What specifics should producers know regarding phosphorus-reduced diets?
Phosphorus has traditionally been added to swine diets at levels 20% to 30% above the animals’ requirements. This practice has been generally accepted to provide a margin of safety for adequate bone formation. With improved genetics that result in much shorter grow-out periods, it is becoming less important to develop long-term skeletal strength. Current feeding trials indicate that a 20% dietary phosphorus reduction (from the concentrations typically fed) is possible without any negative effect to finishing pigs. Producers are encouraged to follow recommendations of the National Research Council for dietary phosphorus needs.
