Skip to main content

Table 1 Feeding techniques and diets’ composition (in all groups: liquid diet offered ad libitum, probe system)

From: Lameness in fattening pigs – Mycoplasma hyosynoviae, osteochondropathy and reduced dietary phosphorus level as three influencing factors: a case report

  Diet (AZ-3) for growing pigs
(88% DM)
Diet 1 (VM28) for fattening pigs
(88% DM)
Diet 2 (AM40) for fattening pigs
(88% DM)
Diet 3 (MM65) for fattening pigs
(88% DM)
Week 9–11 12–14 15–17 18–20
Body weight (kg) 15–28 28–40 41–65 66–80
Pigs, n per group 42 35
Pigs, n per valve 84 70
Length of trough (m) 2.5 3.8
Dry matter (DM) of the final liquid diet (%)a 25.60 21.80 24.40 23.80
Analyzed nutrients (88% DM):
 Crude protein (%) 18.10 18.20 16.80 17.40
 Crude fiber (%) 3.00 2.90 3.50 3.80
 Ca (%) 0.92 0.81 0.87 0.79
P (%) 0.46 0.46 0.46 0.49
Ca:P ratio 2:1 1.8:1 1.9:1 1.6:1
Labeled nutrient content in supplementary feed (88% DM):
 Energy (MJ ME) 13.20 13.20 13.20 13.10
 Crude protein (%) 18.50 16.14 15.25 14.00
 Lysine (%) 1.50 1.15 1.08 0.98
 Fat (%) 5.00 3.25 3.00 3.00
 Fiber (%) 3.50 4.10 4.25 4.50
 Ca (%) 1.00 0.70 0.67 0.65
 P (%) 0.45 0.40 0.40 0.37
 6-Phytase (FTU/kg) 1125 750 750 750
  1. Analyzed values of diet composition and feeding techniques in the different age groups are shown. P-content is highlighted in bold as it is assessed to be critically low compared with the officially recommended values [20] regarding total dietary phosphorus in Table 2
  2. aShare of fermented ingredients varied between 28 and 50%