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The value of potato peelings in the nutrition of the bacon pig

Published online by Cambridge University Press:  27 March 2009

H. E. Woodman  and
R. E. Evans
H. E. Woodman
Affiliation:
School of Agriculture, Cambridge
R. E. Evans
Affiliation:
School of Agriculture, Cambridge
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Extract

Mechanical peeling of potatoes removes an exceedingly thin skin that is notably richer in ether extract, fibre and lime, but much poorer in N-free extractives, than the thicker parings obtained by ordinary hand peeling. The latter, in respect of their general composition, do not differ to any marked extent from whole potatoes.

The results of digestion trials with pigs have shown that potato peelings, after cooking, are highly digestible when included in the rations of bacon pigs. The N-free extractives, which form about 80% of the dry matter of the hand peelings, have a digestion coefficient of 96·2%. An allowance of 5 lb. of such peelings supplies as much digestible organic matter as 4 lb. of whole potatoes, and it is concluded that 1 lb. of barley meal in the rations of bacon pigs may be replaced by 4 lb. of potatoes or by 5 lb. of potato peelings. Both the potatoes and the potato peelings should be cooked before feeding.

In conclusion, the writers take this opportunity of expressing their thanks to Messrs V. Thurlbourn and C. Bendall, in whose experienced hands the care of the experimental animals was placed during the digestion trials.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 33 , Issue 1 , January 1943 , pp. 15 - 17
Copyright
Copyright © Cambridge University Press 1943

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References

REFERENCES

Kellner, O. (1926). The Scientific Feeding of Animals (translated by Goodwin, W.), Lond.Google Scholar
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Woodman, H. E. & Evans, R. E. (1939). J. Agric. Sci. 29, 347.CrossRefGoogle Scholar
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