Nutrition and Feed Formulation

  • Wilson G. Pond
  • Jerome H. Maner
  • Dewey L. Harris


Feed represents 55–85% of the total cost of commercial swine production, depending mainly on the relative costs of feed, labor, and housing in a particular situation. For this reason, it is highly important that economical as well as nutritionally balanced diets are provided during all phases of the life cycle. The economics of swine feeding are largely dependent on local conditions of feedstuff availability and competition for the same foodstuff for use by either humans or other animals. The pig has a digestive system with limited ability to utilize large quantities of forage so that, like the chicken, it is in direct competition with man for available food supplies. The degree of competition is related to cultural differences in food preferences. For example, wheat and potatoes are not usually fed to swine in the United States as the demand for human consumption holds the price too high, but in many other parts of the world these crops are commonly fed to swine. Similar relationships exist for other crops in other parts of the world.


National Research Council Nutrient Requirement Pantothenic Acid Feed Utilization Digestible Energy 
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Copyright information

© Springer Science+Business Media New York 1991

Authors and Affiliations

  • Wilson G. Pond
    • 1
  • Jerome H. Maner
    • 2
  • Dewey L. Harris
    • 3
  1. 1.United States Department of Agriculture—Agricultural Research ServiceChildren’s Nutrition Research CenterHoustonUSA
  2. 2.Winrock InternationalMorriltonUSA
  3. 3.United States Department of Agriculture—Agricultural Research ServiceRoman L. Hruska United States Meat Animal Research CenterClay CenterUSA

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