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Dietary protein content and the subsequent body composition and food intake of pigs

Published online by Cambridge University Press:  27 March 2009

D. Wyllie  and
J. B. Owen
D. Wyllie
Affiliation:
Department of Applied Biology, University of Cambridge, Pembroke Street, Cambridge
J. B. Owen
Affiliation:
Department of Applied Biology, University of Cambridge, Pembroke Street, Cambridge
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Summary

Forty Large White × Wessex pigs were fed from 7 to 27 kg live weight, on diets containing either 28 or 14% crude protein. From 27 to 113 kg live weight the pigs were fed a common diet ad libitum. Pigs from each treatment were killed at 27, 54, 82 and 113 kg live weight and the chemical composition was determined. From 7 to 27 kg and from 27 to 113 kg live weight, daily gain, food intake and food conversion efficiency were similar for the two treatments.

At 27 kg, pigs on the lower protein diet were fatter and contained less lean tissue. Between 27 and 54 kg live weight the pigs previously on the higher protein diet deposited a much greater amount of fat than the pigs on the lower protein diet, so that by 54 kg the pigs initially on the lower protein contained less fat. At 82 and 113 kg live weight the pigs given the lower protein diet initially also tended to contain less fat. These findings are discussed with particular reference to the voluntary energy intake of growing pigs.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 90 , Issue 1 , February 1978 , pp. 69 - 76
Copyright
Copyright © Cambridge University Press 1978

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