Fibrous diets for pigs

Abstract

AbstractThis paper reviews current knowledge on the feeding of fibrous foods to pigs. It attempts to explain why fibrous foods differ in their nutritional value by defining what constitutes ‘dietary fibre’ and by discussing aspects associated with digestion, absorption, fermentation and metabolism in the gastro-intestinal tract. Fibrous diets can contribute proportionately up to 0-3 of the energy requirements of the animal, but there are significant reductions in the digestibility of all nutrients. There is a reduction in energy intake with increase in fibre intake, and this reduces both growth and food utilization efficiency; carcasses may, however, be leaner. Sows are better able to utilize fibre than weaned or growing/ fattening pigs and there may be improvements in reproduction as well as health and welfare benefits. Nutritive values can be improved by processing and deficiencies overcome by the use of synthetic and other materials. There is considerable potential to incorporate fibrous and by-product materials into feeding strategies for pigs in developing countries, with both economic and productive advantages.