There are a number of strategies that have been effective
in reducing the negative impacts of discontinuing the use of
antibiotic growth promoters in diets fed to weanling pigs. If
possible, producers may reformulate diets to include barley,
naked oats, or oats rather than only corn, and inclusion of
soybean meal should be limited as well. Crude protein concentrations should be reduced to less than 18% and acidifiers, probiotics, zinc oxide, and copper sulfate may be added
to the diets. Diets should be fed in a liquid form if possible,
preferably as fermented liquid feed. If dry feed is used, diets
should be pelleted. Feed intake should be restricted to 75%
of ad libitum intake during the initial 2 weeks post weaning
if problems with scouring are observed. These measures will
help pigs get through the weaning period without developing
gastrointestinal diseases. Profit from swine production will be
maximized if pigs are weaned between 21 and 28 days of age.
All-in-all-out production should be practiced and pigs should
always be weaned into an empty, clean, and disinfected room.
If possible, this room should be at an off-site facility, possibly a
wean-to-finish unit. If the above strategies are used, it is likely
that pig performance can be maintained at the same levels as
if antibiotic growth promoters are used. However, it is also
likely that without antibiotic growth promoters in the diets,
profits will be reduced.