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The protein and energy nutrition of the pig. V. The effect of varying the protein and energy levels in the ‘finishing diets’ of heavy pigs

Published online by Cambridge University Press:  27 March 2009

D. W. Robinson
D. W. Robinson
Affiliation:
University of Liverpool, School of Veterinary Science, Veterinary Field Station, Neston, Cheshire
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Extract

1. A feeding trial was carried out using fortyeight Large White pigs, individually fed in a Danish type piggery. Six different diets prepared at two levels of digestible energy and three levels of crude protein were fed to eight replicates consisting of four hogs and four gilts per replicate. A record was maintained of the weekly live-weight gain and food was given at a defined restricted level in relation to the live weight. Carcass quality was assessed by complete dissection into visible lean, fat and bone etc.

2. Of the main effects, energy, supply was without significant effect upon growth, food conversion efficiency (FCE) or any carcass characteristics except body length which was increased with a high energy level. The protein level in the diet had a significant effect upon the percentage of carcass lean and the killing-out percentage, the higher levels of protein increasing both these measurements significantly. Gilts were significantly superior to hogs in every carcass measurement although hogs grew significantly faster.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 65 , Issue 3 , December 1965 , pp. 405 - 409
Copyright
Copyright © Cambridge University Press 1965

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References

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