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The utilization of phosphorus and nitrogen in wheat offal by growing pigs

Published online by Cambridge University Press:  27 March 2009

D. L. Frape ,
B. J. Wayman  and
Mary G. Tuck
D. L. Frape
Affiliation:
Spillers Ltd, Kennett Nutritional Centre, Bury Road, Kennett, Nr Newmarket, Suffolk
B. J. Wayman
Affiliation:
Spillers Ltd, Kennett Nutritional Centre, Bury Road, Kennett, Nr Newmarket, Suffolk
Mary G. Tuck
Affiliation:
Spillers Ltd, Kennett Nutritional Centre, Bury Road, Kennett, Nr Newmarket, Suffolk
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Summary

Two experiments with growing pigs grouped in pens and three with growing pigs kept in metabolism crates were undertaken in order to determine young growing pigs'dietary requirement for phosphorus of vegetable origin, the relative potency and true digestibility of that source and the effect of dietary Ca concentration on its utilization. Much of the P was contained in wheat offal, and of this 900 g/kg total P was phytin-P.

In the first two experiments the responses to vegetable P were measured by pig live-weight gain, gain: feed ratio, several conventional carcass measurements and the weight, length and density, and the ash, Ca and P contents of the fourth left metacarpal, and also by the alkaline phosphatase activity of blood serum. No significant differences were found between treatments in terms of body-weight gain, gain: feed ratio, or the commercially important carcass characteristics. The requirement of pork pigs for P was measured by bone and serum enzyme characteristics when all the dietary P was of plant origin, apart from 0·3 g P/kg from casein. Under the conditions of this experiment this P requirement appeared to be met when the diet contained 5–6 g P/kg. The potency of vegetable P in Expts 1 and 2 and of wheat offal P in Expt 3 relative to feed grade dicalcium phosphate was 0·77, equivalent to a net retention of 0·4–0·5 as a proportion of that consumed estimated from growth and digestibility measurements. A true digestibility coefficient of 0·53±0·01 for wheat offal P was obtained in Expts 4 and 5. The effect of variation in dietary N and energy, associated with variation in dietary offal concentration, on the reliability of the potency estimates is discussed.

Increasing dietary Ca concentration caused a slight decrease in the digestion of wheat offal-P. The soaking of wheat offal in water for an average of 11 h before feeding increased P digestion in one of two experiments. In vitro evidence indicated that soaking initiated the hydrolysis of insoluble P compounds.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 93 , Issue 1 , August 1979 , pp. 133 - 146
Copyright
Copyright © Cambridge University Press 1979

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