Hostname: page-component-5c6d5d7d68-pkt8n Total loading time: 0 Render date: 2024-08-19T09:06:19.989Z Has data issue: false hasContentIssue false
  • English
  • Français

The use of fats in pig rations

Published online by Cambridge University Press:  27 March 2009

H. S. Bayley  and
D. Lewis
H. S. Bayley
Affiliation:
University of Nottingham School of Agriculture, Sutton Bonington, Loughborough
D. Lewis
Affiliation:
University of Nottingham School of Agriculture, Sutton Bonington, Loughborough
Get access Rights & Permissions [Opens in a new window]

Extract

1. An experiment has been carried out using 64 pigs individually fed. They received a common ‘grower’ ration to 120 lb. live weight and were then divided into four groups. The ‘finisher’ rations contained 0, 2·5, 5 or 10% fat.

2. The rations containing more fat also had a higher protein content and the scales of feeding were so arranged that the pigs received the same daily intake of protein and ‘energy’.

3. The growth rate was slightly more rapid with the fat-supplemented diets and the carcass characteristics were not in any way impaired.

4. The efficiency of feed utilization (f.c.r.) improved considerably when fat was included in the ration: the f.c.r. was 3·93 in the absence of fat and 3·30 when the ration contained 10% added fat.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 61 , Issue 1 , August 1963 , pp. 121 - 125
Copyright
Copyright © Cambridge University Press 1963

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Association of Official Agricultural Chemists (1960). Official Methods of Analysis, 9th ed.A.O.A.C., Washington, D.C.Google Scholar
Bayley, H. S. & Lewis, D. (1962). Proc. Nutr. Soc. 21, XXV.Google Scholar
Brooks, C. C. & Thomas, H. R. (1959). Inedible Fats in Swine Rations. Virginia Agricultural Experiment Station, bulletin 506.Google Scholar
Clawson, A. J., Blumer, T. N., Smart, W. G. & Barrick, E. R. (1962). J. Anim. Sci. 21, 62.CrossRefGoogle Scholar
Cunha, T. J. (1957). Swine Feeding and Nutrition, 1st ed.New York: Intersoience Publishers.Google Scholar
Ellis, N. R. & Isbell, H. S. (1926). J. Biol. Chem. 69, 219.CrossRefGoogle Scholar
Ellis, N. R., Rothwell, C. S. & Pool, W. O. (1931). J. Biol. Chem. 92, 385.CrossRefGoogle Scholar
Hilditch, T. P. (1956). The Chemical Constitution of Natural Fats. 3rd ed.London: Chapman & Hall.Google Scholar
Hill, F. W., Dam, R. & Carew, L. B. (1958). Proc. Cornell Nutr. Conf. pp. 19–25.Google Scholar
Lewis, D. & Payne, C. G. (1963). Brit. Poult. Sci. (in the Press).Google Scholar
Lewis, D., Smith, G. H. & Payne, C. G. (1963). Brit. J. Nutr. (in the Press).Google Scholar
National Research Council (1959). Nutrient Requirements of Swine. National Academy of Sciences, National Research Council, Washington, D.C.Google Scholar
Perry, T. W., Kensington, M. H. & Beeson, W. M. (1959). Feedstuffs, 14 02.Google Scholar
Robinson, D. W. & Lewis, D. (1962). Proc. Nutr. Soc. 21, xxvi.Google Scholar
Robinson, D. W., Lewis, D. & Morgan, J. T. (1903). J. Agric. Sci. (in the Press).Google Scholar
Shorland, F. B. (1952). Nature, Lond., 170, 942.CrossRefGoogle Scholar
Witz, W. M. & Beeson, W. M. (1951). J. Anim. Sci. 10, 112.CrossRefGoogle Scholar