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Animal Sciences and Industry

Animal Sciences and Industry

Kansas State University
232 Weber Hall
Manhattan, KS 66506-8028


Email: asi@ksu.edu

Selection of energy sources

The decision of selecting an energy source for swine diets must consider nutritional, economic, and logistic determinants, including: digestibility of energy and nutrients, variability in nutrient concentration, ability to consistently source a high-quality ingredient, availability of bin space in the feed mill, grinding capabilities, handling characteristics, cost, and production goals. Table 1 presents the typical use of energy sources in swine diets considering some limiting factors.

Relative feeding value is often used to compare the value of a particular feed ingredient to the value of a standard energy source, typically corn. The relative feeding value considers the energy content and nutrient levels to evaluate the energy source.

Inclusion rates and limitations of energy sources