Designing Feeding Programs for Natural
and Organic Pork Production

Jerry Shurson, Mark Whitney
Department of Animal Science, University of Minnesota, St. Paul, MN

Lee Johnston
West Central Research and Outreach Center, Morris, MN

Bob Koehler, Robert Hadad
Southwest Research and Outreach Center, Lamberton, MN

Dean Koehler
Vita Plus Corporation, Shakopee, MN

Copyright ©  2002  Regents of the University of Minnesota. All rights reserved.

Contents  Introduction  What Ingredients Are Allowed in Organic Diets?  Documentation and Records  Challenges in Feeding Organically Raised Pigs  Suggested Diets  Forages in Swine Diets  Pasture Systems  Literature Cited  Additional Resources Tables Nutritional comparison of potential ingredients to be used in an organic swine feeding system Early grower diet formulations for organic swine production, assuming no pasture supplementation (30 lb–75 lb pigs) Late grower diet formulations for organic swine production, assuming no pasture supplementation (75 lb–125 lb pigs) Early finisher diet formulations for organic swine production, assuming no pasture supplementation (125 lb–175 lb pigs) Late finisher diet formulations for organic swine production, assuming no pasture supplementation (175 lb–250 lb pigs) Gestation diet formulations for organic swine production, assuming no pasture supplementation Lactation diet formulations for organic swine production

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