What nutritional roles does protein play in pigs?

Protein is the material basis of all life. Protein is the main component of all cells, accounting for 15%-21% of the body. The muscles, nerves, connective tissue, blood, etc. in the body all have protein as their basic component. The hair, horns, feathers, hooves, etc. on the body surface of livestock are composed of keratin. Enzymes, hormones, antibodies in the body and products such as milk, meat, eggs and hair all contain protein components.

The proteins of the organs and tissues of the livestock body are constantly renewed during metabolism. According to research, half of the protein in the body is renewed within 6-7 months. Therefore, even idle livestock need a supply of protein. Supply of energy. When the heat energy supplied by fat and carbohydrates is insufficient, protein is decomposed and oxidized in the body to release heat energy to supplement energy. In addition, excess protein can be stored in the liver, muscles, etc. It can also be converted into fat through deamination of the non-nitrogenous part and stored, so as to supply heat energy when the heat energy in the feed is insufficient.

When protein in the feed is insufficient, neither fat nor carbohydrates can replace the nutritional role of protein. It generally manifests as stunted growth, weight loss, abnormal estrus in sows, poor fetal development, stillbirth, weak newborn piglets, and decreased milk yield, etc. In boars, the sperm count decreases, semen quality declines, and the conception rate is affected. Excessive protein in the feed also causes adverse effects. It not only increases feed costs and causes unnecessary waste, but long-term feeding can also cause metabolic disorders and protein poisoning. Therefore, a reasonable protein level should be supplied according to the different developmental stages and physiological states of pigs.