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The influence of dietary concentration of calcium and phosphorus on their retention in the body of the growing pig

Published online by Cambridge University Press:  27 March 2009

A. J. Mudd ,
W. C. Smith  and
D. G. Armstrong
A. J. Mudd
Affiliation:
School of Agriculture, University of Newcastle upon Tyne
W. C. Smith
Affiliation:
School of Agriculture, University of Newcastle upon Tyne
D. G. Armstrong
Affiliation:
School of Agriculture, University of Newcastle upon Tyne
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Summary

Three gilts and three castrated males weighing 23 kg live weight were given four semi-synthetic diets containing increasing amounts of Ca and P. The Ca and P contents (% dry basis) and Ca:P ratios for the four diets were A, 0·30, 0·38, 1:1·27; B, 0·58, 0·68, 1:1·17; C, 0·94, 1·13, l:l·20; D, 1·16, 1·47, 1:1·27. Each animal was slaughtered at 41 kg live weight and the whole body contents of Ca and P determined. Six pigs were slaughtered at 23 kg live weight and their bodies also analysed for Ca and P contents. Dietary concentration of Ca and P did not influence rate or efficiency of live weight gain nor carcass characteristics. Net retention of Ca and P increased with increasing dietary concentration of these elements. Analyses of isolated femurs suggested that optimal mineralization of the bone was associated with a net retention of 8·2 g Ca/kg live weight gain. The data were used to calculate a value of 32·9 mg/kg live weight/day for the endogenous loss of Ca in pigs of 23–41 kg body weight. The values have been used to compute a mineral requirement of dietary calcium which is in excellent agreement with that derived from estimates in the literature.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 73 , Issue 2 , October 1969 , pp. 189 - 196
Copyright
Copyright © Cambridge University Press 1969

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