Can a cheese co-product fed to lactating sows, offspring improve performance?

By Grady A. Privett, Diego A. Lopez, Jason C. Woodworth, Katelyn N. Gaffield, Jordan T. Gebhardt, Robert D. Goodband, Mike D. Tokach and Joel M. DeRouchey, Kansas State University

Some believe using the same specialty ingredients in the diets of both lactating sows and their offspring could increase feed intake of piglets post-weaning. This may be driven by the attraction of the newly weaned pig to feed of a similar taste or smell as consumed by the sow. 

The cheese co-product used in this study (Pro 88, Keys Manufacturing, Paris, Illinois) has a relatively high protein, fat and mineral content. Recently, it was evaluated to determine its standardized ileal digestible amino acid concentration and ME content. That study found that the cheese co-product has greater SID amino acid values and greater ME content compared to enzymatically treated soybean meal and fish meal. In addition to the product being a good source of nutrients, it is believed that some of the components in the cheese co-product could stimulate feed intake of newly weaned pigs.