Heavy Market Pigs - What to Consider Sanne Baden, PIC Technical Services, Europe & Africa (EMEA)

Transcription

1 Heavy Market Pigs - What to Consider Sanne Baden, PIC Technical Services, Europe & Africa (EMEA)

2 vs kg 2

3 4 Major Factors Value Market situation (demand) Feed Invested (prices) Delivery weight/transport Facility Costs (fever/m2) Carcass Value (marked demand) Consider (cost vs. investment) Mortality s Value (marked prices. more expensive as pigs are getting older & bigger) Duration of Immunity with vaccinations Footer (some won t last) Facilities Wider & Taller Pigs More m2 required Fewer Pigs on a Trailer Higher cost on transport Split deliveries/more pens (m2) Pig flow; as number of days will increase to reach 120 kg AI/AO?

4 4 Major Factors Feed ADFI increases by 10% over the extra 4-5 weeks of growth! Ample capacity (m2) and feeder space Increase energy diet to reduce the feeder pressure Work with feeder adjustments Conditions The heavier pig produces more heat and will respond to cooler temperatures Ventilation speed Air flow

5 Focus On Value Historic averages point toward kg of weight growth per year, from genetic improvements More finishing space is required (as bigger pigs and extra feeding days!) Margin over feed prices (break even. Meat price/production cost) Improvements in kg to market per sow per year (as more kg/sow/year is produced) App kg extra/pig.

6 Focus on Value and planning Moving from a 95 kg market pig to a 120 kg market pig. In this case an increase with kg extra per pig produced: (with a range from g/day). Depend on boar line 408 will gain 839gr/d and 337 will be 953gr/d in that window time of kg Between 10,5-23 days of extra acommondation depending on your deliverie possibilities! (not all will reach 120 kg) Means more pens in your finisher! And a lower flow! Cost per kg will be reduced; (annually) on a head wean-to-finish site they could produce up to app kg extra of pork/year. BUT Remember you will have 28 days more to market which has a facility cost of 2.7/pig Meat prices/feed prices/housing cost! 6

7 3 keys: 3 options to create space ADG, FCR, Mortality. COP/space and COP /day x extra day in the facilities. 3 options: 1. Increase energy to increase ADG.(Speed up the flow!) 2. Increase feeder space to increase Feed in take. 3. If 1& 2 is impossible, you need to be able to create Weeks available room per by group selling 12 the 13 heaviest 14 pigs earlier! Pigs/space/year 4,33 4,00 3,71 7

8 Market Weights Before and After 4 Additional Weeks of Growth (PIC337 & PIC327 x Camborough Average) Example: An extra 4 weeks in the system = a higher FCR growth will be slower and they are eating more! So therefor feed prices, feed waste etc is very improtant! 8

9 Sow Cost & Additional Margin Footer 9

10 Normal Distribution of Market Weight EXAMPLE: Assumes average weight of 110 kg and standard 30 deviation of 11 kg. To reach an average of kg. You must sell some animals at a heavier weight (fast growing pigs 20 to create more space) These tops on weight must 15 grow efficiently to be cost effectively. 10 A coordinated marketing plan is essential for maintaining 5 Profitability. (use your weight scale!) 0 Contribution graph over deliveries

11 Spread In The Distribution Curve! Know Your Deliveries. 11

12 Plan Your Deliveries! *Live weight. Dead weight *Live weight the day before delivery! Live weight =1,19 x slaugtherweight+7,01 89, 9 kg carcase x 1,19 + 7,01 = 114 kg alive (1 day before delivery) Footer 12

13 Optimum Slaughter Weight ADG optimum FCR Kg Feed used per pig/day 13

14 Optimal Slaughter Weight Distribution w. an avg on 90 kg slaugther weight Cross margin per pig Price/kg Cross margin pr. pig space 14

15 Optimum Slaughter Weight? It is impossible to give one recommendation for an optimum target live-weight at slaughter for the industry. Each processor has different upper carcass weight limits, different penalty structures and even within processor different suppliers may have negotiated different upper carcass weight limits. Without an upper weight limit each additional kg produced is very profitable. Where a carcass weight limit of 85.5kg is set then producers should target all pigs exceeding 103kg for slaughter each week to maximise profitability. 15

16 Mortality & Immunity Challenges Timing of vaccination and duration of immunity should be evaluated to ensure the protection, otherwise this can be very costly! The cost of 1 % mortality will increase as the heavier pig is added more value 16

17 Stock Densities & Feeder Space 17

18 Floor Space x Linear Centimeters of Feeder Space / Pig sq. meter / pig Average Daily Gain Entry Weight: kg Intercept: Floor Space Regression Coefficient: g / day / sq. meter; P =.0008 Feeder Space Regression Coefficient: g / day / linear centimeter; P =.06 Floor Space x Feeder Space Regression Coefficient: ; P =.10 On-test Weight Regression Coefficient: g / day / kg; P =.007 Average Daily Gain, g / day sq. meter / pig.59 sq. meter/ pig ,38 cm /pigs from 0-27 kg. And 4,76 cm/pig from 27 kg market Linear Centimeters of Feeder Space / Pig

