Hostname: page-component-78c5997874-v9fdk Total loading time: 0 Render date: 2024-11-03T05:48:31.598Z Has data issue: false hasContentIssue false
  • English
  • Français

The effect of level of dietary protein on the carcass composition of bacon pigs

Published online by Cambridge University Press:  02 September 2010

D. W. Holme ,
W. E. Coey  and
K. L. Robinson
D. W. Holme
Affiliation:
Ministry of Agriculture, Northern Ireland and Queen's University of Belfast
W. E. Coey
Affiliation:
Ministry of Agriculture, Northern Ireland and Queen's University of Belfast
K. L. Robinson
Affiliation:
Ministry of Agriculture, Northern Ireland and Queen's University of Belfast
Get access

Summary

The paper reports the results of experiments to study the effects of different levels of dietary protein on the performance and carcass quality of bacon pigs fed on a high-energy diet: (a) to make similar rates of live-weight gain on all treatments, (b) to make similar rates of live-weight gain but with the level of protein on some treatments being reduced at 130 lb., (c) to allow ad libitum feed intake on all treatments, (d) to obtain two distinct

patterns of growth (fast-fast and slow-fast) on each of two levels of dietary protein.

In the comparison of the two contrasting patterns of growth there was no significant interaction between rate of gain during the period 40–125 lb. live-weight and level of dietary protein. Differences in carcass density and linear measurements were significant and the results suggest that irrespective of growth pattern there was a carcass response to level of protein.

Where diets of different protein content were given ad libitum or to obtain a uniform growth pattern on all treatments, growth rates were generally good, with little difference in feed intake between the treatments within each experiment; variations in level of protein therefore had little effect on growth rate. In some of the comparisons, significant carcass differences were found in terms of density, dissection data and linear measurements; in others only the density differences were significant.

The results suggest that with each of the feeding systems a level of about 17% crude protein, associated with 12% fish meal, is more likely than lower levels to give lean bacon carcasses. In the one experiment in which the protein level was reduced at 130 lb. live-weight there was no marked effect on carcass composition.

Type
Research Article
Information
Animal Production , Volume 7 , Issue 3 , October 1965 , pp. 363 - 376
Copyright
Copyright © British Society of Animal Science 1965

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

Braude, R., Townsend, M. J., Harrington, G., & Rowell, J. G., 1958. A large-scale test of the effects of food restriction on the performance of fattening pigs. J. agric. Sci., 51: 208–217.Google Scholar
Braude, R., Townsend, M. J., Harrington, G., & Rowell, J. G., 1960. Effects of different protein contents in the rations of growing-fattening pigs. J. agric. Sci., 55: 175–181.CrossRefGoogle Scholar
Burnside, J. E., Grummer, R. H., Phillips, P. H., & Bohstedt, G., 1954. Influence of crystalline aureomycin and vitamin Bn on the protein utilisation of growing-fattening swine. J. Anim. Sci., 13: 184–200.Google Scholar
Carpenter, K. J., Duckworth, J., Lucas, I. A. M., Shrimpton, D. H., & Walker, D. M., 1956. Nutrient interactions in pig nutrition. I. Factors affecting the response of vitamin B12 in growing pigs. J. agric. Sci., 47: 435–448.Google Scholar
Hanson, L. E., Carpenter, L. E., Aunan, W. J., & Ferrin, E. F., 1955. The use of arsanilic acid in the production of market pigs. J. Anim. Sci., 14: 511–524.Google Scholar
Holme, D. W., 1961. Carcase quality in the bacon pig. Ph.D. thesis, Queen's University, Belfast.Google Scholar
Holme, D. W., Coey, W. E., & Robinson, K. L., 1963. The prediction of pig carcass composition from measurements of carcass density. J. agric. Sci., 61: 9–18.Google Scholar
Jones, A. S., Hepburn, W. R., & Boyne, A. W., 1961. The nitrogen metabolis of the young pig. I. Supplemental value of certain amino acids when added to groundnut meal rations. J. Sci. Fd. Agric., 12: 353–362.Google Scholar
Lassiter, J. W., Terrill, S. W., Becker, D. E., & Norton, H. W., 1955. Protein levels for pigs as studied by growth and self-selection. J. Anim. Sci., 14: 482–491.CrossRefGoogle Scholar
Mash, D. G., & Dunkin, A. C., 1956. The effect of an antibiotic supplement on the protein requirements of fattening pigs. Emp. J. exp. Agric., 24: 121–127.Google Scholar
Morgan, J. T., Green, F. R., Costain, R. A., & Williams, E. F., 1959. Growth, economy of feed utilisation and carcass quality in pigs in relation to dietary protein level and antibiotic administration. J. agric. Sci., 52: 170–176.Google Scholar
Robinson, D. W., & Lewis, D., 1964. Protein and energy nutrition of the bacon pig. II. The effect of varying the protein and energy levels in the diets of ‘finishing’ pigs. J. agric. Sci., 63: 185–190.CrossRefGoogle Scholar
Robinson, D. W., Morgan, J. T., & Lewis, D., 1964. Protein and energy nutrition of the bacon pig. I. The effect of varying protein and energy levels in the diets of ‘growing’ pigs. J. agric. Sci., 62: 369–376.Google Scholar
Snedecor, G. W., 1956. Statistical Methods (5th ed.). Iowa State College Press, Ames, Ia.Google Scholar
Woodman, H. E., & Evans, R. E., 1940. The nutrition of the bacon pig. V. The minimum level of protein intake consistent with quick growth and satisfactory carcass quality (Part II). J. agric. Sci., 30: 83–97.Google Scholar
Woodman, H. E., & Evans, R. E., 1941. The nutrition of the bacon pig. VI. The minimum level of protein intake consistent with quick growth and satisfactory carcass quality. (Part III). J. agric. Sci., 31: 232–245.Google Scholar
Woodman, H. E., & Evans, R. E., 1945. The nutrition of the bacon pig. XI. The minimum level of protein intake consistent with quick growth and satisfactory carcass quality. J. agric. Sci., 35: 133–149.Google Scholar