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The feeding of cod-liver oil to growing-fattening pigs

Published online by Cambridge University Press:  27 March 2009

Alastair N. Worden
Alastair N. Worden
Affiliation:
Nutritional Research Unit, Huntingdon
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Extract

1. Fresh, good quality cod-liver oil, containing an antioxidant, was incorporated at varying levels of up to 5% in the rations of pigs throughout the whole period from weaning (at 56 days) to bacon weight (at 196 days), without any evidence of detrimental effect.

2. Cod-liver oil did not at any level produce discoloration of the body fat, fishiness or other taint, or any other adverse effect upon carcass quality as judged subjectively and by routine measurements. Increasing levels of cod-liver oil increased the iodine number of the body fat, but this was not accompanied by any visual softening.

3. Although the experiment was not designed to assess the effect of high levels of cod-liver oil upon productive efficiency, it was, nevertheless, found that improvement in food conversion accompanied increases in the amount of cod-liver oil fed.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 50 , Issue 3 , May 1958 , pp. 344 - 345
Copyright
Copyright © Cambridge University Press 1958

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References

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