19 Feeder And Diet Considerations Feed intake in pounds 122 kg vs 146 kg During a period of 4 extra weeks in the finisher, the pigs will consume around 2,7 kg/day On low energy rations feed intake will increase by 10 %= over 3,2 kg/day Ensuring enough feed and feeder space! will have a positive impact on the more expensive mortality, ADG and FCR! 19

20 Feeder Consideration & Adjustments. Increase Pan Coverage By 10 % approxamately + 0,01 kg extra in FCR per extra kg going from 80 kg to 90 kg carcase weight! 83 kg 87 kg Go as high as 50 % pan coverage Footer 20

21 Higher Feed Intake = More H 2 O. 1 kg of feed intake takes 2,5 L of H2O (Low energy diet = higher feed intake = more water = more drinkers!) 21

22 Drinker Height And Angle A general rule of thumb is to have nipple height adjusted to be equal in height to the pig s shoulder (Thaler, 2014) Nipple height mid-shoulder height or slightly higher. Tilt the waterier downward slightly (about 15 ) (Gadd 2005, Meyer, 2008) PIC recommendation: equal to shoulder level of smallest pig in pen In the below chart consider weight range (lbs) and recommended drinker height expressed in inches: 22

23 Transport Density (High Weight/Low M2 = Higher Mortality) 0,56 m2 0,51 m m m2 0,37 m2 0,33 m m2 104 kg 108 kg 113 kg 118 kg 122 kg 127kg 131kg 136kg 23

24 Maintain Room Temperature Above 16 Celsius When Pigs Weighing Over 104 Kg Remember that heavier pigs produce more heat = more ventilations is required. Remember that this is calculated per pig! 24

25 In Summary, Consider Income Per Pen 2. Are the facilities designed and prepared for more weight? 3. Feed prices vs meat prices! FCR is higher when you increase the weight. (+0.01 per gained Kg from kg carcase) You need to calculate optimum slaughterweight for your own farm! Keep the recommendations (m2, water, ventilation and feeder space) Match your strategy to your goals (price vs costs) The pig will stay longer in the pen and this will affect finances + impact on the environment (Phosphorus & Nitrogen) castrated pig are likely to drop in meat % when they grow fast. (solution could be to house pigs by sex) 25

26 Feed principle Dry vs liquid Feed principle is generally variable throughout the industry both regionally (due to feedstuffs) and structurally (due to feed manufacturing infrastructure). The inclusion of several feed components and by-products in rations has a great impact on performances if you can t get your deliveries consistently Pelleting has demonstrated an improved impact on ADG and FCR when the percentage of fines (broken pellets) within the pan are less than 20%. PIC recommends the use of high-quality pellets during the first two phases of nursery diets - This recommendation is based upon the feedstuffs used and the improved palatability and thus intake of weaned pig pellets. 26

27 Liquid vs dry feed Principle Benefits Disadvantages Dry, ad lib No regulations of feed curve. Simple for staff. Pigs can NOT eat at the same time Simple feeding Good feed hygjene Low investment No options for reducing feed. Fx dirrehea More difficult to check pigs Risk of low meat % and high FCR Dusty enviorment Gruel/porrigde Healthy guts/intestense for new weaned piglets Risk for a higher feed waste and low feed hygjene Liquid feed; generaly Higher feed intake and growth compared with dry feed. The lactic acid produced by fermentation improves the gastrointestinal health of the piglets. Possibility for cheap feed. (by products) Adjustment of feed allocation with handheld terminal from stable time Reduces the risk of Salmonella in slaughter pigs. Fermentation of grain may increase feed conversion and growth in pigs and piglets. High amoungt of feed left in pipes with lost of syntetic Lysine Relatively large investment Requires insight into the functions of liquid feed Risk of great inaccuracy of feed allocation to sows just after farrowing 27

28 Liquid vs dry feed Principle Benefits Disadvantages Liquid feed. Ad lib No daily regulation of feed allocation to individual pens Pigs cannot eat at the same time Good feed hygjene No option for restricted feeding by diarrhea Liquid feed; restrivtive High feed intake and weight gain in piglets Possible to restrict the pigs' feed intake during periods of diarrhea or low meat content and poor feed conversion. Easier supervision of the pigs Obstructing supervision of the pigs. Risk of low meat content and poor feed conversion in pigs due to high feed intake Adjustment of feed baskets and regulation of feed allocation to individual paths. Difficult to distribute small amounts of feed for piglets in long troughs Liquid feed; restless No loss of synthetic amino acids Risk of feeding of push media if the system is not set correctly High feed intake Requires acid addition, if water is used as pushing media Footer 28

29 Thanks