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A comparison of two contrasting types of grain sorghum in the diet of the growing pig

Published online by Cambridge University Press:  02 September 2010

M. Almond ,
W. C. Smith ,
G. P. Savage  and
T. L. J. Lawrence
M. Almond
Affiliation:
Faculty of Agriculture, The University, Newcastle upon Tyne NE1 7RU
W. C. Smith
Affiliation:
Faculty of Agriculture, The University, Newcastle upon Tyne NE1 7RU
G. P. Savage
Affiliation:
Faculty of Agriculture, The University, Newcastle upon Tyne NE1 7RU
T. L. J. Lawrence
Affiliation:
Department of Animal Husbandry, University of Liverpool, Veterinary Field Station, Neston, Wirral, Cheshire L64 7TE
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Abstract

A study was undertaken to compare the chemical composition of Texas No. 2 hybrid yellow sorghum with that of a traditional brown-seeded variety and also their digestibility and nitrogen retention in the growing pig. Dry matter, crude protein and gross energy contents and amino acid composition were similar in the two varieties but brown-seeded sorghum had a markedly higher tannin content. In diets containing 70% of either yellow or brown sorghum, N retention was marginally higher on the yellow sorghum diet and apparent digestibility of dry matter, nitrogen and gross energy was improved (0·07, 0·06 and 0·12 units respectively). The improvements in digestible energy and crude protein content of the yellow sorghum diet over the brown-seeded one were 10% and 6% respectively. In a subsequent trial 16 pigs were individually and scale-fed each of the diets over the live-weight range 28 to 81 kg. Growth rates and feed conversion ratios were better on the yellow sorghum diet (10%) but sorghum variety did not influence killing-out percentage, deposition of backfat or area of eye muscle in cross-section.

Type
Research Article
Information
Animal Production , Volume 29 , Issue 1 , August 1979 , pp. 143 - 150
Copyright
Copyright © British Society of Animal Science 1979

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