient
Requirements
1. Factorial Method
The nutrient requirements are obtained by combining the estimated
requirements for maintenance and production.
2. Empirical Method
In the empirical method, dose-response or titration studies are
conducted to determine the nutrient requirements.
(KSU-Applied Swine Nutrition, 2019)
PAGE 3

7. Classes of Nutrients
1. Energy (Carbohydrates & Fats)
2. Proteins
3. Vitamins
4. Minerals
5. Water
6. Additives and Supplements
PAGE 4

8. Energy
Energy is produced when organic molecules undergo oxidation. Energy is either
released as heat or is trapped in high energy bonds for subsequent use for the
metabolic processes in animals, including supporting growth, repair, maintenance,
and physical acitvity.
Energy content in feedstuffs can be expressed as calories (cal), kilocalories (kcal),
or megacalories (Mcal) of gross energy (GE), digestible energy (DE),
metabolizable energy (ME), or net energy (NE). Energy can also be expressed as
joules (J), kilojoules (kJ), or megajoules (MJ). (National Research Council, 1998)
Energy although not a specific nutrient, is an important nutritional component and
is primarily derived from the oxidation of carbohydrates and fat
PAGE 5

9. Sources Of Energy
1. Carbohydrate Sources
2. Lipid Sources
Classification of Energy
1. Gross Energy (GE)
2. Digestible Energy (DE)
3. Metabolizable Energy (ME)
4. Net Energy
PAGE 6

10. CARBOHYDRATE
In swine nutrition, carbohydrates are the
primary source of energy, comprising 60-70%
of their total energy intake. They are a diverse
group of compounds, ranging from simple
sugars to complex structural components of
plant cell walls. Carbohydrates significantly
impact pig's digestive health and overall well-
being. (KSU-Department of animal sciences
and industry, 2022)
Carbohydrate sources include:
Barley, Maize, Oat, Rice Bran, Sorghum,
Wheat.
PAGE 7
Fig.1

11. LIPID
Lipids include both fats and oils, that must
be supplied in the diet, they are crucial in
swine nutrition, serving as concentrated
energy sources, carriers of fat-soluble
vitamins, and contributors to diet
palatability. They are also a source of
essential fatty acids (EFAs), which are vital
for various physiological functions. (Journal
of animal science and biotechnology, 2015)
Lipid Sources include:
Soybean meal, Palm kernel cake,
Groundnut cake, Fish meal, Palm oil sludge,
Poultry by-product meal.
PAGE 8
Fig.2

12. PROTEIN
Protein generally refers to crude protein, which is
defined for mixed feedstuffs as the (nitrogen content X
6.25). This definition is based on the assumption that,
on average, the nitrogen content is 16 g of
nitrogen/100 g of protein.
Proteins are composed of amino acids, and it is
actually the amino acids that are the essential nutrients.
Therefore, the dietary provision of amino acids in
correct amounts and proportions determines the
adequacy of a dietary protein concentrate. (Hays et al.,
1957; Kornegay et al., 1965; Wehrbein et al., 1970).
Protein sources include:
Soy bean meal, canola meal, sunflower meal,
Groundnut cake, fish meal, cotton seed oil meal, blood
meal
PAGE 9
Fig.3

13. AMINO ACIDS IN DIET
Although there are 20 primary amino acids that occur in proteins, not all of
them are essential dietary components. Cereal grains, such as corn, sorghum,
barley, or wheat, are the primary ingredients of most swine diets and usually
provide 30 to 60 percent of the total amino acid requirements, but other sources
of protein, such as soybean meal, must be provided to ensure adequate amounts
of, and a proper balance among, the essential amino acids. (National Research
Council, 1998)
PAGE 10

14. ESSENTIALAMINO ACIDS
1. Lysine
2. Methionine
3. Tryptophan
4. Threonine
5. Valine
6. Isoleucine
7. Leucine
8. Arginine
9. Histidine
10. Phenylalanine
NON-ESSSENTIALAMINO ACIDS
1. Alanine
2. Aspartic Acid
3. Asparagine
4. Cysteine
5.Glutamic Acid
6. Glutamine
7. Glycine
8. Proline
9. Serine
10. Tyrosine

15. VITAMINS
Vitamins are organic compounds that are required in very small amounts for maintenance,
growth, reproduction and lactation. Some vitamins (thiamin, vitamin B6, and vitamin C)
probably do not need to be included in the diet because they are synthesized from other
compounds in the body or by microorganisms in the digestive tract, or grain-soybean meal
diets contain sufficient amounts to meet the pig’s requirement.
Vitamins are primarily required as coenzymes in nutrient metabolism. In feedstuffs, vitamins
exist primarily as pre- cursor compounds or coenzymes that may be bound or complexed in
some manner. Hence, digestive processes are required to either release or convert vitamin
precursors or complexes to usable and absorbable forms.
Vitamins are classified as either fat soluble (vitamins A, D, E and K) or water soluble. The
water soluble vitaminsroutinely added to all swine diets include the B-vitamins (biotin,
choline, folacin, niacin, pantothenic acid, riboflavin, thiamin, Pyridoxine B6, and
Cyanocobalamin B12) and vitamin C (ascorbic acid).
PAGE 11

