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Protein and energy nutrition of the bacon pig

III. The effect of reducing the protein content of pig diets at different live weights

Published online by Cambridge University Press:  27 March 2009

D. W. Robinson ,
J. T. Morgan  and
D. Lewis
D. W. Robinson
Affiliation:
University of Nottingham School of Agriculture, Sutton Bonington, Loughborough, Leics.
J. T. Morgan
Affiliation:
University of Nottingham School of Agriculture, Sutton Bonington, Loughborough, Leics.
D. Lewis
Affiliation:
University of Nottingham School of Agriculture, Sutton Bonington, Loughborough, Leics.
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Extract

1. A feeding trial involving sixty-four individually fed pigs was carried out to assess the effect of reducing the protein content of the diet at different live weights. The effect was examined at two planes of protein intake, 19 % falling to 14 % in the finishing stages, and 16 % falling to 12 %.

2. High protein levels improved growth rate and food conversion efficiency during the growing phase, and also improved carcass quality in terms of the lean content of the carcass, eye muscle area and length.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 63 , Issue 3 , November 1964 , pp. 409 - 414
Copyright
Copyright © Cambridge University Press 1964

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References

Lewis, D. & Smith, G. H. (1963). Brit. J. Nutr. 17, 433.CrossRefGoogle Scholar
National Research Council (U.S.A.) (1959). Nutrient Requirements of Swine. National Academy of Sciences–National Research Council Publication no. 648. Washington, D. C.Google Scholar
Robinson, D. W., Lewis, D. & Morgan, J. T. (1964). J. Argic. Sci. (in the Press).Google Scholar
Robinson, D. W. & Lewis, D. (1964). J. Agric. Sci. (in the Press).Google Scholar