16. MINERALS
Pigs have a dietary requirement for certain inorganic elements. These
include calcium, chlorine, copper, iodine, iron, magnesium, manganese,
phosphorus, potassium, selenium, sodium, sulfur, and zinc. Chromium is
now recognized as an essential mineral (National Research Council, 1997),
but a quantitative requirement has not been established. Cobalt also is
required in the synthesis of vitamin B12. Pigs may also require other trace
elements (i.e., arsenic, boron, bromine, fluorine, molybdenum, nickel,
silicon, tin, and vanadium) which have been shown to have a physiological
role in one or more species (Underwood, 1977; Nielsen, 1984). These
elements are required at such low levels, however, that their dietary
essentiality has not been proven. The functions of these inorganic elements
are extremely diverse. They range from structural functions in some tis- sues
to a wide variety of regulatory functions in other tissues.
PAGE 12

17. WATER
Water fulfills a number of physiological
functions necessary for life (Roubicek,
1969). It is a major structural element
giving form to the body through cell
turgidity, and it plays a crucial role in
temperature regulation. The high specific
heat of water makes it indispensable for
dispersing the surplus heat produced
during various metabolic pro- cesses.
PAGE 13
Fig.4

18. Nutrients Grower ( 20 - 45 )kg Finisher(>45)kg
Metabolizable Energy (ME) 3,150 kcal/kg 3,250 kcal/kg
Crude Protein 18–20% 14–16%
Lysine 0.95% 0.75%
Methionine + Cystine 0.60% 0.50%
Threonine 0.60% 0.50%
Tryptophan 0.19% 0.15%
Calcium 0.75–0.90% 0.65–0.80%
Phosphorus (Total) 0.60–0.70% 0.50–0.60%
Phosphorus (Available) 0.45–0.50% 0.35–0.45%
Sodium 0.20–0.25% 0.15–0.20%
Chloride 0.15–0.20% 0.10–0.15%
Magnesium 0.04% 0.03%
Potassium 0.60% 0.50%
NUTRIENT REQUIREMENT FOR GROWER AND FINISHER CLASS
OF SWINE BASED ON WEIGHT CLASS
PAGE 15
Table.1

19. Nutrients Grower ( 20 - 45 )kg Finisher (>45)kg
Zinc 100 mg/kg 80 mg/kg
Iron 80 mg/kg 60 mg/kg
Copper 10 mg/kg 8 mg/kg
Manganese 40 mg/kg 35 mg/kg
Selenium 0.3 mg/kg 0.3 mg/kg
Vitamin A 5,000 IU/kg 4,000 IU/kg
Vitamin D 500 IU/kg 400 IU/kg
Vitamin E 30 mg/kg 20 mg/kg
Vitamin B12 20 μg/kg 15 μg/kg
Niacin 35 mg/kg 30 mg/kg
Pantothenic Acid 12 mg/kg 10 mg/kg
Riboflavin 5 mg/kg 4 mg/kg
Thiamine 1.5 mg/kg 1.0 mg/kg
Fat (ether extract) 3-5% (higher for energy dense diet) 2-4% (moderate for finishing)
Water
4-6 L/day
(depends on the temperature &
intake)
5-7 L/day
(due to body size & intake)
PAGE 16
Table.2

20. Factors affecting Nutrient Requirement in
Swine
Nutrient requirements are influenced by a combination of performance
potential and feed intake. The nutrient concentration in the diet is adjusted
according to feed intake to meet the requirements during each stage of
production.
Diets with nutrient levels below the requirements results in suboptimal
performance, whereas feeding nutrients above the requirements increases
feed cost and nutrient excretion. Thus, in order to ensure optimal
production at an economical cost, it is important to understand the factors
involved in nutrient requirement estimates and adjust the diet formulation
accordingly.
PAGE 17

21. Some of the most important factors are:
- Genetics and gender
- Dietary energy concentration
- Environmental temperature
- Health status
- Stocking density
-Feeding strategy and degree of competition for feed
- Variability of nutrient content and availability in ingredients
- Presence of molds, toxins, or anti-nutritional factors in the diet
- Inclusion of growth promoters or feed additives in the diet
PAGE 18

22. CONCLUSION
Energy, amino acids, minerals, vitamins and water are needed by Grower
and Finisher class of swine for body maintenance, growth, reproducton and
lactation. Synthesis of muscle and adipose tissue, bone, hair, skin and other
body components, resulting in accretion of water, protein, lipid, ash, is
dependent upon an adequate dietary supply of nutrients in adequate
amounts and in forms that are palatable and effciently utilized in order for
optimal growth, reproduction, and lactation to occur.

23. References
● National Research Council. (2012). Nutrient Requirements of Swine (11th ed.).
Washington, DC: National Academies Press. https://doi.org/10.17226/13298
● Whittemore, C. T., & Kyriazakis, I. (2006). Whittemore’s Science and Practice of Pig
Production (3rd ed.). Oxford: Blackwell Publishing.
● Patience, J. F., Rossoni-Serão, M. C., & Gutiérrez, N. A. (2015). A review of feed
efficiency in swine: biology and application. Journal of Animal Science and
Biotechnology, 6(1), 33. https://doi.org/10.1186/s40104-015-0031-2
• National Research Council Subcommitte on Swine Nutrition Committe on Animal Nutrition
Board on Agriculture. Nutrient Requirements of Swine 10th Revised Edition, 1998
• Kansas State University Swine Nutrition Requirements
• University of Nebraska-Lincoln, South Dakota State University. Nutritional Requirements of
Swine